Wingstop Garlic Parmesan Wings
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Wingstop Garlic Parmesan Wings
Description
Wingstop Garlic Parmesan Wings start by cutting the wings into sections at the joints, separating wing tips to save for stock. The wings are deep-fried in hot oil until they begin to brown and develop a crispy skin. The sauce is prepared separately by melting butter with seasoned salt, black pepper, and garlic powder, then stirring in half of the Parmesan cheese. The fried wings are tossed in this sauce so they coat well. Finally, fresh parsley and the remaining Parmesan are sprinkled on top, adding color and a flaky texture from the cheese.
The wings are served freshly cooked, offering a tender interior contrasted with a buttery, garlicky, cheesy exterior. The garlic flavor can be intensified by substituting fresh chopped garlic for the powder and gently simmering it in butter before adding Parmesan, which creates a fragrant, richer sauce. Using canned Parmesan cheese is preferred as it holds shape better, adding a distinct coating rather than melting entirely.
These wings do not reheat well as reheating tends to soften the crisp coating, resulting in a less desirable texture. Serving the wings soon after cooking preserves their crispy, flavorful character.
Ingredients
- 2 pounds chicken wings
- vegetable oil for frying
- 1/4 cup butter
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper ground
- 2 teaspoons garlic powder
- 2 tablespoons Parmesan Cheese divided use
- 2 teaspoons parsley fresh, minced
Instructions
- Cut the wings at each joint. Discard the wing tips or save them for stock.
- Pour the vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.
- Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
- While the wings are frying, prepare the sauce by melting the butter with the seasoned salt, ground black pepper, and garlic powder in a small pan over medium-low heat. Stir half of the Parmesan cheese into the melted butter.
- Place the wings in a large bowl. Pour the sauce over the wings and toss to coat.
- To serve, sprinkle with parsley and the remaining Parmesan cheese.
Notes
- Cut wings into wingtip, wing, and drummette sections; save wingtips for stock if desired.
- Using chopped fresh garlic simmered in butter instead of garlic powder enhances sauce flavor.
- Canned Parmesan cheese is recommended for a flaky texture coating rather than fully melting.
- Best served immediately as reheating softens the crisp coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 512mg | 21% |
| Potassium | 218mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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