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4.9 from 141 votes

Wingstop Garlic Parmesan Wings

Garlic and Parmesan cheese never tasted so good on a chicken wing before. Make this copycat recipe today. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 389 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds chicken wings
  • vegetable oil for frying
  • 1/4 cup butter
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons Parmesan Cheese divided use
  • 2 teaspoons fresh minced parsley

Instructions

    Cup of Yum
  1. Cut the wings at each joint. Discard the wing tips or save them for stock.
  2. 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.
  3. 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.
  4. 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.
  5. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat.
  6. To serve, sprinkle with parsley and the remaining Parmesan cheese.

Notes

  • Cut the wings into three different parts, the wingtip, the wing, and the "drummette." The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of.  Once the wingtip is removed you are left with the wing and the "drummette." You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the "drummette."
  • When making the sauce, consider using chopped garlic instead of garlic powder.
  • For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
  • This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can.  It retains its shape and makes more of a flaky coating than it does when it is all melted.
  • Cut the wings into three different parts, the wingtip, the wing, and the "drummette." The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of.  Once the wingtip is removed you are left with the wing and the "drummette." You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the "drummette."
  • When making the sauce, consider using chopped garlic instead of garlic powder.
  • For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
  • This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can.  It retains its shape and makes more of a flaky coating than it does when it is all melted.
  • These garlic parmesan wings don't reheat well. Reheating wings means you get a soft almost soggy outside. While they don't taste bad, they just aren't quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?

Nutrition Information

Calories 389kcal (19%) Carbohydrates 1g (0%) Protein 24g (48%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 127mg (42%) Sodium 512mg (21%) Potassium 218mg (6%) Fiber 0.2g (1%) Sugar 0.1g (0%) Vitamin A 560IU (11%) Vitamin C 1mg (1%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 389

% 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.