This is the best Garlic Parmesan chicken wings recipe you’ll ever need—crispy on the outside, juicy on the inside, and packed with so much flavor that you’ll want to double the recipe right away. Fair warning: these wings are so good, they’re absolutely addictive!
I love chicken—so much. And when it comes to chicken wings, crispy Garlic Parmesan wings are my ultimate favorite. When cooked to perfection, they’re incredibly juicy, flavorful, and downright irresistible.
I’ve been wanting to perfect this recipe for a while, and let me tell you, this one hits! Every time I make these wings, they vanish from the plate in seconds. But the real moment I knew this recipe was a winner? The first time I made them for my family, my dad finished his portion, left the house, and came back with more chicken so we could make them again. He even made me write down the recipe immediately so I wouldn’t forget it. That’s how good these wings are!
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What you’ll love about this recipe
- These garlic Parmesan wings are incredibly juicy on the inside with a perfectly crispy exterior—every bite is packed with flavor.
- They’re super easy to make and come together quickly, so you can spend less time in the kitchen and more time enjoying them.
- They’re incredibly versatile! Feel free to tweak the seasonings to your liking—add more garlic, extra Parmesan, or even extra of spice. Make it your own!
- Perfect for family gatherings, friend hangouts, or game day parties. These garlic Parmesan wings for game day are always a crowd-pleaser and disappear fast!
Watch how to make easy garlic Parmesan wings
Before you start with this recipe:
Before diving into this delicious recipe, here’s a quick guide to help you succeed:
- Cooking times and temperature: I’ll walk you through the exact timing and heat settings to ensure your wings come out perfectly crispy and juicy.
- Why we use these ingredients: Each ingredient plays a key role in creating the ultimate flavor and texture. I’ll explain why they’re essential!
- How to substitute ingredients: Want to tweak the recipe? No problem! I’ll share easy swaps to accommodate your preferences or dietary needs.
Homemade garlic Parmesan wings ingredients
Here’s everything you need to make these irresistible garlic Parmesan wings, along with tips on substitutions and why each ingredient matters:
- Parmesan cheese: Freshly grated Parmesan is ideal, but you can use Grana Padano as a more affordable alternative.
- Chicken: Use flats, drums, or both—it’s your choice!
- Egg: Helps the coating stick to the chicken.
- Spices:
- Smoked paprika, white pepper, black pepper, garlic powder, and salt for a flavorful base.
- Add onion powder, cayenne, or chili flakes if you want extra spice or depth of flavor.
- A pinch of sugar enhances the flavors, but you can omit it if needed—it won’t affect the taste much.
- Cornstarch and flour: Cornstarch makes the wings extra crispy, while flour helps with coating. If needed, you can use all cornstarch and gluten free flour!
- Butter: The base of the garlic Parmesan sauce, adding richness and depth.
- Garlic cloves: Mash them with a mortar for a deeper, more nuanced flavor (or simply chop or grate them if you don’t have one). Mash the garlic with salt to create a paste—it’s a game-changer!
- Chili flakes: A small amount adds a subtle kick that makes the flavors pop.
- Sunflower oil: Perfect for frying the chicken to golden, crispy perfection. Use any vegetable oil of your liking.
- Egg yolk: Used for the sauce to create a rich, creamy texture. If you’re not a fan of using egg yolk, substitute it with half a teaspoon of mayonnaise (after all, egg yolk is the base of mayo!).
Cooking Instructions:
- Drumsticks: Fry for about 8 minutes total, flipping halfway through (approximately 4 minutes on each side). Adjust the time slightly depending on the size of the chicken pieces. The color should be golden brown.
- Flats: Fry for 5–6 minutes, flipping halfway through. The exact time may vary depending on the size of the flats—larger pieces may need a bit more time, while smaller ones may cook faster. The color should be golden brown.
- Temperature: Fry at 180°C (350°F) for perfectly crispy and juicy wings.
Equipment You’ll Need
To make the best garlic Parmesan wings recipe, you’ll need the following tools:
- Two mixing bowls: One for coating the chicken and another for emulsifying the sauce.
- A pan: To warm up the chili-infused butter and fry the chicken to crispy perfection.
- A whisk: For emulsifying the sauce and ensuring it’s smooth and well combined.
- A mortar: To mash the garlic into a paste (or use a garlic mincer if you don’t have one).
- A cooking spoon: For stirring the sauce and ensuring it doesn’t burn.
- Tongs: To safely remove the chicken from the hot oil.
Garlic Parmesan wings sauce
This Parmesan garlic sauce for wings is absolutely ideal—it’s packed with bold Parmesan and garlic flavors, a hint of subtle spice, and pairs perfectly with the crispy chicken. Here’s how to make it:
- Prepare the garlic paste: Crush the garlic with a pinch of salt in a mortar until it forms a smooth paste. (If you don’t have a mortar, you can finely chop or grate the garlic instead.) Set it aside.
- Infuse the butter: Melt the butter in a pan over low heat and add the chili flakes. Let the butter infuse with the chili flavor for a minute or two.
- Cook the garlic: Add the garlic paste to the pan and cook for about 15–20 seconds until fragrant. Turn off the stove and let the residual heat finish cooking the garlic. Allow the mixture to cool slightly.
- Emulsify the sauce: In a bowl, add one egg yolk (or mayonnaise). Slowly drizzle in the butter while whisking continuously. Add the Parmesan cheese and mix well. If the sauce splits, don’t worry—just whisk it again, and it should come back together beautifully.
How to make garlic Parmesan wings
Let me walk you through this quick and easy garlic Parmesan wings recipe step by step:
- Prepare the chicken wings. In a large bowl, add the chicken wings, one egg, and all the seasonings (smoked paprika, white pepper, black pepper, garlic powder, salt, and a pinch of sugar). Mix everything together until the chicken is evenly coated—you should see a vibrant, well-seasoned mixture. Cover the bowl with plastic wrap and set it aside.
- Make the garlic Parmesan sauce. Melt butter in a pan over low heat and add the chili flakes. Let the butter infuse with the chili flavor for a couple of minutes. Add the garlic paste (made by mashing 3 garlic cloves with a pinch of salt in a mortar). Cook for about 15–20 seconds until fragrant, then turn off the heat and let the mixture cool slightly.
- In a separate bowl, add one egg yolk and slowly whisk in the butter. Add the Parmesan cheese and mix well.
- Coat the chicken. To the bowl with the chicken, add cornstarch and flour. Mix until the chicken is fully coated. Add a bit more flour if needed.
- Cook the garlic Parmesan wings. Heat oil in a pan over medium heat until it reaches 180°C (350°F).If you’re cooking both flats and drumsticks, start with the drumsticks. Fry them for about 8 minutes, flipping halfway through, until they’re beautifully golden brown.
- Next, fry the flats for about 6 minutes, flipping halfway through. Cooking them separately ensures they’re both perfectly crispy and cooked through. Once done, remove the wings and place them on a plate lined with paper towels to absorb any excess oil.
- Toss and serve. Dump the crispy wings into the garlic Parmesan sauce and toss until they’re fully coated.
- Garnish with extra Parmesan cheese and chopped parsley or chives for a fresh touch.
This recipe serves two, but feel free to adjust the portions to your liking. Enjoy!
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My Best Tips for Making Homemade Garlic Parmesan Wings
Cooking and baking are my biggest passions—I wake up and start experimenting with recipes so I can share the best tips and techniques with you. Here are some little secrets to help you enjoy this garlic Parmesan wings recipe even more:
- Serve them hot: Enjoy the wings right away while they’re still hot and crispy on the outside, juicy on the inside. It’s the best way to experience their full flavor and texture!
- Adjust cooking time based on wing size: All wings are different sizes, so cooking times may vary. Keep an eye on the color—they should be a beautiful golden brown when done.
- Crush the garlic for better flavor: Using a mortar to crush the garlic with salt into a smooth paste makes a huge difference. It creates a more even, mellow flavor and blends seamlessly into the sauce. Chopped garlic can leave you with uneven bits and a sharper taste.
- Marinate the wings for extra flavor: If possible, let the wings sit with the seasonings for a couple of hours before cooking. This allows the flavors to penetrate the meat for a more delicious result.
- Don’t overcook the garlic: Cooking garlic for too long can give it a bitter, rancid taste. That’s why I cook it just until fragrant (about 15–20 seconds) and then let the residual heat do the rest.
- Double the sauce if you love it saucy: If you’re a fan of extra saucy wings, simply double the sauce portion. You can never have too much garlic Parmesan goodness!
Soon we are gonna post a lemon pepper and bbq chicken wings recipes that we have been working on. —You’re gonna love them!
FAQs: crispy garlic Parmesan chicken wings
If you’re not a fan of egg yolk, substitute it with half a teaspoon of mayonnaise. It works just as well to emulsify and add creaminess to the sauce.
Freshly grated Parmesan is ideal for the best flavor and texture, but pre-grated Parmesan will work as well.
Store leftover wings in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.
Flats and drumsticks cook at slightly different rates due to their size and shape. Cooking them separately ensures both are perfectly crispy and cooked through.
If you try this recipe, I’d love to hear how the garlic Parmesan chicken wings turned out for you! Leave a comment in the comment section below—I’m always excited to hear about your cooking adventures. And if you have any questions, feel free to ask! I’m here to help.
Also, I’d really appreciate it if you could leave a review. Your feedback means the world to me and helps us keep creating amazing recipes for all of you. Happy cooking!
The ONLY garlic Parmesan chicken wings recipe you need -EASY
Equipment
- pan
- Mortar
- Cooking spoon
- Tongs
Ingredients
Chicken
- 500 grams chicken wings
- 1 egg
- 1 teaspoon Smoked paprika
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 pinch sugar omit if diabetic! It’s not necessary it just makes the chicken taste slightly better
- 30 grams cornstarch coating
- 60 grams flour coating
Parmesan garlic butter
- 2 tablespoons butter (unsalted)
- 3 garlic cloves crushed, medium sized
- 50 grams parmesan cheese
- pinch Salt adjust to your liking (Parmesan is salty and each Parmesan cheese is slightly different!)
- 1 egg yolk
- 1/2 teaspoon Chili flakes O it if you don’t want spicy wings!
Frying
- 1 lt sunflower oil it will not absorb barely any of it, but its good to deep fry!
garnish
- 1 tablespoon parmesan cheese
Instructions
Prepare the chicken wings.
- In a large bowl, add the chicken wings, one egg, and all the seasonings (smoked paprika, white pepper, black pepper, garlic powder, salt, and a pinch of sugar). Mix everything together until the chicken is evenly coated—you should see a vibrant, well-seasoned mixture. Cover the bowl with plastic wrap and set it aside.
Make the garlic Parmesan sauce.
- Melt butter in a pan over low heat and add the chili flakes. Let the butter infuse with the chili flavor for a couple of minutes. Add the garlic paste (made by mashing 3 garlic cloves with a pinch of salt in a mortar). Cook for about 15–20 seconds until fragrant, then turn off the heat and let the mixture cool slightly.
- In a separate bowl, add one egg yolk and slowly whisk in the butter. Add the Parmesan cheese and mix well.
Coat the chicken.
- To the bowl with the chicken, add cornstarch and flour. Mix until the chicken is fully coated. Add a bit more flour if needed.
Cook the garlic Parmesan wings.
- Heat oil in a pan over medium heat until it reaches 180°C (350°F).If you’re cooking both flats and drumsticks, start with the drumsticks. Fry them for about 8 minutes, flipping halfway through, until they’re beautifully golden brown.
- Next, fry the flats for about 6 minutes, flipping halfway through. Cooking them separately ensures they’re both perfectly crispy and cooked through. Once done, remove the wings and place them on a plate lined with paper towels to absorb any excess oil.
Toss and serve.
- Dump the crispy wings into the garlic Parmesan sauce and toss until they’re fully coated.
Notes
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