• LS

Crispy, buttery, and packed with flavor, these Garlic Parmesan Chicken Wings are the ultimate comfort snack. Juicy on the inside and perfectly crunchy on the outside, they’re coated in a rich garlic-parmesan butter that makes every bite addictive. Whether you serve them as a snack, appetizer, or main dish, they’re guaranteed to impress.

Garlic Parmesan Chicken Wings
Garlic Parmesan Chicken Wings
Garlic Parmesan Chicken Wings
Garlic Parmesan Chicken Wings cover
From the Cook
From the Cook
From the Cook
1/4

Garlic Parmesan Chicken Wings

Ingredients

0 allergens identified

Garlic Parmesan Chicken Wings

Chicken Marinade
Coating
Garlic Butter Sauce

Instructions

1
In a large bowl, whisk together egg, olive oil, and all the spices. Add the chicken wings and toss until evenly coated. Let marinate for 15–30 minutes.
2
In a separate bowl, mix flour, cornstarch, and the same spices. Dredge each marinated wing in the flour mixture, coating well. Shake off any excess flour.
3
Heat oil to about 175–180 °C (medium-high). Fry the wings for 6–8 minutes until golden brown and crispy. Place on paper towels to drain excess oil.
4
In a pan, melt butter over low heat. Add minced garlic and cook gently for 30 seconds until fragrant. Stir in Parmesan, parsley, and a pinch of salt.
5
Toss the hot wings in the garlic-parmesan butter until fully coated. Sprinkle extra Parmesan on top before serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Pat Wings Completely Dry 💧
    Use paper towels to remove all surface moisture from chicken wings before coating; this is essential for achieving maximum crispiness and preventing steam from interfering with the crust formation.
  • Double-Dredge Technique ✨
    Coat wings in the flour mixture, let them rest for 2 minutes, then dip in beaten egg and coat again for an exceptionally thick, crunchy exterior that holds the garlic-parmesan butter perfectly.
  • Brown Butter for Depth 🧈
    Toast your butter until it turns golden-brown before mixing with minced garlic and Parmesan; this develops a nutty, complex flavor that elevates the entire dish beyond standard recipes.
  • Toss Immediately While Hot 🔥
    Coat the hot, crispy wings in the garlic-parmesan butter immediately after frying while they're still steaming; the heat helps the butter emulsify and adhere better to the wings.
  • Bloom Your Spices First 🌶️
    Toast the curry powder, cumin, paprika, and chili powder in a dry pan for 30 seconds before adding to your flour mixture to intensify their flavors and eliminate any raw spice taste.

About the Cook

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Delicate Kitchen

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