Garlic Parmesan Chicken Wings

An overhead view of a serving of garlic Parmesan wings on two pieces of brown paper with a small jar of blue cheese dressing nearby.

Course: Appetizer

Cuisine: American

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: people

Calories: 369kcal

Author: Kris Longwell

Garlic Parmesan Chicken Wings are truly one of the most flavorful wings you'll ever try, make, or serve. The fry-then-bake process produces extremely crispy wings with tender, flavorful, juicy inside.

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Equipment

1 Large sturdy skillet for frying see NOTES for other methods of cooking the wings.

Ingredients

For Marinating and Cooking the Chicken

2 lbs chicken wings flats and drumettes, party wings
1 tablespoon olive oil
2 tablespoon lemon juice freshly squeezed
1 tablespoon oregano fresh, chopped
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
½ teaspoon dried cumin
1 teaspoon Kosher salt
½ teaspoon black pepper
Vegetable or canola oil for frying

For the Sauce and Finishing the Wings

½ cup unsalted butter 1 stick
2 cloves garlic finely minced
2 tablespoon hot sauce Frank's, or your favorite wing sauce
¼ cup chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon black pepper
¼ cup Parmesan cheese grated
Homemade blue cheese for serving

Instructions

Pat wings off with a towel and place in a large bowl.
2 lbs chicken wings
In a medium bowl, mix together the oil, lemon juice, oregano, rosemary, thyme, cumin, salt, and pepper. Stir with a fork until mixed. Pour over the wings.
1 tablespoon olive oil, 2 tablespoon lemon juice, 1 tablespoon oregano, 1 tablespoon rosemary, 1 tablespoon thyme, ½ teaspoon dried cumin, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Mix until completely coated, then place in a 9x13" dish (cover with plastic wrap) or large zipper baggie and place in the refrigerator for 1 hour or up to overnight.
In a large sturdy skillet or deep-fryer, heat the oil to 350°F and preheat the oven to 425°F.
Vegetable or canola oil
Working in batches, gently drop the chicken wings into the hot oil. One at a time, fry until golden and crispy, about 8 minutes. Use metal tongs to remove the wings and place them on a baking sheet. Repeat with the remaining wings.
Place the baking sheet into the oven and bake for 15 minutes.
Meanwhile, in a medium saucepan, add the butter, garlic, hot sauce, chicken stock, onion powder, garlic powder, salt, and pepper. Simmer gently for about 15 minutes and slightly reduce.
½ cup unsalted butter, 2 cloves garlic, 2 tablespoon hot sauce, ¼ cup chicken stock, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
Remove the chicken wings from the oven and place them in a large heatproof bowl.
Pour the sauce over the wings and toss until coated. Add the Parmesan and toss again until well coated. Serve at once with blue cheese dressing on the side.
¼ cup Parmesan cheese, Homemade blue cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The wings can be fried several hours in advance. Bake the wings and then toss with the hot sauce and cheese just before serving.

Other methods of cooking the wings:

Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through.
Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes.

Leftover wings will keep covered in the fridge for up to 5 days. Reheat in the microwave or in a 350°F oven for 15 to 20 minutes, or until sizzling.

Nutrition