Crispy Garlic Parmesan Wings
Crispy Garlic Parmesan Wings
Ingredients
For the Seasoning Mix
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon powder
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon white pepper
For the Wings
- 2 pounds chicken wings, pat dry
- 1/4 cup hot sauce
- 1 egg
For the Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 tablespoons water
For the Garlic Parmesan Sauce
- 1/2 cup unsalted butter, (1 stick)
- 1 teaspoon garlic powder
- 2 cloves fresh garlic, grated
- 1/4 teaspoon salt
For Topping
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
For Frying
- 4 cups vegetable oil, or enough to submerge wings
Instructions
- 1
In a small bowl, combine 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chicken bouillon powder, 1/2 tablespoon smoked paprika, and 1/2 teaspoon white pepper. Mix well to create the seasoning blend. Set aside.
⏱️ 2 min
- 2
In a large bowl, add the pat-dried chicken wings. Sprinkle half of the prepared seasoning blend over the wings, then add 1/4 cup hot sauce and 1 egg. Mix thoroughly to ensure all wings are evenly coated.
⏱️ 5 min
- 3
In a separate large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and the remaining half of the seasoning blend. Whisk to combine. Add 2 tablespoons of water to this dry mixture and mix lightly with your fingers. This will create small clumps and 'crackly bits' that will contribute to extra crispiness.
⏱️ 3 min
- 4
Working in batches, dredge each seasoned chicken wing in the flour mixture. Press the flour mixture onto the wings firmly, ensuring a thick and even coating. Shake off any excess flour.
⏱️ 8 min
- 5
Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the dredged wings to the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-10 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350
- 6
While the wings are frying, prepare the garlic Parmesan sauce. In a small saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium-low heat. Add 1 teaspoon garlic powder, 2 grated cloves of fresh garlic, and 1/4 teaspoon salt. Stir until fragrant, about 1 minute. Remove from heat.
⏱️ 4 min
- 7
Once cooked, remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining batches of wings.
⏱️ 2 min
- 8
In a large bowl, toss the hot, fried wings with the prepared garlic Parmesan sauce until evenly coated. Sprinkle with 1/2 cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley. Toss again to distribute.
⏱️ 3 min
- 9
Serve immediately and enjoy your crispy Garlic Parmesan Wings!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Wings
For the Seasoning Mix
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon powder
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon white pepper
For the Wings
- 2 pounds chicken wings, pat dry
- 1/4 cup hot sauce
- 1 egg
For the Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 tablespoons water
For the Garlic Parmesan Sauce
- 1/2 cup unsalted butter, (1 stick)
- 1 teaspoon garlic powder
- 2 cloves fresh garlic, grated
- 1/4 teaspoon salt
For Topping
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
For Frying
- 4 cups vegetable oil, or enough to submerge wings
Instructions
- 1
In a small bowl, combine 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chicken bouillon powder, 1/2 tablespoon smoked paprika, and 1/2 teaspoon white pepper. Mix well to create the seasoning blend. Set aside.
⏱️ 2 min - 2
In a large bowl, add the pat-dried chicken wings. Sprinkle half of the prepared seasoning blend over the wings, then add 1/4 cup hot sauce and 1 egg. Mix thoroughly to ensure all wings are evenly coated.
⏱️ 5 min - 3
In a separate large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and the remaining half of the seasoning blend. Whisk to combine. Add 2 tablespoons of water to this dry mixture and mix lightly with your fingers. This will create small clumps and 'crackly bits' that will contribute to extra crispiness.
⏱️ 3 min - 4
Working in batches, dredge each seasoned chicken wing in the flour mixture. Press the flour mixture onto the wings firmly, ensuring a thick and even coating. Shake off any excess flour.
⏱️ 8 min - 5
Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the dredged wings to the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-10 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350 - 6
While the wings are frying, prepare the garlic Parmesan sauce. In a small saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium-low heat. Add 1 teaspoon garlic powder, 2 grated cloves of fresh garlic, and 1/4 teaspoon salt. Stir until fragrant, about 1 minute. Remove from heat.
⏱️ 4 min - 7
Once cooked, remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining batches of wings.
⏱️ 2 min - 8
In a large bowl, toss the hot, fried wings with the prepared garlic Parmesan sauce until evenly coated. Sprinkle with 1/2 cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley. Toss again to distribute.
⏱️ 3 min - 9
Serve immediately and enjoy your crispy Garlic Parmesan Wings!
⏱️ 1 min