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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.

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.

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.

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.

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.

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.

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.

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.

Serve immediately and enjoy your crispy Garlic Parmesan Wings!


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.

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.

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.

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.

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.

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.

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.

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.

Serve immediately and enjoy your crispy Garlic Parmesan Wings!
