Wingstop Garlic Parmesan Wings are crispy deep-fried chicken wings tossed in a savory butter sauce infused with garlic powder and topped with Parmesan cheese and fresh parsley. This copycat recipe delivers restaurant-quality flavor at home in under 30 minutes.
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Cut the chicken wings at each joint. Discard the wing tips or save them for stock.
Pour the vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches or use a deep fryer. Heat the oil to 350°F.
Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
While the wings are frying, combine the butter, seasoned salt, ground black pepper, and garlic powder in a small pan over medium-low heat. When the butter has melted, add 1 tablespoon of Parmesan cheese and stir.
Place the wings in a large bowl. Pour the butter sauce over the wings and toss to coat.
To serve, sprinkle with parsley and the remaining Parmesan cheese.
Store leftover wings in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5 to 7 minutes to restore crispness.
deep fryer or large heavy-bottomed pot · thermometer (to verify oil reaches 350°F) · wire rack and cookie sheet (for draining)
Heat the oil to 350°F. This temperature ensures the wings cook through evenly and develop a golden-brown exterior in 8 to 10 minutes.
Yes, combine the butter, seasoned salt, black pepper, and garlic powder in advance and store in the refrigerator. Reheat over medium-low heat and add the Parmesan just before tossing with the wings.
The wings are ready when they are just beginning to brown and have cooked for 8 to 10 minutes. Drain them on a wire rack to remove excess oil.
This recipe is designed for deep frying at 350°F. Air fryer settings and times will differ and may not replicate the exact texture of the original copycat recipe.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 to 7 minutes to restore crispness.
