Wingstop Garlic Parmesan Wings
Crispy deep-fried chicken wings tossed in a garlic butter and Parmesan sauce, finished with fresh parsley.
Servings: 4 servings
Ingredients
Ingredients
- 2 poundschicken wings
- vegetable oilfor frying
- 1/4 cupbutter
- 1/2 teaspoonseasoned salt
- 1/2 teaspoonground black pepper
- 2 teaspoonsgarlic powder
- 2 tablespoonsParmesan cheesedivided use
- 2 teaspoonsfresh minced parsley
Instructions
Instructions
- Cut the 2 pounds chicken wings at each joint; discard the wing tips or save them for stock. Pat the wings dry with paper towels.
- Pour vegetable oil into a large, heavy-bottomed pot until the oil reaches a depth of 4 inches (or use a deep fryer). Heat the oil to 350°F (use a thermometer).
- Working in batches to avoid overcrowding, deep-fry the wings for about 8 to 10 minutes per batch, turning once halfway through so they cook evenly. Fry until the wings are just beginning to brown.
- Remove fried wings with a slotted spoon and drain them on a wire rack set over a cookie sheet. Repeat until all wings are cooked.
- While the wings are frying (or immediately after the last batch is drained), make the sauce: in a small pan over medium-low heat, melt 1/4 cup butter. Stir in 1/2 teaspoon seasoned salt, 1/2 teaspoon ground black pepper, and 2 teaspoons garlic powder. When the butter has melted and the seasonings are combined, stir in 1 tablespoon of the Parmesan cheese.
- Place the drained wings in a large bowl. Pour the butter-Parmesan sauce over the wings and toss until they are evenly coated.
- To serve, sprinkle the wings with the remaining 1 tablespoon Parmesan cheese and 2 teaspoons fresh minced parsley.
Equipment
- large heavy-bottomed pot
- deep fryer
- Thermometer
- Slotted spoon
- Wire Rack
- Cookie Sheet
- Large Bowl
- Small Pan
Notes
Cut the wings into three different parts, the wingtip, the wing, and the “drummette.” The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of. Once the wingtip is removed you are left with the wing and the “drummette.” You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the “drummette.”
When making the sauce, consider using chopped garlic instead of garlic powder.
For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can. It retains its shape and makes more of a flaky coating than it does when it is all melted.
These garlic parmesan wings don’t reheat well. Reheating wings means you get a soft almost soggy outside. While they don’t taste bad, they just aren’t quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?
When making the sauce, consider using chopped garlic instead of garlic powder.
For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can. It retains its shape and makes more of a flaky coating than it does when it is all melted.
These garlic parmesan wings don’t reheat well. Reheating wings means you get a soft almost soggy outside. While they don’t taste bad, they just aren’t quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?