Garlic Parmesan Chicken Wings
Crispy, juicy, and packed with bold flavors, these Garlic Parmesan Chicken Wings are a crowd-pleaser for any occasion. The wings are marinated in a flavorful blend of spices, coated with sweet potato starch for that signature crunch, and fried to golden perfection. Tossed in a rich garlic butter sauce with Parmesan and parsley, these wings are the ultimate comfort food with a gourmet twist. Whether you're hosting a game day party or craving an indulgent snack, these wings deliver every time.
(adsbygoogle = window.adsbygoogle || []).push({});Why You’ll Love It
- Crispy and Flavorful: The double-fry method ensures every bite is irresistibly crunchy while the marinade packs each wing with savory, garlicky goodness.
- Perfectly Balanced Sauce: The buttery garlic Parmesan coating strikes the perfect balance between creamy, savory, and aromatic.
- Customizable for Any Flavor: This versatile wing recipe is an excellent base for any sauce. Whether you’re in the mood for sweet, spicy, or tangy, these wings adapt beautifully.
- Simple and Reliable: With easy-to-follow steps and ingredients you likely already have on hand, this recipe makes achieving restaurant-quality wings at home a breeze.
Why Use Coarse Sweet Potato Starch?
Coarse sweet potato starch is a game-changer when it comes to achieving ultra-crispy wings. Unlike regular cornstarch or flour, the larger granules of coarse sweet potato starch create a textured coating that crisps up beautifully during frying, giving your wings that sought-after crunch. Its unique properties not only ensure a golden, crunchy exterior but also help lock in the chicken's natural juiciness. Plus, it’s light and airy, so your wings never feel heavy or greasy. If you’re aiming for wings that rival your favorite restaurant’s, coarse sweet potato starch is the secret weapon you need!
(adsbygoogle = window.adsbygoogle || []).push({});A Base Recipe for Endless Flavor Variations
The beauty of this recipe lies in its versatility. The marinade and crispy coating provide the perfect blank canvas to explore other wing flavors. Swap out the garlic Parmesan sauce for:
- Soy Garlic: Toss in a glaze made with soy sauce, honey, garlic, and sesame oil.
- Honey Garlic: Mix melted butter, honey, and minced garlic for a sticky, sweet, and savory finish.
- Buffalo: Coat the wings in a mixture of melted butter and hot sauce for classic heat.
- Korean Spicy BBQ: Use gochujang, soy sauce, and sugar to make a sweet and spicy glaze.
No matter the flavor profile you choose, the crispy wings will be the star of the show!
(adsbygoogle = window.adsbygoogle || []).push({}); (adsbygoogle = window.adsbygoogle || []).push({});These Garlic Parmesan Chicken Wings are the perfect combination of crunch and rich, buttery flavor. Marinated in a blend of spices, coated with coarse sweet potato starch for maximum crispiness, and tossed in a luxurious garlic Parmesan butter sauce, these wings are indulgent yet easy to make. Perfect for parties, game day, or a weeknight treat, this versatile recipe also serves as a great base for experimenting with other wing flavors like soy garlic or honey garlic.
- 3 lb chicken wings/drumettes (cleaned and trimmed)
- 2 tsp garlic powder
- 2 tsp paprika powder
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp white pepper (or black pepper)
- 2 eggs
- 4 tbsp corn starch
- 2 cups coarse sweet potato starch
- 1 tbsp garlic powder
- 1 tbsp paprika powder
- 2 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp white pepper (or black pepper)
- 8 tbsp butter
- 7 tbsp minced garlic
- 1 tsp thyme
- 1/4 cup chopped parsley
- 1/4 cup mayonnaise (1/4 - 1/2 cup, adjust to taste)
- 1/4 cup grated parmesan cheese (more or less, adjust to taste)
Place the cleaned and trimmed chicken wings in a large bowl. Add the garlic powder, paprika, chicken bouillon powder, salt, cayenne pepper, white pepper, eggs, and cornstarch to the bowl.
Mix well until the wings are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or longer for better flavor.
In a separate bowl, combine the sweet potato starch, garlic powder, smoked paprika, chicken bouillon powder, salt, and white pepper. Mix thoroughly and set aside.
In a pan over medium heat, melt the butter. Add the minced garlic and thyme, and sauté for 2–3 minutes until fragrant but not browned.
Lower the heat and stir in the Parmesan cheese and parsley until combined.
Transfer the mixture to a bowl and whisk in the mayonnaise, adjusting the quantity to your preferred creaminess. Set the sauce aside.
Remove the marinated chicken from the refrigerator. Coat each piece thoroughly in the dry mixture and place them on a wire rack. Let the coated chicken sit for 10–15 minutes to allow the starch to adhere properly.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for about 8 minutes, or until golden brown and cooked through. Remove and drain on a paper towel-lined wire rack.
Increase the oil temperature slightly, if needed, and fry the chicken a second time for 2–3 minutes until extra crispy.
Remove and drain again on the rack.
Place the hot, double-fried chicken wings in a large bowl. Pour the garlic Parmesan sauce over the wings and toss until evenly coated.
Transfer the wings to a serving platter. Grate additional Parmesan cheese over the top for extra flavor. Serve immediately and enjoy!
