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–+ servings

Garlic Parmesan Chicken Wings

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.
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Keyword: chicken, chicken wings, garlic, garlic parm, garlic parmesan chicken wings, wings
Servings: 5
Cost: $

Ingredients

Chicken Marinade

  • 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

Dry Ingredients

  • 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

Garlic Parmesan Sauce

  • 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

Instructions

Marinate the Chicken:

  • 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.

Prepare the Dry Coating

  • 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.

Make the Garlic Parmesan Sauce

  • 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.

Coat the Chicken

  • 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.

Fry the Chicken:

  • 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.

Double-Fry for Extra Crispiness:

  • 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.

Toss in Garlic Parmesan Sauce:

  • Place the hot, double-fried chicken wings in a large bowl. Pour the garlic Parmesan sauce over the wings and toss until evenly coated.

Serve and Enjoy

  • Transfer the wings to a serving platter. Grate additional Parmesan cheese over the top for extra flavor. Serve immediately and enjoy!