American
Garlic Parmesan Wings
Crispy on the outside, juicy on the inside — these garlic parmesan wings are tossed in a buttery garlic sauce with fresh parsley and parmesan. Perfect for game day.
Ingredients
For the Wings
- 1.5-2 lbs chicken wings, split at joints
- 2 tbsp olive oil
- 2 tbsp corn starch
- Salt, to taste
- Black pepper, to taste
- 1 tsp adobo seasoning
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 tsp onion powder
- Neutral oil for frying
For the Garlic Parmesan Sauce
- 1 stick (½ cup) unsalted butter
- 5-6 garlic cloves, minced
- Salt, to taste
- Adobo seasoning, to taste
- Red pepper flakes, to taste
- ⅓ cup freshly grated Parmesan cheese
- ½ bunch fresh parsley, chopped
Instructions
- 1
Pat wings completely dry with paper towels. In a large bowl, toss wings with olive oil, corn starch, and all the seasonings (salt, pepper, adobo, garlic powder, cayenne, paprika, onion powder) until evenly coated.
- 2
Heat neutral oil in a deep pot or Dutch oven to 350°F. Fry wings in batches for 8-10 minutes until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate.
- 3
While wings fry, make the sauce. In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant — don't let it brown.
- 4
Stir in adobo seasoning, onion powder, and red pepper flakes. Remove from heat.
- 5
Add the crispy wings directly to the garlic butter. Toss to coat, then add the freshly grated Parmesan and chopped parsley. Toss until everything is thoroughly combined.
- 6
Serve immediately with ranch or Caesar dressing for dipping.
Tips
The key to crispy wings is making sure they're completely dry before seasoning. The corn starch helps create an extra crispy coating. Don't overcrowd the oil when frying — work in batches to maintain the temperature.