Wingstop Garlic Parmesan Wings

Wingstop’s Garlic Parmesan Wings combine rich, creamy Parmesan with a savoury sauce. These wings combine crispy golden chicken with a tangy, garlicky, and cheesy sauce that will satisfy your taste buds. Making these tasty wings is easy and rewarding. How to Make Wingstop Garlic Parmesan Wings at Home.

What you’ll need:

Chicken Wings

• 12 chicken wing drumettes (drumettes and flats are separated).
• 1 cup all-purpose flour
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 tablespoon paprika
• Salt and black pepper to taste
• Vegetable Oil (for Frying)

For the Garlic Parmesan Sauce

• 1 cup unsalted Butter (melted)
• Half a cup of freshly grated Parmesan (the best is to use it fresh)
• 4 cloves of garlic (minced).
• Olive oil 1 tablespoon
• One teaspoon dried Italian herbs, such as basil, oregano or thyme
• Red pepper flakes, optional (for heat), 1/4 teaspoon
• Salt and pepper to taste

Step-by-Step Instructions:

1. Preparation of Chicken Wings

Prepare your chicken wings. You can cut the joint to separate whole wings into flats and drumettes if you bought them whole. If you wish, you can also use the tips of the wings to make stock.

• To remove excess moisture, pat the wings with a paper towel. It will make them crispier when they are fried.
• Sprinkle salt, pepper and garlic powder on the wings. Also, sprinkle paprika. The seasoning should be massaged into the chicken to ensure that it is evenly coated.

2. Coat the wings:

You’ll need to lightly coat your wings with a thin layer of oil to get the golden, crispy exterior.

• Coat with Flour: Combine flour, garlic, onion, paprika and salt in a shallow dish. Make sure to evenly coat each wing with the flour mixture. Shake any excess flour.

3. Fry the Wings

It’s now time to fry your wings until they are crispy.

• Heat the Oil. In a large saucepan or deep fryer, heat enough vegetable oil (about 3-4 cups) to completely submerge the chicken wings. Heat the oil until it reaches 350degF (or 175degC). You can use a piece of bread to test the temperature if you do not have a thermometer. If the bread browns within 30 seconds, it is ready.
• Add the Wings to the Hot Oil: Do not overcrowd the oil. Fry the chicken wings for 8-10 mins or until golden brown and crisp. Flip them half way through to ensure even cooking. Transfer the wings onto a plate lined with paper towels to drain any excess oil.

4. How to make Garlic Parmesan Sauce

You can make the garlic Parmesan Sauce while the wings are being fried.

• Melt the Butter. In a medium saucepan, melt butter and olive oils together.
• Garlic Addition: Add the minced cloves of garlic to the Butter and heat for 1-2 minutes until fragrant. Take care not to burn the minced garlic.
• Add grated Parmesan, dried Italian herbs and red pepper flakes (if using) to the mixture. Mix well. Allow the sauce to simmer for a couple of minutes so that the flavours can meld.
• Taste and adjust: Adjust the seasoning by tasting the sauce. Add salt or pepper if necessary. You can increase the flavour by adding a bit more Butter or Parmesan.

5. Toss wings in sauce:

Once your wings have been fried to a crispy crisp, it is time to cover them with the garlic Parmesan Sauce.

• Tossing the Wings: Place all the fried chicken wings in a bowl. Pour the sauce garlic-parmesan over the wings, and gently toss to coat evenly. Make sure you coat each piece of chicken with the delicious buttery sauce.

6. Serve and enjoy:

Now that your Wingstop Garlic Parmesan Wings have been prepared, you can serve them!

• Garnish: To add colour and freshness, you can sprinkle the wings with additional Parmesan and chopped parsley.
• If desired, serve your wings with ranch or blue cheese dressing as a dip.

Perfect Garlic Parmesan wings:

• Double-fry your wings for extra crispiness: You can double-fry them if you want to make sure they are extra crispy. The first time you fry them, let them rest a few moments before continuing to fry them for 3-4 more minutes.
• Freshly grated Parmesan will provide the best flavour, and it will melt into the sauce easily. Pre-grated Parmesan may not melt properly.
• Do not skip the Butter: Butter is the key ingredient in creating a rich, creamy sauce. Melt the Butter slowly with the garlic in order to get the best flavour.
• Crisp before Coating: Be sure to make the wings crispy first, then coat them with the sauce. The sauce will turn them soggy if the wings aren’t crisp.

Healthier Option:

You can also bake them instead of frying if you want a healthier version. Preheat your oven to 200degC (400degF), place the wings on parchment paper lined baking sheets, and bake for 25-30 minutes. Flip them halfway through. Air fryers are a great option for those who want to reduce their fat intake.

Nutritional Information (approximate per 4 wings)

Nutrient: The amount per serving

Calories 280 kcal

Protein 22g

Carbohydrates 6g

It is a good idea to use 21g

Saturated fat 7g

Cholesterol 55mg

Sodium 650mg

Fiber 1g

Sugar 1g

Note: These are only estimates. They can change depending on the size of your portion and how you cook.

Conclusion:

Wingstop Garlic Parmesan Wings combine a delicious combination of garlicky, cheesy and savoury flavours. They’ll become a hit at your next gathering or meal with their crispy exterior and buttery sauce. These wings are great with veggies or ranch. They’ll make you feel as if you were at Wingstop without leaving your home. Enjoy!