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Crispy Chicken Wings with Garlic Parmesan Sauce

A pile of golden brown, crispy chicken wings coated in garlic parmesan sauce and parsley.
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Follow these steps to make exceptionally crispy chicken wings, coated in a rich garlic parmesan sauce that sticks without becoming soggy.

Ingredients

Scale
  • 3 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • Vegetable oil, for frying
  • 1/2 cup unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  2. In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated. Do not rinse off the powder.
  3. In a separate bowl, lightly toss the wings with the flour until just coated. Shake off any excess flour.
  4. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 325°F (160°C).
  5. Fry the wings in batches, ensuring not to overcrowd the pot. Cook for 6 to 7 minutes until lightly golden and cooked through. Remove and drain on a wire rack set over a baking sheet.
  6. Increase the oil temperature to 375°F (190°C).
  7. Return the partially cooked wings to the hot oil and fry for an additional 2 to 3 minutes until they are deep golden brown and very crispy. Remove and drain again on the wire rack.
  8. While the wings finish frying, prepare the sauce. Melt the butter in a small saucepan over medium heat.
  9. Add the minced garlic and cook for about 1 minute until fragrant; do not let it brown.
  10. Remove the pan from the heat. Stir in the grated Parmesan cheese, chopped parsley, oregano, and red pepper flakes. Stir until the cheese is melted and the sauce is smooth.
  11. Place the hot, crispy wings in a large bowl. Pour the garlic parmesan sauce over the wings and toss gently until every wing is coated.
  12. Serve immediately, garnished with extra Parmesan cheese.

Notes

  • For extra crispiness, you can bake the wings at 400°F (200°C) for 20 minutes after the initial fry, or use an air fryer at 380°F (195°C) for 5 minutes after the first fry.
  • If you prefer not to fry, bake the wings on a rack over a baking sheet at 425°F (220°C) for 40 to 50 minutes, flipping halfway through.
  • To prevent sogginess, toss the wings in the sauce immediately before serving.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-wings-with-garlic-parmesan-sauce/