Irresistible Crispy Garlic Parmesan Wings in Just 30 Minutes

Oh my gosh, you have to try these crispy garlic parmesan wings—they’re seriously addictive! I first made them for game night last year, and now my friends won’t let me host without them. That golden crunch gives way to the most savory, garlicky goodness, with just enough salty parmesan to make you lick your fingers clean. Trust me, once you taste that perfect combo of crispy skin and rich sauce, you’ll understand why these wings disappear faster than I can fry them!

Why You’ll Love These Crispy Garlic Parmesan Wings

These wings are absolute magic, and here’s why:

• That perfect crunch – the double coating method gives you shatteringly crisp skin every time
• The garlic parmesan sauce is so good you’ll want to drink it – buttery, garlicky, with just the right salty kick
• They come together in under 30 minutes – perfect for last-minute cravings
• Total crowd-pleaser – my brother once ate a whole tray before anyone else got one!

Ingredients for Crispy Garlic Parmesan Wings

Here’s everything you’ll need to make these irresistible wings – and yes, every single ingredient matters! I learned the hard way that skimping on quality makes a huge difference with this recipe.

• 2 lbs chicken wings – separated into drumettes and flats (trust me, it’s worth the extra minute to cut them!)
• 1 cup all-purpose flour – don’t pack it down when measuring
• 1 tsp each of salt, black pepper, garlic powder, and paprika – this spice blend is my secret weapon
• 1/2 cup freshly grated parmesan – none of that pre-shredded stuff, it makes all the difference
• 4 cloves garlic, minced – fresh is best, but hey, I’ve used jarred in a pinch
• 1/4 cup melted butter – real butter only, please!
• 2 tbsp chopped parsley – for that fresh pop of color at the end
• Oil for frying – I use peanut oil, but vegetable works too

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these wings! Here’s what I always grab:

• A deep fryer or heavy-bottomed pot (my trusty cast iron Dutch oven works perfectly)
• Two mixing bowls – one for dry, one for that glorious sauce
• Tongs – because no one wants to fish out wings with forks!
• Plenty of paper towels – crispy wings deserve a proper draining station

That’s it – simple tools for seriously amazing wings!

How to Make Crispy Garlic Parmesan Wings

Okay, let’s get to the good stuff – making these wings that’ll have everyone begging for the recipe! I’ve made this so many times I could do it in my sleep, but I’ll walk you through every step so yours turn out perfect.

Step 1: Coat the Wings

First, grab your biggest mixing bowl and whisk together the flour, salt, pepper, garlic powder, and paprika. Now here’s my trick – toss about three wings at a time in the flour mixture, really pressing it into every nook and cranny. Shake off the excess, then let them sit on a rack for 10 minutes. This resting time is what gives you that extra-crispy crust we’re after!

Step 2: Fry to Perfection

Heat your oil to 375°F (190°C) – I use a candy thermometer to be exact. Don’t crowd the pan! I fry about 6-8 wings at a time so they have room to crisp up properly. They’ll need about 10-12 minutes, turning occasionally with tongs until they’re that perfect deep golden brown. Drain them on paper towels – and try not to snack on them yet!

Step 3: Toss in Garlic Parmesan Sauce

While the wings fry, mix the melted butter, minced garlic, and parmesan in a big bowl. As soon as the wings come out of the fryer, toss them in this heavenly mixture while they’re still piping hot. The heat helps the sauce cling to every ridge and crevice. Finish with a sprinkle of fresh parsley – it makes them look fancy and adds a nice fresh contrast to all that rich flavor.

Tips for the Best Crispy Garlic Parmesan Wings

After burning through more wings than I can count, here are my hard-won secrets for absolute perfection:

• Freshly grate that parmesan – the pre-shredded stuff just doesn’t melt right and leaves weird clumps
• Taste your garlic first – some cloves are stronger than others, so adjust accordingly
• Double fry for max crunch – fry at 325°F first, rest, then fry at 375°F (game changer!)
• Pat wings dry first – moisture is the enemy of crispiness

Trust me, any one of these tips will take your wings from good to “oh-my-god-I-need-the-recipe” amazing!

Serving Suggestions

Oh, the fun part – how to serve these crispy garlic parmesan wings! I always set out ramekins of cool ranch and tangy blue cheese dips – my friends love having options. A pile of celery sticks makes me feel virtuous, and an ice-cold beer is absolutely mandatory in my house when these wings come out of the fryer!

Storage and Reheating

Okay, let’s be real – these crispy garlic parmesan wings rarely last long enough to store! But if you’ve got leftovers (lucky you), pop them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it turns them soggy. Instead, crisp them back up in a 400°F oven or air fryer for about 5 minutes. They won’t be quite as perfect as fresh, but still dangerously good!

Nutritional Information

Each serving of these crispy garlic parmesan wings packs about 450 calories, with 30g fat (12g saturated) and 25g protein – totally worth every bite! Just remember, nutrition varies based on ingredients used and how much of that delicious sauce sticks to your wings (I won’t judge if you lick the bowl clean!).

FAQs About Crispy Garlic Parmesan Wings

Can I bake these wings instead of frying?
Absolutely! For baked wings, toss them in a bit of oil and bake at 400°F for 40-45 minutes, flipping halfway. They won’t get quite as crispy as fried, but broiling for the last 2 minutes helps. Just watch them closely – I learned that lesson the hard way with some charred wings

Share Your Feedback

Did you make these wings? I’d love to hear how they turned out! Leave a comment below or tag me in your photos – nothing makes me happier than seeing your crispy creations!

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