Chicken wings are breaded and fried until crispy and then coated in a garlic parmesan wing sauce and topped with parmesan cheese. There’s no reason to buy wings when you can easily make and enjoy homemade parmesan garlic wings.
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What makes breaded wings with garlic parmesan wing sauce so good?
This ultimate chicken recipe combines the crunch of fried chicken with the saucy, snackability of chicken wings. Sometimes called wing dings, lightly breaded chicken wings are always crisp on the exterior with juicy, tender meat inside.
What makes these wing dings the best breaded chicken wings is tossing them in plenty of bold and savory garlic and Parmesan sauce. Warning, your whole wing world is about to get rocked.
These crispy wings tossed with buttery garlic parm sauce are great for game day and the perfect low-carb appetizer for those watching their carbs.
Why you should try this recipe for the best breaded chicken wings with garlic parmesan sauce
There are two camps when it comes to fans of chicken wings; those who prefer naked wings and those who like breaded ones. Now, if you fall into the first group, sorry, but you are missing out on the full-flavor experience.
The breading on the wings increases the crunch factor and provides plenty of nooks and crannies, so each wing has even more addictive sauce! Get all the taste you deserve with this garlic Parmesan breaded wings recipe.
Fried breaded chicken wings ingredients
Here's what you'll need to make this garlic parmesan chicken wings recipe. The exact measurements are in the printable recipe card below.
For breading the wings, you'll need:
- All-purpose flour
- Kosher salt
- Black pepper
- Chicken wings, cut into wingettes and drumettes
Save some money by buying whole chicken wings and cutting them yourself.
For frying the wings, you'll need:
- Vegetable oil for frying
- Breaded chicken wings
For the Garlic Parmesan Wing sauce, you'll need:
- Unsalted butter
- Seasoned salt
- Freshly ground black pepper
- Garlic powder
- Grated Parmesan cheese
- Fresh parsley, minced
Lawry's is a widely available and dependable brand of seasoned salt, but feel free to use your favorite.
How to make breaded garlic parmesan chicken wings
To bread the wings:
- Take the chicken wing pieces out of the fridge and place them on the counter to shake off some of the fridge chill.
- Whisk together the flour, kosher salt, and freshly ground black pepper in a large bowl. Place a wire rack on top of a rimmed baking sheet close by.
- Pat the chicken wings dry with a paper towel and dredge them in the flour mixture. Shake off any excess and put the breaded wings on the wire rack to rest while heating the oil for frying.
To fry the wings:
- Set a clean wire rack over a rimmed baking tray close to where you will fry the wings. A countertop deep fryer makes things much easier, but you can also use a heavy-bottomed pot with a clip-on deep-fry thermometer.
- Bring at least four inches of vegetable oil up to 350°F.
- When the oil reaches the correct temperature, fry the wings in batches. The exact number of wings will depend on the size of the fryer or pot. Just be sure not to add too many, or the temperature of the vegetable oil will take too long to get back to the proper temperature, and the wings will be greasy.
- Fry the wings for 8 to 10 minutes. Use a food strainer to move the wings occasionally, so they will cook evenly and won't stick.
- While the chicken is frying, prepare the sauce (see below).
- Transfer the cooked wings to the wire rack, and fry the next batch. You can toss the wings with the sauce and serve immediately or tent with aluminum foil to help keep them warm while you finish cooking the other wings.
- Sprinkle some minced parsley and more Parmesan cheese over the top of the sauced wings before serving.
To make the garlic Parmesan wing sauce:
- Melt the unsalted butter in a small saucepan over low heat.
- Whisk in the seasoned salt, freshly ground black pepper, and garlic powder. Turn off the heat and mix in half of the Parmesan cheese—reserve for later.
What to serve with them
These wings are mild enough that you can get a little wild with the side dishes without overwhelming your taste buds. Here are a few good options to try:
- Grilled Corn Ribs
- Celery sticks or carrot sticks.
- Dipping sauce such as blue cheese dressing or ranch dressing.
- French Fries or Onion Rings
How to store the fried breaded chicken wings leftovers
Cool extra wings quickly and put them in an airtight container. Leaving the wings unsauced will help keep them crunchier. You can store the sauce in a separate container in the refrigerator. Both the wings and sauce should last for up to three days.
What is the best way to reheat them?
Air fryers are ideal for reheating wings, but you can also use an oven with some minor changes:
- Take the wings out of the fridge.
- Preheat the air fryer or oven to 375°F.
- Place the wings in the air fryer and heat for about six minutes, turning once. If you are using an oven, you will need to put the wings on a baking tray and heat for 10 to 15 minutes.
If you stored the parmesan garlic butter sauce separately, you can warm it in a small saucepan over medium heat before tossing it with the wings.
More Chicken Wing Recipes
Breaded Garlic Parmesan Wings
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds chicken wings
- vegetable oil for frying
Garlic Parmesan Sauce
- ¼ cup butter
- ½ teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 tablespoons Parmesan cheese divided use
- 2 teaspoons fresh parsley minced
- Combine the flour, kosher salt, and ½ teaspoon of black pepper in a large bowl.
- Cut the wings at each joint. Discard the wing tips or save them for stock.
- Dredge the drumettes and wingettes in the seasoned flour and shake off the excess.
- Add vegetable oil to a deep fryer or large, heavy-bottomed pot until it reaches a depth of 4 inches. Heat the oil to 350°F.
- Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
- While the wings are frying, combine the butter, seasoned salt, ½ teaspoon of ground black pepper, and garlic powder in a small saucepan over medium-low heat. Once the butter has melted, stir in half of the Parmesan cheese.
- Place the fried wings in a large bowl. Pour the garlic butter over the wings and toss until well coated.
- To serve, sprinkle with parsley and the remaining Parmesan cheese.