Try these finger-licking chicken wings that are deliciously crispy on the outside and juicy on the inside. Made extra flavorful from start to finish. By using a special marinade and then coating it with more garlic and parmesan. It's a surefire hit and a crowd favorite!
Chicken wings are one of the most well-liked and popular appetizers. They are deliciously tasty with that messy but finger-licking goodness that can be quite satisfying. They also make excellent booze chow or snacks on Super Bowl game day or while binge-watching. Some of our popular wings recipes to try are: Buffalo Wings for something spicy, or my Honey Lemon Chicken if you prefer something sour-sweet. For a buttery, salty, and cheesy taste, go for this Garlic Parmesan Wings recipe.
Garlic Parmesan Wings
This garlic parmesan chicken wings recipe will undoubtedly become your favorite no-fuss appetizer or go-to weeknight dinner. The wings can be marinated ahead of time and cooked whenever it is convenient for you.
This recipe works for anyone because you can just put the chicken wings in the oven or air fryer and bake them until ultra-crispy. But this recipe is also perfect for frying in oil until golden perfection. Once the wings are cooked, just toss them in the homemade garlic-parmesan coating, and they are ready to be served. You'll have plenty of time to catch up with family or friends and enjoy a hearty meal!
Ingredients in making Garlic Parmesan Chicken
- Chicken Wings - separate the wings from the drumettes. You may remove the wing tips and use the flats and drumettes only.
- Fish sauce - works fantastic in meat marinades as it lends a salty and umami taste. Alternatively, you may use salt (about 1 tsp).
- Garlic - I used freshly grated garlic for a more flavorful marinade and coating. You may also use garlic powder or granules (about ½ tsp) if you don't feel like handling the fresh ones.
- Cornstarch and Flour - combining the two will give a lighter coating to the wings. Cornstarch absorbs less oil when frying resulting in a crispier chicken. You may use rice flour or purely plain flour in a pinch, but note that the wings may not be as crispy.
- Baking powder - makes the coating lighter and puffier ensuring the crispiness of the chicken skin.
- Oil (for frying)- use neutral-tasting oil such as canola, corn, or sunflower oil with a high smoking point.
- Parsley - it brightens the flavor with its clean and peppery taste. This is optional but highly recommended.
- Olive Oil - is added for the coating to make the garlic and parmesan adhere better to the wings. Melted butter is an alternative, but I prefer olive oil for added flavor and it is a healthier option.
- Parmesan cheese - Freshly grated parmesan works best for this recipe, but the ready-to-use grated parmesan will also do. You may increase the amount for a more intense flavor.
Other Mouthwatering Appetizers
- Pat the chicken wings dry with paper towels to remove excess moisture. This will help them become extra crispy.
- If cooking the chicken wings in the oven, use a wire rack to ensure crispy skin. The wire rack allows the excess fat from the chicken to drain. It also permits even cooking on all sides.
- If your chicken did not crisp up after baking, broil it for a few minutes, or until crispy. Just keep an eye on them so they don't get burned.
- If frying, drain excess oil from the chicken on paper towels or a wire rack.
- While the chicken wings are still warm, coat them with the garlic-parmesan mixture.
- You can still use this recipe on other chicken parts if you can't get a hold of chicken wings. Make sure you adjust cooking time.
- Freshly grated parmesan cheese adheres better to the wings than pre-grated cheese.
- Planning for a party? This recipe is easily doubled or tripled to feed a large group.
Serving and Storing Notes
Garlic Parmesan Wings are best served warm on their own or with a dip. Try it with my homemade blue cheese dip, ranch dressing, and Caesar dressing.
This dish goes well with fries or pizza. You may also serve it with a bowl of steamed rice or pasta for a hearty meal.
Refrigerate leftovers in an airtight container for up to four days. You can reheat them in a 350°F/180°C oven until the wings are thoroughly warmed.
Garlic Parmesan Wings Recipe
- ½ cup flour
- 1 teaspoon baking powder
- Oil for frying
GARLIC PARMESAN COATING:
- 2 big cloves of garlic crushed finely
- 1-2 tablespoons fresh parsley chopped finely
- 3 tablespoons olive oil or melted butter
- 3-4 tablespoons Parmesan cheese grated
- 2 pounds chicken wings, 2 tablespoons fish sauce, 2 big cloves of garlic, ⅛ teaspoon ground pepper, ¼ cup cornstarchIn a bowl, combine all the ingredients for the marinade and mix well. Cover with plastic wrap and let it marinate for at least 30 minutes. You can also have it overnight in the fridge.
- ½ cup flour, 1 teaspoon baking powderCombine the flour and baking powder on a plate. Dredge each piece of chicken in the flour mixture, shaking off the excess.
- OilHeat enough oil in a wok or deep pan. Add the chicken wings, making sure they are not crowded. Fry until golden, then flip and fry the other side until even in color. Transfer to a tray lined with a paper towel just to remove excess oil. While still warm, transfer to a large bowl.
- Line a pan with foil, for easy cleaning or drippings. Arranges wings in a single layer on a grill rack placed on top of the foiled pan. Bake wings for 20 minutes, flip, and bake an additional 15 minutes or until browned and crispy. Once done remove them from the oven and place them in a big bowl.
- 2 big cloves of garlic, 1-2 tablespoons fresh parsley, 3 tablespoons olive oilIn a bowl combine olive oil (or butter), garlic, and chopped parsley.
- 3-4 tablespoons Parmesan cheesePour the garlic coating over the chicken wings and toss until all are coated. Sprinkle with parmesan cheese before serving. Best served warm with a dip (caesar dressing, blue cheese dip or ranch dressing)