Wingstop Garlic Parmesan Wings

Copycat Wingstop Garlic Parmesan Wings is the perfect wing recipe for the connoisseur. Wingstop Garlic Parmesan wings are one of my favorites.  Not everyone loves hot and spicy buffalo chicken wings, so this flavor is a delicious alternative.

homemade copycat wingstop garlic parmesan wings

Why this Recipe Works

Wingstop is a restaurant in Texas where you will find the best Garlic Parmesan Wings! These wings are cooked to perfection then drizzled with a garlic butter sauce with Parmesan cheese. It’s enough to tear me away from the classic buffalo Wing Stop wing to go for something different.

Buffalo wings have been around thankfully since the Anchor bar created the buffalo chicken wings sometime in the 1960s. I think that is hard to beat a buffalo wing, they have the right amount of heat and just the right amount of tang.

These Wingstop Garlic Parmesan Wings combine beautifully to make a delightful combination. It’s not too wimpy in terms of flavor; it just lacks the spice.  Scroll down to see my video on making these wings.


  • 2 pounds chicken wings
  • 2 cups all purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 cup butter
  • 2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • Parsley for garnish - if desired


  • Preheat oven to 350 degrees.
  • Blend together all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper.
  • Cut wings and dredge them in the flour.
  • Heat oil to 350 degrees, use either a deep fryer, or a large heavy pot. Deep fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evenly.
  • Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.
  • Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.


Recipe Tips for the Cook


  • Cut the wings into three different parts, the wingtip, the wing, and the "drummette." The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of.  Once the wingtip is removed you are left with the wing and the "drummette." You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the "drummette."
  • When making the sauce, consider using chopped garlic instead of garlic powder.
  • For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
  • This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can.  It retains its shape and makes more of a flaky coating than it does when it is all melted.
  • These garlic parmesan wings don't reheat well. Reheating wings means you get a soft almost soggy outside. While they don't taste bad, they just aren't quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?


Calories: 617kcal | Carbohydrates: 49g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 1395mg | Potassium: 275mg | Fiber: 1g | Sugar: 0g | Vitamin A: 660IU | Vitamin C: 0.8mg | Calcium: 57mg | Iron: 4.1mg

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