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Crispy Garlic Parmesan Butter Chicken Wings

Game-day restaurant style wings with an impossibly crunchy bite, tossed in rich roasted garlic butter, fresh parsley, and freshly grated aged Parmigiano.

C

Chef Jin-Woo Park

Asian Culinary Specialist

Updated 2026-02-14
Crispy Garlic Parmesan Butter Chicken Wings
Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Yield

4 servings

Ingredients

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  • 2.5 lbs Chicken wings (flats & drumettes split)
  • 1/2 cup Cornstarch or potato starch
  • 1 tsp Baking powder
  • 6 tbsp Unsalted European butter
  • 6 cloves Fresh garlic cloves, microplaned
  • 1/2 cup Freshly grated Parmigiano-Reggiano
  • 3 tbsp Finely chopped Italian flat-leaf parsley
  • 1/2 tsp Red pepper chili flakes
  • 1 tsp each Kosher salt & black pepper
* Pro tip: Measure flour by spooning into measuring cups and leveling to prevent dense, heavy breading.

Step-by-Step Instructions

1

Dry & Starch Dust

Pat wings bone-dry with paper towels. Toss with baking powder, salt, black pepper, and cornstarch until very lightly dusted.

Technique Note: Baking powder raises skin pH, helping proteins break down and crisp up exceptionally well.
2

Deep Fry to Crunch

Fry wings at 360°F (180°C) for 12 to 14 minutes until golden blistered and deeply crisp. Transfer to a rack.

Technique Note: Make sure oil is at least 360°F so wings do not absorb fat.
3

Prepare Garlic Parmesan Glaze

Melt butter in a small pan over low heat. Add microplaned garlic and red pepper flakes; simmer gently for 2 minutes until fragrant without browning.

Technique Note: Low heat prevents the garlic from turning bitter.
4

Toss Hot Wings

Toss wings immediately in a large stainless steel bowl with the warm garlic butter, parmesan, and parsley. Serve steaming hot.

Technique Note: Toss immediately while the wings are blazing hot so the cheese adheres to the crispy coating.

Chef's Secrets For This Recipe

  • Use freshly grated Parmigiano-Reggiano rather than shaker can cheese for silky coating melt.
  • Drying wings thoroughly with paper towels before dusting is the #1 trick for shatter-crisp skin.

Common Mistakes to Avoid

  • Burning the garlic in high heat butter.
  • Using wet wings straight out of the package.

Recipe Questions & Answers

Can I bake these wings instead of deep frying?

Yes! Place dusted wings on an oven-safe wire rack at 425°F for 40-45 minutes, flipping halfway until deeply golden.

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