Garlic Parmesan Wings (Wingstop Copycat)

Why You’ll Love This Recipe

• Classic Wingstop-inspired flavor: garlicky, buttery, and extra Parmesan-forward.
• Double-fry method delivers shatteringly crisp skin without a heavy batter.
• Simple ingredients, big payoff—ready in under an hour (plus optional dry-brine).
• Perfect for game day, parties, or a restaurant-style treat at home.

Grocery List

• Produce: 1 head garlic (4 large cloves), 1 bunch fresh parsley
• Dairy: Unsalted butter, Parmesan cheese (Parmigiano Reggiano recommended)
• Pantry: 3 lb chicken wings, neutral frying oil (canola/peanut/vegetable), kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Wings

• 3 lb chicken wings, split into flats and drumettes
• 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if using Morton)
• Neutral oil for frying (about 2 quarts)

Garlic–Parmesan Butter

• 6 tbsp unsalted butter
• 4 garlic cloves, finely minced (about 1 1/2 tbsp)
• 1 tsp freshly cracked black pepper

To Finish

• 1/2 cup very finely grated Parmesan (about 40 g)
• 2 tbsp finely chopped fresh parsley
• Optional: 1/4 tsp red pepper flakes or a pinch of cayenne
• Fine salt to taste (for final seasoning)

Step-by-Step Instructions

Step 1: Dry-brine and prep the wings

Pat the wings very dry with paper towels. Sprinkle evenly with 1 1/2 tsp kosher salt. For best texture, arrange on a wire rack set over a sheet pan and refrigerate uncovered for 8–24 hours. This dries the skin for superior crispness. If you are short on time, you can skip the dry-brine and continue immediately—just dry the wings thoroughly right before frying.

Step 2: Heat the oil and set up your station

Pour about 2 quarts of neutral oil into a heavy, deep pot (at least 6-quart capacity) fitted with a deep-fry thermometer. Heat to 300°F over medium heat. Set a wire rack over a sheet pan for draining, and keep tongs, a spider, or slotted spoon nearby. Have a second sheet pan ready for resting the wings between fries.

Step 3: First fry at 300°F

Working in 2–3 batches to avoid crowding, carefully lower the wings into the 300°F oil. Fry 12–14 minutes per batch, maintaining 290–310°F, until the wings are cooked through (internal temperature 165–175°F) but still pale and not yet crisp. Transfer to the rack and repeat with remaining batches.

Step 4: Rest the wings

Let the wings rest on the rack for 10 minutes. This pause lets steam escape and firms the skin, which makes the second fry extra crunchy.

Step 5: Make the garlic–Parmesan butter

While the wings rest, melt 6 tbsp unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently, stirring, for 60–90 seconds just until fragrant—do not brown. Stir in 1 tsp cracked black pepper and any optional red pepper flakes. Turn off the heat and keep the pan warm; the butter should be fluid but not sizzling when you toss the wings.

Step 6: Second fry at 375°F

Increase the oil temperature to 375°F. Fry the wings again in batches for 2–3 minutes, until the skin is deeply golden and very crisp. Drain well on the rack, letting excess oil drip off for at least 30 seconds per batch.

Step 7: Toss and finish

Add the hot, double-fried wings to a large bowl. Pour over the warm garlic–pepper butter and toss to coat. Sprinkle in the finely grated Parmesan and parsley while tossing so it clings to the buttered wings. Taste and add a pinch of fine salt or more cracked pepper if needed. Serve immediately, with extra Parmesan at the table.

Pro Tips

• Ultra-fine cheese clings best: use a microplane or the finest holes on your grater for a snowy Parmesan that coats evenly.
• Keep the butter warm, not hot: if it’s too hot, the cheese can clump; if too cool, it won’t coat well.
• Batch control equals crispness: overcrowding drops oil temperature and yields soggy skin. Give each batch room.
• Dry-brine if you can: even a few hours uncovered in the fridge dries the skin and boosts crunch.
• Check your thermometer: accurate 300°F/375°F targets are the secret to tender meat and glassy-crisp skin.

Variations

• Air Fryer: 400°F for 18–24 minutes, turning halfway, until crisp; toss with the garlic–Parmesan butter and parsley.
• Spicy Garlic Parmesan: add 1/4–1/2 tsp red pepper flakes or 1/4 tsp cayenne to the butter.
• Extra Savory: add 1/4 tsp onion powder to the butter or finish with a light sprinkle of garlic powder.

Storage & Make-Ahead

Best enjoyed immediately after tossing. To make ahead, complete the first fry up to 1 day in advance; cool, then refrigerate the wings on a rack. Re-crisp with the second fry at 375°F for 2–3 minutes right before serving. Leftovers keep 3 days refrigerated; reheat in a 425°F oven or 400°F air fryer for 8–10 minutes until hot and crisp, then toss with freshly warmed garlic–Parmesan butter and parsley.

Nutrition (per serving)

Approximate: 680 calories; 49 g fat; 3 g carbs; 0 g fiber; 40 g protein; 1,050 mg sodium. Values will vary with oil absorption and cheese choice.