Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken wings (drums and flats), patted very dry
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 qt neutral frying oil (canola/peanut/vegetable)
- 8 tbsp (1 stick) unsalted butter
- 6 cloves garlic, finely minced
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt (for sauce)
- 1/4 tsp black pepper (for sauce)
- 1/3 cup finely grated Parmesan (plus more to finish)
- 1 tbsp mayonnaise
- 1 tsp cornstarch + 2 tsp water (slurry)
- 1 tbsp chopped parsley (optional)
Do This
- 1. Pat wings very dry; toss with salt, spices, and 1 tbsp cornstarch.
- 2. Heat oil to 325°F; fry wings 8–10 minutes (pale blonde, cooked through).
- 3. Rest wings on a rack 10 minutes; raise oil to 375°F.
- 4. Fry again 6–8 minutes until deeply golden and crisp (165°F+ internal).
- 5. Simmer sauce: butter + garlic (60–90 sec), add seasonings, mayo, Parmesan; thicken with slurry 30–45 sec.
- 6. Toss hot wings in warm sauce until fully coated; finish with extra Parmesan and parsley.
Why You’ll Love This Recipe
- Restaurant-style crispness: Double-frying gives that shatter-crisp skin that stays crunchy under sauce.
- Rich, clingy coating: A thick garlic-butter-Parmesan sauce that actually sticks to the wings.
- Big savory flavor: Italian herbs, real Parmesan, and lots of garlic for a bold, garlicky finish.
- Totally doable at home: Straightforward steps, simple ingredients, and clear temperatures.
Grocery List
- Produce: garlic (6 cloves), fresh parsley (optional)
- Dairy: unsalted butter, Parmesan cheese (block or finely grated)
- Pantry: neutral frying oil (canola/peanut/vegetable), kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, red pepper flakes (optional), cornstarch, mayonnaise
Full Ingredients
For the Wings
- 2 lb chicken wings (drums and flats)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch
For Frying
- 2 qt neutral frying oil (canola, peanut, or vegetable), or enough for 2–3 inches depth in a heavy pot
Parmesan Garlic Sauce (Thick, Clingy Style)
- 8 tbsp (1 stick) unsalted butter
- 6 cloves garlic, finely minced (about 2 tbsp)
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp mayonnaise (helps emulsify and cling)
- 1/3 cup finely grated Parmesan (about 1.1 oz)
- 1 tsp cornstarch + 2 tsp water (slurry)
To Finish (Optional but Recommended)
- 2 tbsp finely grated Parmesan (for serving)
- 1 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Dry and season the wings
Set a wire rack over a sheet pan. Pat the wings very dry with paper towels (this is one of the biggest crispiness boosters).
In a large bowl, toss the wings with 1 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1 tbsp cornstarch. Keep tossing until there are no dry pockets and the wings look lightly dusted (not heavily floured).
Step 2: Heat the oil and set up for safe frying
Pour 2 qt neutral oil into a heavy-bottomed pot or Dutch oven (aim for 2–3 inches of oil). Attach a deep-fry thermometer if you have one.
Heat the oil over medium-high until it reaches 325°F. Meanwhile, keep your wire rack ready (rack over a sheet pan catches drips and prevents soggy wings).
Step 3: First fry at 325°F (cook-through fry)
Fry wings in batches so you don’t crowd the pot (overcrowding drops the temperature and makes wings greasy). Maintain oil at 325°F.
Fry each batch for 8–10 minutes, stirring once or twice for even cooking. The wings should be cooked through and a light golden color.
Transfer wings to the wire rack to drain.
Step 4: Rest the wings, then heat oil to 375°F
Let the wings rest on the rack for 10 minutes. This brief rest helps moisture move away from the surface so the second fry gets extra crisp.
Increase heat and bring the oil up to 375°F.
Step 5: Second fry at 375°F (crisping fry)
Fry the wings again in batches at 375°F for 6–8 minutes, until deeply golden brown and visibly crisp.
For best accuracy, check doneness with an instant-read thermometer: the thickest part of the wing should be at least 165°F.
Transfer wings back to the wire rack while you finish the sauce.
Step 6: Make the thick Parmesan garlic sauce
In a small saucepan over medium-low heat, melt the 8 tbsp unsalted butter. Add the minced garlic and cook for 60–90 seconds, stirring constantly, until fragrant (do not brown the garlic).
Stir in 1/2 tsp red pepper flakes (if using), 1 1/2 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Reduce heat to low. Whisk in the 1 tbsp mayonnaise until smooth. Add the 1/3 cup finely grated Parmesan and whisk until the sauce looks cohesive.
Whisk the 1 tsp cornstarch with 2 tsp water to make a slurry, then whisk it into the sauce. Simmer gently for 30–45 seconds until the sauce thickens to a glossy, clingy consistency. Keep warm on the lowest heat.
Step 7: Toss wings in sauce and finish
Place hot wings in a large bowl. Pour the warm Parmesan garlic sauce over the wings and toss vigorously for 20–30 seconds until every wing is well coated.
Transfer to a platter. Immediately sprinkle with 2 tbsp extra Parmesan and 1 tbsp chopped parsley (optional). Serve right away for maximum crispness.
Pro Tips
- Dry wings = crisp wings: Pat very dry before seasoning. Moisture is the enemy of crunch.
- Use a rack, not paper towels: Paper towels trap steam underneath and soften the crust; a rack keeps air circulating.
- Watch the garlic closely: Keep the heat medium-low and stir constantly; browned garlic turns bitter fast.
- Grate Parmesan finely: Finely grated Parmesan melts and emulsifies more smoothly (and helps the sauce cling).
- Keep sauce warm (not hot): If it’s too hot, it can separate; if it’s too cool, it won’t coat evenly.
Variations
- Extra-herby Italian style: Add 1 tsp dried basil and 1/2 tsp dried oregano (in addition to the Italian seasoning).
- Spicy Parmesan garlic: Increase red pepper flakes to 1 tsp and add 1/2 tsp cayenne to the sauce.
- Oven/air-fryer option (less authentic but still good): Air-fry at 380°F for 24–28 minutes, flipping halfway, then toss in the warm sauce (crispness will be slightly less than double-fried).
Storage & Make-Ahead
Wings are crispiest right after saucing. If you have leftovers, cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a wire rack on a sheet pan at 425°F for 12–16 minutes (or air-fry at 400°F for 6–9 minutes) until hot and crisp. Store sauce separately if possible; rewarm gently over low heat, whisking, then toss reheated wings in sauce right before serving. You can mince the garlic and grate the Parmesan up to 2 days ahead.
Nutrition (per serving)
Approximate (based on 4 servings, sauce included): 610 calories, 41 g protein, 35 g fat, 3 g carbs, 1 g fiber, 1 g sugar, 1080 mg sodium. (Values vary depending on wing size and oil absorption.)
