Garlic Parmesan Chicken Wings

20 mins Prep Time

8 mins Cook Time

Written By

Nadia Boachie

Garlic Parmesan wings remind me of the days when takeout seemed to be the primary way I ate. I loved ordering a variety of wing flavours from local wing spots in the city. Gar-Par wings or garlic Parmesan wings were definitely on my list of go-to flavours. These wings are brined in buttermilk, dredged in a well-seasoned flour coating and fried until perfectly golden brown and crispy. They are then tossed in a cheesy, herby, buttery, garlicky coating and served! Yes, these are not for the faint-hearted, but they are so tasty! If you are looking to make a fun appetizer that will surely please the masses or want to try your hand at a buttermilk brine and a perfectly crunchy fried chicken, check this recipe out and make it today.

Ingredients

Buttermilk Brine

1 tablespoon salt
1 1/2 tablespoons black pepper
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons cayenne powder
2 pounds chicken wings
3 cups buttermilk

Flour Coating

1 tablespoon salt
1 1/2 tablespoons black pepper
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
3 cups all-purpose flour

Parmesan Coating

Vegetable oil, for frying
Salt, to taste
Black pepper, to taste
1 stick unsalted butter, melted
2 cloves garlic, minced
1 teaspoon garlic powder
2 tablespoons freshly chopped parsley
3/4 cups freshly grated Parmesan, plus more for serving

Directions

Garlic Parmesan Chicken Wings

11 Steps

Step 1

Take your chicken wings and season with salt, pepper, paprika, onion powder, garlic powder and dried oregano.
Step 2

Coat your chicken wings evenly and pour the buttermilk over the chicken and stir until buttermilk is mixed with spices and chicken is coated.
Step 3

Cover and let sit in fridge for at least 2 hours or overnight.
Step 4

Make your flour coating by mixing all ingredients together in bowl: flour, salt, black pepper, paprika, garlic powder and onion powder and set aside.
Step 5

Heat the oil to about 325°F (160°C) in a deep pot or a large cast iron.
Step 6

Take each wing and dredge in flour, shake off excess and dip back in buttermilk and back again in flour. Shake off excess flour and place aside until you have repeated this with all your wings.
Step 7

Fry your wings in your hot oil and cook for 7-8 minutes, until golden brown and cooked through. If using a shallower pot, you may have to flip the chicken half way through cooking.
Step 8

Rest the cooked chicken wings on a wire rack to let excess oil drain off. If you happen to notice your chicken wings are undercooked because your oil was too hot and they browned too quickly, fear not. Just place your fried wings in a preheated oven at 375°F and bake for 10 minutes until cooked through.
Step 9

Prepare your garlic parmesan coating by adding garlic powder, black pepper, salt and minced garlic to melted butter. Mix in chopped parsley.
Step 10

Place fried wings in a bowl and coat with buttery garlic mixture and sprinkle grated Parmesan over your wings and toss gently to coat (make sure not to be too aggressive or chicken coating may fall off).
Step 11

Enjoy!