Garlic Parm Wings

Updated: Apr 8

To know me is to know that wings are my all time favorite food. I’m typically a hot + lemon pepper girl but lately I have been inspired to switch it up. I get wings out more than I make em, but y’all know the rest lol... I’m very pleased with how these came out and wanted to share with you. Happy cooking!

Xo, Za

Author: Zaza

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 2-4 servings


Medium pot (for deep frying)

Small pot (for sauce)

2 large bowls

Brown paper bag


Plate or cooling rack



For Wings:

  • 8 whole chicken wings

  • Vegetable oil

  • 3 tbsp garlic powder

  • 2 tsp paprika

  • Sea salt

  • Fresh cracked black pepper

For Sauce:

  • Unsalted butter

  • Grated parmesan

  • 4 garlic cloves

  • 2 sprigs fresh parsley

  • 1 tbsp garlic powder

  • Sea salt

  • Fresh cracked black pepper

  • 4 garlic cloves

  1. To prep, for the chicken, cut paper bag for wings and place on plate or cooling rack for wings to drain after frying. Also, wash and clean chicken wings, pat dry with paper towels, then transfer to large bowl.To prep for the sauce, Wash, dry, and mince parsley. Mince garlic.

  2. Season the wings- Season chicken with paprika, about garlic powder, salt, and pepper to taste. Feel free to add more garlic powder if that’s your thing.

  3. Next, set large pot to medium heat setting and fill pan ⅔ full with vegetable oil.

  4. Fry the wings- Once oil is hot, add chicken wings. Be sure not to overcrowd the pan; you want each wing to have space. Fry for about 20 minutes, or until the wings are crispy to your liking. After wings are fried, place on the plate or cooling rack. Repeat this step until all wings are fried.

  5. Make the sauce- In a pan on medium heat, melt butter and add minced garlic, garlic powder, salt and pepper. Once seasonings are combined into melted butter, add ⅔ of the minced parsley Taste the sauce and adjust seasoning as necessary.

  6. In a large bowl, transfer wings and add sauce. Use tongs to coat each wing then sprinkle parmesan. Garnish with the leftover parsley and serve with ranch or blue cheese! ENJOY :)