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Crispy Garlic Parmesan Wings Recipe

Cooks in 2 hours 30 min Difficulty Easy

If you’re looking for the ultimate crispy garlic parmesan wings recipe, you’ve come to the right place. These wings are golden brown, perfectly crunchy on the outside, and coated in a rich garlic-butter parmesan sauce that will have everyone coming back for seconds. Whether it’s game day, a potluck, or a casual get-together, these garlic parm wings are guaranteed to be the star of the table.

Why You’ll Love These Garlic Parm Wings

  • Crispy every time – A special dredge mixture ensures the wings fry up with those craggly, crunchy edges.
  • Flavor-packed marinade – Buttermilk and spices tenderize the meat and infuse it with smoky, herby flavor.
  • Rich, garlicky coating – A buttery parmesan sauce with lots of garlic makes every bite irresistible.
  • Perfect for sharing – This recipe yields enough for 3–4 servings, making it ideal for parties or casual dinners.

How to Make Garlic Parmesan Wings

Ingredients

Spiced Buttermilk Marinade

  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 2 tsp salt
  • ½ tsp MSG (optional, but recommended)
  • 2 cups buttermilk
  • 1.5–2 lbs chicken wings

Garlic Butter Mixture

  • ½ cup butter
  • Reserved spice mix (from above)
  • 8–12 cloves garlic, minced
  • ½ cup Kewpie mayonnaise
  • ¼ cup grated parmesan

Crispy Wing Dredge (makes extra)

  • 300 g cornstarch
  • 200 g rice flour
  • 90 g all-purpose flour
  • 10 g baking powder
  • 25 g salt
  • 20 g garlic powder
  • 10 g white pepper
  • 2 g cayenne pepper

Step-by-Step Instructions

1. Marinate the Wings

  • Mix all the spices together. Reserve half for the garlic butter mixture.
  • Add the rest of the spice mix to the buttermilk.
  • Submerge the chicken wings in the spiced buttermilk and marinate for at least 2 hours (overnight for maximum flavor).

2. Make the Garlic Butter Mixture

  • Melt butter in a saucepan over medium-low heat.
  • Add minced garlic and cook until fragrant, about 1 minute.
  • Stir in the reserved spice mix, then remove from heat.
  • Whisk together the spiced butter, Kewpie mayonnaise, and parmesan until smooth. Set aside.

3. Dredge and Fry

  • Coat chicken wings thoroughly in the dredge mixture, pressing to create craggly bits that fry up extra crispy.
  • Heat oil to 350°F (175°C) and fry the wings for 6–8 minutes until golden brown and cooked through.
  • Drain excess oil on a wire rack.

4. Toss in Garlic Parmesan Sauce

  • While the wings are still hot, toss them generously in the garlic butter mixture.
  • Finish with extra grated parmesan on top for maximum flavor.
Crispy Garlic Parmesan Wings Recipe

Crispy Garlic Parmesan Wings Recipe

Recipe by Patrick Kong
Course: AppetizersCuisine: AmericanDifficulty: Easy
Print
Servings
+
–

4

servings
Prep time

2

hours 
Cooking time

10

minutes

Ingredients

  • Spiced Buttermilk Marinade

  • 2 tsp smoked paprika

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 2 tsp chili powder

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1 tsp dried basil

  • 1 tsp black pepper

  • 2 tsp salt

  • 1/2 tsp MSG (optional, but recommended)

  • 2 cups buttermilk

  • 2 lbs chicken wings

  • Garlic Butter Mixture

  • 1/2 cup butter

  • Reserved spice mix (from above)

  • 8-12 cloves garlic, minced

  • 1/2 cup Kewpie mayonnaise

  • 1/4 cup grated parmesan

  • Crispy Wing Dredge (makes extra)

  • 300 g cornstarch

  • 200 g rice flour

  • 90 g all-purpose flour

  • 10 g baking powder

  • 25 g salt

  • 20 g garlic powder

  • 10 g white pepper

  • 2 g cayenne pepper

Directions

  • Marinate the Wings
  • Mix all the spices together. Reserve half for the garlic butter mixture.
  • Add the rest of the spice mix to the buttermilk.
  • Submerge the chicken wings in the spiced buttermilk and marinate for at least 2 hours (overnight for maximum flavor).
  • Make the Garlic Butter Mixture
  • Melt butter in a saucepan over medium-low heat.
  • Add minced garlic and cook until fragrant, about 1 minute.
  • Stir in the reserved spice mix, then remove from heat.
  • Whisk together the spiced butter, Kewpie mayonnaise, and parmesan until smooth. Set aside.
  • Dredge and Fry
  • Coat chicken wings thoroughly in the dredge mixture, pressing to create craggly bits that fry up extra crispy.
  • Heat oil to 350°F (175°C) and fry the wings for 6–8 minutes until golden brown and cooked through.
  • Drain excess oil on a wire rack.
  • Toss in Garlic Parmesan Sauce
  • While the wings are still hot, toss them generously in the garlic butter mixture.
  • Finish with extra grated parmesan on top for maximum flavor.

Tips for Perfect Garlic Parm Wings

  • Use Kewpie mayonnaise – It’s richer and more savory than regular mayo, making the sauce silky.
  • Press the dredge into the wings – This creates those crunchy, jagged edges everyone loves.
  • Serve immediately – Garlic parmesan wings are best enjoyed hot and fresh from the fryer.

Serving Ideas

These wings are the ultimate crowd-pleaser. Serve them with cold drinks on game day, add them to your potluck spread, or make them the star of your casual Friday night feast. Pair them with celery sticks and ranch if you want a nod to classic American wings — or just enjoy them as is, because they don’t need any help to shine.

Final Thoughts

This garlic parmesan wings recipe takes everything you love about fried chicken wings — crispy skin, juicy meat, bold seasoning — and takes it up a notch with a buttery, garlicky, cheesy coating. Make a double batch because trust me, these will disappear fast.

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