Garlic Parmesan Wings

Garlic parmesan wings….inspired by the ones from Wingstop.

Recently, I’ve been seeing so many videos on TikTok of people eating Wingstop, which has now made me want Wingstop so badly.

The problem is, my closest Wingstop doesn’t deliver to me, and I don’t really enjoy leaving my house….so I decided to just make the wings myself!

The garlic parmesan wings inside of a wok, after the garlic butter and parmesan was added.

Video Tutorial

Breakdown of the process

Making these garlic parmesan wings is pretty straight forward. I usually find cooking extremely stressful, but I didn’t feel any stress making these.

There’s 4 different main parts to this recipe. Here’s what they are:

  • Marinating the wings
  • Adding the flour coating
  • Frying the wings
  • Tossing them in the garlic butter

How many wings does this recipe make?

I felt like I should answer this question, just in case you were wondering. 

In the recipe, I’ve wrote that you need 800g of wings. For me, that was 20 wings; 10 drums and 10 flats.

But it just depends on the size of your wings, if you use smaller ones, you might have more than 20. If you use bigger ones, you might have less. It just depends!

A close up of the garlic parmesan wings inside of a wok.

The marinade

For these wings, I marinated them in some buttermilk.

I feel like buttermilk is always the best thing to use when marinating chicken, the acidity from the buttermilk helps tenderise the chicken, making it softer and juicier.

If you don’t have buttermilk, plain yoghurt works great too.

Or you could also just make the buttermilk by mixing 500ml of milk and 2 tablespoons of lemon juice, leave this aside for 15 minute and then it’s ready to use!

The seasonings

The main seasonings I used throughout this recipe are: 

  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Cayenne pepper 
  • Chilli flakes

I just wanted to say, these are just the seasoning I felt would work best, but you can use whatever seasonings you want. Or whatever seasonings you have.

Same with the measurements, add as much or as little as you want.

Why did you use corn flour for the flour coating?

Once the wings had been marinated, I coated them in a flour mixture.

This was just some plain/all-purpose flour, corn flour and some seasonings. 

Corn flour is great to use when frying chicken, it just helps give you much crispier chicken.

You could just use all plain flour if you wanted too, or even all corn flour. But I feel like a mixture of both gives you the best results.

Frying the wings

When it comes to frying the wings, it’s best to use a neutral flavourless oil. I like to use vegetable oil but you can use any flavourless oil.

You want the oil to be around 180c when you fry the wings. If you don’t have a thermometer, that’s fine, there are two ways to check if the oil is ready.

  • You can either dip the handle of a wooden spoon into the oil, if it start steadily bubbling, the oil is ready. If there are no bubbles, it’s needs to be heated for longer. Alternatively, if it start vigorously bubbling, the oil needs to cool down a little.
  • You could also just sprinkle some of the flour mixture into the oil. Then again, if it starts steadily bubbling, the oil is ready.

It’s always good to check the oil, just because if it is not hot enough, your wings will taste oily. If it is too hot, the outside will cook too quickly and the inside will end up raw, so it’s good to check!

1 of the wings after being fried.

The garlic butter

The last step in making these wings is to mix them with a garlic butter. This is what is going to give these the most garlic-y parmesan-y flavour.

All you need to do is melt some butter, then mix in some garlic and parsley. Add the wings, then add as much parmesan as your heart desires.

I did also add some chillies to this, most garlic parmesan wings don’t have chillies added to them. But I feel like it was a nice addition, you don’t have to add them though.

Here are some other savoury recipes you might like:

Garlic Parmesan Wings

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  • 800g chicken wings, separated into drums and flats

  • For the marinade:
  • 500ml buttermilk

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons ground cayenne pepper

  • 2 teaspoons chilli flakes

  • 1 teaspoon black pepper

  • For the flour coating:
  • 200g plain flour

  • 200g corn flour

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons ground cayenne pepper

  • 1 teaspoon black pepper

  • For the garlic butter:
  • 60g salted butter

  • 10 garlic cloves, crushed

  • 1 tablespoons parsley, chopped

  • 2 teaspoons green chillies, chopped (this is optional, you don't have to add them)

  • Plus some parmesan, grated (use as much as you want)


  • Marinating the wings:
  • In a large bowl, add the buttermilk and all the seasoning. Mix these together.
  • Add the wings into this and mix. Cover and leave to marinate overnight, or for at least 1 hour.
  • The flour coating:
  • Once the wings have marinated, you can coat them.
  • In a bowl, mix together the plain flour, corn flour and the seasonings.
  • Dredge your marinated wings into this, making sure that every part of the wing is covered. Shake off any excess flour.
  • Leave these on a wire rack while your oil heats up.
  • Frying the wings:
  • You want to deep fry these in oil that is at 180c/350f. I use vegetable oil, but any flavourless oil works.
  • Fry them for around 10-12 minutes, once done leave them on a wire rack.
  • The garlic butter:
  • In a pan or wok, melt the butter. You can also just do this in a bowl and use your microwave.
  • Mix the crushed garlic, parsley and chillies into this melted butter. Now add your wings and mix/toss until fully coated with the garlic butter.
  • Now just add as much parmesan as you want, and then enjoy!