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!
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!
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 main seasonings I used throughout this recipe are:
- 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!
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.