Description
These crispy, flavorful garlic Parmesan wings are perfect for your next gathering! Coated in a rich garlic Parmesan sauce and fried to golden perfection, they’re a savory treat that will leave everyone wanting more. Perfect as a party appetizer or a satisfying meal.
Ingredients
Scale
Chicken Marinade:
- 3 lbs chicken wings/drumettes, cleaned and trimmed
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 2 eggs
- 4 tbsp cornstarch
Dry Coating:
- 2 cups coarse sweet potato starch
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp white pepper
Garlic Parmesan Sauce:
- 8 tbsp butter
- 7 tbsp minced garlic
- 1 tsp thyme
- 1/4 cup chopped parsley
- 1/4–1/2 cup mayonnaise (adjust to taste)
- 1/4 cup grated Parmesan cheese
Instructions
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Marinate the Chicken:
- In a large bowl, combine chicken wings, garlic powder, paprika, chicken bouillon powder, salt, cayenne pepper, white pepper, eggs, and cornstarch. Mix until evenly coated.
- Cover and marinate in the refrigerator for at least 30 minutes.
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Prepare the Dry Coating:
- In a separate bowl, combine sweet potato starch, garlic powder, smoked paprika, chicken bouillon powder, salt, and white pepper. Mix thoroughly and set aside.
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Make the Garlic Parmesan Sauce:
- Melt butter in a pan over medium heat. Add minced garlic and thyme, sauté for 2-3 minutes until fragrant.
- Lower heat, stir in Parmesan cheese and parsley. Whisk in mayonnaise, adjusting creaminess to preference. Set aside.
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Coat the Chicken:
- Remove marinated chicken from the refrigerator.
- Coat each piece thoroughly in the dry mixture. Place on a wire rack and let sit for 10–15 minutes.
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Fry the Chicken:
- Heat oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
- Fry chicken in batches for about 8 minutes, until golden brown and cooked through. Drain on a paper towel-lined rack.
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Double-Fry for Extra Crispiness:
- Increase the oil temperature slightly and fry the chicken a second time for 2-3 minutes until extra crispy. Drain again.
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Toss in Garlic Parmesan Sauce:
- Place hot wings in a bowl. Pour garlic Parmesan sauce over and toss until evenly coated.
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Serve:
- Transfer wings to a platter and grate additional Parmesan over the top for extra flavor.
- Serve immediately and enjoy!
Notes
- For an extra crispy texture, double-fry the chicken.
- You can adjust the amount of mayonnaise in the sauce to suit your preference for creaminess.
- Feel free to use chicken drumsticks instead of wings if preferred.
- Add more Parmesan for a cheesy flavor boost.
Nutrition
- Serving Size: 1 wing (approx.)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85 mg