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–+ servings

Garlic Parmesan Chicken Wings

YUMMY KITCHEN
Crispy, juicy chicken wings double-fried until golden and tossed in fragrant garlic butter and Parmesan cheese for a savory, cheesy and irresistible finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Filipino
Servings 5
Calories 570 kcal

Equipment

  • Large mixing bowl
  • Deep frying pan or pot
  • Separate frying pan
  • Strainer or wire rack
  • Paper towels
  • Tongs
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Serving platter

Ingredients
  

  • 500 grams chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 –3 tablespoons cold water
  • 1/2 cup unsalted butter
  • 6 cloves garlic minced
  • 1/2 cup Parmesan cheese
  • Oil for deep frying

Instructions
 

  • Prepare the chicken. Separate the drumettes and wingettes by cutting through the joints. Place the chicken wings in a large bowl.
  • Add salt, ground black pepper, garlic powder, baking powder, and all-purpose flour. Mix well until the chicken is evenly seasoned.
  • Add 2–3 tablespoons of cold water and mix again until the flour mixture lightly coats the chicken.
  • Coat with cornstarch. Place the cornstarch on a clean plate. Dredge each chicken wing in the cornstarch, making sure all sides are coated. Shake off any excess.
  • First fry. Heat enough oil for deep frying over medium-low heat. Carefully add the chicken wings without overcrowding the pan.
  • Fry for about 10–12 minutes, turning occasionally so the wings cook evenly. Transfer the cooked wings to a strainer or paper towel-lined plate and let them rest for about 10 minutes.
  • Double-fry. Increase the oil to medium-high heat. Return the chicken wings to the hot oil and fry for another 2–3 minutes, or until extra crispy and golden brown. Drain well.
  • Prepare the garlic butter. In a separate clean pan, add the unsalted butter while the pan is still cool. Turn the heat to low and allow the butter to melt gently.
  • Add the minced garlic and sauté over low heat until fragrant. Avoid high heat to prevent the butter and garlic from burning.
  • Add about half of the Parmesan cheese and stir gently until combined.
  • Coat the chicken. Add the fried chicken wings to the garlic butter mixture. Toss gently until all the wings are evenly coated.
  • Sprinkle the remaining Parmesan cheese over the chicken and toss again.
  • Transfer to a serving platter and serve hot with your favorite dipping sauce.

Notes

  • Do not overcrowd the frying pan. Fry the chicken in batches if necessary to maintain the oil temperature.
  • The double-frying method helps create a crispier coating that stays crunchy even after adding the garlic Parmesan butter.
  • Use medium-low heat during the first fry so the chicken cooks properly without the coating browning too quickly.
  • Make sure the chicken reaches an internal temperature of 74°C (165°F) for food safety.
  • Cook the garlic over low heat to prevent it from becoming bitter or burnt.
  • Freshly grated Parmesan can provide a stronger cheese flavor and coat the wings nicely.
  • For a Filipino-style meal, serve these wings with steamed white rice.
  • They also pair well with ranch dressing, blue cheese dressing, French fries, potato wedges, or mashed potatoes.
  • For best texture, serve immediately after coating with the garlic butter and Parmesan.

Nutrition

Calories: 570kcalCarbohydrates: 20gProtein: 29gFat: 42gSodium: 650mgFiber: 1gSugar: 1g
Keyword crispy chicken wings, Filipino chicken recipe, fried chicken wings, Garlic Butter Chicken Wings, Garlic Parmesan Chicken Wings, Garlic Parmesan Wings, Parmesan Chicken Wings
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