Crispy garlic parmesan chicken wings made with cornstarch for extra crispiness. Coated in garlic, butter, parmesan and parsley for finger licking wings. Perfect party appetizer or meal any day of the week!
Ingredients in Fried Chicken Wings
- Chicken wings - I like using a combination of wings and drumsticks
- Cornstarch - a combination of flour and cornstarch make the wings extra crispy. Sometimes I switch out the cornstarch with potato starch and it also works really well!
- Salt & pepper
- Oil for frying - as usual we will be shallow frying. Use any neutral oil like canola, vegetable, avocado or light olive oil.
- Garlic - fresh garlic tastes best but when I'm out of fresh garlic or feel lazy, I use ½ teaspoon garlic powder instead.
- Butter - to help create the sauce and butter is always a good idea.
- Parmesan - get the good stuff!
- Parsley - fresh parsley for color and flavor. Sometimes I use dried if I don't have any on hand.
The double frying technique makes the chicken wings super crispy.
After frying for 6 minutes, let the chicken rest on a wire rack for 15 minutes.
A cooling rack is ideal because it allows the oil to drain and air to circulate around the wings. With paper towels, the wings tend to sit in oil or get soggy.
As the wings cool, the moisture works its way to the surface.
For the second fry, heat the oil on medium high and fry the wings for another 6 minutes. The second fry cooks off the moisture and results in a crispier crust while the chicken remains juicy.
When you only fry once, the meat is cooked through before all the moisture is pulled out of the skin. This could result in soggy crust as the chicken cools. You could fry the chicken for a longer period of time for a crunchy coating but you could end up with overcooked chicken.
Even though chicken wings are pretty forgiving in terms of overcooking, I highly recommend double frying if you want crunchy and juicy chicken wings!
Tips to Make Perfectly Crispy Wings
- Use a cooling rack to drain the wings instead of paper towels. This will allow the air to circulate and result in crispy wings!
- Work in batches. When you add wings to the pan, it brings down the temperature of the oil. Don't overcrowd the pan and work in batches.
- Double fry! I know you're going to have to wait 15 minutes for the wings to rest. Trust me, it'll be worth it for super duper crunchiness! BEYOND GOOD things take time!
Since we're double frying, these wings can be made ahead of time. This is especially helpful if you're having these for game day or any large gathering.
It cuts down prep and cooking time at party time!
To make garlic parmesan chicken wings ahead of time, precook the chicken wings for 6 minutes, let it cool and store in the refrigerator.
Bring the wings to room temperature then fry at 375-400°F for 3-5 minutes on each side until golden brown and crispy. Toss with garlic butter parmesan sauce and you're golden!
Crispy Garlic Parmesan Chicken Wings
- 1 lb chicken wings
- 1 tablespoon flour
- 2 tablespoon corn starch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- oil for frying
- 2 cloves garlic minced
- 2 tablespoon butter
- 2 tablespoon parmesan grated
- 1 teaspoon parsley chopped
- In a bowl, mix chicken wings with flour, corn starch, salt and pepper.
- In a large skillet, heat one inch of oil on medium heat to 350°F. Sprinkle some flour in the oil to test if it's ready. Fry the chicken wings for 3 minutes on each side then set aside on a cooling rack for 15 minutes.
- To double fry, bring the oil to 375-400°F then fry the chicken wings for 3-5 minutes on each side until golden brown and crispy. Drain on a wire rack.
- Melt butter in a pan on medium heat then add garlic and toss for 30 seconds. Add butter mixture, parmesan and parsley to the chicken wings and toss to coat. Happy nomming!
- Nutrition estimate does not include oil absorbed during frying.