I came across CopyKat Recipes by Stephanie Manley, who posted a video tutorial for Wingstop's Garlic Parmesan Chicken Wings. I still haven't dined at Wingstop, but this sounded good, so I jot down the recipe and made it on Christmas Eve.
Stephanie's original recipe -
Wingstop Garlic Parmesan Chicken Wings
Serves - 4
- 2 pounds chicken wings
- 2 cups flour
- 2 teaspoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/4 cup butter
- 2 teaspoons garlic powder
- 2 tablespoons Parmesan cheese
- Parsley for garnish - if desired
- Preheat oven to 350 degrees.
- Blend together flour, seasoned salt, cayenne pepper and ground black pepper. Cut wings and dredge them in the flour.
- Heat oil to 350 degrees. Fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening. Cook the wings until they just begin to brown.
- Bake wings for about 15 minutes or until the chicken is cooked through.
- Prepare the sauce by melting the butter and the garlic powder in a small pan.
- When the wings have finished cooking in the oven place the wings into a large bowl.
- Stir in half of the Parmesan cheese into the melted butter.
- Pour the melted garlic butter over the wings and toss until the wings are well coated.
- Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.
I only cooked six pieces (from 3 full wings), so I kinda just eye-balled the amount of ingredients to be used. I cooked this around 11pm on Christmas Eve, and only have an hour to cook, so I went for full frying method, skipping the baking part. For this recipe, I went for the double-fying technique, frying three pieces of chicken on low/medium heat for about 10 minutes, allowing it to rest while I fry the next batch. As soon as the second batch rests, I will re-fry the first batch of chicken in medium/high heat until it becomes golden and crispy. Right after taking this batch off the oil, I then coat it with the sauce and repeat the process with the second batch.
Since this is the first time I cooked such dish, I was a little hesitant in adding garlic powder, so the lack of garlic taste was evident. Even so, the dish tasted good, and the parmesan cheese gave it a new kind of saltiness that we really liked. A fairly easy dish to cook, for sure I will cook this again, but the next time I do, I might marinade the chicken in milk and garlic and I might use real garlic cloves while melting the butter. I didn't make a dipping sauce for this, I just added in some drops of hot sauce for a little kick. I will update this post once I try this recipe again.