Wingstop Garlic Parmesan Wings Recipe

Buffalo wings have been around thankfully since the Anchor bar created the buffalo chicken wings sometime in the 1960s. I think that is hard to beat a buffalo wing, they have the right amount of heat and just the right amount of tang.  These Wingstop garlic Parmesan Wings combine beautifully to make a delightful combination. It’s not too wimpy in terms of flavor; it just lacks the spice.

HOW TO MAKE GARLIC PARMESAN WINGS

It’s a great idea to buy the wings from the grocery store and cut them yourself.  You’ll be able to cut a couple of pounds of wings in now times.  Here’s what else you will need:

• Chicken Wings
• Flour
• Seasoned Salt
• Cayenne Pepper
• Ground Black Pepper
• Garlic Powder
• Parmesan Cheese

TIPS FOR MAKING CRISPY CHICKEN WINGS

• Cut the wings into three different parts, the wingtip, the wing, and the “drummette.” The wingtip requires no real explanation; it is the end most outer piece. Save these pieces to make stock out of.  Once the wingtip is removed you are left with the wing and the “drummette.” You will want to cut those two pieces where the joint is. After you cut off the wingtip, move the knife down towards the next joint, and you will cut the wing into the piece that has the wing, and the “drummette.”
• When making the sauce, consider using chopped garlic instead of garlic powder.
• For the alternative butter sauce, I want you to chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes. I want you to simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant. Then add in your Parmesan cheese. The fresh garlic adds a dimension to the sauce that everyone will love.
• This is about the only time I will tell you it is ok, in fact, preferred that you use the Parmesan cheese that comes in a can.  It retains its shape and makes more of a flaky coating than it does when it is all melted.
• These garlic parmesan wings don’t reheat well. Reheating wings means you get a soft almost soggy outside. While they don’t taste bad, they just aren’t quite as exciting as they are when you first serve them, but who is going to have leftovers anyway?

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