✔ Updated · new copycat recipe with step photos
These copycat Wingstop Garlic Parmesan wings are crispy fried wings tossed in garlic butter and then in a salty, savory parmesan and herb rub. No heat at all, so everyone at the table can eat them.
How Do You Make Wingstop Garlic Parmesan Wings? (Quick Answer)
Pat 2 1/2 pounds of wings dry, salt them and fry at 375°F for 10 to 12 minutes, until crisp and 165°F inside. Toss them in 4 tablespoons of butter cooked gently with 3 minced garlic cloves, then toss in a rub of 1/2 cup fine grated Parmesan, 1 teaspoon each garlic powder and dried parsley, 1/4 teaspoon oregano and 1/4 teaspoon black pepper.
At a glance
The one tip that matters: Use the fine, dry grated Parmesan from a shaker or tub for the rub. Fresh shredded Parmesan clumps on the butter instead of coating the wings.
Why You'll Love These Garlic Parmesan Wings
- Zero heat perfect for kids and anyone who doesn't do spicy.
- Crispy and buttery fried naked like Wingstop, then tossed while hot.
- Two layers of garlic fresh garlic in the butter, garlic powder in the rub.
- Fast about 40 minutes from fridge to table.
- Game day favorite easy to double for a crowd.
What Are Wingstop Garlic Parmesan Wings?
Garlic Parmesan is one of Wingstop's most popular flavors and one of its dry rubs. The wings come out buttery, garlicky and salty, with a coating of fine Parmesan and herb flecks, and there's no heat at all.
My test for any copycat is simple: does it taste like the original, can a home cook make it reliably, and is there a shortcut? The shortcut here is doing the garlic twice: fresh garlic in the butter for flavor, and garlic powder in the rub so it clings to every wing. Add fries and ranch from my Wingstop copycat recipes.
Ingredient Notes
Exact amounts are in the recipe card below.
- Chicken wings: buy party wings already split, or split whole wings yourself and save the tips for stock.
- Fine grated Parmesan: the dry, powdery kind sticks to buttery wings best.
- Garlic: fresh in the butter, powdered in the rub.
- Dried parsley and oregano: the green flecks you see on the restaurant wings.
- Butter: unsalted, so you control the salt.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Dry wings, crisp wings. Pat them dry and, if you have time, leave them uncovered in the fridge for an hour on a rack. Less moisture means less spatter and crunchier skin.
- Fry them naked. Wingstop's wings aren't breaded, so there's no flour here. Hot oil and dry skin do all the work.
- Toss while hot. The butter soaks in and the rub sticks best when the wings come straight from the fryer.
- Keep the garlic pale. Brown garlic turns bitter. Low heat and 1 minute is enough.
- Fry safely. Use a heavy, deep pot no more than half full, lower wings in with a spider, keep a lid nearby and never leave the oil alone.
- Our split-order rule. When we make wings, I do half lemon pepper for me and half garlic Parmesan for the table. The garlic Parmesan plate is always the one that's empty first.
Wingstop Garlic Parmesan Wings
4
servings15
minutes25
minutes640
kcal40
minutesA copycat version of Wingstop Garlic Parmesan wings: crispy fried chicken wings tossed in warm garlic butter, then coated in a finely grated parmesan, garlic and herb rub. Buttery, savory and not spicy at all. Serves 4.
Ingredients
- For the Wings
2 1/2 lb chicken wings, split into flats and drumettes, tips removed
1 teaspoon kosher salt
8 cups vegetable or peanut oil, for frying
- For the Garlic Parmesan Rub
1/2 cup finely grated Parmesan (the fine, dry kind)
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
- For the Garlic Butter
4 tablespoons unsalted butter
3 garlic cloves, finely minced
1/4 teaspoon fine salt
- To Serve
ranch dressing and celery or carrot sticks
Directions
- Pat the wings very dry with paper towels and sprinkle them with the kosher salt. Dry skin is what makes them crisp.
- Stir the Parmesan, garlic powder, parsley, oregano and black pepper together in a small bowl. This is your rub.
- Heat the oil in a deep, heavy pot (no more than half full) to 375°F. Fry the wings in 2 or 3 batches, without crowding, for 10 to 12 minutes, until deep golden and crisp and an instant-read thermometer reads at least 165°F in the thickest drumette, not touching the bone. Drain on a rack.
- While the wings fry, melt the butter in a small pan over low heat, add the garlic and salt, and cook gently for 1 minute, until fragrant but not brown.
- Put the hot wings in a large bowl, pour over the garlic butter and toss until glossy. Sprinkle the rub over the wings a little at a time, tossing between each addition, until every wing is coated.
- Serve right away with ranch and veggie sticks.
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Storage
Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven or air fryer until hot and 165°F inside.
What to Serve Them With
Serve them with my copycat Wingstop ranch and a basket of Wingstop fries. For a two-flavor wing night, make a batch of Wingstop lemon pepper wings too. Not sure which flavor to try next? My guide to every Wingstop flavor ranks them all from mildest to hottest.
Frequently Asked Questions
What is Wingstop Garlic Parmesan?
It's one of Wingstop's dry rub flavors: wings coated in a buttery garlic and Parmesan seasoning with herbs. It has no heat, which is why it's a family favorite.
Is Wingstop Garlic Parmesan spicy?
No. It's one of the two no-heat flavors on the menu, along with Hawaiian.
Can I bake these wings instead of frying?
Yes. Toss the dry wings with 1 teaspoon baking powder and the salt, bake on a rack at 425°F for 45 to 50 minutes, turning once, until crisp and 165°F inside, then toss in the garlic butter and rub.
Can I make them in the air fryer?
Yes. Air fry at 380°F for 22 to 25 minutes, shaking halfway, until crisp and 165°F, then toss in the butter and rub.
What dip goes with garlic parmesan wings?
Ranch is the classic. Blue cheese and honey mustard work too.
How do I reheat leftover wings?
Reheat in a 400°F oven or air fryer for 6 to 8 minutes until hot and 165°F inside. The microwave makes them soft.
