Garlic Parmesan Chicken Wings
These Louisiana Garlic Parmesan Chicken Wings are crispy, buttery, and loaded with rich garlic and Parmesan flavor. Breaded with Poppa Earle’s Fish Fry until perfectly golden, then tossed in a creamy garlic butter Parmesan sauce, these wings are the perfect balance of crunchy, savory, and satisfying. They’re ideal for game days, tailgates, family dinners, backyard cookouts, or any occasion that calls for bold Louisiana flavor.
Ingredients
Chicken Wings
- 3 pounds chicken wings, separated into flats and drumettes
- 2 cups Poppa Earle’s Fish Fry or plain white flour
- 2 large eggs
- ¼ cup milk
- Peanut oil or vegetable oil, for frying
Garlic Parmesan Sauce
- 1 cup unsalted butter
- 4 cloves garlic, finely minced
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tbsp fresh lemon juice
Instructions
- Pat the chicken wings completely dry with paper towels.
- Whisk together the eggs and milk in a shallow bowl.
- Place the Poppa Earle’s Fish Fry in a separate shallow dish.
- Dip each wing into the egg mixture, then coat evenly with the Fish Fry, pressing lightly so the coating adheres.
- Place the breaded wings on a wire rack and let them rest for 10 to 15 minutes.
- Heat the oil to 350°F in a deep fryer or heavy Dutch oven.
- Fry the wings in small batches for 10 to 12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- While the wings cook, melt the butter in a saucepan over medium-low heat. Add the garlic and cook for about 1 minute until fragrant. Remove from the heat and stir in the Parmesan cheese, parsley, and lemon juice until well combined.
- Place the hot wings in a large mixing bowl. Pour the warm garlic Parmesan sauce over the wings and gently toss until evenly coated.
- Serve immediately while hot.
From the Parish Tips
- Freshly grated Parmesan melts more smoothly and delivers better flavor than pre-shredded cheese.
- Toss the wings while they’re still hot so the sauce coats every piece evenly.
- Let the wings drain on a wire rack after frying to keep the coating crisp.
- Add extra Parmesan and fresh parsley just before serving for even more flavor and presentation.
- Pair these wings with ranch dressing, celery sticks, fries, coleslaw, or potato salad.
Frequently Asked Questions
Can I make these wings in an air fryer?
Yes. Air fry the breaded wings at 380°F for 22 to 26 minutes, flipping halfway through, then toss with the garlic Parmesan sauce.
Can I bake these wings instead of frying them?
Yes. Bake on a wire rack at 425°F for 40 to 45 minutes, turning once halfway through before tossing with the sauce.
Can I prepare the sauce ahead of time?
Yes. Make the garlic Parmesan sauce a day ahead and gently reheat it before tossing with the wings.
How do I keep the coating crispy?
Drain the wings on a wire rack after frying and toss them with the sauce immediately before serving.
What should I serve with garlic Parmesan wings?
These wings pair well with ranch dressing, roasted vegetables, French fries, macaroni and cheese, coleslaw, or a fresh garden salad.
Explore More Louisiana Guides & Recipes
- Crispy Cajun Fried Chicken Wings – Classic Louisiana wings with a light, crispy coating.
- Cajun Hot Wings – Crispy fried wings tossed in a buttery Louisiana hot sauce.
- Louisiana Rotel Cheese Dip – A crowd-pleasing appetizer for parties and game days.
- Authentic Chicken and Sausage Jambalaya – A one-pot Cajun classic packed with bold flavor.
- Ultimate Louisiana Bloody Mary – The perfect cocktail for brunch or wing night.
Final Thoughts
Louisiana Garlic Parmesan Chicken Wings combine crispy fried chicken with rich butter, fresh garlic, and savory Parmesan for an unforgettable appetizer or meal. Whether you’re serving them at a tailgate, family gathering, or weekend cookout, these wings deliver bold Louisiana flavor that everyone will come back for.
