When it comes to wings, there’s nothing like whipping up a batch that’s crispy, full of flavor, and perfectly seasoned. Whether you’re gearing up for game day, a backyard BBQ, or just craving a delicious snack, these Lemon Bay Wings and Garlic Parmesan Wings are gonna hit the spot! Trust me, once you get a taste of these, you’ll be coming back for more. So grab your tongs and let’s get into this wing magic.
Wings are a staple in the world of comfort food, and these two flavor-packed variations bring something special to the table.
Lemon Bay Wings have that tangy, zesty punch from lemon, balanced with a hint of seasoning from Old Bay and the richness of butter. It’s a combo that wakes up your taste buds with every bite. Then you’ve got the Garlic Parmesan Wings — buttery, garlicky, and topped off with a generous sprinkling of Parmesan. These are perfect for those who love a bold garlic flavor paired with the creamy, slightly salty taste of Parmesan.
But what makes these wings even better? They’re easy to whip up, crispy on the outside, juicy on the inside, and you can prepare them for just about any occasion. Whether you’re throwing down for a family gathering or treating yourself to a solo feast, these wings are guaranteed to satisfy.
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Why You Should Make This Recipe:
- Crowd-pleaser: Whether you’re serving picky eaters or flavor seekers, this duo has something for everyone.
- Easy to Prepare: Simple steps make it easy to follow, even for beginners.
- Versatile: You can switch up the flavors (I’ve got 15 variations for you) and pair them with all kinds of sides.
- Perfect for Gatherings: Wings are a hit at parties, and these recipes let you make enough to feed the whole crew.
Ingredients for Lemon Bay and Garlic Parmesan Wings
To make both sets of wings, you’ll need some basic ingredients that pack a punch. Here’s your grocery list:
For the Wings:
- 36 chicken wings (mix of flats and drums)
- 2 cups cornstarch (or a mix of cornstarch and flour)
- Oil for frying (vegetable or canola works best)
- Salt and pepper to taste
For Lemon Bay Sauce:
- 1 stick (½ cup) unsalted butter, melted
- 1-2 tsp lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp lemon pepper seasoning
- 1 tsp Old Bay seasoning
- ¼ tsp chicken bouillon powder (optional, but adds extra flavor)
For Garlic Parmesan Sauce:
- 1 stick (½ cup) unsalted butter, melted
- 3-4 cloves garlic, minced (or garlic paste)
- ½ cup grated Parmesan cheese (use the good stuff, not the powdered kind)
- 1 tsp garlic powder
- Salt to taste
- Fresh parsley (optional, for garnish)
Step-by-Step Guide to Making Lemon Bay and Garlic Parmesan Wings
Let’s walk through how to make these wings step by step. Don’t worry — it’s easier than you think, and you’ll be dishing out wings that’ll have everyone asking for the recipe!
Step 1: Prep the Wings
- Clean and Dry: Start by rinsing the chicken wings under cold water and pat them dry with paper towels. You want to make sure they’re completely dry so the cornstarch sticks and gives you that crispy finish.
- Season the Cornstarch: In a large mixing bowl, combine the cornstarch with a little salt and pepper. If you’re using a mix of cornstarch and flour (I like a 50/50 ratio), season that too. This gives the wings an extra crispy coating.
- Coat the Wings: Toss the wings into the seasoned cornstarch mixture and coat each wing thoroughly. Shake off any excess cornstarch before setting them aside on a tray lined with parchment paper.
Step 2: Fry the Wings
- Heat the Oil: In a large, deep pot or fryer, heat the oil to 350°F. You want enough oil to fully submerge the wings, so aim for at least 3 inches of oil.
- Fry in Batches: Fry the wings in small batches to avoid overcrowding the pot. Fry each batch for about 8-10 minutes or until golden brown and crispy. The wings should float when they’re done.
- Drain the Wings: Once fried, remove the wings with a slotted spoon and place them on a wire rack or paper towels to drain off any excess oil.
Step 3: Make the Lemon Bay Sauce
- Melt the Butter: In a small saucepan, melt the butter over low heat.
- Add the Flavors: Stir in the lemon juice, lemon zest, lemon pepper seasoning, Old Bay seasoning, and chicken bouillon powder. Taste and adjust the seasoning as needed. You want a nice balance of tanginess from the lemon and that signature Old Bay kick.
- Keep it Warm: Let the sauce stay warm on low heat while you get the wings ready for tossing.
Step 4: Make the Garlic Parmesan Sauce
- Melt the Butter: In another saucepan, melt the butter over low heat.
- Prepare the Garlic: Add the minced garlic (and garlic paste if you’re using it) to the butter. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Add the Parmesan: Stir in the Parmesan cheese, garlic powder, and a pinch of salt. Continue to cook on low until the sauce is smooth and combined.
- Keep it Warm: Keep this sauce on low heat as well, just like the Lemon Bay sauce.
Step 5: Toss the Wings
- Divide the Wings: Split your fried wings into two large bowls — one for the Lemon Bay sauce and one for the Garlic Parmesan sauce.
- Toss in the Sauces:
- For the Lemon Bay Wings, pour the Lemon Bay sauce over the wings and toss until fully coated.
- For the Garlic Parmesan Wings, pour the Garlic Parmesan sauce over the wings and toss them well. Sprinkle extra Parmesan and fresh parsley over the top for added flavor and presentation.
Expert Tips and Tricks
- Crispy Wings Hack: For extra crispy wings, fry them twice! The first fry at a lower temperature (around 325°F) for about 5-6 minutes, then remove and let them cool slightly. Fry again at 350°F until golden brown and crispy.
- Cornstarch Mix: I like using a mix of cornstarch and flour (50/50) for the perfect balance of crispiness and a golden brown finish.
- Fresh is Best: Use fresh lemon juice and zest for the Lemon Bay Wings. Bottled juice just doesn’t have the same zing.
- Don’t Overcrowd the Fryer: Fry the wings in batches to avoid lowering the oil temperature too much. Lower temp = soggy wings.
- Toss Right Before Serving: Toss the wings in the sauce just before serving to keep them crispy.
15 Flavorful Variations to Try
These wings are versatile, so feel free to get creative! Here are 15 variations to switch things up:
- Spicy Lemon Bay Wings: Add cayenne pepper or a dash of hot sauce to the Lemon Bay sauce for a fiery kick.
- Honey Lemon Bay Wings: Stir in a tablespoon of honey for a sweet and tangy glaze.
- Buffalo Lemon Bay Wings: Combine buffalo sauce with the Lemon Bay sauce for a spicy-tangy combo.
- Herb Garlic Parmesan: Add dried herbs like oregano and thyme to the Garlic Parmesan sauce for an herby twist.
- BBQ Parmesan Wings: Toss the wings in BBQ sauce, then add the Garlic Parmesan sauce on top.
- Cajun Parmesan Wings: Sprinkle Cajun seasoning into the Garlic Parmesan sauce for a spicy, smoky flavor.
- Asian-Inspired Lemon Wings: Add soy sauce and a touch of ginger to the Lemon Bay sauce for an Asian twist.
- Sriracha Parmesan Wings: Mix Sriracha into the Garlic Parmesan sauce for a spicy, creamy flavor.
- Lemon Garlic Butter Wings: Combine the Lemon Bay and Garlic Parmesan sauces for a lemony, garlicky masterpiece.
- Lemon Herb Wings: Add rosemary or thyme to the Lemon Bay sauce for a fresh herb infusion.
- Parmesan Truffle Wings: Drizzle a little truffle oil into the Garlic Parmesan sauce for a luxurious touch.
- Sweet and Sour Lemon Wings: Add a splash of rice vinegar and honey to the Lemon Bay sauce for a sweet and sour vibe.
- Lemon Ranch Wings: Toss the wings in the Lemon Bay sauce and then drizzle with ranch dressing.
- Chipotle Garlic Parmesan Wings: Add chipotle powder to the Garlic Parmesan sauce for a smoky heat.
- Lemon Pepper Hot Wings: Combine lemon pepper seasoning with a spicy hot sauce for a bold, zesty flavor.
What to Serve with Lemon Bay and Garlic Parmesan Wings
Pair these wings with sides that complement their bold flavors. Here are 15 perfect sides:
- Celery and Carrot Sticks: A classic, refreshing side that cuts through the richness of the wings.
- Ranch Dip: Perfect for dipping and balancing the tangy and garlicky flavors.
- Potato Wedges: Crispy on the outside, fluffy on the inside — the ultimate wing companion.
- Coleslaw: Adds a crunchy, tangy contrast to the wings.
- Mac and Cheese: Creamy, cheesy, and comforting — a great side for any wing dish.
- Cornbread: Slightly sweet and buttery, it pairs beautifully with the wings.
- Baked Beans: Sweet and savory baked beans are always a crowd-pleaser.
- Garlic Bread: Because more garlic is always a good idea!
- Sweet Potato Fries: Crispy, sweet, and a great contrast to the wings.
- Caesar Salad: A fresh, crisp salad to balance the richness of the wings.
- Corn on the Cob: Grilled or boiled, corn is a great side for wings.
- Onion Rings: Crunchy and savory — perfect for a hearty meal.
- Fried Pickles: Tangy, crispy, and great for dipping.
- Mashed Potatoes: Creamy and comforting, mashed potatoes are a perfect match.
- Loaded Nachos: Top nachos with cheese, jalapeños, and sour cream for a game-day vibe.
Storage Tips
- Fridge: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes to crisp them up.
- Freezer: If you want to freeze the wings, let them cool completely first. Place them in a freezer-safe container or bag and store them for up to 3 months. Reheat them in the oven at 350°F straight from frozen for about 20 minutes.
- Reheating Tip: Avoid microwaving the wings — it’ll make them soggy. The oven is your best bet for keeping them crispy.
How Much Should You Make for a Family Gathering?
For a family gathering of around 8-10 people, plan to serve about 4-5 wings per person. That means for 8 people, you’ll need around 40 wings in total — split between the Lemon Bay and Garlic Parmesan varieties.
If you’re feeding a larger crowd or know your guests love wings, bump it up to 6-8 wings per person. You can easily double the recipe if you need more!
How Far in Advance Can You Make These Wings?
You can fry the wings up to a day in advance and store them in the fridge. When you’re ready to serve, pop them back in a 400°F oven for about 10 minutes to get them crispy again, then toss them in the sauce just before serving. You can also make the sauces ahead of time and store them in the fridge for up to 2 days. Just warm them up before tossing with the wings.
Lemon Bay Wings and Garlic Parmesan Wings: The Ultimate Wing Duo for Any Occasion
For the Wings:
For Lemon Bay Sauce:
For Garlic Parmesan Sauce:
Instructions
- Clean and Dry: Start by rinsing the chicken wings under cold water and pat them dry with paper towels. You want to make sure they’re completely dry so the cornstarch sticks and gives you that crispy finish.
Season the Cornstarch: In a large mixing bowl, combine the cornstarch with a little salt and pepper. If you’re using a mix of cornstarch and flour (I like a 50/50 ratio), season that too. This gives the wings an extra crispy coating.
Coat the Wings: Toss the wings into the seasoned cornstarch mixture and coat each wing thoroughly. Shake off any excess cornstarch before setting them aside on a tray lined with parchment paper. - Heat the Oil: In a large, deep pot or fryer, heat the oil to 350°F. You want enough oil to fully submerge the wings, so aim for at least 3 inches of oil.
Fry in Batches: Fry the wings in small batches to avoid overcrowding the pot. Fry each batch for about 8-10 minutes or until golden brown and crispy. The wings should float when they’re done.
Drain the Wings: Once fried, remove the wings with a slotted spoon and place them on a wire rack or paper towels to drain off any excess oil. - Melt the Butter: In a small saucepan, melt the butter over low heat.
Add the Flavors: Stir in the lemon juice, lemon zest, lemon pepper seasoning, Old Bay seasoning, and chicken bouillon powder. Taste and adjust the seasoning as needed. You want a nice balance of tanginess from the lemon and that signature Old Bay kick.
Keep it Warm: Let the sauce stay warm on low heat while you get the wings ready for tossing. - Melt the Butter: In another saucepan, melt the butter over low heat.
Prepare the Garlic: Add the minced garlic (and garlic paste if you’re using it) to the butter. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Add the Parmesan: Stir in the Parmesan cheese, garlic powder, and a pinch of salt. Continue to cook on low until the sauce is smooth and combined.
Keep it Warm: Keep this sauce on low heat as well, just like the Lemon Bay sauce. - Divide the Wings: Split your fried wings into two large bowls — one for the Lemon Bay sauce and one for the Garlic Parmesan sauce.
Toss in the Sauces:
For the Lemon Bay Wings, pour the Lemon Bay sauce over the wings and toss until fully coated.
For the Garlic Parmesan Wings, pour the Garlic Parmesan sauce over the wings and toss them well. Sprinkle extra Parmesan and fresh parsley over the top for added flavor and presentation.
