Crispy, Cheesy, and Irresistible: Fried Parmesan Chicken Wings
Welcome to the ultimate wing recipe that’s gonna have your taste buds dancing and your friends and family begging for more. If you're on the hunt for wings that are crispy on the outside, juicy on the inside, and coated in a savory Parmesan cheese blend, you’ve come to the right place. Our Fried Parmesan Chicken Wings are not just a dish—they’re an experience. Picture perfectly fried wings tossed in a cheesy, herb-infused coating that takes your classic wing game to the next level. Whether you're prepping for game day, a family dinner, or just craving something mouthwatering, these wings are your new go-to. Let’s get those wings sizzling!
Servings: 4 people
Ingredients
For the Wings:
- 2 pound chicken wings, split into flats and drumettes
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
For the Parmesan Coating:
- 1 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley (or 2 tablespoons dried parsley)
- 2 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a bit of kick)
Instructions
- Start by patting the chicken wings dry with paper towels. This helps remove excess moisture and ensures a crispier coating.
- In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix well.In another bowl, whisk together the eggs and buttermilk until smooth.
- First, dredge each wing in the seasoned flour mixture, making sure it’s evenly coated.Next, dip the floured wing into the egg mixture, allowing any excess to drip off.Return the wing to the flour mixture and coat it again. Press the flour into the wing to ensure a thick, crispy coating.
- In a large, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature closely.
- Carefully add a few wings at a time to the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-10 minutes or until they’re golden brown, crispy, and the internal temperature reaches 165°F (74°C).Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain and stay crispy.
- While the wings are frying, mix together the grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, dried basil, and red pepper flakes in a large bowl.
- Once the wings are all fried and drained, toss them in the Parmesan coating mixture while they’re still warm. Make sure each wing is well-coated with the cheesy, herbaceous goodness.
- Serve your Fried Parmesan Chicken Wings immediately, garnished with a little extra parsley if desired. They’re perfect as an appetizer, snack, or main dish!
Nutrition
Serving: 1g | Calories: 380kcal