Community Pick
Garlic-Parmesan Chicken Wings
"This buttery garlic-parmesan sauce is so simple and tastes sinfully delicious. A friend baked plain chicken wings for her Super Bowl party but realized at the last minute that she didn't have Tabasco sauce on hand to make Buffalo sauce. She called in a panic, and this is the sauce I advised. All her party guests raved about it. Some reviewers have stated these wings are as good as or better than Wingstop's. We don't have a Wingstop in our area, so I'll take their word for it! (Note: In response to reviewers' recommendations to decrease the amount of butter, this recipe has been adjusted from 1/2 cup to 1/4 cup of butter. Thanks!)"
photo by DeliciousAsItLooks
- Ready In:
- 6mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 59.14 ml butter, melted
- 4.92 ml garlic powder
- 2.46 ml onion salt
- 1.23 ml black pepper, freshly ground
- 118.29 ml parmesan cheese, grated
- 24 chicken wings, nude, baked (or fried per your desire)
directions
- In a small glass bowl, melt butter in microwave.
- Whisk into butter the garlic powder, onion salt and pepper.
- Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
- Top with parmesan cheese and serve immediately.
- Enjoy!
Questions & Replies
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Reviews
-
We loved this! The only thing I'd do differently is decrease the amount of butter to 1/4 cup. Even with 25 wings, 1/2 cup was just way too much. -
My husband baked the wings and then put them in the sauce. It was amazing!! He was trying to match wingstop and ended up with much better tasting wings. -
I tried the recipe and it was good I also added a little hot sauce and it made it even better
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This was exactly what I was looking for. A local wing place serves these, and I wanted to make some for my superbowl party but wasn't sure how much garlic to use. I followed another poster's advice and cut down the amount of butter, and I didn't measure the parmesan but am quite sure I used more than half a cup of freshly grated cheese. The flavor was spot on, these were the first items devoured, and I'll definitely be making them again! -
Seriously easy and delicious. Cooked the chicken in my Airfryer. I served them with a Creamy Garlic Italian as a dipping sauce. Everyone loved them. I had no Onion salt, so I just used Onion Powder and a pinch of salt.
see 38 more reviews
Tweaks
-
A little hot sauce inside the sauce
-
I Got RAVE Reviews from this Recipe, I made one change instead of the 1teaspoon of Garlic Power i used 2teaspoons of Minced Garlic and crushed it up with a Mortal and Pestle. Like a Previous review, these are MUCH better then the WingStop -
Add a tablespoon of crushed red pepper. Use a whole stick of butter.
-
I used Recipe #155021 for cooking the meat (which was lollipop drumsticks rather than wings), 4 pounds total. I used onion powder instead of onion salt because that recipe has salt in the cooking water. I thought the flavor of this was good, but 1/2 c. parmesan was way too much, and I would only use 1/4 c. next time. The sauce was plenty for that amount of meat. -
Very Yummy I must say! I used garlic salt instead of onion salt, and dried chopped onions and it still came out good! I sprinkled the wings with a bunch of parmesan cheese and it was delish!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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