Garlic and Parmesan sauce, or “garlic parm”, comes to us straight from the United States, or rather from the strong Italian influences existing in the New York and Connecticut region. When I visit my family there, ordering a good dozen of these wings is a must.

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4.91/5 (10)

The recipe may seem fatty (and in fact, you can halve the amount of butter if you wish), but I guarantee that once the dish is assembled, you don’t notice it.

Soy Sauce Wings — For Asian flavors, you can try my recipe for soy sauce wings

Ingredients for Garlic and Parmesan Wings

Parmesan: You can obviously substitute with pecorino if you prefer, but in any case, I recommend grating it by hand and avoiding pre-grated cheese. After that, you do what you want, but as a priest of the holy fryer, here is my commandment.

Parsley: Using fresh parsley is a must! It really makes a difference compared to powdered parsley.

Garlic, on the other hand, is more particular; fresh garlic and garlic powder both bring their own nuance to the final taste of the wings. So, use both. Don’t forget to remove the germ from fresh garlic. For garlic powder, it’s preferable to use the finest possible.

Tips for Successful Garlic and Parmesan Wings

Double frying is an optional step, but if done, it gives an inimitable crunch! You can learn more about the mechanism behind it in my full article on the subject.

It’s also important to fry in small batches, depending on the size of your fryer and pot. Adding too much can reduce the oil temperature and give you a not very uniform breading that’s broken, detached, and not crispy.

What to Serve with Garlic and Parmesan Wings?

I recommend serving it all with celery and my special wing sauce. Or like me, just chow down everything from a big bowl in front of the TV, animal-style.