A delicious and easy to cook garlic parmesan chicken wings recipe! I’m sure you are going to love this taste of this dish. With its savory flavor of Parmesan cheese combined with butter and aromatics like garlic, chili and spring onions, I’m sure you will ask for more! This dish is basically fried chicken wings glazed with the Parmesan and butter mixture so just looking at the ingredients below, you will be sure that it is easy to cook.
You will not be overwhelmed with a lot of ingredients like in other recipes. I have a suggestion when buying Parmesan cheese, it is preferable to buy fresh grated Parmesan cheese or you can buy a block of cheese and grate it yourself. Dried Parmesan is salty and doesn’t taste as good as the fresh one.
Garlic Parmesan Chicken Wings: A Crispy, Flavor-Packed Treat
The first time I had garlic parmesan chicken wings, it wasn’t from a fancy restaurant or a fast-food chain. It was at my cousin Joey’s house in Quezon City, where weekend gatherings meant hours of storytelling, laughter, and of course, good food. His mom, Tita Maribel, had this way of making simple dishes taste like they came straight from a chef’s kitchen. That day, she surprised us with a plate of golden, crispy chicken wings coated in a rich, buttery garlic and parmesan sauce. One bite, and I was hooked.
The Magic Behind the Garlic Parmesan Chicken Wings Flavor
What makes this dish so irresistible? It’s the combination of crispy fried chicken and the rich, aromatic sauce. The crunch of the wings contrasts beautifully with the velvety, garlicky butter and sharp, nutty parmesan cheese. It’s savory, a little spicy from the siling labuyo, and has that deep umami kick that makes you keep coming back for more.
There’s something comforting about these wings. Maybe it’s because they remind me of family get-togethers, or maybe it’s the simplicity of the ingredients that makes it feel so homey. Unlike other wing recipes that call for complicated marinades and special sauces, this one keeps it easy. You don’t need a long list of ingredients—just good-quality parmesan, fresh garlic, and a few pantry staples.
The Secret to Crispy Chicken Wings
If there’s one thing Tita Maribel always emphasized, it was the importance of getting that perfect crunch. Her trick? A simple cornstarch coating. Cornstarch helps create a light, crispy crust that doesn’t get soggy too quickly.
She would always say, “Huwag mong madaliin, hayaan mong maging golden brown.” That meant patience was key. Frying the chicken at the right temperature ensures even cooking and maximum crunch. And if you really want extra crispiness, the double-frying technique is a game-changer. The first fry cooks the wings through, while the second fry at higher heat makes the skin ultra-crispy. It’s the same method used in Korean fried chicken, and it works like a charm.
The Role of Fresh Parmesan Cheese
One thing I learned from experience is that not all parmesan cheese is created equal. Tita Maribel always insisted on using freshly grated parmesan rather than the dried, pre-packaged kind. Freshly grated cheese melts into the buttery sauce, giving it a richer and creamier texture. The pre-packaged version tends to be too salty and grainy, which can overpower the delicate balance of flavors.
So if you’re making this dish at home, do yourself a favor—get a block of good-quality parmesan and grate it yourself. You’ll taste the difference!
Bringing It All Together
Once the wings are perfectly crispy, the real magic happens in the sauce. Butter is melted over low heat, allowing the garlic to infuse its fragrance without burning. The spring onions and siling labuyo are added for a bit of color and heat, creating a perfect contrast to the richness of the sauce. The key here is to turn off the heat before adding the parmesan, so it melts gently into the warm butter without clumping.
Then comes the best part—tossing the crispy wings in the sauce. The way the buttery, garlicky mixture clings to each piece, coating it in layers of flavor, is nothing short of heavenly.
A Taste of Home and Tradition
Every time I make these wings, I remember that afternoon in Quezon City, sitting around the table with my cousins, eating with our hands, licking the buttery goodness off our fingers. It’s amazing how food has the power to transport us back in time, to moments of pure joy and togetherness.
Garlic parmesan chicken wings may not be a traditional Filipino dish, but it has certainly found its place in our homes and gatherings. It’s a dish that brings people together, whether it’s for a casual merienda, a birthday celebration, or a simple weekend treat.
Pair it with a honey mustard dip or a garlic mayo sauce, and you’ve got yourself a dish that will disappear in minutes. Just don’t forget to make extra—trust me, everyone will be asking for more!
Garlic Parmesan Chicken Wings
Ingredients
- 1 kilo chicken wings cut into 2 pcs
- 1/2 tsp. salt and pepper
- 1 Tbsp. calamansi juice
- 1 cup cornstarch for breading
- cooking oil for frying
For the glaze:
- 100 grams 1/2 cup butter or margarine
- 3/4 cup Fresh Parmesan cheese grated
- 5 cloves garlic minced
- 2 pcs siling labuyo chopped
- 2 Tbsp. spring onions chopped + for garnishing
Instructions
How to Cook Garlic Parmesan Chicken Wings:
- Combine chicken, calamansi juice, salt and pepper in a bowl. Marinate the chicken for 1 hour.
- Coat the chicken with cornstarch by putting it in the plastic back and shake it until well coated. You can also just dredge the chicken with the cornstarch in a bowl if you don't want to use plastic bags.
- Heat oil in a frying pan about 3 cups then fry the chicken until golden brown. Place on a paper towel lined plate and set aside.
- To make the chicken crispier, you can refry the chicken in high heat for a few seconds then set aside again.
- Heat another empty pan or wok and melt the butter. Then put the garlic and saute until fragrant.
- Turn off heat and add the spring onion and siling labuyo then stir. Let it cool for 2 minutes then add in the parmesan cheese. Stir until well mixed.
- Add in the chicken and toss it well until the chicken is well coated with the parmesan-butter mixture.
- Transfer to a serving dish and serve it with honey mustard dressing or garlic mayo dip as sauce. Enjoy!
Video
Notes
Cooking Tips:
Achieve the Ultimate Crisp with Cornstarch
For extra crispy wings, coat them evenly with cornstarch before frying—this creates a light, crunchy crust that stays crisp longer. Make sure the chicken is dry before coating to prevent clumping and ensure even frying. For the best results, double-fry the wings, with the second fry at higher heat to achieve that perfect golden crunch.Use Fresh Parmesan for a Richer Flavor
Freshly grated parmesan melts smoothly into the buttery garlic sauce, giving it a richer and creamier taste. Pre-packaged powdered parmesan tends to be too salty and grainy, which can overpower the dish. Investing in a block of high-quality parmesan and grating it yourself will make all the difference in flavor and texture.Control the Heat for the Perfect Garlic Infusion
Melt butter over low heat and gently sauté the garlic to release its full aroma without burning it. Burnt garlic turns bitter, which can ruin the balance of flavors in the sauce. Turning off the heat before adding parmesan ensures it melts evenly without clumping, creating a velvety, well-coated finish on the wings.
