Life With Hammy

Is there truly anything more delicious or mouth-watering that chicken wings from Wingstop? Of course, they have to be bone-in wings. Those boneless wings are basically just chicken nuggets. I believe the bone-in wings are much more delicious, savory, and juicy. And while I do love some mild buffalo wings (I certainly cannot handle the extra hot wings due to having ulcerative colitis), my personal favorite is the garlic parmesan wings.

These are the ingredients and items required to make these delicious wings.

• Ingredients for wing coating
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
• 2 pounds chicken wings (cut into sections)
• Ingredients for wing flavor coating
  • 1/4 cup butter or margarine
  • 2 teaspoons garlic powder
  • 2 tablespoons parmesan cheese
  • chopped parsley (optional)
• Kitchen Equipment
  • Deep-fryer filled with vegetable oil
  • Baking sheet
  • Metal rack that fits the baking sheet
  • Mixing bowls

Step 1: Preheat your oven and your deep fryer to 350 degrees Fahrenheit.

Step 2: Get your wings warmed up a little and cut them into sections.

We had some frozen chicken wings at home and I decided I’d try out making some Wingstop style bone-in wings myself. I will go ahead and warn you that there is a lot of work involved. The first step, of course, was thawing out the wings. After they thawed out, I put them in some warm water (while still in bags) to get them closer to room temperature. Next, I began cutting them into “drummettes” and “wingettes.” You basically cut off the wing tips and then cut the wing at the middle joint. Below is an image of what you’re left with.

Step 3: Mix up your flour and spices.

In a mixing bowl, combine your flour, seasoned salt, black pepper, and cayenne pepper (if desired). I did not use the cayenne pepper in mine because of my stomach issues.

Step 4: Coat your wings in the seasoned flour mix in the mixing bowl. Make sure they are evenly coated and shake off any excess flour coating.

Step 5: Once your deep fryer oil is heated to 350 degrees, go ahead and fry your wings for around 5 – 7 minutes.

I have smaller deep fryer, so I fried mine in sections of 5 to 6 wings per frying session. Time the frying with an egg timer. Once the wings are fried and slightly browned on the outside, remove them from the oil and allow them to drain for a few seconds.

Step 6: Place your metal cooking rack on your baking sheet. Place the fried wings on the metal cooking rack.

Step 7: Once all the wings are lined up on the metal cooking rack on the baking sheet, place them in the preheated oven and cook for about 10 to 15 minutes. You can confirm the chicken is cooked through and ready to be taken out when the internal temperature has reached 165 degrees Fahrenheit.

Step 8: While your wings are cooking, you want to combine the ingredients for your wing sauce. Do this by putting the butter or margarine in a mixing bowl and heating it until melted. I did this in the microwave, but you can also do it on the stove. Just don’t overcook it either way. Once the butter is melted, add your garlic powder and about half of your parmesan cheese and mix well.

Step 9: Remove the wings from the oven once they are fully cooked. Carefully take 6 to 10 wings at a time and toss them (like tossing a salad) in the wing sauce mix from step 8 until well coated. Move these to a plate. Continue to do this until all wings have been coated with wing sauce.

Step 10: After the wings are nice and coated with sauce, go ahead and sprinkle the rest of the parmesan on them. I went ahead and even sprinkled a little more than the recipe called for because, hey, more cheese means more yum!

Step 11: Serve them with a side of fries and ranch. Enjoy!!

These wings are great for supper, for parties, and even as an additional fixing for holidays. If you try this recipe out, let me know how it turned out in the comments section.