Crispy garlic parmesan chicken wings are a savory favorite. Coated in a blend of garlic, parmesan, and seasonings, they bake and fry to a golden, crunchy finish while staying juicy inside. The crisp skin and bold garlic-parmesan flavors make them ideal for game day, casual dinners, or any time you crave a crunchy, flavorful snack. Serve with your preferred dip for extra zing.
Why Thick Sweet Potato Starch is the Key to Garlic Parmesan Chicken Wings
Thick sweet potato starch produces a crisp, light coating that other starches often can’t match. It forms a sturdy, crunchy shell that holds up during frying, seals in juices, and gives a beautiful golden color. Because it absorbs less oil, the result is a less greasy bite with a satisfying long-lasting crunch. For reliably crispy wings, sweet potato starch is my preferred choice.
Steps to Make Crispy Garlic from Mince
- Heat oil: Warm enough oil in a small pan to submerge the garlic; keep heat at medium to avoid burning.
- Add minced garlic: When the oil is warm, add minced garlic and stir continuously so it browns evenly.
- Cook until golden brown: Fry for about 3–5 minutes, watching closely to prevent scorching.
- Remove and drain: Transfer the golden garlic to paper towels with a slotted spoon to drain excess oil.
- Cool completely: Let the garlic cool for a few minutes so it crisps up fully.
- Store airtight: Keep crispy garlic in an airtight container to maintain crunch for later use.
Important Ingredients for Garlic Parmesan Sauce
- Japanese mayo: A rich, creamy base that gives the sauce smoothness.
- Crispy garlic: Adds crunch and concentrated garlic flavor.
- Rice vinegar: Brings bright acidity to balance the richness.
- Honey: A touch of sweetness to round flavors.
- Lemon juice: Fresh acidity that lifts the sauce.
- Salt: Enhances all other flavors.
- Pepper: Adds mild heat and seasoning.
- Paprika: Contributes smoky depth and subtle warmth.
Crispy Garlic Parmesan Chicken Wings
Ingredients
Chicken
- 1½ lbs chicken wings
- ½ tbsp salt
- ½ tbsp pepper
- 1 tbsp garlic powder
- ½ tbsp paprika
- ⅓ cup corn starch
Wet Batter
- 1 large egg
- 1 cup buttermilk
Crispy garlic
- 6 cloves garlic
- ½ cup oil
Garlic Parm Sauce
- ½ cup Japanese mayo
- ¼ cup crispy garlic
- 1 tbsp rice vinegar
- ½ tbsp honey
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Garnish
- parmesan
- chives
Instructions
Crispy chicken
-
Season the wings with salt, pepper, garlic powder, and paprika; mix thoroughly so each piece is evenly seasoned.
-
Lightly coat each wing in corn starch to help the batter adhere.
-
Whisk the egg and buttermilk together to make the wet batter.
-
Dip each wing into the wet batter, ensuring full coverage.
-
Press wings firmly into the sweet potato starch so the coating adheres well.
-
Fry at 350°F (about 175°C) for roughly 10 minutes, or until golden and crispy. Drain briefly on paper towels.
Crispy garlic
-
Heat oil in a pot to about 350°F (175°C).
-
Add the minced garlic and stir until it turns golden brown; remove and set aside to cool and crisp.
Garlic parmesan sauce
-
Combine the cooled crispy garlic in a bowl.
-
Add the remaining sauce ingredients, mix until smooth, and adjust seasoning to taste.
Plating
-
Toss the hot crispy wings in the garlic parmesan sauce until evenly coated. Finish with plenty of grated parmesan and chopped chives before serving.
