Wingstop’s Garlic Parmesan Wings

One of my favorite flavors at Wingstop and the ONLY use for that awful dry “parmesan” in the cardboard box.

2 pounds chicken wings
vegetable oil for frying
1/4 cup butter
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 teaspoons garlic powder
2 tablespoons Kraft Grated Parmesan cheese – divided use
2 teaspoons fresh minced parsley


Cut the wings at each joint. Discard the wing tips or save them for stock.
Pour the vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.

Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.

While the wings are frying, prepare the sauce by melting the butter with the seasoned salt, ground black pepper, and garlic powder in a small pan over medium-low heat. Stir half of the Parmesan cheese into the melted butter.

Place the wings in a large bowl. Pour the sauce over the wings and toss to coat.
To serve, sprinkle with parsley and the remaining Parmesan cheese.