Keto Crispy Fried Garlic Parmesan Chicken Wings
These crispy fried chicken wings are tossed in a rich garlic parmesan butter sauce that delivers bold, savory flavors in every bite. The wings are deep-fried until golden and perfectly crispy, then coated in a mixture of melted butter, garlic powder, seasoned salt, and freshly grated Parmesan cheese. Finished with fresh parsley for a pop of color and freshness, these wings make an excellent appetizer for game day, parties, or casual dinners. The combination of crispy texture and creamy, garlicky coating creates an irresistible wing that rivals any restaurant version.
Ingredients
- 2 pounds chicken wings
- vegetable oil, for frying
- ¼ cup butter
- ½ teaspoon seasoned saltgarlic salt1:1flavor
Adds extra garlic punch
- ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 tablespoons Parmesan cheese, divided use
- 2 teaspoons fresh parsley, minced
Instructions
- 1
Cut the wings at each joint and discard the wing tips or save them for stock
- 2
Pour vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer
- 3
Heat the oil to 350°F
- 4
Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly
- 5
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
- 6
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
- 7
Stir half of the Parmesan cheese into the melted butter
- 8
Place the wings in a large bowl
- 9
Pour the sauce over the wings and toss to coat
- 10
To serve, sprinkle with parsley and the remaining Parmesan cheese
Tips
Use a thermometer to maintain oil temperature at 350°F for consistently crispy wings
Don't overcrowd the fryer - cook wings in batches to prevent temperature drops
Drain wings on a wire rack rather than paper towels to keep them crispy
Good to Know
Store leftover wings in refrigerator for up to 3 days. Reheat in oven at 375°F for 5-8 minutes to restore crispiness.
Wings can be fried up to 2 hours ahead and kept warm in 200°F oven. Toss with sauce just before serving.
Serve immediately while hot and crispy. Provide ranch or blue cheese dressing and celery sticks alongside.
Common Mistakes
Don't skip the wire rack draining step to avoid soggy wings
Monitor oil temperature closely to prevent burning or undercooking
Add sauce just before serving to maintain crispiness
Substitutions
Dairy-Free Swaps
General Alternatives
Adds extra garlic punch
FAQ
Can I bake these wings instead of frying?
Yes, bake at 425°F for 45-50 minutes, flipping halfway through. They won't be as crispy but still delicious.
How long will these wings keep in the refrigerator?
Cooked wings will keep for up to 3 days refrigerated. Reheat in the oven to restore some crispiness.
Can I use frozen wings for this recipe?
Yes, but thaw completely and pat dry before frying. Frozen wings will lower oil temperature and affect cooking time.