These Homemade Fried Parmesan Chicken Wings are crispy fried wings made with a seasoned flour coating, then tossed in a parmesan coriander butter sauce with garlic and a squeeze of lemon.

The skin stays crackly, and the sauce clings instead of sliding off.

Make them for game day, a movie night, or any weekend when takeout wings sound good but you’d rather skip the delivery fee.

Planning a wing night? These go great on the same table:

Ingredients You’ll Need

Buy whole wings and split them yourself, or grab a bag of party wings (flats and drumettes) to save time. Grate the Parmesan fresh from a wedge, because the pre-shredded kind has anti-caking powder that keeps it from melting into the butter.

Ingredients

3 lbs chicken wings, split into flats and drumettes, tips removed
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup all-purpose flour
2 tablespoons cornstarch
Vegetable or peanut oil, for frying (about 6 cups)
6 tablespoons unsalted butter
4 cloves garlic, finely minced
1 teaspoon ground coriander
3/4 cup finely grated Parmesan cheese, plus more for topping
1/4 cup fresh coriander (cilantro) leaves, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes (optional)

Directions

Pat the wings completely dry with paper towels, front and back.
Wet skin is the number one reason fried wings come out soft, so take your time here.
Toss the wings with the salt, pepper, garlic powder, and smoked paprika in a large bowl until evenly seasoned.
If you have time, let them sit uncovered in the fridge for 30 minutes to an hour so the skin dries out even more.
Pour the oil into a heavy Dutch oven so it’s about 2 to 3 inches deep, leaving at least 3 inches of space at the top.
Heat it over medium-high to 350F, using a clip-on thermometer to keep an eye on it.
While it heats, whisk the flour and cornstarch together in a shallow dish.
The cornstarch is what gives the coating that light, glassy crunch.
Dredge the wings a few at a time in the flour mixture, pressing so it sticks to every side.
Shake off the excess and set them on a wire rack while you coat the rest.
Use one hand for the wet wings and one for the flour (otherwise your fingers end up breaded too).
Letting them rest for 5 minutes helps the coating hydrate, so it won’t fall off in the oil.
Fry the wings in batches of 6 to 8 pieces for 10 to 12 minutes, turning them once halfway through.
Crowding the pot drops the oil temperature and gives you greasy wings, so be patient.
They’re ready when they’re deep golden brown and an instant-read thermometer reads at least 175F in the thickest part.
Transfer to a wire rack set over a sheet pan and let the oil come back to 350F before the next batch.
Skip the paper towels for draining, since wings sitting on paper steam on the bottom and lose their crunch.
While the last batch fries, make the parmesan coriander butter sauce.
Melt the butter in a small saucepan over medium-low heat, then add the garlic and ground coriander.
Cook for 1 to 2 minutes, stirring, until the garlic is soft and fragrant but not browned.
Take the pan off the heat and stir in the lemon juice, chopped fresh coriander, and red pepper flakes.
Put the hot wings in a large bowl and pour the butter sauce over them.
Toss well, then sprinkle in the Parmesan a little at a time while you keep tossing.
Adding it gradually lets the cheese melt into the butter and stick to the wings instead of clumping in the bottom of the bowl.
Do this while the wings are still hot (lukewarm wings won’t melt the cheese).
Pile onto a platter, sprinkle with extra Parmesan, and serve right away while they’re crispy. Enjoy!

Important Recipe Notes

Dry skin is everything. Pat the wings dry, then dry them again. An uncovered rest in the fridge makes the biggest difference if you have the time.
Use a thermometer for the oil. Guessing at oil temperature is how wings end up burnt outside and raw at the bone. Keep it between 325F and 350F the whole time.
Cook wings to 175F, not 165F. Wings are safe at 165F, but the extra few degrees break down the connective tissue so the meat pulls cleanly off the bone.
Sauce right before serving. Once the parmesan coriander butter hits the wings, the clock starts on crispiness. Toss them only when everyone is ready to eat.
Fresh coriander and ground coriander do different jobs. The ground seed gives the butter a warm, slightly citrusy base, while the fresh leaves add a bright green finish. Use both if you can.
Frying takes some attention. This isn’t a set-it-and-forget-it recipe, honestly. Plan on standing at the stove for about 35 minutes total with the batches.
Keep batches warm in the oven. Set the rack of fried wings in a 200F oven while you finish the rest. They’ll stay hot without getting soggy.
Don’t let the butter brown. Keep the heat at medium-low for the sauce. Browned butter tastes nutty and nice in other recipes, but here it fights with the fresh coriander and lemon.
Grate the Parmesan finely. Use the small holes of a box grater or a microplane. Fine cheese melts into a thin coating, while thick shreds just fall off and pile up in the bowl.
Reuse your oil. Let it cool, strain it through a fine sieve, and store it in a sealed jar. You can fry with it one or two more times.

How to Serve, Store & Customize This Recipe

Serving Serve these hot, right after tossing, with plenty of napkins. Celery and carrot sticks plus a bowl of ranch or garlic aioli balance out the rich butter sauce. A few extra coriander leaves and lemon wedges on the platter look good and get used.

Storing Keep leftovers in an airtight container in the fridge for up to 3 days. They’ll lose their crunch, which is expected with any sauced wing. Reheat on a rack in a 400F oven or air fryer for 6 to 8 minutes to bring some of the crisp back.

Customizing Swap fresh coriander for parsley if cilantro isn’t your thing, though you’ll lose some brightness. For a lighter version, bake the floured wings on a rack at 425F for 45 to 50 minutes, flipping once, or air fry at 400F for about 22 minutes. Add a teaspoon of hot sauce to the butter if you want a little heat.