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Garlic Parmesan Chicken Wings




  • 1 tbsp. Butter
  • 10 cloves Garlic, finely mined
  • 3 tbsp. Parmesan Cheese, grated
  • 2 tsp. Lemon Juice
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Olive Oil
  • 1/2 cup Mayonaise
  • 2 tsp. each of Oregano, Thyme, Basil 
  • 3 tsp. Red Pepper Flakes
  • 2 tsp. Crove All-Purpose Beef Rub
  • Oil for frying (peanut, canola, vegetable)


  1. Mix flour, corn starch, and Crove Poultry Rub in a separate bowl.
  2. Coat the chicken wings in the dredge. Make sure the chicken wings are well-covered with the dredge. 
  3. Heat frying oil to 325 on medium heat.  Fry chicken for 5 minutes. Then remove from the oil and raise the temp to 375 degrees Fahrenheit and fry for 2-3 more minutes or until internal temp reaches 165 degrees Fahrenheit. This method is called double frying and allows the chicken to get extra crispy without over cooking it. 
  4. Remove the chicken wings and let them rest on a wire rack.
  5. Melt 1 tbsp. butter in a skillet over medium heat.  Add minced garlic and saute’ for 3 minutes.
  6. Add the garlic to a bowl with the remaining sauce ingredients. Whisk together.
  7. Toss the chicken wings in the sauce to coat. Serve and enjoy! 

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