Crispy garlic butter chicken wings are fantastic. Seasoned wings are deep-fried until the skin is crunchy and the inside is fall-off-the-bone tender. The lemon butter sauce is loaded with fresh garlic, enough to keep the vampires away.
These wings are not spicy which makes them great for Super Bowl parties with a crowd, snacks, appetizers, or dinner. They are the best mild chicken wing recipe for kids and adults. For some spicy wings try my Instant Pot buffalo wings or Hot Honey Lemon Pepper Chicken Wings.
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Ingredients
Garlic butter chicken wings is a simple Italian-inspired recipe with fresh ingredients that are the star. A few spices to seasoning the chicken and then 3 ingredients for the wing sauce. Come on - so easy!
These deep-fried chicken wings do not have a coating, flour, cornstarch or batter. Some refer to them as Naked Chicken Wings. They are gluten-free, grain-free, low-carb, & keto-friendly. The crispy skin ensures you don't miss the breading, trust me.
- Chicken Wings - flats & drummettes.
- Spices - salt, pepper, & garlic powder for seasoning the chicken
- Salted Butter - for the rich sauce
- Fresh Garlic - loads of strong pungent flavor.
- Freshly-squeezed Lemon Juice - a bit of tartness to offset the richness.
- Fresh Parsley - bright earthiness.
See the recipe card for quantities.
Instructions
Crispy garlic butter wings are ready to enjoy in less than 15 minutes thanks to this quick & easy recipe.
Here are the 3 easy steps shared below to make this recipe:
- Season the Wings
- Deep fry the Chicken Wings
- Toss Wings in Garlic Butter Sauce
1 - Season the Wings
Preheat the deep fryer until the oil comes to heat, 375°. While it's coming to temperature, prep the wings. Pat the chicken pieces dry with a paper towel. Keeping the skin dry will help it get crispy as it cooks.
Mix together the salt, pepper, & garlic powder in a small bowl. Liberally sprinkle it on all sides of the wings.
2 - Deep Fry the Chicken Wings
I love deep-frying the chicken wings in my deep fryer. By far the best way to get crispy crunchy wings in no time. Plus I love the safety of frying with a lid that closes.
Once the oil is hot, 375°, carefully place the chicken wings in the deep fryer basket. Submerge in the oil and fry for 8-10 minutes. They are ready when the skin turns golden brown and the internal temperature is 165°F.
Use tongs to remove the chicken wings from the oil. Place them on a plate lined with paper towels. Depending on the size of your deep fryer, you may need to cook these wings in several batches.
TOP TIP: Do not overcrowd the oil or the temperature will drop (you cannot get crispy crunchy skin without HOT oil). Check out my guide for more tips on how long to deep fry wings so you get the best wings every time.
* See notes below on how to cook the wings without a deep fryer. Since they are inexpensive and make the crispiest wings in minutes, I recommend buying one of these quality deep fryers.
3 - Toss Wings in Garlic Butter Sauce
Once the wings are done cooking, time to make the garlic butter sauce. You will want to make the sauce in a bowl large enough to add the wings to later.
To a large microwave-safe bowl, add the butter. Melt in the microwave for 30 seconds.
To the melted butter add the fresh garlic & lemon juice. Stir to combine.
Add the chicken wings to the bowl with the garlic butter sauce and use tongs to coat by tossing them gently. The warm sauce will stick to the chicken, even without flour.
Once the wings are coated, pile them up on a plate or platter. Sprinkle on fresh chopped parsley. Enjoy immediately.
Serve with one of the many great recipes that go well with chicken wings or my favorite, deep-fried sweet potato fries.
Hint: If making several batches for a party, serve them as they are ready. They are best when they are hot and crispy. Therefore, plate them as each batch is ready and replenish as new batches are cooked.
Making Wings without a Deep Fryer
You can bake, air fry, or grill these garlic butter wings. Keep in mind, these alternate cooking methods will take longer.
- Air Fryer - preheat to 375° & cook for 17-20 minutes, flipping them halfway through cooking.
- Oven - roast the wings at 400° for 30 minutes.
- Grill - grill the wings on your BBQ over indirect low heat.
As with all the ways to cook chicken wings, make sure they are ready and safe to eat. Always check that the internal temperature is 165°F for safe cooking.
Storage & Reheating Wings
Place the chicken wings in an air-tight container or Ziploc bag. Store in the refrigerator for up to 4 days or freeze for 3 months. Defrost in the refrigerator for 48 hours before reheating.
Reheating wings is easy. My favorite way to reheat leftover chicken wings is in the air fryer. But you can also use your oven or toaster oven. Reheat at 400° until the meat is 165°.
Top Tips
- Use fresh oil in your deep fryer if you can. The clean oil will crisp the chicken wings without leaving any residue behind.
- Pat the chicken dry so the skin gets crunchy.
- Do not overcrowd the oil or the temperature will become too low.
- Serve immediately while crispy & hot.
FAQ
This recipe deep fries the wings at 375°. Based on the temperature and size of the wings, they can take anywhere from 8-12 minutes.
Chicken wings that are frozen will be solid and icy. The moisture on the wings will release as they defrost/fry which is unsafe. The oil will splatter and that is very dangerous.
DO NOT deep fry frozen wings. Only deep-fry wings that are defrosted and dry to the touch.
This wing recipe is low-carb. With only 1.6 net carbs per serving enjoy these low-carb wings anytime. With the added butter, they are also perfect for anyone on a keto diet. Each serving has 17g fat & 33g protein makes them a high-protein wing recipe too.
Garlic Butter Wings
Equipment
- deep fryer
Ingredients
- 1 pound chicken wings
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Garlic Butter Sauce
- 3 tablespoons melted butter
- 5 cloves garlic minced
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley minced
Instructions
- Preheat the deep fryer until the oil comes to heat, 375°.
- While the oil is coming to heat, prepare the chicken wings. Pat dry the chicken pieces.
- Mix the salt, pepper, and garlic powder together in a small bowl. Next, liberally sprinkle them on the chicken. Coat all sides and surfaces of the chicken wings.
- Once the oil is hot, 375°, carefully place the chicken wings in the deep fryer basket. Submerge in the oil and fry for 8-10 minutes.
- While the chicken pieces are frying, chop the garlic and parsley. Also, juice the lemon.
- The wings are ready when the skin is brown and crispy and the internal temperature of the chicken is 165°. Remove them from the deep fryer with tongs. Place them on a plate lined with paper towels.
- In a large microwave-safe bowl, add the butter. Microwave for 30 seconds to melt.
- Add the chopped garlic and lemon juice to the butter, stir to combine.
- Add the chicken wings to the bowl with the garlic butter sauce. Using tongs, toss the wings so all sides are covered in the rich buttery sauce.
- Plate the wings and sprinkle on the fresh parsley leaves. Enjoy immediately.
Brenda says
Perfect. The skin had crunch & the sauce was so good. We love garlic and happy to have a recipe that is not shy with the garlic. I will make these again.
Angela says
So glad you love the garlic fest these wings offer. I too am a lover of a lot of garlic.