Crispy garlic butter wings are fantastic. Seasoned wings are deep-fried until the skin is crispy and the inside is fall-off-the-bone amazing. They are then tossed in lemon butter sauce loaded with fresh garlic, enough to keep the vampires away.
These wings are not spicy which makes them great for parties & parties. Kids and adults gobble them up. They are the best mild chicken wing recipe. For some spicy wings try my Instant Pot buffalo wings or Hot Honey Lemon Pepper Chicken Wings.
Chicken wings tossed in a flavorful garlic butter sauce are a great appetizer, snack, or meal. Serve them with some crispy deep-fried sweet potato fries for a comforting combination. Fry up a few batches to feed a crowd for game day, especially for the Super Bowl.
These deep-fried chicken wings do not have a coating or batter. They are gluten-free, grain-free, low-carb, & keto-friendly. The crispy skin ensures you don't miss the breading, trust me.
Garlic butter chicken wings are a simple recipe with fresh ingredients that are the star. This recipe uses fresh garlic, real butter, fresh-squeezed lemon juice, and fresh parsley for pops of flavor. They combine for a rich, buttery, aromatic, & tart bite that is a delight.
Garlic butter wings start with a pound of chicken wings. I suggest using a combination of flats and drummettes but use whichever you like. There is also a seasoning blend in this recipe to add flavor directly to the chicken skin. Finally, 3 ingredients come together for the mild sauce.
- Chicken Wings
- Garlic Powder
- Salted Butter
- Fresh Garlic
- Freshly-squeezed Lemon Juice
- Fresh Parsley
See the recipe card for quantities.
You will begin by seasoning and frying the chicken wings. Then while they are hot, toss them in the garlic butter sauce - Viola! Together this saucy, crunchy, & flavorful mild wings are irresistible.
The two-step cooking method is so simple you will be making wings at home all the time. Crispy garlic butter wings are ready to enjoy in less than 15 minutes thanks to this quick & easy recipe. Making wings without flour or breading is much less messy and I love that. So let's get started.
Deep Fry the Chicken Wings
Begin by deep-frying the chicken wings. I use a deep fryer for this step. 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.
Preheat the deep fryer until the oil comes to heat, 375°. While the oil is coming to temperature, prepare the chicken wings. Pat dry the chicken pieces. Keeping the skin dry will help it get crispy as it cooks.
Combine the salt, pepper, & garlic powder in a small bowl. Mix the spices together and then 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. They are ready when the skin is brown and crispy and the internal temperature of the chicken is 165Â°.
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. 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.
Toss Wings in Garlic Butter Sauce
Once the wings are done cooking, time to make the garlic butter sauce. Chop up the fresh garlic and the parsley leaves. Also, squeeze the lemon for the juice. Set all aside for making the sauce.
Now it is time to combine the ingredients for the 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. Using tongs, toss the drums, flats, & wings so all sides are covered in the rich buttery sauce.
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.
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.
This is a basic recipe with just a few simple ingredients. You can add a bit more to really level up these wings too. Try a few variations to spice things up a bit.
- Spicy - add 2 tablespoons of buffalo hot sauce to the sauce.
- Low-Sodium - use unsalted butter and cut the salt in half.
- Italian - for an Italian kick, add 1 teaspoon of red pepper flakes & ¼ teaspoon of Italian seasoning.
Making Wings without a Deep Fryer
I personally love wings that are extra crispy. I also like them to be natural without any breading, coating, or flour on them. The best way to get crispy skin on a chicken is by deep frying. It is also the fastest way.
However, if you do not own one here are alternate ways to cook the chicken wings for this recipe. 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 165Â°. See more guidelines at USDA.gov.
These wings are deep-fried using a deep fryer. This kitchen equipment is relatively inexpensive and easy to use. I also find it safer than open pots and pans when working with hot oil. Here are a few I recommend plus other items that will help make this recipe easy to make.
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Storage & Reheating Wings
These wings are best enjoyed while they are fresh and hot. However, if you have leftovers you can store them in the refrigerator to enjoy later. Place the chicken wings in an air-tight container or Ziploc bag. Store in the refrigerator for up to 4 days.
You can also freeze the cooked wings. Store in an air-tight container or Ziploc bag in the freezer for up to 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°.
Use fresh oil in your deep fryer if you can. The clean oil will crisp the chicken wings without leaving any residue behind.
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
- deep fryer
- 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
- 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 17.1g||22%|
|Saturated Fat 7.8g||39%|
|Total Carbohydrate 1.8g||1%|
|Dietary Fiber 0.2g||1%|
|Total Sugars 0.2g|
|Vitamin D 6mcg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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.
So glad you love the garlic fest these wings offer. I too am a lover of a lot of garlic.