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+ servings

Crispy Seasoned Chicken Wings

Whether it’s pre-holiday snacking or game day munching, they’re delish!
Course Appetizer, Snack
Cuisine American
Keyword chicken, wings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 40
Author Gina Kleinworth


  • 2 pkgs - approx 40 chicken wings/drumettes
  • 2 tsp table salt
  • 1 tsp black pepper
  • 2 tbsp granulated garlic + more for dusting
  • 2 tbsp season salt
  • cup olive oil
  • 1 cup parmesan cheese- divided
  • 2 cups all-purpose flour
  • 2-3 cups peanut oil


  • Preheat oven to 375 degrees
  • Combine oil, salt, pepper, season salt, garlic powder, ½ cup parmesan cheese & chicken in a large bowl & toss to thoroughly coat the chicken
  • Lay out in a single layer on a large baking sheet with rack
  • Bake at 374 for 1 hour- or until juices run clear
  • Remove & place in a large mixing bowl with the flour
  • Toss with tongs to coat
  • Heat oil to 350 degrees in large heavy stockpot or dutch oven (just enough to cover the bottom of the pot by about 1/2")
  • Once oil is heated, carefully place your coated chicken wings in the pot
  • Allow to cook 30-60 seconds, turning as need until all sides are crisp
  • Remove & sprinkle with remaining parmesan cheese & additional granulated garlic
  • Enjoy!


To make in the air fryer - reduce the recipe by 50-75% depending on the size of your air fryer or work in batches. Be sure to spray the coated wings with oil before cooking. Cook the wings at 380 degrees for 24 minutes - flip halfway through. Then increase the temp to 400 degrees and cook for another 6-8 minutes or until golden brown.