Mazzio's - Wings: 5 Pc Garlic Parmesan (traditional) Recipe
Make Mazzio's - Wings: 5 Pc Garlic Parmesan (traditional) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings
Garlic Parmesan Sauce
For Serving (optional)
Method
Wings
Prepare wings
Pat the wings dry with paper towels. If using whole wings, remove the tips and separate at the joint into drumettes and flats so you have 5 pieces total (adjust quantity if needed).
Season
In a bowl, toss the wings with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp garlic powder and 1 tablespoon vegetable oil until evenly coated. Let rest 10 minutes at room temperature while you heat the oil or preheat the oven.
Cook (Frying method)
Heat 2 inches of neutral oil (vegetable or canola) in a deep pan to 350°F (175°C). Fry wings in batches, not crowding the pan, about 8-10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet or on paper towels.
Cook (Oven method)
Preheat oven to 425°F (220°C). Place wings on a wire rack set over a baking sheet lined with foil. Roast for 35-40 minutes, flipping once halfway, until skin is crisp and internal temperature 165°F (74°C). For extra crispness, broil 1-2 minutes at the end, watching closely.
Garlic Parmesan Sauce
Make sauce
In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 3 cloves minced garlic and cook gently 30-45 seconds (do not brown) until fragrant.
Finish sauce
Remove pan from heat and whisk in 1/2 cup finely grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1 teaspoon fresh lemon juice, 1/4 teaspoon Italian seasoning and 1/8 teaspoon red pepper flakes. Season with salt and freshly ground black pepper to taste. If sauce is too thick, stir in up to 1 teaspoon warm water to loosen slightly — the sauce should be silky and able to coat the wings.