Crispy honey garlic parmesan wings with a buttery, garlicky sauce and flavorful brine. Perfect for parties and easy weeknight dinners.

Scale

For the wings:

For the brine:

For the sauce:

Prepare the brine:
In a large bowl, combine water, salt, spicy pickle juice, hot sauce, Worcestershire sauce, black pepper, honey, and Dan-O’s Original Seasoning. Stir until salt and honey dissolve.
Brine the wings:
Submerge the chicken wings in the brine. Cover and refrigerate for 2 to 4 hours. This step tenderizes the meat and infuses flavor.
Heat the oil:
Preheat canola oil in a deep fryer or heavy skillet to 350°F (175°C). Use enough oil to fully submerge the wings.
Dry and fry the wings:
Remove wings from brine, pat dry with paper towels. Carefully add wings to hot oil in batches, frying for about 8–10 minutes or until golden brown and crispy. Drain on paper towels.
Make the sauce:
In a large bowl, whisk together melted butter, minced garlic, honey, Dan-O’s Original Seasoning, and parmesan cheese until combined.
Toss wings in sauce:
Add the fried wings to the sauce bowl and toss until each piece is thoroughly coated.
Serve:
Garnish with chopped fresh parsley and extra parmesan if desired. Serve hot.

Pat wings dry before frying for maximum crispiness.

Adjust honey to taste for more or less sweetness.

Use fresh parmesan for better flavor and texture—avoid pre-grated powder.

For baking instead of frying, bake wings at 425°F (220°C) for 40-45 minutes, flipping halfway, then toss in sauce.