Wingstop Style Garlic Parmesan, Buffalo & Korean BBQ Wings with Cajun Cream Corn and Ranch Fries
Equipment
Ingredients
Wings
chicken wings (raw)
1.5 kg
garlic (minced)
4 clove
parmesan cheese (grated)
50 g
butter (melted)
60 g
buffalo hot sauce
120 ml
Korean BBQ sauce
120 ml
Sides
corn kernels (frozen)
400 g
heavy cream
200 ml
potatoes (cut into fries)
800 g
ranch dressing
120 ml
Cajun seasoning
15 g
Instructions
Prepare chicken wings
Pat wings dry and season lightly.
Cut and soak potatoes
Cut potatoes into fries and soak in cold water 15 minutes to remove excess starch.
Bake wings
Preheat oven to 220°C. Arrange wings on baking sheet and bake 40-45 minutes until crispy, flipping halfway.
Make Garlic Parmesan sauce
Melt butter with minced garlic over low heat, then toss half the baked wings in this mixture and finish with grated parmesan.
Toss Buffalo wings
Toss another portion of baked wings in buffalo hot sauce until fully coated.
Toss Korean BBQ wings
Coat remaining wings in Korean BBQ sauce.
Cook Cajun cream corn
Simmer corn kernels with heavy cream and Cajun seasoning for 8-10 minutes until creamy.
Fry French fries
Deep-fry or air-fry potatoes at 190°C until golden and crispy, about 8-10 minutes.
Plate and serve
Serve wings with three sauces, Cajun cream corn, and ranch-dressed fries.
Original recipe
Storage
Store sauces separately; re-crisp fries in air fryer or oven before serving.
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