Wingstop Lakers Legendary Garlic Recipe

Lakers Legendary Garlic is a Wingstop flavour that the Los Angeles Lakers promoted in 2023; a fan petition describes it as Cajun heat with cheesy garlic Parmesan. For wings in that style, bake two pounds of wings at 425°F with a tablespoon of baking powder until crisp, then toss them in butter cooked with fresh garlic and Cajun seasoning, and finish with grated Parmesan.

What Lakers Legendary Garlic was

Wingstop has been tied to the team for a long time: in November 2010 QSR Magazine reported an agreement that made it the official wings of the Los Angeles Lakers. The flavour name shows up in a sponsored post by the Lakers on 8 October 2023, in which former players try Lakers Legendary Garlic.

No ingredient list from Wingstop could be found for this page. The only description is from fans: a petition of June 2024 asking Wingstop to bring the flavour back calls it Cajun spice together with cheesy garlic Parmesan. The recipe below goes by that description. It is not Wingstop's formula, and MakeFoodLovely is not connected with Wingstop or the Lakers.

Recipe

Lakers Legendary Garlic Wings

Baked chicken wings tossed in garlic butter with Parmesan and Cajun seasoning, in the style of Wingstop's Lakers Legendary Garlic. Two pounds of wings, four servings.

5.0 (1)Print

Prep

15 min

Cook

45 min

Total

1 hr

Serves

4

Cuisine

American

Ingredients

• For the wings:
• 2 pounds chicken wings, split into flats and drumettes
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• For the garlic Parmesan coating:
• 4 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat the oven to 425°F. Line a baking sheet with foil and set a wire rack on it.
2. Pat the wings completely dry with paper towels. Toss them with the baking powder and the salt until evenly coated and spread them on the rack with space between them.
3. Bake for 45 to 50 minutes, turning once after 25 minutes, until the skin is deep golden and crisp.
4. For the coating, melt the butter in a small pan over low heat. Add the garlic and cook for 1 minute, until fragrant but not browned. Stir in the Cajun seasoning and the garlic powder and take the pan off the heat.
5. Put the hot wings in a large bowl, pour the garlic butter over them and toss. Add the Parmesan and the parsley and toss again.

Crisp wings from the oven

• Dry skin. Water on the skin turns to steam and keeps it soft. Paper towels first, then the baking powder.
• Baking powder, not baking soda. A tablespoon on two pounds dries the surface so that it blisters and browns. Baking soda tastes soapy in that amount.
• A rack. On a flat sheet the wings sit in their own fat and the underside stays soft.

In an air fryer the wings take 22 to 25 minutes at 400°F in a single layer, shaken twice. Fried wings, without the baking powder, take 8 to 10 minutes in oil at 350°F.

Garlic that is cooked, not browned

Chopped garlic burns within seconds over high heat and turns bitter. Over low heat, a minute in the butter takes off the raw edge. The garlic powder is there as well because it clings to the wings where the fresh garlic slides off.

The Parmesan goes on after the butter. Tossed in first, it melts into clumps at the bottom of the bowl.

More heat, or none

The teaspoon of Cajun seasoning gives a mild heat. Two teaspoons, or 1/4 teaspoon of cayenne on top, make it clearly hot. Without the Cajun seasoning these are plain garlic Parmesan wings.

A sweeter Cajun coating is the Cajun honey butter sauce on this site.

Other Wingstop flavours here

The hot honey rub is a dry seasoning, the sweet chili glaze and the hickory smoked BBQ are sauces, and the Atomic wings have a page of their own.