Crispy, savory, and bursting with deliciousness, these garlic Parmesan chicken wings are baked to juicy perfection.
They’re then tossed in a mouthwatering garlic, herb, and Parmesan butter you’ll drool over – I know I did!
Serve these up at your next gathering and watch them disappear in minutes. Trust me, they’re a must-make.
Why You’ll Love These Garlic Parmesan Chicken Wings
Crispy Perfection: The baking powder and wire rack method ensure these wings achieve an irresistibly crispy exterior that will have everyone grabbing more.
Simple Ingredients: This recipe uses pantry staples like olive oil, butter, and Parmesan cheese, making it convenient and budget-friendly.
Irresistible Cheesy Taste: These wings offer a delectable combination of pungent garlic and rich Parmesan cheese, creating a mouthwatering experience with every bite.
Crowd-Pleaser: Ideal for gatherings, parties, or game nights, these wings are a guaranteed hit that will impress your guests.
Ingredients
- Chicken Wings: Choose fresh, plump wings for maximum flavor and juiciness. Frozen wings will work in a pinch.
- Olive Oil: A drizzle of heart-healthy oil helps the seasonings stick and the skin crisp.
- Baking Powder: The secret ingredient for ultra-crispy wings without the fryer.
- Seasonings: Italian seasoning, paprika (optional), salt, and pepper. A simple yet flavorful blend that complements the Parmesan and garlic.
- Garlic: Fresh is best as it infuses the sauce with delicious aroma and flavor.
- Parmesan Cheese: Brings a sharp, salty, and nutty taste that clings beautifully to the crispy wings.
- Butter: The velvety, luscious base of the garlic Parmesan sauce.
- Fresh Parsley: Adds a pop of color and a bright, herbaceous finish to balance the dish.
How to Make Garlic Parmesan Chicken Wings
From the juicy meat to the garlicky butter, these wings are a total crowd-pleaser.
And even though they’re baked, they’re still super-duper crispy!
Here’s how to make them:
1. PREP. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil and a wire rack.
2. SEASON. Pat the chicken wings dry then toss in the olive oil, baking powder, salt, pepper, Italian seasoning, and paprika until evenly coated.
3. BAKE. Arrange the wings in a single layer on the wire rack. Bake for 45-50 minutes until golden brown and crispy, flipping once halfway through.
4. MAKE THE SAUCE. While the wings are baking, melt the butter and minced garlic until smooth, then stir in the Parmesan cheese and parsley.
5. COAT. Transfer the baked wings to a bowl, pour over the butter, and toss until evenly coated.
6. FINAL BAKE. Place the wings back on the wire rack and bake again for 5-7 minutes until bubbly and fragrant.
7. SERVE. Serve hot with extra butter, ranch, or blue cheese dressing for dipping, if desired. Enjoy!
Tips For the Best Garlic Parmesan Chicken Wings
If you’ve ever made chicken wings, you’ll know how forgiving they are. You can roast them for close to an hour, and they’ll still be juicy inside!
But for that crispy skin we all love, be sure to read these tips:
- Dry the wings. Pat the chicken wings dry with paper towels before seasoning to ensure they get crispy in the oven. If using frozen, thaw well then pat dry.
- Baking powder. Don’t skip this ingredient. It’s the secret to crackly skin.
- Use a wire rack. Arrange the wings on a wire rack set over a baking sheet to allow air to circulate around them for even crisping.
- High heat. Bake the wings at 400°F to get them golden brown and crispy.
- Toss well. Toss the baked wings with the garlic Parmesan sauce until evenly coated for maximum flavor in every bite.
- Air fryer method. Cook the seasoned wings in a single layer in the air fryer at 380°F for 20-25 minutes, shaking the basket halfway through, before tossing in the sauce. Work in batches so they don’t overcrowd the basket.
How to Store
Want to make these ahead? Or maybe you just have a few leftover? Either way, they store surprisingly well!
To Store: Place leftover wings in an airtight container or wrap tightly with plastic wrap. Refrigerate for up to 3-4 days.
To Freeze: Arrange cooled wings on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
To Reheat: Bake leftovers at 350°F in a single layer on a baking sheet. Cook for about 15 minutes, flipping halfway. Toss in fresh butter for the best taste and texture.
More Chicken Wings We Can’t Get Enough Of
Honey-Glazed Chicken Wings
Crispy Ranch Chicken Wings
Old Bay Chicken Wings
Korean Chicken Wings
Garlic Parmesan Chicken Wings
4
servings10
50
minutes756
kcalThese garlic Parmesan chicken wings are baked to crispy-juicy perfection, then tossed in a mouthwatering garlic, herb, and Parmesan sauce. Yum!
Ingredients
2 lbs chicken wings
1 tablespoon olive oil
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika, optional
1/2 cup butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°Fahrenheit (205°C) and line a large baking sheet with heavy-duty foil. Place a wire rack on top and spray lightly with cooking spray.
- Make the chicken wings: Pat the chicken wings very dry with paper towels. Place in a large bowl and toss with olive oil, baking powder, salt, pepper, Italian seasoning, and paprika until evenly coated.
- Arrange the wings in a single layer on the prepared wire rack. Bake for 45-50 minutes until golden brown and crispy, flipping once halfway through.
- Make the garlic butter: While the wings are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from the heat and stir in the Parmesan cheese and parsley.
- Transfer the baked wings to a large, clean bowl. Pour the garlic Parmesan butter over the top and toss until the wings are evenly coated.
- Place the wings back onto the wire rack and return to the oven. Bake for 5-7 minutes until browned.
- Serve the garlic Parmesan wings hot with extra butter, ranch or blue cheese dressing for dipping, if desired. Enjoy!
Notes
- Pat the chicken wings dry with paper towels before seasoning to ensure they get crispy in the oven.
- Toss the wings with baking powder to help them crisp up and get a crackly skin.
Hi Kim, Thanks for all the recipes. I really look forward to getting all your daily emails. Lots of recipes that I really like and use. I can’t believe how you come up with all those recipes on a daily basis. Anyway, please don’t stop. I really appreciate them. Louise