My family knows they’re in for a treat whenever I make these oven-baked garlic Parmesan wings! I toss chicken wings in a simple garlic Parmesan wing seasoning and bake them until crispy. Then, I brush them with a garlic butter sauce and sprinkle them with Parmesan cheese for the best game-day snack or party appetizer ever! I love how simple and easy these are to make–no deep frying here!
Top Reader Reviews
Garlic Parmesan Chicken Wings is a oven-baked recipe and I have tried it with ghee replacing butter. The result was good and all my family members loved the chicken. Baking with ghee is a better option than butter as ghee is more flavorsome and safer for ghee’s high smoke point.
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Baked Garlic Parmesan Chicken Wings
I have tons of chicken wing recipes on my website, but these garlic Parm wings are definitely one of my favorites. They’re packed with flavor and have a perfectly crispy texture without all the mess and hassle of deep frying. The result is juicy, cheesy, and garlicky wings bursting with finger-licking goodness! I’ve not met a single person who hasn’t loved these baked garlic Parmesan wings, so I’m sure they’ll be a hit with you, too.
And if you have an air fryer, be sure to try my air fryer Garlic Parmesan wings, too!
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Tips for the Crispiest Baked Wings
- Don’t forget to pat the wings dry with a paper towel BEFORE adding the garlic Parm seasoning. Removing any moisture helps the seasoning to stick well and helps the wings to crisp up better.
- For an extra crispy finish, bake the wings on a wire rack placed on top of a baking sheet. This allows air to circulate around the wings, giving a crispy skin all over.
Garlic Parmesan Wings Recipe
Ingredients
- 2 pounds bone-in, skin-on chicken wing portions (about 18 pieces*)
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ¼ teaspoon aluminum-free baking powder (**)
- 4 tablespoons unsalted butter
- 2 teaspoons minced garlic (about 4 cloves)
- 3 tablespoons grated Parmesan cheese
- chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper and top with a wire rack. Lightly spray rack with non-stick cooking spray. Set aside.
- In a small bowl, mix garlic powder, salt, black pepper, onion powder, basil, and baking powder until well combined.1½ teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon dried basil, ¼ teaspoon aluminum-free baking powder
- Pat the chicken wings dry with a paper towel (you wan them as dry as possible), and add them to a large mixing bowl. Sprinkle the spice mixture over the chicken, and toss well to coat.2 pounds bone-in, skin-on chicken wing portions
- Place wings on wire rack, making sure not to crowd them; bake for 25 minutes.
- Leave the wings in the oven and turn the heat up to 450°F. Continue to bake for 30-40 minutes, flipping the wings halfway through, or until the chicken is crispy and reaches an internal temperature of 165°F.
- Allow the wings to rest at room temperature for 5 minutes while you make the sauce.
- In a small saucepan over low heat, cook the butter and minced garlic until the butter is melted and beginning to bubble.4 tablespoons unsalted butter, 2 teaspoons minced garlic
- Using a basting brush, brush both sides of each chicken wing with the garlic butter. Sprinkle with Parmesan cheese and parsley if desired.3 tablespoons grated Parmesan cheese, chopped fresh parsley
- Serve immediately, with extra garlic butter on the side for dipping!
Notes
- Don’t rinse or wash the wings. This will make them too wet, and they won’t crisp properly.
- Pat the wings dry to help the seasoning stick and the wings crisp up.
- If you bake them just on the baking sheet, they will end up sitting in a puddle of their own juices and turn out soggy.
- Don’t overcrowd the wings, or they will steam rather than getting crispy.
- Placing the wings on a wire rack allows air circulation all around them for an extra-crispy finish.
- Baking at low heat first dries out the skin, while high heat makes the skin extra crispy.
- Take care not to burn the garlic butter sauce, or it will taste bitter. Stir frequently and remove from the heat once the garlic is fragrant and lightly browned.
- I recommend using freshly shredded Parmesan cheese for the best taste and texture. I like to finely grate it so it sticks well.
- Make sure to wait to add the Parmesan until after baking, as it can quickly burn in the oven, adding an unpleasant taste.
- These wings are best enjoyed right away, as the garlic butter sauce will make the wings soggy over time. If you’re planning for leftovers, I recommend leaving off the sauce until after you have reheated the wings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Garlic Parmesan Wings Step by Step
Prep: Gather up all of the ingredients needed to make these garlic Parmesan chicken wings. Preheat your oven to 250°F and line a rimmed baking sheet with parchment paper. Place a wire rack on top and spray with a little nonstick cooking spray. This will help prevent the wings from sticking and allow air to circulate all around them so they get crispy on all sides. Set the prepared baking tray to one side.
Make the Seasoning: Mix 1½ teaspoons of garlic powder, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ teaspoon of onion powder, ½ teaspoon of dried basil, and ¼ teaspoon of aluminum-free baking powder together in a small bowl. Baking powder helps the wings get extra crispy in the oven. Using aluminum-free baking powder is important to avoid imparting a metallic taste to your wings.
Season the Wings: Place 2 pounds of bone-in, skin-on chicken wing portions into a separate mixing bowl and pat dry with a paper towel. Try to get the wings as dry as possible; this will help the seasoning stick. Add the seasoning mixture to the bowl with the chicken and toss to coat the wings evenly.
Arrange the Wings: Place the seasoned wings on the prepared wire rack. Don’t overcrowd them; otherwise, they won’t crisp up properly. Pop them into the preheated oven for 25 minutes.
Cook the Wings: Keep the chicken wings in the oven, but turn the heat up to 450°F and bake for an additional 30-40 minutes. Flip the wings halfway through cooking to ensure they’re crispy on both sides. When they’re fully cooked, they should be crispy, and the internal temperature should reach 165°F. Remove the wings from the oven and let them rest for 5 minutes.
Make the Garlic Butter: While the wings rest, add 4 tablespoons of unsalted butter and 2 teaspoons of minced garlic to a saucepan set over low heat. Allow the butter to melt and bubble for about 5 minutes, swirling the pan or stirring with a spatula frequently to prevent burning. The garlic should smell fragrant and be slightly browned.
Coat the Wings: Brush the garlic butter over both sides of the chicken wings. I use a basting brush to do this. Sprinkle the wings with 3 tablespoons of grated Parmesan cheese and optionally top with chopped fresh parsley. Serve with extra garlic butter for dipping!
How to Store, Freeze, and Reheat
These garlic Parmesan wings are best served right out of the oven. But, if you have leftovers (doubtful!), they’ll keep well for 3 days in the refrigerator or 3 months in the freezer. Let thaw overnight in the refrigerator before reheating in the oven at 350°F for about 7-10 minutes, or until warmed through.
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