My family knows they’re in for a treat whenever I make these oven-baked garlic Parmesan wings! Chicken wings (or drumsticks) are tossed in a simple seasoning mix and baked until crispy. Then, I brush them with a garlicky 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!
I have tons of chicken wing recipes on my website, but these garlic Parmesan 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 wings, so I’m sure they’ll be a hit with you, too.
What’s in This Garlic Parmesan Wings Recipe?
Need an excuse to make these wings right now? You only need a few simple ingredients that you probably already have in your pantry. Seriously, this Parmesan garlic wings recipe really is as easy as it gets!
- Chicken Wings: You can use either chicken wings or drumsticks for this recipe, whichever you prefer. I recommend using both drums and flats if you’re a mixed-wing kind of person!
- Seasonings: I dry rub the chicken with a mix of garlic powder, finely ground salt, ground black pepper, onion powder, and dried basil for an extra layer of flavor. These seasonings are really versatile and something I always have on hand.
- Baking Powder: This helps the wings crisp up nicely in the oven. I recommend using an aluminum-free baking powder.
- Butter: Use unsalted butter to create the garlic butter sauce.
- Garlic: Freshly minced garlic adds the best garlickly flavor to these wings.
- Parmesan Cheese: A sprinkle of Parmesan cheese over the hot wings is the perfect finishing touch.
- Parsley: This is optional, but I like the freshness and color it adds.
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How to Store and Reheat
These chicken 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 and can be reheated in the oven at 350°F.
How to Freeze
You can also freeze these garlic Parmesan chicken wings if needed. Lay them on a baking sheet in the freezer for one hour, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. Let them thaw overnight in the refrigerator and reheat as above.
Notes and Tips
- Don’t forget to pat the wings dry with a paper towel BEFORE adding the 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.
Top Reader Review
“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.” – Sofia Graf
Garlic Parmesan Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings or drumsticks, about 18 pieces
- 1½ teaspoons garlic powder
- 1 teaspoon finely ground salt I used pink Himalayan
- 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
- Parsley for garnish (optional)
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 finely ground 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 chicken wings
- 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, Parsley
- Serve immediately, with extra garlic butter on the side for dipping!
Notes
- Pat the wings dry before seasoning them. This helps to remove excess moisture and will help them to crisp up.
- Bake the wings on a rack over a baking tray. This will help to get the wings crispy all over, and the tray will catch any juices.
How to Make Garlic Parmesan Wings Step by Step
Make the Seasoning: Preheat your oven to 250°F and line a rimmed baking tray with parchment paper. Place a wire rack on top and spray with a little non-stick cooking spray. Set the prepared baking tray to one side. Mix 1½ teaspoons garlic powder, 1 teaspoon finely ground salt, 1 teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon dried basil, and ¼ teaspoon aluminum-free baking powder together in a small bowl.
Dry the Wings: Place 2 pounds of chicken wings into a different mixing bowl and pat dry with a paper towel. Try to get the wings as dry as possible!
Season the Wings: 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: As the wings rest, add 4 tablespoons of unsalted butter and 2 teaspoons of minced garlic to a saucepan over low heat. The butter should melt and begin to bubble – about 5 minutes. Swirl the pan or stir with a spatula to prevent burning.
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 (optional) top with fresh parsley. Serve with extra garlic butter for dipping!
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.
Thanks for sharing, Sofia!