Garlic Parmesan Wings Recipe

overhead view of baked garlic parmesan chicken wings on a white platter with yellow sauce.

4.88 from 16 votes

These oven-baked garlic Parmesan wings are crispy on the outside, juicy on the inside, and packed with buttery garlic flavor. Finished with Parmesan cheese, they’re an easy, no-fry appetizer perfect for game day or parties.

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizer

Cuisine: American

Servings: people

Calories: 397kcal

Author: Becky Hardin

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

*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!

**Baking powder is key for making these wings extra crispy in the oven, as it helps dry out the skin. Use aluminum-free baking powder to avoid adding an unpleasant metallic taste to the wings. If you don't have aluminum-free baking powder, use cornstarch instead.

Tips:

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.

Air Fryer Instructions: Preheat your air fryer to 400°F. Add the seasoned wings in a single layer (don't overcrowd), and air fry fro 16-22 minutes, or until 165°F. Flip halfway through to crisp evenly on all sides. Toss in the garlic butter while hot.

Storage: Store garlic Parmesan wings in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

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