Garlic Parmesan Wings (Printable)

Crispy oven-baked wings coated in savory garlic butter and finished with Parmesan cheese.

# Ingredient List:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings completely dry with paper towels. Toss wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40-45 minutes, turning halfway through, until crispy and golden brown.
04 - While wings bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in crushed red pepper flakes if using. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour the warm garlic butter over the wings and toss thoroughly to coat.
06 - Add Parmesan cheese and parsley to the bowl. Toss again until wings are evenly coated with the cheese and herb mixture.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Hints:

01 -
  • The garlic butter sauce clings to every crispy crevice, creating that perfect bite where the sauce meets the crunch
  • These come out of the oven with restaurant quality crispiness without any deep frying mess
02 -
  • Patting the wings completely dry is the single most important step for crispy skin, and I cannot stress this enough
  • The baking powder trick genuinely works and has saved my wings on humid days when crispiness was fighting against me
03 -
  • Grate your Parmesan from a wedge instead of buying pre grated because the flavor and melting properties are completely different
  • Let the wings rest on the rack for about 5 minutes after baking before tossing in sauce so they stay crispy longer
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