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Orgo-Life the new way to the future Advertising by AdpathwayThese Garlic Parmesan Wings are perfectly crispy (thanks to a secret ingredient!), baked to perfection in the oven, and tossed in a buttery garlic-parmesan sauce.
Out of all the wing recipes I make, even reader favorites like crispy baked chicken wings or buffalo baked wings, these are the ones my husband always reaches for first!
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Holly’s Recipe Highlights: Garlic Parmesan Wings
- Flavor: Buttery, garlicky, and cheesy, with a bit of tangy kick from hot sauce.
- Prep Note: Pat wings very dry with paper towels for the best browning and crispy texture.
- Time-Saver: Buy party wings that are already split, and use pre-grated parmesan in a pinch.
- Serving: Serve with a homemade ranch dressing or blue cheese dressing, and veggies like celery and carrot sticks for dipping.
Total Time: 1 Hrs (15 Mins Prep!) Yield: About 36 Split Wings Cooking Method: Oven-Baked
Ingredient Notes
- Chicken Wings: Save time and buy party wings (split wings with tips removed). Whole wings work great too, but take a few extra minutes longer to break down.
- All-Purpose Flour: A light coating creates great texture. Replace it with cornstarch for an even crispier, lighter shell.
- Baking Powder: A sprinkle of baking powder is the secret ingredient for extra-crispy skin. If you’re sensitive to the taste, opt for an aluminum-free version to avoid any metallic aftertaste.
- Garlic: I recommend garlic powder over fresh garlic, as fresh garlic can burn easily and can overpower the sauce.
- Butter: Either salted or unsalted butter works. Let it cool slightly before mixing so the parmesan blends smoothly without clumping.
- Parmesan Cheese: Pre-shredded or freshly grated both work. If using fresh parmesan, grate it finely or pulse it in a food processor so it coats the wings evenly.
How to Make Garlic Parmesan Wings
- Pat Dry: Thoroughly dry the wings with a paper towel, then let them sit uncovered on the pan for 10 minutes before baking to remove excess moisture.
- Single Layer: Space wings out in a single layer so they roast instead of steam. Using a wire rack over a rimmed baking sheet boosts airflow for maximum crunch.
- Save Some Sauce: Toss wings with half the sauce, bake briefly to create a crisp parmesan “crust,” then finish with the remaining sauce before serving.
- Watch the Broiler: If broiling at the end, keep a close eye on them. Parmesan can go from golden to burnt fast!
Store, Freeze, Reheat Tips
- Refrigerator: Store cooked crispy wings in an airtight container for up to 4 days.
- Freeze: Freeze cooked wings for up to 4 months. Freeze them plain if possible, then add the sauce after reheating.
- Reheat (best texture): Bake on a sheet pan at 400°F until hot and crisp, then toss with warmed garlic parmesan sauce.
- In the Air fryer: Reheat at 360°F to 380°F until crisp and warmed through, then toss with the sauce.
Game Day Wing Night
Did you make these Garlic Parmesan Wings? Leave a comment and rating below.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- ▢ 3 pounds chicken wings split and tips removed, 36 split wings total
- ▢ 2 tablespoons all-purpose flour
- ▢ 2 teaspoons baking powder
- ▢ ½ teaspoon seasoned salt
- ▢ ½ teaspoon black pepper
Sauce
- ▢ ⅓ cup melted butter slightly cooled
- ▢ ½ cup grated Parmesan cheese
- ▢ 1 tablespoon chopped fresh parsley
- ▢ 1½ teaspoons garlic powder *
- ▢ ½ teaspoon black pepper
- ▢ ¼ teaspoon seasoned salt
- ▢ 4 to 6 dashes hot sauce Tobasco
Preheat the oven to 425°F.
Pat the wings dry with a paper towel.
Toss the wings with flour, baking powder, salt, and pepper.
Line a pan with foil and place parchment paper on it. Arrange wings in a single layer on the pan.
Bake the wings for 20 minutes, flip, and then bake for an additional 15 minutes, or until crispy and browned.
In a medium bowl, combine butter, parmesan cheese, parsley, garlic powder, pepper, salt, and hot sauce. Toss half of the sauce with the cooked wings.
Increase the oven temperature to 475°F and bake the wings for 8 to 10 more minutes, or until golden and crisp. (Broil if desired.)
Remove the wings from the oven and toss with the remaining sauce.
Garnish with extra parmesan and parsley.
*Use either garlic powder or fresh garlic. I find fresh garlic has a bit more bite and tends to scorch easily, so I prefer to use garlic powder to keep the flavor more subtle.
Air Fryer Garlic Parmesan Wings:
- To cook in the air fryer, toss wings with salt and pepper (skip the flour/baking powder).
- Air fry in a single layer at 400°F for 20 to 22 minutes or until browned and crisp.
- Toss with half of the sauce and air fry for an additional 2 to 4 minutes.
- Toss with remaining sauce and serve.
Serving: 3wings | Calories: 206 | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 305mg | Potassium: 182mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of the best selling cookbook “Everyday Comfort,” which delivers hearty, home-cooked meals designed for real life.
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