Crispy Baked Garlic Parmesan Wings
This recipe for garlic parmesan wings is one of my favorites and always on my game day and party lists. First, they are easy to make and always turn out perfect. Secondly, these party wings are always a crowd favorite and usually one of the first to disappear.
Quick Facts
| Flavor | Heat | Time | Servings |
|---|---|---|---|
| Savory, garlicky, cheesy | None | 40–45 minutes | About 6 |
Table of Contents
These wings turn out crispy using an easy prep technique before baking. After baking, they are tossed in a buttery garlic sauce and then sprinkled with grated Parm. This very simple sauce is what makes them so appealing. If you’ve ever made garlic parmesan wings that turned soggy or greasy, this fixes that.
Important Note: Do not be tempted to use the same bowl that you used to toss the raw wings and crispy dry rub to toss the cooked wings and sauce. Any items that touched the raw wings should not be used again for cooked food. Raw wings can transfer harmful bacteria. Source: Food Safety and Inspection Service
Why We Love These Garlic Parmesan Wings
Garlic parmesan chicken wings hit that sweet spot between comfort food and party food. They’re rich without being heavy and flavorful without heat, which makes them a crowd-pleaser for game day or family dinners.
Because there’s no sugar in the sauce, the wings stay crispy longer than many wing recipes.
Why These Wings Turn Out
- These wings start with a dry bake, which helps the skin render and crisp before any sauce touches them.
- Once hot and golden, the wings get tossed in a simple garlic butter while they’re still warm, so the sauce clings nicely.
- Freshly grated Parmesan is important here. It melts smoothly and coats the wings, giving you that classic garlic Parmesan wings flavor without clumps or grit.
Key Ingredient Notes
Chicken wings: Use flats and drumettes. If you get whole chicken wings, you will have to cut them apart. I have never found this to be easy and definitely not worth any price difference. Dry them well so the skin crisps perfectly.
Crispy dry rub: A combination of baking powder, kosher salt and garlic powder that is the crisping trick. It helps the skin brown and blister in the oven. Make sure it’s baking powder, not baking soda.
Butter: Use unsalted so you control the salt level. If you want to use salted, it will still work. Warm the butter gently so it stays smooth and coats the wings evenly.
Garlic: Fresh garlic gives you the best flavor, but it burns quickly. Keep the heat low and pull it off as soon as it gets fragrant. Watch it closely as this only takes a minute or two. If you use jarred minced garlic, use 2 teaspoons in place of the 5 cloves.
Parmesan: Needs to be grated Parmesan as that melts and clings better. Use fresh because the shelf stable kind can taste sandy and dry. Shredded cheese tends to clump and fall off, and shelf-stable “shaker” Parmesan can taste sandy.
Parsley: It’s optional but makes for a fresh looking presentation.
Top Tips
- Use finely grated Parmesan, not shredded. It melts better and coats the wings evenly.
- Add the garlic to warm butter, not hot. This keeps it fragrant and helps prevent burning.
- Toss the wings just before serving for the best texture.
- If you want extra crisp wings, return them to the oven, on the rack in the sheetpan, for 3–5 minutes after tossing.
Try more of my crispy wings for your party, some classic baked buffalo chicken wings or more sauce options with these party wings. I just made a new spicy and sweet wings recipe you are sure to love.
Crispy Baked Garlic Parmesan Wings
Ingredients
- Nonstick cooking spray
- 3 pounds chicken wings, flats and drumettes patted very dry
- 1 tablespoon kosher salt
- 1½ teaspoons baking powder
- 1½ teaspoons garlic powder optional
- 1 teaspoon onion powder optional
- ½ cup unsalted butter
- 5 cloves garlic minced, or 2 teaspoons minced garlic
- 1¼ cups grated Parmesan cheese
- 2 tablespoons chopped parsley optional for garnish
Instructions
- Preheat the oven to 425°F. Set a wire rack over a rimmed baking sheet. Spray the rack lightly with cooking spray.
- Combine the salt, baking powder, and garlic powder if using. Toss the wings in the mixture. Arrange the wings in a single layer, with space in between them, on the rack. Bake, flipping once halfway through cooking, about 45 minutes total or until golden and crisp.
- Meanwhile, melt the butter over low heat. Stir in the garlic and warm gently just until fragrant, then remove from heat. Set aside.
- When the wings are done,, transfer them to a large bowl, slowly pour the garlic butter over the top, and toss well. Sprinkle in the Parmesan and toss again until the wings are evenly coated.
- Serve garnished with parsley, if using.
Cooks Tips
- Use grated Parmesan as it melts and coats better than shredded Parmesan.
- Add the garlic to warm butter, not hot, so it stays fragrant instead of bitter.
- If you want extra crisp wings, return them to the oven for a few minutes after tossing in the sauce.
