Crispy Baked Garlic Parmesan Wings

Course: Appetizer

Cuisine: American

Keyword: Finger Food, Game Day, Party Food, Wings

Prep Time: 5

Cook Time: 45

Servings:

Calories: 504kcal

Author: Marilyn

These are the wings I make when I want something everyone will enjoy. They’re rich but not heavy, savory without being sharp, and they hold their crisp longer than most wing recipes. If you’ve had garlic parmesan wings turn soggy or greasy before, this version fixes that.

Print Recipe

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

Get Recipe Ingredients

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.

Notes

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.

Nutrition