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Discover the secret to crispy, flavorful wings that are perfect for any occasion. These Garlic Parmesan chicken wings are baked until perfectly crispy and tossed with a luscious garlic butter sauce and fresh Parmesan cheese.
Forget 7 Layer Taco Dip and Buffalo Chicken Nachos, these zesty Garlic Parmesan Wings will be your new favorite party food for any occasion.
Table of Contents
About This Garlic Parmesan Wings Recipe
The first time I tried garlic parmesan chicken wings, I knew that I had to recreate them at home using my standard method for crispy chicken wings.
- These wings are baked, not fried, so you get less fat without sacrificing flavor.
- Tried and True Method – I’ve used this baking method with great results for super crispy chicken wings for years. Want proof? Try my Crispy Baked Chicken Wings!
- Ultra flavorful – Between the rich melted butter, loads of fresh garlic, and fresh Parmesan cheese, the flavor profile is off the charts!
How To Serve: These Crispy Baked Garlic Parmesan Wings are delicious dipped in Ranch dressing or just as they are on their own. We like to serve our wings with other finger foods like cut-up veggies and cheesy garlic bread.
Ingredients
- Chicken Wings or Drumettes – You are welcome to use flats or drums or both. Everyone has a preference!
- Baking Powder – My star ingredient! The baking powder actually has a chemical reaction with the skin that helps to dry it out and make it super crispy as it bakes in the oven.
- Garlic powder, Salt, and Black Pepper – Seasoning for the chicken wings.
- Garlic Parmesan Sauce – Butter, 8 garlic cloves (yes, really that many), minced parsley, parmesan cheese. Fresh parmesan that you grate yourself will give you an overall better flavor, but pre-shredded in a bag will be fine since you’re not melting it. Use fresh garlic! Using pre-minced from the jar doesn’t have the same flavor, and you really want that flavor.
How To Make Crispy Garlic Parmesan Chicken Wings
See recipe card below for ingredient quantities and full instructions.
Pat wings dry using paper towels.
Line a baking sheet with foil and place a wire baking rack on top.
Toss wings with baking powder, garlic powder, onion powder, salt, and pepper, then toss. Arrange on the baking rack and refrigerate for at least 30 minutes and up to 4 hours.
Preheat oven to 450℉ and roast the wings for 30 minutes or until crispy and fully cooked to an internal temperature of 165℉.
Melt butter and saute minced garlic. Remove from heat and stir in parsley.
Toss crispy wings in the garlic butter sauce, then with parmesan cheese.
FAQs
Baking powder is typically used as a leavening agent in baking, but in this application it actually dries out the skin, leaving it nice and crispy. Don’t confuse this with baking soda, which is NOT going to work and will leave a nasty aftertaste.
The baking method results in crispy wings, but if you want to fry them, they will be extra crispy. Season the wings, leaving out the baking powder, then set in the fridge to dry out for 30 minutes to an hour. Heat 1-2 inches of oil in a large cast iron pot and fry the wings in batches. Toss with the garlic butter sauce.
Of course! I have a great recipe for Air Fryer Chicken Wings and you can use that method with this recipe.
The spice level can be adjusted according to preference. The recipe isn’t inherently spicy, but you can add hot sauce or chili flakes if you wish.
Yes, while homemade sauce is recommended for the best flavor, you can use pre-made sauce to save time.
Yes, just be sure to fully defrost the wings before starting the recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer.
You can also freeze baked chicken wings. Once the wings have cooled completely after baking, transfer them into a freezer-safe container or zip-top bag. You can store them in the freezer for up to 3 months. When you’re ready to eat the wings, defrost them in the refrigerator overnight and then reheat in the oven until they’re heated through.
Helpful Tips
- Always pat dry your chicken wings before seasoning to ensure they get crispy.
- Refrigerate the wings on the baking rack for at least 30 minutes to help dry the skin, resulting in a crispy texture.
- Using fresh garlic and parmesan cheese will enhance the taste.
- Cook the wings on a rack over a baking sheet for even cooking.
- Toss the wings in the garlic parmesan sauce while they are hot.
- Use a preheated oven for a crispy texture.
- You can add chili flakes or hot sauce for a spicy kick.
- Check the internal temperature of the wings to ensure they are cooked properly.
More Chicken Recipes
- Baked BBQ Chicken Wings
- Tequila Lime Chicken
- Stove Top Chicken Breast
- Boneless Buffalo Wings
- Lemon Pepper Wings
Baked Garlic Parmesan Chicken Wings Recipe
Ingredients
Chicken Wings
- 3 pounds chicken wings flats and drumettes
- 1 1/2 tablespoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garlic Parmesan Sauce
- 6 tablespoons of butter
- 8 garlic cloves
- 3 tablespoons of minced parsley
- 1/3 cup grated Parmesan cheese
Instructions
- Line a large baking sheet with foil. Set a baking rack on top of the baking sheet and spray with cooking spray.
- Pat chicken dry with paper towels. Add to a bowl and toss with baking powder, garlic powder, onion powder, salt and pepper.
- Arrange on the prepared baking sheet and pop in the fridge for at least 30 minutes or up to 4 hours.
- Preheat oven to 450℉.
- Roast in the oven for about 35 minutes or until chicken is cooked through and skin is crispy. The internal temperature should ba 160-165℉.
- Meanwhile, make the sauce. Melt butter in a small saucepan. Add the garlic and saute over medium-low heat for 3-5 minutes. Remove from heat and stir in minced parsley. Set aside.
- Transfer the chicken to a large clean bowl (do not use the same bowl that held the raw chicken, or wash in between uses). Pour the sauce over the chicken and toss to coat. Sprinkle with grated parmesan and toss again. Serve immediately.
Notes
- Always pat dry your chicken wings before seasoning to ensure they get crispy.
- Refrigerate the wings on the baking rack for at least 30 minutes to help dry the skin, resulting in a crispy texture.
I never usually do reviews but since this didnt have one and my family has used it often I feel I needed to. This is one of the most simply straight through recipes I have seen. I alter the seasonings from time to time and cut some of the oil down and absolutely love these wings as well as her buffalo wings. Thank you for being good at what you do and sharing!
You are so welcome Brandy! Love the feedback! Thanks for stopping by.
K.