Garlic Parmesan Wings

These oven-baked garlic parmesan wings are here to steal the show. Perfectly juicy inside and crispy on the outside, these are bound to become one of your favorite appetizers ever.

While there are tons of delicious appetizers out there, none of them come close to chicken wings.

They are easily the most popular finger food out there and a must at any party. We love oven baking them or cooking them with some lemon pepper flavor. Whenever we want something different, we love making parmesan garlic wings.

Unlike buffalo wings that can sometimes be too spicy, these are a winner for everyone. How can anyone resist crispy oven-baked wings sprinkled with parmesan cheese?

Why this recipe works

• As crispy as breaded wings. You don’t have to bread chicken to make it crispy. Instead, the parmesan cheese replicates the texture while giving it a fabulous flavor.
• Healthier than fried wings. Baked in the oven, these wings are less oily and much healthier than fried chicken wings.
• Great for parties. Whip up a double or triple batch and feed a crowd or for your next game day party. A warning though: these will not last long.

What makes this recipe even better is the fact that it uses an incredible garlic parmesan sauce. Honestly, this sauce is so good, we’ve been adding it to our chicken breast and chicken thighs, too!

Ingredients needed

This garlic parmesan chicken wings recipe calls for very simple ingredients. Besides the wings and a few spices, there isn’t much else that goes into it. Here is what you’ll need:

• Chicken wings. Skin-on chicken wings for the crispiest results. Also, I like to use a mix of wings and drumettes to satisfy all parties (my family seems to love the drumettes more!).
• Parmesan cheese. Always use freshly grated parmesan cheese as it tastes better, melts better, and sticks onto the wings better, too.
• Spices. I use a blend of paprika, black pepper, onion, and garlic powder.
• Butter. Softened to room temperature.
• Garlic. Minced.
• Fresh parsley. Finely chopped.
• Oil. Olive oil or any cooking oil of your choice.
• Kosher salt. To taste.
• Baking powder. It’s optional, but adding baking powder is the secret ingredient for foolproof crispy wings. Because we are coating them in parmesan, the wings will already crisp up, but add this if you want that extra crunch.

Find the printable recipe with measurements below.

How to make garlic parmesan wings

Step 1- Make the seasoning mix. Combine garlic powder, onion powder, paprika, black pepper, and salt. Sprinkle the chicken wings with the seasoning mix and rub to coat them well. 

Step 2- Bake. Arrange the chicken wings on a baking tray and drizzle with olive oil. Bake the wings on the middle rack for 45 minutes in an oven preheated to 450 degrees. 

How to make garlic parmesan wing sauce

To make the garlic parmesan sauce, melt the butter in a small pot and combine it with minced garlic and chopped parsley leaves. Stir well. Pour the mixture over the baked wings. Sprinkle generously with parmesan cheese.

Bake the wings for another 5 minutes until the wings become crispy. 

Can I air fry this?

You can totally make air fryer garlic parmesan wings. Like our air fryer chicken wings, they turn out perfectly juicy and crispy!

Preheat the air fryer to 200C/400F. Once heated, arrange the chicken wings in the air fryer basket in a single layer. Cook the chicken wings for around 15 minutes or until they are cooked through, flipping halfway through.

Remove the chicken wings from the air fryer, toss them with the garlic butter sauce, and serve.

Tips to make the best recipe

• Always pat dry the wings. Depending on the packaging of the uncooked wings, they often have excess moisture around them. Before seasoning them, pat them dry with a paper towel.
• Don’t overcrowd the pan. Overcrowding the sheet pan with chicken wings will cause the oven’s temperature to drop. Not only that, doing it will also prevent the wings from getting crispy on all sides.
• Never add the sauce before baking the chicken wings. The garlic parmesan sauce is designed to stick to the wings. Adding it before the chicken is completely cooked will burn them.
• Use a wire rack to bake the chicken wings. For extra crispy chicken wings, put a wire rack over the baking tray and arrange the chicken wings on it. The airflow will make the chicken crispy on all sides.
• Line the baking sheet. The less mess, the better. To make clean-up a breeze, I like to use a rimmed baking sheet, which involves wrapping foil on all sides. Once the wings are cooked, I chuck it away.

Storage instructions

To store: Transfer leftover wings into an airtight container and refrigerate for up to 4 days.

To freeze: Place leftovers in a shallow container and store them in the freezer for up to 6 months.

Reheating: You can reheat chicken wings in the oven or the air fryer. Do not microwave them as they will lose their crispiness.

Frequently asked questions