These 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!
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.
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.
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Preheat the oven to 425°F.
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Pat the wings dry with a paper towel.
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Toss the wings with flour, baking powder, salt, and pepper.
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Line a pan with foil and place parchment paper on it. Arrange wings in a single layer on the pan.
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Bake the wings for 20 minutes, flip, and then bake for an additional 15 minutes, or until crispy and browned.
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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.
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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.)
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Remove the wings from the oven and toss with the remaining sauce.
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Garnish with extra parmesan and parsley.
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
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