Garlic Parmesan Wings deliver a magical combination of comforting and luxurious flavors. These crispy wings are coated in a rich, buttery garlic sauce and showered with freshly grated Parmesan cheese. They’re surprisingly easy to make and will become a regular in your rotation.
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Why You’ll Love This Garlic Parmesan Wings
- Irresistible flavor: Buttery garlic and nutty Parmesan create a rich, satisfying depth.
- Easy to make: Simple method with common pantry staples for stress-free cooking.
- Crispy texture: Shatteringly crisp exterior without deep frying.
- Endlessly customizable: Add heat or adjust seasonings to make them your own.
Ingredients & Tools
- 2 lbs chicken wings, split into drumettes and flats
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup unsalted butter
- 8 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes (optional)
Tools: Large mixing bowl, baking sheet with wire rack, saucepan, tongs
Notes: Use freshly grated Parmesan (not pre-shredded) for a smoother sauce, and don’t skip the baking powder—it’s the secret to crispy skin.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 32 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Pat those wings dry. Seriously, take an extra minute to thoroughly pat the wings dry with paper towels. Any surface moisture will steam the skin instead of letting it crisp up, and we want that golden, crackly texture.
- Why baking powder? It might seem odd, but baking powder (not soda!) raises the pH of the chicken skin, which helps it break down and become incredibly crispy during baking. You won’t taste it—it just works its magic.
- Fresh garlic is non-negotiable. I know jarred minced garlic is convenient, but for this sauce, fresh garlic provides a brighter, more aromatic flavor that doesn’t have that slightly bitter aftertaste. It’s worth the extra minute of mincing.
- Grate your own Parmesan. I mentioned it earlier, but it bears repeating. Pre-shredded cheese just doesn’t melt the same way. A block of Parmigiano-Reggiano or a good-quality Parmesan will give you a smoother, more flavorful sauce.
How to Make Garlic Parmesan Wings
Step 1: Start by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This setup allows hot air to circulate all around the wings, which is key for even cooking and maximum crispiness. If you don’t have a wire rack, you can place the wings directly on the foil, but they might not get quite as crispy on the bottom.
Step 2: In a large bowl, pat the chicken wings completely dry with paper towels. You’ll notice they feel a bit tacky—that’s perfect. Add the baking powder, salt, and black pepper. Toss everything together until the wings are evenly coated. The baking powder mixture will look a little pale and chalky on the skin; that’s exactly what you want to see.
Step 3: Arrange the wings in a single layer on the wire rack, making sure they aren’t touching. This gives them space to breathe and crisp up instead of steaming each other. Pop them into the preheated oven and bake for 45-50 minutes. You’ll know they’re ready when the skin is deep golden brown and looks crackly. If you’re using an air fryer, cook at 380°F for about 25 minutes, shaking the basket halfway through.
Step 4: While the wings are baking, make the glorious garlic Parmesan sauce. Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for just 1-2 minutes until it’s fragrant—be careful not to let it brown, or it’ll turn bitter. You’re just waking up the garlic’s flavor here. Remove the pan from the heat.
Step 5: Stir in the freshly grated Parmesan cheese, parsley, lemon juice, and red pepper flakes (if using). The sauce will thicken slightly as the cheese melts into the butter. Give it a taste and adjust seasoning if needed—sometimes I add an extra pinch of salt if my Parmesan wasn’t very salty. The sauce should be pourable but cling to a spoon.
Step 6: Once the wings are out of the oven and beautifully crispy, transfer them to a large, clean bowl. While they’re still hot, pour the garlic Parmesan sauce over them. Using tongs, toss the wings gently but thoroughly until every single one is coated in that shiny, cheesy, aromatic sauce. The heat from the wings will help the sauce adhere perfectly.
Step 7: Transfer the sauced wings to a serving platter. For an extra touch, sprinkle a little more fresh parsley and perhaps a final dusting of Parmesan on top. Serve them immediately while they’re still hot and the sauce is glistening. Honestly, the sound of everyone digging in is the best compliment you’ll get.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unsauced cooked wings in a single layer, then transfer to a bag for up to 2 months.
- Reviving: Reheat in a 375°F oven or air fryer until hot and crispy—avoid the microwave.
Serving Suggestions
Complementary Dishes
- Celery and carrot sticks with blue cheese dip — The cool, creamy dip provides a refreshing contrast to the rich, garlicky wings and helps balance the palate.
- Crispy seasoned potato wedges — They’re the ultimate comfort food side and are perfect for scooping up any extra garlic Parmesan sauce left on the plate.
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the wings, making the whole meal feel more balanced.
Drinks
- A crisp, cold lager or pilsner — The carbonation and slight bitterness of the beer cleanse the palate beautifully between each savory, cheesy bite.
- A dry white wine like Sauvignon Blanc — Its acidity and citrus notes complement the garlic and Parmesan without overpowering the dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.
Something Sweet
- Lemon sorbet — Its bright, clean flavor is the perfect palate-cleanser after a rich and savory meal, leaving you feeling refreshed.
- Classic New York cheesecake — The creamy, tangy cheesecake continues the indulgent theme but in a sweet, satisfying way.
- Dark chocolate espresso beans — A little handful of these provides a bitter-sweet finish and a slight caffeine kick that ends the meal on a high note.
Top Mistakes to Avoid
- Mistake: Skipping the drying step. If you don’t pat the wings dry, the baking powder can’t work its magic properly, and you’ll end up with steamed, rubbery skin instead of that desired crispiness. It’s a simple step with a huge payoff.
- Mistake: Using powdered Parmesan from a can. It simply doesn’t melt or incorporate well, leaving you with a grainy, clumpy sauce that lacks the deep, nutty flavor of real Parmesan. I’ve made this error before, and the texture just isn’t right.
- Mistake> Overcrowding the baking sheet. When the wings are too close together, they steam instead of roast. Giving them space is non-negotiable for achieving that perfect, crackly skin all over.
- Mistake: Adding the sauce too early. If you toss the wings in the sauce before baking, the skin will never crisp up. Always sauce them after they’re cooked and still hot for the best texture and flavor adherence.
Expert Tips
- Tip: Let the wings rest after seasoning. After you toss the wings in the baking powder mixture, let them sit on the rack at room temperature for 15-20 minutes before baking. This helps the skin surface dry out even more, leading to an even crispier result.
- Tip> Brown the butter for a nuttier flavor. If you want to take the sauce to the next level, cook the butter over medium heat until it turns a light amber color and smells nutty before adding the garlic. It adds a wonderful depth.
- Tip: Double the sauce if you’re a dipper. If you love extra sauce for dipping your celery sticks or potatoes, simply make a second batch of the garlic Parmesan sauce. It’s so good, you’ll want to put it on everything.
- Tip: Use an instant-read thermometer for perfect doneness. Chicken is safe to eat at 165°F, but taking it to around 175-180°F will render more fat and give you a more tender, fall-off-the-bone texture. It’s a pro move for perfect wings every time.
FAQs
Can I make these wings ahead of time?
You can prep the components ahead! The wings can be dried, tossed in the baking powder mixture, and arranged on the baking sheet a few hours before you plan to cook them—just keep them uncovered in the fridge. The sauce can also be made a day in advance and gently reheated. However, I don’t recommend saucing the wings until right before serving, as they’ll lose their crispness if they sit in the sauce for too long.
Can I use frozen wings?
You can, but it’s crucial to thaw them completely in the refrigerator first and then pat them extremely dry. Any ice crystals or excess moisture will create steam during cooking, which is the enemy of crispy skin. For the best results, I always recommend starting with fresh, never-frozen wings if possible.
Why are my wings not getting crispy?
The most common culprits are not drying the wings thoroughly, overcrowding the pan, or your oven temperature being off. An oven thermometer is a cheap and handy tool to ensure your oven is actually at 400°F. Also, make sure you’re using baking powder, not baking soda, as they are not interchangeable here.
Can I air fry these instead of baking?
Absolutely! Air frying is a fantastic method for wings. Cook them at 380°F for about 22-25 minutes, shaking the basket halfway through. They’ll get incredibly crispy, often even crispier than in the oven. The same rules apply—pat them dry and don’t overcrowd the basket.
How do I store and reheat leftovers?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave, which will make them soggy. Instead, spread them on a baking sheet and warm them in a 375°F oven for 10-15 minutes, or until hot and crispy again. The air fryer also works wonders for reheating.
Garlic Parmesan Wings
Make the best crispy Garlic Parmesan Wings at home with this easy recipe. Perfect for game day or a weeknight treat. Get the foolproof method now!
Ingredients
For the wings:
-
2 lbs chicken wings (split into drumettes and flats)
-
1 tbsp baking powder
-
1 tsp kosher salt
-
1/2 tsp black pepper
For the sauce:
-
1/2 cup unsalted butter
-
8 cloves garlic (minced)
-
1/2 cup freshly grated Parmesan cheese
-
2 tbsp fresh parsley (finely chopped)
-
1 tsp lemon juice
-
1/4 tsp red pepper flakes (optional)
Instructions
-
Start by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This setup allows hot air to circulate all around the wings, which is key for even cooking and maximum crispiness. If you don’t have a wire rack, you can place the wings directly on the foil, but they might not get quite as crispy on the bottom.01
-
In a large bowl, pat the chicken wings completely dry with paper towels. You’ll notice they feel a bit tacky—that’s perfect. Add the baking powder, salt, and black pepper. Toss everything together until the wings are evenly coated. The baking powder mixture will look a little pale and chalky on the skin; that’s exactly what you want to see.02
-
Arrange the wings in a single layer on the wire rack, making sure they aren’t touching. This gives them space to breathe and crisp up instead of steaming each other. Pop them into the preheated oven and bake for 45-50 minutes. You’ll know they’re ready when the skin is deep golden brown and looks crackly. If you’re using an air fryer, cook at 380°F for about 25 minutes, shaking the basket halfway through.03
-
While the wings are baking, make the glorious garlic Parmesan sauce. Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for just 1-2 minutes until it’s fragrant—be careful not to let it brown, or it’ll turn bitter. You’re just waking up the garlic’s flavor here. Remove the pan from the heat.04
-
Stir in the freshly grated Parmesan cheese, parsley, lemon juice, and red pepper flakes (if using). The sauce will thicken slightly as the cheese melts into the butter. Give it a taste and adjust seasoning if needed—sometimes I add an extra pinch of salt if my Parmesan wasn’t very salty. The sauce should be pourable but cling to a spoon.05
-
Once the wings are out of the oven and beautifully crispy, transfer them to a large, clean bowl. While they’re still hot, pour the garlic Parmesan sauce over them. Using tongs, toss the wings gently but thoroughly until every single one is coated in that shiny, cheesy, aromatic sauce. The heat from the wings will help the sauce adhere perfectly.06
-
Transfer the sauced wings to a serving platter. For an extra touch, sprinkle a little more fresh parsley and perhaps a final dusting of Parmesan on top. Serve them immediately while they’re still hot and the sauce is glistening. Honestly, the sound of everyone digging in is the best compliment you’ll get.07
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