Garlic Parmesan Wings
These oven-baked garlic parmesan wings are crisp at the edges, juicy inside, and coated in a buttery garlic sauce with plenty of salty Parmesan. They are a good fit for game day, movie night, or a casual dinner with a sl
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 50mAmericanSnacks
Garlic parmesan wings are the quieter cousin of buffalo wings. They are still bold and snackable, but the heat is gentle and the flavor comes from garlic, butter, Parmesan, and a little lemon.
This version bakes in a hot oven instead of frying. A small amount of baking powder helps the skin dry and blister, which makes the wings crisp without a pot of oil.
Use split wings, which means each wing has already been cut into drumettes and flats. If yours are whole, cut through the joints and save the tips for stock.
01What you'll need
Ingredients
12 items · 4 servings
- 2 1/2 pounds split chicken wings, drumettes and flats
- 1 tablespoon aluminum-free baking powder, not baking soda
- 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large garlic cloves, finely minced
- 1/2 cup finely grated Parmesan cheese, plus more for serving if you like
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon red pepper flakes, optional
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the upper third of the oven and heat to 425°F. Line a large rimmed baking sheet with foil, then set a wire rack on top. The rack lets hot air move around the wings so they brown more evenly.
2. Dry the wings well
Pat the wings very dry with paper towels. This is important because wet skin steams instead of crisps. Put the wings in a large bowl.
3. Season the wings
Sprinkle the baking powder, salt, garlic powder, and black pepper over the wings. Toss until every piece has a light, even coating. Baking powder raises the pH of the skin, which helps it brown and crisp; baking soda is too strong and will taste soapy, so do not swap it in.
4. Bake the first side
Arrange the wings skin-side up on the prepared rack, leaving a little space between pieces. Bake for 25 minutes. They will start to render fat, which means some of the fat melts out and drips below the rack.
5. Flip and finish baking
Turn the wings over and bake for 20 to 25 minutes more, until deeply golden and crisp in spots. The thickest part should reach at least 165°F on an instant-read thermometer, without touching the bone.
6. Make the garlic butter
While the wings finish baking, melt the butter with the olive oil in a small pan over medium-low heat. Add the minced garlic and cook for about 45 seconds, just until fragrant. Do not let it brown, or it can taste bitter.
7. Add the cheese off the heat
Remove the pan from the heat. Stir in the Parmesan, lemon juice, parsley, and red pepper flakes if using. The sauce will look a little loose and grainy from the cheese, which is normal.
8. Toss and serve
Transfer the hot wings to a clean large bowl. Pour the garlic Parmesan sauce over them and toss until coated. Serve right away, with extra Parmesan and parsley if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can season the wings up to 12 hours ahead. Place them uncovered on a rack in the refrigerator. This dries the skin even more and helps with crispness.
- Storage: Refrigerate leftover wings in an airtight container for up to 3 days. Reheat on a rack in a 375°F oven or in an air fryer until hot and crisp again. The microwave works, but the skin will soften.
- Air fryer swap: Cook in a single layer at 380°F for 22 to 26 minutes, flipping halfway, then toss with the sauce. Work in batches so the wings are not crowded.
- Cheese swap: Pecorino Romano is sharper and saltier than Parmesan. If you use it, start with a little less salt in the wing coating.
- Garlic note: Fresh garlic gives the sauce its main flavor. If you only have garlic powder, add 1/2 teaspoon to the melted butter and skip the fresh garlic.
- If the wings are not crisp: Give them 5 more minutes in the oven. Crowding the pan or using wings that were not dried well can slow browning.
Cook's note
Nutrition is estimated per serving using USDA values and assumes a typical edible yield from 2 1/2 pounds bone-in chicken wings, with bones discarded. Actual values will vary by wing size, brand of Parmesan, and how much rendered fat remains on the pan.
04Frequently asked
Questions & answers
Can I use frozen wings?
Yes, but thaw them fully in the refrigerator first. Pat them very dry before seasoning. Baking frozen wings directly releases too much moisture and makes the skin soft.
Why do I need baking powder?
Baking powder helps dry the surface of the chicken skin and encourages browning. Use aluminum-free baking powder if you can, and do not use baking soda as a substitute.
Can I make these wings without a wire rack?
Yes. Bake them directly on a foil-lined sheet pan and flip them once or twice. They may be a little less crisp on the bottom, but they will still taste good.
How do I keep the Parmesan from clumping?
Use finely grated Parmesan and stir it into the butter off the heat. Toss the sauce with very hot wings right away so the cheese softens and sticks to the chicken.
What should I serve with garlic parmesan wings?
Celery sticks, carrots, ranch dressing, a simple green salad, fries, or roasted potatoes all work well. A squeeze of lemon is also nice if you want a brighter flavor.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat43 g
- 55%
- Saturated Fat16 g
- 80%
- Cholesterol152 mg
- 51%
- Sodium909 mg
- 40%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars0 g
- Protein43 g
- 86%
- Vitamin D0.2 mcg
- 1%
- Calcium341 mg
- 26%
- Iron2.1 mg
- 12%
- Potassium355 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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