Garlic Parmesan Wings (Print Version)

Baked wings coated in garlic butter, Parmesan, and herbs delivering a crispy savory bite.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack over it.
02 - Pat wings dry with paper towels. Toss with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway through, until crisp and golden brown.
04 - While wings bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, avoiding browning. Stir in crushed red pepper flakes if desired, then remove from heat.
05 - Transfer cooked wings to a large bowl. Pour warm garlic butter over them and toss until evenly coated.
06 - Add freshly grated Parmesan cheese and chopped parsley to the wings. Toss again to distribute evenly.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • Crispy wings that don't require deep frying or a fryer you'll never use again.
  • The garlic-butter finish tastes like restaurant-quality cooking but takes minutes once wings are baked.
  • Naturally gluten-free if you're navigating that world, and works for casual dinners or feeding a crowd.
02 -
  • The wire rack matters more than you'd think—wings cooked directly on a sheet will steam and never get crispy on the bottom.
  • Garlic burns fast, so watch it carefully; if it turns golden brown, it'll taste harsh and bitter in your sauce.
03 -
  • For even more dramatic crispiness, pat wings extra dry and toss with a tablespoon of baking powder before the oil and seasonings—it won't taste like baking powder, but the wings will crack when you bite them.
  • Freshly grate your Parmesan right before tossing; pre-grated cheese has anti-caking additives that make the coating look dull and muddy instead of bright and coating.
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