My family knows they’re in for a treat whenever I make these oven-baked garlic Parmesan wings! Chicken wings (or drumsticks) are tossed in a simple seasoning mix and baked until crispy. Then, I brush them with a garlicky butter sauce and sprinkle them with Parmesan cheese for the best game-day snack or party appetizer EVER! I love how simple and easy these are to make – no deep frying here!
I have tons of chicken wing recipes on my website, but these garlic Parmesan wings are definitely one of my favorites. They’re packed with flavor and have a perfectly crispy texture without all the mess and hassle of deep frying. The result is juicy, cheesy, and garlicky wings bursting with finger-licking goodness! I’ve not met a single person who hasn’t loved these wings, so I’m sure they’ll be a hit with you, too.
What’s in This Garlic Parmesan Wings Recipe?
Need an excuse to make these wings right now? You only need a few simple ingredients that you probably already have in your pantry. Seriously, this Parmesan garlic wings recipe really is as easy as it gets!
- Chicken Wings: You can use either chicken wings or drumsticks for this recipe, whichever you prefer. I recommend using both drums and flats if you’re a mixed-wing kind of person!
- Seasonings: I dry rub the chicken with a mix of garlic powder, finely ground salt, ground black pepper, onion powder, and dried basil for an extra layer of flavor. These seasonings are really versatile and something I always have on hand.
- Baking Powder: This helps the wings crisp up nicely in the oven. I recommend using an aluminum-free baking powder.
- Butter: Use unsalted butter to create the garlic butter sauce.
- Garlic: Freshly minced garlic adds the best garlickly flavor to these wings.
- Parmesan Cheese: A sprinkle of Parmesan cheese over the hot wings is the perfect finishing touch.
- Parsley: This is optional, but I like the freshness and color it adds.
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How to Store and Reheat
These chicken Parmesan wings are best served right out of the oven. But, if you have leftovers (doubtful!), they’ll keep well for 3 days in the refrigerator and can be reheated in the oven at 350°F.
How to Freeze
You can also freeze these garlic Parmesan chicken wings if needed. Lay them on a baking sheet in the freezer for one hour, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. Let them thaw overnight in the refrigerator and reheat as above.
Notes and Tips
- Don’t forget to pat the wings dry with a paper towel BEFORE adding the seasoning. Removing any moisture helps the seasoning to stick well and helps the wings to crisp up better.
- For an extra crispy finish, bake the wings on a wire rack placed on top of a baking sheet. This allows air to circulate around the wings, giving a crispy skin all over.
Top Reader Review
“Garlic Parmesan Chicken Wings is a oven-baked recipe and I have tried it with ghee replacing butter. The result was good and all my family members loved the chicken. Baking with ghee is a better option than butter as ghee is more flavorsome and safer for ghee’s high smoke point.” – Sofia Graf
Garlic Parmesan Chicken Wings Recipe
You are in for a treat with these oven baked garlic parmesan wings. Easy to make and perfectly crispy and juicy,they’re one tasty appetizer.
Prep:10minutes
Cook:55minutes
Total Time
:1hour5minutes
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Instructions
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper and top with a wire rack. Lightly spray rack with non-stick cooking spray. Set aside.
In a small bowl,mix garlic powder,salt,black pepper,onion powder,basil,and baking powder until well combined.
1½ teaspoons garlic powder,1 teaspoon finely ground salt,1 teaspoon ground black pepper,½ teaspoon onion powder,½ teaspoon dried basil,¼ teaspoon aluminum-free baking powder
Pat the chicken wings dry with a paper towel (you wan them as dry as possible),and add them to a large mixing bowl. Sprinkle the spice mixture over the chicken,and toss well to coat.
2 pounds chicken wings
Place wings on wire rack,making sure not to crowd them;bake for 25 minutes.
Leave the wings in the oven and turn the heat up to 450°F. Continue to bake for 30-40 minutes,flipping the wings halfway through,or until the chicken is crispy and reaches an internal temperature of 165°F.
Allow the wings to rest at room temperature for 5 minutes while you make the sauce.
In a small saucepan over low heat,cook the butter and minced garlic until the butter is melted and beginning to bubble.
4 tablespoons unsalted butter,2 teaspoons minced garlic
Using a basting brush,brush both sides of each chicken wing with the garlic butter. Sprinkle with Parmesan cheese and parsley if desired.
3 tablespoons grated Parmesan cheese,Parsley
Serve immediately,with extra garlic butter on the side for dipping!
Notes
- Pat the wings dry before seasoning them. This helps to remove excess moisture and will help them to crisp up.
- Bake the wings on a rack over a baking tray. This will help to get the wings crispy all over,and the tray will catch any juices.
Storage:Store garlic parmesan wings in an airtight container in the refrigerator for 3 days,or freeze for 3 months.
Nutrition Facts
Garlic Parmesan Chicken Wings Recipe
Amount Per Serving
Calories399
Calories from Fat 288
% Daily Value*
Fat32g49%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol128mg43%
Sodium751mg33%
Potassium237mg7%
Carbohydrates3g1%
Fiber 1g4%
Sugar 1g1%
Protein24g48%
Vitamin A566IU11%
Vitamin C2mg2%
Calcium91mg9%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Garlic Parmesan Wings Step by Step
Make the Seasoning:Preheat your oven to 250°F and line a rimmed baking tray with parchment paper. Place a wire rack on top and spray with a little non-stick cooking spray. Set the prepared baking tray to one side. Mix 1½ teaspoons garlic powder,1 teaspoon finely ground salt,1 teaspoon ground black pepper,½ teaspoon onion powder,½ teaspoon dried basil,and ¼ teaspoon aluminum-free baking powder together in a small bowl.
Dry the Wings:Place 2 pounds of chicken wings into a different mixing bowl and pat dry with a paper towel. Try to get the wings as dry as possible!
Season the Wings:Add the seasoning mixture to the bowl with the chicken and toss to coat the wings evenly.
Arrange the Wings:Place the seasoned wings on the prepared wire rack. Don’t overcrowd them;otherwise,they won’t crisp up properly. Pop them into the preheated oven for 25 minutes.
Cook the Wings:Keep the chicken wings in the oven,but turn the heat up to 450°F and bake for an additional 30-40 minutes. Flip the wings halfway through cooking to ensure they’re crispy on both sides. When they’re fully cooked,they should be crispy,and the internal temperature should reach 165°F. Remove the wings from the oven and let them rest for 5 minutes.
Make the Garlic Butter:As the wings rest,add 4 tablespoons of unsalted butter and 2 teaspoons of minced garlic to a saucepan over low heat. The butter should melt and begin to bubble – about 5 minutes. Swirl the pan or stir with a spatula to prevent burning.
Coat the Wings:Brush the garlic butter over both sides of the chicken wings. I use a basting brush to do this. Sprinkle the wings with 3 tablespoons of grated Parmesan cheese and (optional) top with fresh parsley. Serve with extra garlic butter for dipping!
