Garlic Parmesan Wings

The first time I made these wings was during a friend's Super Bowl party, and I remember watching three different people hover near the baking sheet as they came out of the oven. That incredible garlic butter smell filled the whole house, and honestly, I've never seen a platter disappear so quickly in my life.

I started making these regularly when my husband requested them for our Friday night movie tradition, and now they've become this ritual we both look forward to all week. Something about tossing them in that sizzling butter and watching the cheese melt over every inch makes the kitchen feel like the best restaurant in town.

Ingredients

• Chicken wings: I always separate them into flats and drumettes myself because they cook more evenly, and buying whole wings is usually more budget-friendly
• Olive oil: This helps the seasoning stick and promotes that gorgeous crispy skin we're all after
• Kosher salt: The coarse flakes adhere better than table salt and give you that perfect seasoned bite throughout
• Freshly ground black pepper: Grinding it fresh right before tossing makes such a huge difference in the warm, spicy depth
• Garlic powder: This works in tandem with fresh garlic to give you layers of garlic flavor without being overwhelming
• Smoked paprika: Totally optional but adds this subtle smoky undertone that makes people wonder what your secret ingredient is
• Unsalted butter: Using unsalted lets you control the salt level exactly, and I prefer grass-fed butter for the best flavor
• Fresh garlic: Freshly minced is non-negotiable here, that pungent kick when it hits the warm butter is pure magic
• Crushed red pepper flakes: Even just a pinch gives you this gentle heat that balances perfectly with the rich butter
• Freshly grated Parmesan: Please grate it yourself, pre-grated cheese has anti-caking agents that prevent it from melting properly
• Fresh parsley: This brightens everything up and makes the platter look gorgeous, plus it adds this fresh herbal finish

Instructions

Get your oven ready:

Preheat to 425°F and set up your baking sheet with parchment and a wire rack, letting everything get nice and hot

Season the wings:

Pat those wings completely dry with paper towels, then toss them with olive oil and all your seasonings until every piece is coated

Bake to perfection:

Arrange wings in a single layer on that wire rack and bake for 40 to 45 minutes, flipping them halfway through until they're golden and crispy

Make the garlic butter:

While wings bake, melt your butter over medium heat and cook the minced garlic for just 1 to 2 minutes until it's fragrant but not browned

Toss and coat:

Transfer those crispy wings to a big bowl, pour the warm garlic butter over them, and toss until every wing is glistening

Add the finishing touches:

Sprinkle in the Parmesan and parsley, give everything one final toss, and serve them up while they're still hot and irresistible

Save

These wings became my go-to when my sister had her first baby and I was dropping off dinner for their family. She texted me later saying they were the best thing she'd eaten since pregnancy cravings hit, and now I make them every time I need to bring comfort food to someone who needs a little extra love.

Make It Your Own

I've discovered that swapping in Pecorino Romano creates this amazing sharp, salty complexity that takes these wings to a whole new level. Sometimes I'll add a teaspoon of honey to the garlic butter for this sweet and savory situation that drives everyone crazy.

Perfect Pairings

Ice cold lager is my classic choice, but a crisp Sauvignon Blanc cuts through all that rich butter beautifully. Set out some celery sticks with both ranch and blue cheese dressing because having options makes people happy, and something cool and crunchy balances the warm, crispy wings perfectly.

Timing Is Everything

I always make the garlic butter sauce right when the wings have about 10 minutes left to bake so it's perfectly warm and ready. Have your parsley chopped and Parmesan grated before you even start cooking, that way you can toss everything together the second those wings come out of the oven.

• Let wings rest for just 2 minutes after tossing so the sauce really clings to every crispy bite
• Serve them on a warm platter instead of a cold one to keep them at that perfect temperature
• Have extra napkins ready because these are wonderfully messy in the best possible way

Save

There's something so satisfying about making these at home and realizing they're better than anything you'd order out. Hope these become a regular in your house too.

Recipe FAQs

→ How do I get the crispiest wings?

Pat the wings thoroughly dry with paper towels before seasoning. For extra crunch, toss with 1 tablespoon baking powder before baking. Using a wire rack allows air circulation and helps the skin crisp evenly on all sides.

→ Can I make these ahead of time?

Bake the wings in advance and refrigerate. Reheat in a 400°F oven for 10-15 minutes until crispy again, then toss with fresh garlic butter and Parmesan just before serving.

→ What can I substitute for Parmesan?

Pecorino Romano offers a sharper, saltier flavor that works beautifully. Grated Asiago or aged provolone also pair well with the garlic butter sauce.

→ Are these spicy?

The wings have a mild flavor profile. The crushed red pepper flakes are optional—add them if you want subtle heat. Without them, the focus remains on savory garlic and Parmesan flavors.

→ What should I serve with these wings?

Celery and carrot sticks with ranch or blue cheese dressing provide a classic cool contrast. A crisp lager, Sauvignon Blanc, or even a sparkling wine complements the rich, cheesy coating.