Garlic Parmesan Wings (Printable)

Crispy baked wings coated in garlic butter and topped with freshly grated Parmesan cheese for a savory appetizer or meal.

# What You'll 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

→ Garlic Parmesan Sauce

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

# Preparation Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings completely dry with paper towels. Toss wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning halfway through, until crispy and golden brown.
04 - While wings are baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in crushed red pepper flakes if using. Remove from heat.
05 - Once wings are cooked, transfer to a large bowl. Pour the warm garlic butter over the wings and toss to coat thoroughly.
06 - Add Parmesan cheese and parsley to the bowl; toss again until wings are evenly coated.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • The crispy skin combined with that warm, garlic butter coating creates this irresistible texture that makes you reach for just one more wing every single time
  • These come together with pantry staples but taste like something from a wing joint, and you can easily double the recipe for a crowd without any extra effort
02 -
  • Patting the wings completely dry is the absolute most important step for crispy skin, any moisture will steam them instead
  • Adding a tablespoon of baking powder to your seasoning mix will give you restaurant-level crispiness that stays crunchy even after saucing
03 -
  • Line your baking sheet with foil underneath the parchment for effortless cleanup, that baked-on butter can be stubborn
  • If your wings aren't crispy enough after 45 minutes, broil them for just 2 minutes watching constantly to prevent burning
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