Garlic Parmesan Wings (Printable version)

Crispy baked wings coated in rich garlic butter and Parmesan for a savory, irresistible dish.

# What You Need:

→ Chicken

01 - 1.5 pounds 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

# Step-by-step guide:

01 - Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper or foil, then place a wire rack on top.
02 - Pat the chicken wings dry using paper towels. Toss them with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until fully coated.
03 - Arrange the wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning them halfway through, until they are crispy and golden brown.
04 - While the wings bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant without browning. Stir in crushed red pepper flakes if using, then remove from heat.
05 - Transfer the baked wings to a large bowl. Pour the warm garlic butter sauce over them and toss to coat evenly.
06 - Add the freshly grated Parmesan cheese and chopped parsley to the wings. Toss again until the wings are evenly coated.
07 - Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

# Expert Tips:

01 -
  • The garlic butter soaks into every crispy crevice without making the wings soggy.
  • Baking them means no splattering oil and no babysitting a fryer.
  • Parmesan adds a salty, nutty finish that makes store-bought wings taste flat in comparison.
  • They taste like restaurant quality but cost a fraction and take barely an hour start to finish.
02 -
  • Drying the wings is non-negotiable, any moisture left on the skin will steam instead of crisp and you'll end up with rubbery wings.
  • Don't let the garlic brown in the butter or it will taste harsh and acrid, pull it off the heat the moment it smells nutty and sweet.
  • Toss the wings in the garlic butter while they're still hot so the butter soaks into the crevices and the Parmesan melts into a clingy coating.
03 -
  • Use freshly grated Parmesan from a block, the pre-grated stuff is coated with cellulose and won't melt into the butter the same way.
  • Let the wings rest on the counter for 15 minutes before baking so they cook more evenly and the skin crisps faster.
  • If you're making a big batch, bake the wings on two racks and rotate them halfway through so they all get the same heat.
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