Crispy Garlic Parmesan Chicken Wings is one of my favorite chicken wing recipe, coated in delicious smoky parmesan coating, drizzled with a decadent garlic butter sauce. It’s really as dreamy as it sounds.
These oven baked chicken wings are the perfect game day or dinner appetizer, and can be made in the air fryer as well. No deep frying necessary, and yet just as crispy and delicious! This is one of my favorite easy recipes for game day, and we’ve got all the secrets on how to make this happen!
I have a thing for chicken wings. No matter how sophisticated my palette gets or will get, I’m pretty sure one thing will remain: I will ALWAYS have a thing for chicken wings.
Check out my other favorite chicken wing recipes: Baked BBQ Chicken Wings, Hot Honey Wings and Spicy Baked Korean Chicken Wings! Two other baked, not fried, chicken wings recipe that you do not want to miss!
Baked Garlic Parmesan Chicken Wings
I’m obsessed with these Garlic Parmesan Chicken Wings because their flavor is just out of this world. These baked garlic parmesan wings are perfect for game day, movie night, or literally any excuse to make wings.
There’s no need to deep fry chicken wings. We can avoid the greasiness and messiness of deep frying and oven bake our garlic parmesan chicken wings instead for the same amount of crispiness and yumminess.
For this oven baked version of garlic parmesan chicken wings, each chicken wing is first tossed in a mixture of parmesan cheese and lots of garlic, with a touch of smoked paprika, salt and black pepper.
As a result, each wing is then loaded with bold flavors.
To make the wings super crispy, the secret is baking powder. Note: NOT baking soda. I’ve heard bad things happen when you use baking soda. So even though I’ve never tried it, I would strongly recommend avoiding it! 😉
We will also need a couple of other things – we’ll need to place wings on a baking rack (also known as a wire rack) that is stacked on top of a baking sheet. This way we provide airflow underneath the wings and the bottom side doesn’t become soggy.
Here is the affiliate link for the baking rack. It is pretty affordable and a really good investment for the kitchen. In fact, I started some of my other baked meats on this rack to get some airflow at the bottom of the meat too.
And if that’s not enough (because we don’t skimp on anything around here!), we are also drizzling our garlic parmesan chicken wings with a garlic butter sauce.
SO INCREDIBLY DELICIOUS. *Chef’s kiss*
Ingredients
Here’s what you’ll need to make garlic parmesan chicken wings in the oven:
- Chicken drumettes and/or winglets: Drumettes are the meatier part of the wing with one bone, while winglets (the flat part) have two thin parallel bones running through them. You can use one or a mix of both. If they were frozen, thaw completely and pat dry before seasoning.
- Baking powder: This is what makes the chicken crispy when baked. It breaks down the protein in the skin and helps it dry out and brown. Don’t skip it, and don’t substitute baking soda.
- Parmesan cheese: Use the finely ground or shredded kind. Good quality, fresh parmesan gives you the best flavor.
- Smoked paprika: Adds a subtle smoky note. Regular paprika works fine too, and a pinch of onion powder alongside it is a nice optional add-in if you want extra depth.
- Salt: Regular fine salt works well to season the chicken and bring out the other flavors.
- Black pepper: Freshly cracked is great, but any black pepper works.
- Butter: I recommend salted butter here, especially since the wings themselves aren’t heavily salted elsewhere. Salted butter brings more flavor to the garlic butter sauce than unsalted butter would.
- Garlic: Minced fresh garlic is best here. Garlic powder just doesn’t give you the same punch of flavor.
- Cooking oil: Used to grease the baking rack so the wings don’t stick. Any neutral oil works well here – avocado oil, vegetable oil, and canola oil are all good options.
How to make garlic parm Chicken wings
Step 1: Prepare drumettes and/or winglets
First, pat dry the drumettes and/or winglets using paper towels, especially if they were previously frozen and just defrosted. Do NOT skip this step – the wings need to be dry so the spices actually stick to them.
Bring together the seasoning for the chicken wings: baking powder, salt, black pepper, smoked paprika and parmesan cheese.
Technically, baking powder is there to help crisp up the chicken wings, not really to season it. But we’re incorporating it right along with the other seasonings.
In a large bowl, toss the drumettes and/or winglets in the seasoning mixture, using your hands to rub it onto every piece so it’s evenly coated.
Spray a baking rack (also called a wire rack) with cooking spray, then place it on a large, lined baking sheet. Arrange the drumettes and/or winglets on the rack in a single layer so they aren’t touching or overlapping.
Step 2: Bake the wings
Bake the drumettes and/or winglets at 400°F for 30 minutes, flipping them halfway through.
For extra crispiness, finish them under the broiler for 2-3 minutes at the end. Watch them closely so they don’t burn.
Step 3: Coat Wings in Garlic Butter Sauce
Make the garlic butter sauce by melting butter with minced garlic in a small pot, stirring occasionally until fragrant. Don’t let the garlic burn – remove the pot from the heat as soon as it smells fragrant.
Coat the drumettes and/or winglets in the garlic butter sauce.
Then use a pair of food tongs to transfer the wings to a serving platter. Garnish with fresh parsley and extra cheese, if you’re like me and can’t get enough, and serve warm.
The wonderful flavor in these Garlic Parmesan Chicken Wings comes from a combination of parmesan cheese, garlic, butter, smoked paprika, salt and black pepper. The seasoning creates a gorgeous flavor and, better still, is made out of simple, pantry-friendly ingredients.
And then you know how you bite into a solid chicken wing and the flavor is not just on the crispy crust, but all the way into the meat of the chicken. Oh yeah, THAT. That phenomenon actually happens here.
We make chicken wings at home whenever the cravings hit, instead of running out to get super greasy wings from restaurants. Because 1) it tastes just as good, perhaps even better, and 2) it’s so much better for you!
Perfect for dinner any day, parties, game day…or whenever you feel like you need some chicken wings in your life. In the case of my life, that happens quite often. Try it today!! I think you will love this super yummy dish!
air fryer Method
Here’s another way you can make delicious garlic parmesan wings with minimal cleanup and effort, while still getting that crispy skin- the air fryer!
I’ve made these both in the oven and in the air fryer, and it works great, so if you have one, use it! I love mine.
To make garlic parmesan chicken wings in the air fryer, first preheat it to 400°F.
Once preheated, add the winglets and drumettes to the air fryer basket and cook for 8 minutes. Flip and cook for an additional 8 minutes.
Remove from the air fryer and brush wings with garlic butter sauce. Then serve and enjoy!
Make Ahead, Storage, And Reheating
Make ahead: You can season the wings up to a day ahead of time – toss them in the baking powder mixture, then cover and refrigerate right on the baking rack so they’re ready to go straight into the oven. The garlic butter sauce can be made a day ahead too; just rewarm it gently on the stove before tossing it with the wings.
Storage: Leftover wings keep well in an airtight container in the fridge for 3-4 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2-3 months.
Reheating: For the crispiest results, reheat wings in the oven or air fryer rather than the microwave. Arrange them in a single layer on a wire rack over a baking sheet and warm at 400°F for about 8-10 minutes, or until heated through and crispy again. A quick minute under the broiler at the end brings back even more crunch.
Tips and Tricks
This Garlic Parmesan Chicken Wings recipe is so much easier than it looks. I love that there’s no need to deep fry those wings, and the active time in the kitchen is minimal.
There’s a little bit of clean-up involved though – but I’ve got a few tricks for you. Take it from someone who has made dozens of batches of wings this way.
- Pat the wings dry: Moisture is the enemy of crispy skin, so take an extra minute to pat the drumettes and winglets dry with paper towels before seasoning them.
- Don’t skip the baking powder: It’s the real secret to crispy wings without deep frying. Just make sure it’s baking powder, not baking soda.
- Grease the baking rack: Generously grease the baking rack (also known as a wire rack) with a neutral oil or olive oil spray. Some grease from the chicken skin will stick to it, and having oil down first makes cleanup much easier.
- Line the pan: Place a large piece of aluminum foil or parchment paper between the baking rack and baking sheet to catch drippings and make cleanup even easier.
- Give them room to breathe: Arrange the wings in a single layer with a little space between each piece so they crisp up evenly on all sides.
- Remove wings from the rack right away: Once they’re done cooking, take them off the rack immediately so the skin doesn’t stick and tear.
- Watch the garlic butter closely: Keep an eye on it while it’s on the heat, and pull it off as soon as it smells fragrant so the garlic doesn’t burn.
- Toss the sauce on just before serving: This keeps the skin nice and crispy instead of getting soggy under the sauce.
- No oven? Try the air fryer method: It’s just as easy and gives you that same crispy result with even less cleanup.
Frequently Asked Questions
I highly recommend using it so that chicken wings will come out super crispy. Baking powder breaks down the protein in the skin and dry out the skin, producing a nice crispy texture on the chicken wings. This is key when to make crispy wings in the oven.
The baking rack helps with air flow and making the chicken wings crispy. You can bake the wings without it, it’ll just be less crispy.
While you can use other parts of the chicken, keep in mind that the cooking time will vary depending on the size and thickness of the chicken pieces. Adjust your cooking time accordingly.
Yes, you definitely can. However, baking is a healthier method and it helps the flavors seep into the chicken nicely. However, if you prefer frying, the wings will still taste delicious.
Not quite. Drumettes are the meatier part of the wing, while drumsticks come from the chicken leg. They look similar since both have one bone, but they’re different cuts. You can use either in this recipe, just adjust the cooking time since drumsticks are usually larger.
Any neutral oil works well here, like avocado oil, vegetable oil, or canola oil. Olive oil is a good option too, though it has a bit more flavor of its own.
Absolutely. Skip the garlic butter sauce and toss the baked or air-fried wings in your favorite buffalo sauce instead. The baking powder trick for crispy skin works the same either way.
Ranch and blue cheese dressing are both classic choices and pair really well with the garlicky, cheesy flavor here. A side of extra garlic butter sauce for dipping is never a bad idea either.
Chicken wings are done once they reach an internal temperature of 165°F. If you don’t have a meat thermometer handy, the meat should no longer be pink near the bone and the juices should run clear.
Yes, it scales well. Just use two baking sheets so the wings still have room to sit in a single layer, and add a few extra minutes to the bake time if the pans are fuller than usual.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Chicken Recipes
- Panko Baked Chicken
- Spinach Artichoke Stuffed Chicken
- Mexican Chicken Casserole
- Grilled Chicken and Potato Summer Bowl
- Creamy Spinach Chicken
- Chicken Fried Rice
- Slow Cooker Chicken Burrito Bowl
- Spicy Baked Chicken Tenders
- Hawaiian Chicken with Coconut Rice
Garlic Parmesan Chicken Wings
Equipment
Ingredients
- 2 lbs chicken drumettes and/or winglets
- 2 tbsp baking powder
- 3 tbsp grated parmesan cheese
- 1 tsp smoked paprika
- 1/2-1 tsp salt
- 1/2 tsp black pepper
- 3-4 tbsp salted butter
- 3-4 cloves garlic
- cooking oil (neutral oil) for greasing rack
Garnishes (optional)
- fresh parsley
- parmesan cheese
Instructions
- Pre-heat oven to 400°F.
- In a small bowl, mix together baking powder, grated parmesan cheese, smoked paprika, salt, and black pepper.
- Pat dry defrosted drumettes and/or winglets. In a large bowl, toss them with the baking powder mixture. Use your fingers to rub the spices onto the meat and spread them evenly all over.
- Grease baking rack with a neutral oil (use the spray if you have it) and stack baking rack on top of a baking sheet. Place drumettes or winglets on baking rack in a single layer, do not overlap.
- Bake in the oven for 15 minutes.
- Flip drumettes and/or winglets over and bake for another 15 minutes.
- While waiting for drumettes and/or winglets to cook, mince garlic. Melt butter in a small pot on the stove, then add minced garlic, stirring occasionally. Remove from heat once you can smell the garlic. Do not brown or burn garlic.
- Remove drumettes and/or winglets from oven when done, then remove them from baking rack promptly (so it doesn’t stick to baking rack).
- Drizzle garlic butter sauce all over wings.
- Optional: Garnish with fresh parsley and/or more parmesan cheese. Fyi – this is more for making it look pretty than for flavor!
- Serve and enjoy!
Well, I forgot to put in the parmesan cheese (cry, not cry – guess I’ll to make it again :D) and they were *still* tasty! My wings were not completely thawed, but even so, they did not need that much cooking time. Maybe the chickens are bigger in Texas? Haha. This was a very easy recipe, mh DH loved it, and would be a super choice to take to a party. I love that they turned out so tasty without needing any sauce. Two thumbs up!
Haha! I actually did noticed this batch of wings that I got was indeed bigger! I’m so glad you enjoyed it, even without the parmesan! We devoured our many batches (recipe testing problems 😉 ) and loved it too!
These looks amazing! And thanks for sharing all those tips. I’ll have to try them out 🙂
Thanks so much Tania! It makes some seriously yummy wings. Let me know what you think if you try it! 🙂
I tried this recipe tonight, and it was a hit! It was simple to make, and with the rack, the wings turned out perfectly cooked (and not mushy). The only complaint was that I didn’t make enough. I’ll make more next time, ha!
Lol, I’m glad you liked it Allie! It’s a favorite in our household too 🙂 Thanks for letting me know how it went!
Hi, Are you suppose to remove the garlic from the butter before drizzling it over the wings or are you suppose to eat it?
Hi Mary! Either way is fine. I typically leave it in (simply because it is easier and I don’t mind the garlic pieces in each bite) but you can definitely remove it if you prefer!
My husband and I are dieting and missing my famous garlic Parm fried wings. I came across this recipe and goodness gracious we never have to go back to fried wings again. We were licking our fingers and not even talking to each other. You know the food is delicious when no one wants to talk lol. I followed step by step and they came out perfect! I didn’t even have a baking rack so I made one from a flat foil cookie sheet that I slit holes in so that the chicken could cook on both sides. And it worked! Just a bit more effort than I prefer. But they were so good I went out and brought me a baking rack so I could make these again and again! Thank you!
Woohoo! I am so glad it turned out so well, Jackie! Great idea on the foil!! Thank you so much for sharing! 😀
SIMPLY PERFECT.
Excellent recipe and so easy. Even with large wings, drummette and wing still intact, I will reduce the ending cook time by 10 minutes. Otherwise, a perfect and quick recipe that everyone will love. Doesn’t even need dipping sauce. LOVE THIS RECIPE!!
I’m so glad you enjoyed it!! Thanks for sharing the tip on the reduced cook time!
Perfect for our barn party tonight!
Can’t wait to make them. Thanks!!
I’m so glad! Let me know how it goes!
So crispy and delicious! Will def make them again.
So glad yo hear that!
Great recipe! Added dried chives to rub. Will increase amount of parmesan next time as I would like to see that flavor be a bit more prominent.
Sounds delicious! Thanks for sharing your modifications!
I just bought wings last night and made this recipe for lunch today. I had to go back and read the reviews to see if I was missing something. The taste is not right. I get a hint of parm and of course, garlic, but there’s another flavor there that I do not like. Maybe it’s the smoke paprika? I thought it was the baking powder at first but no one else appears to have had the same experience. It was super crispy either. Now I wonder if my baking powder is good – I make cookies and bread often so it’s hard to believe it went bad. I still gave it 4 stars because it was easy to make and might be my fault.
Thanks for sharing Angie! To make it crispy make sure to pat dry the chicken wings well. Hope that helps!
😳🤯😬