Garlic Parmesan Wings
Make these Garlic Parmesan Wings for dinner or make them for a party appetizer—either way, just be sure to make them! A blend of savory seasonings, rich garlic butter, and plenty of Parm makes these crispy baked wings something special.
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A new way to wing.
Consider garlic Parmesan wings a more refined take on the classic chicken wing recipe (well, as “refined” as a wing can be!).
Instead of the usual hot sauce, they have a delectable buttery garlic sauce and are crusted with Parmesan. They’re a wing to please every palate and an excellent choice if you want to make chicken wings for someone who doesn’t like spicy food.
Make these garlic Parmesan wings for game day and set them out with Lemon Pepper Wings and Korean Air Fryer Chicken Wings and it will be like Buffalo Wild Wings all up in your house. But why limit wings to an appetizer? We like to do wing night dinners once in a while too with Homemade Fries on the side.
Like Baked Chicken Wings, these garlic Parm wings bake up fantastically crispy right in the oven and baking instead of frying means they’re easy to make, with less cleanup. I also have an air fryer option in the recipe card below!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Wings:
- Chicken Wings. Split them at the joint to separate them into flats and drumettes, then discard the tips (or use them to make chicken stock).
- Seasonings. Salt and pepper, of course, then garlic powder, onion powder, and dried parsley for savory flavor. Add crushed red pepper flakes for a kick, if you’d like.
For the Sauce:
- Unsalted Butter. We’ll be adding our own salt, so you don’t want to start with salted butter.
- Garlic Powder. This gives the sauce garlic flavor without the sharpness of fresh garlic.
- Grated Parmesan Cheese. As always, grating your own is the best way to go. Store-bought shelf-stable grated cheese (the kind in the green bottle—you know the one) won’t melt smoothly into the sauce. You can often buy it freshly grated at the deli counter, which is a great timesaver.
- Garnishes. Lemon wedges and fresh parsley brighten up the flavor of these garlic Parmesan chicken wings.
How to Make Garlic Parmesan Wings
Make the Seasoning. Mix everything together in a large bowl.
Season the Wings. Pat the wings dry; this helps remove any excess moisture, guaranteeing wings that are crispy and fabulous. Add the wings and oil; toss to coat.
Arrange the Wings. Set them on a baking sheet and don’t crowd them! Leave enough space between each wing on the baking sheet so air can circulate. If you crowd wings, they’ll steam instead of getting crispy and brown.
Bake. Cook the wings in the oven at 400 degrees F for about 30 minutes, or until they’re crispy and golden brown.
Make the Sauce. Melt the butter over low heat, then add the cheese, salt, and garlic powder. Once the mixture is smooth, remove from heat and stir in the parsley.
Toss to Coat. Transfer the garlic Parmesan wings to a bowl and toss with the sauce. Serve with extra Parm, parsley, and a squeeze of lemon. ENJOY!
Recipe Variations
- Make Them in the Air Fryer. You’ll likely need to do this in batches, or cut the recipe in half. See the directions in the recipe notes below.
- Swap Out the Parsley. Fresh rosemary would be fantastic with these garlic Parmesan wings for something a little different.
What to Serve with Garlic Parmesan Wings
You probably have some ideas of what you want to serve with these wings, but if you need a little inspiration, here you go!
- Dipping Sauce. These wings don’t really need a sauce (they are so juicy and crispy!), but if you can’t resist the dip, try this Greek Yogurt Ranch Dip or herbaceous Green Goddess Dressing.
- Fries. In addition to regular fries, Sweet Potato Wedges are fantastic.
- More Game Day Apps. Like Chicken Enchilada Dip and Air Fryer Steak Bites. Let’s be real: it’s not game day without FOOD!
More Wings to Try
- Smoked Chicken Wings
- Grilled Chicken Wings
- Air Fryer Chicken Wings
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Garlic Parmesan Wings
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Ingredients
For the Wings:
- 1 pound chicken wings split
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes plus additional to taste, optional
- 1 tablespoon extra-virgin olive oil
For the Sauce:
- ¼ cup unsalted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ cup finely grated Parmesan cheese plus additional for serving
- Lemon wedges for serving
- Chopped fresh parsley for serving
Instructions
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Place a rack in the center of your oven and preheat to 400°F.
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In a large bowl, combine the garlic powder, onion powder, dried parsley, salt, pepper, and red pepper flakes (if using). Add the wings and oil and toss to coat in the seasoning blend.
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Arrange the wings on a large rimmed baking sheet, giving them plenty of space. Bake until crisp and golden, about 30 minutes.
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Meanwhile, make the sauce. In a small saucepan, melt the butter over low heat. Add the parmesan, garlic powder, and salt and stir until melted and smooth. Stir in the parsley.
-
When the wings are done, transfer them to a large bowl and toss with the sauce to coat. Garnish with additional parmesan, parsley, and a squeeze of lemon and serve.
Notes
- AIR FRYER: Season the wings as directed in Step 2. Air fry in a single layer at 360°F for 24 minutes, flipping halfway through (ensure the wings do not touch and cook in batches if needed). Slide out the basket, flip the wings once more, then increase the air fryer to 390°F. Cook the wings for 6 minutes more, flipping halfway through. Toss with the sauce as directed.
- TO STORE: These wings will last in an airtight container in the refrigerator for 2 to 3 days, but they’re far better when hot and fresh out of the oven.
- TO REHEAT: Reheat the wings in the oven or air fryer at 350ºF until warmed through and crispy. You can also reheat them in the microwave, but they will lose some of their crispiness and be more likely to go rubbery on you.
- TO FREEZE: Although it’s not ideal (because, again: best fresh and hot!), you can freeze any leftover cooked wings for up to 3 months. To reheat, thaw in the fridge overnight and then follow the reheating instructions above.
Nutrition
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Original source: https://www.wellplated.com/garlic-parmesan-wings/