These crispy Baked Garlic Parmesan Chicken Wings are amazing hot out of the oven for an appetizer anytime and are perfect game day nibbles.
This flavor of wing sauce really rivals any of the other flavors for me. Plus they remain crisp and delicious too.
Wings, aren’t they a glorious tasty treat? I loved going to the pub to get some great wings and a couple of beers for a nice relaxing evening during the week. We have a wonderful restaurant not far from us that has great prices too.
Besides the standard Buffalo Hot Wings, I always liked to try something different. I decided one night with the recommendation of the waitress to try their Garlic Parmesan Chicken Wings. And wow, what a great flavor combination for a wing!!
Not too garlicky, not too cheesy, light and crispy, and such a great change-up from the usual. I really like their garlic parmesan sauce. We are wing lovers and this has to be one of my ultimate favorites. I hope you enjoy it too.
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How to Make Garlic Parmesan Chicken Wings
Simple everyday ingredients that are easily found in any grocery store. My suggestion for the recipe is to buy the Parmesan in a block like you see in the pictures and use freshly grated, it is far superior to canned Parmesan cheese.
Grate it on the fine side of a grater or to get it even finer use a food processor. I was watching Ina the other day and as usual she has a better way of doing things than the old bloody knuckles of using a grater.
She added her cheese to a food processor to grate, not using the food processor grating attachment even. She Just threw the cheese in the bowl and of a food processor and then hit the pulse button again and again until she got fine Parmesan to the way she wanted it.
Brilliant I say!! This is really useful when you need a large amount of Parmesan grated like for a lasagna etc. And don’t throw that rind away, keep it and add it to your next soup, stew, tomato sauce or even chili for more flavor.
You can freeze if you don’t think you will use it right away but don’t forget it as you will love this tip!!
As for the wings they are best cut into flats and drumettes (as shown above) to give you the best crispiness and even cooking. Plus, when they are cut this way they are way easier to eat.
Ingredients For Garlic Parmesan Chicken Wings
Parsley, finely minced, for garnish
- Preheat oven to 350F. Prepare a baking pan lined with parchment paper.
- In a large bowl, combine melted butter and chicken wings. Make sure to coat chicken wings evenly with butter.
- In another mixing bowl mix together grated parmesan and the spice mixture.
- Carefully coat chicken wings with parmesan spice mixture, gently press to adhere. Then arrange the wings on a baking pan about 2 inches apart.
- Bake in the oven until the skin turned golden brown, approximately 20 to 25 minutes. Rotate the pan halfway during the process if the drums and flats are not identical to one another.
I have seen wings cooked on wire racks but I haven’t done this method, for this recipe you don’t want the garlic butter to leave the wing at all so I haven’t tried it.
- Serve immediately and garnish with minced parsley and extra parmesan on top.
Why Are My Wings Not Crispy?
There could be a few reasons to not get a crispy wing. Firstly, it depends on your cooking method but for all methods including, frying, air frying or baking the culprit can be overcrowding.
If you are baking wings you need to have them in only one layer and separate them, place them in a hot to moderate oven and even with no seasoning, oil or butter you should get crispy wonderful wings.
Years ago we would do “Wing Dings” all the time with friends. At that time we would deep fry the wings to a perfect crispness. Again you can’t add to many wings to the hot oil at once. Plus the oil needs to be hot itself, at a temperature of 350-375F. Once the wings were done we would remove them to a paper bag to shake off the excess oil and then right into a sauce and serve. If your wings hang out in a sauce too long they will go soggy for sure and your goal is always to have a crispy skin.
Nowadays we have abandoned deep frying for other healthier methods like air frying or baking. The same rule applies to not add too many to the air fryer at once.
We do a batch, sauce, eat and put another batch in. This way you can also try other flavors too. Plus, you have hot wings coming out of the air fryer all the time. What could be better than that! Also wonderful for game day to have a constant supply of great wings!!
Whichever method you like to use you can get wonderfully crispy wings with just a small amount of practice.
Do you love your wings? Below are two of our other favorite wings besides just plain old Buffalo hot wings.
Wings with Angry Sauce
Do you like a spicy wing besides Buffalo wings? Then try these Wings with Angry Sauce, you can make them as spicy as you like. I don’t like a blow your head off spice but one that is interesting, a sweet heat always balances this for me.
These wings are baked and then you toss the wings in the sauce and serve immediately. This is one of our absolute favorite baked chicken wing recipes.
Finger Licken’ Chicken Drumettes
In the summer months, these Finger-Lickin’ Chicken Drumettes are my favorite. Sometimes I can persuade Ken to make these in the winter too. I could eat so many of these with their wonderful little hit of spice and smoky-sweet flavorings.
Ken cooks the wings to a perfect on the BBQ. This is another great way to have a Wing Ding. Buying only the drumettes has no one fighting over them, we get an extra-large family pack when we make these!!
Enjoy your wings on game day or any day!!
Pin it HERE!!
Pin it HERE!!
- 1 lb chicken wings, separate flats, and drums discard or save wings tips for chicken stock
- 2 oz unsalted butter, melted
- 1.5 c parmesan, freshly grated
- 2-3 sprigs parsley, finely minced, for garnish
- 0.5 c parmesan, freshly grated, for garnish
- Spice mixture:
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp chili powder, optional
1. Preheat oven to 350F. Prepare a baking pan lined with parchment paper.
2. In a mixing bowl, combine melted butter and chicken wings. Make sure to coat chicken wings evenly with
butter. (Helpful if the wings aren't ice cold, take them out to warm, melted butter can be done in a pan and wings tossed in there so the butter doesn't solidify).
3. In another mixing bowl mix together grated parmesan and spice mixture.
4. Carefully coat chicken wings with parmesan spice mixture, gently press to adhere. Then arrange the wings on
baking pan about 2 inches apart.
5. Bake in the oven until the skin turned golden brown, approximately 20 to 25 minutes. Rotate the pan halfway through the process if the drums and flats are not identical to one another.
6. Serve immediately and garnish with minced parsley and extra parmesan on top.
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YANXUAN Mixing Bowls 304 Stainless Steel Nesting Bowls, Sturdy Baking Cooking Bowls, Set of 4
JOHO Baking Sheet Pans Cookie Sheets, Baking Sheet for Oven Nonstick, Professional Baking Pan Set for Kitchen, 2-Piece,Silver
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
Amount Per Serving:Calories: 1420Total Fat: 108gSaturated Fat: 49gTrans Fat: 1gUnsaturated Fat: 49gCholesterol: 339mgSodium: 3337mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 70g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.