Pin These garlic Parmesan chicken wings are always the star of game day at our house with crispy skin and a bold, savory coating that keeps everyone reaching for more. They are baked not fried and tossed in a buttery garlic and cheese sauce that tastes like pure comfort food.
I first made these wings to satisfy a midnight craving and now they are my must-bring dish for every potluck or family barbeque. Every batch disappears in minutes.
Ingredients
- Chicken wings: The main event Juicy and meaty Select drums and flats with skin on for best texture
- Baking powder: Brings that irresistible crispy finish Aluminum-free gives a cleaner taste Always check the label if gluten-free is needed
- Salt: Essential to bring out all the flavors Use fine sea salt for even seasoning
- Black pepper: Adds mellow heat and savory depth Look for freshly ground for best aroma
- Smoked paprika: Gives subtle smoky undertones Choose Spanish smoked for richer flavor
- Garlic powder: Boosts the garlic layer Even a pinch makes every bite pop
- Unsalted butter: Real butter gives richness and classic flavor Use high-quality blocks for best sauce
- Garlic: The soul of the sauce Freshly minced garlic delivers the punchy aroma Skip jarred if possible
- Parmesan cheese: Real Parmesan melts best and tastes sharp and nutty Freshly grate it right before mixing
- Fresh parsley: Brightens the wings with freshness and color Flat-leaf has better flavor than curly
- Crushed red pepper flakes: For those who like a spicy kick Use just a pinch and adjust to your heat level
Instructions
- Preheat the Oven:
- Set your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Place the rack in the upper third of the oven for best crisping Line a large baking sheet with parchment or foil and set a wire rack on it This allows air to circulate for maximum crunch
- Dry and Season the Wings:
- Pat each wing as dry as possible using paper towels Remove as much moisture as you can so they crisp up Toss wings in a big bowl with baking powder salt black pepper smoked paprika and garlic powder Mix thoroughly so every piece is evenly coated
- Bake the Wings:
- Arrange the wings on the prepared rack so none are touching This gives you the crispiest skin Bake for twenty five minutes then flip each wing with tongs and continue baking for another twenty minutes until deep golden brown and visibly crispy
- Make the Garlic Butter Sauce:
- About five minutes before the wings are done melt unsalted butter in a small saucepan over medium heat Add the minced garlic and cook gently for just one to two minutes stirring constantly The garlic should become fragrant but not brown Remove from heat as soon as you smell that sweet aroma
- Toss with Parmesan and Parsley:
- Place the hot crispy wings in a clean large bowl Drizzle the garlic butter evenly over the wings Add the freshly grated Parmesan and chopped parsley and if you like some red pepper flakes Toss everything together carefully so every wing is coated in cheesy garlicky goodness
- Serve and Garnish:
- Pile the wings on your favorite platter Dress with more Parmesan and a final sprinkle of parsley for color Serve while piping hot
Pin Storage Tips
Leftover wings keep well for three days in the fridge Just let them cool then seal tightly in an airtight container Reheat in a hot oven or toaster oven to bring back the crispy skin Never use the microwave or you will lose the crunch entirely
Ingredient Substitutions
No Parmesan in the fridge Try Pecorino Romano for similar sharpness Or swap the parsley with fresh chives for a gentle onion note If you want even more garlic flavor add some roasted garlic to the butter before tossing with the wings
Serving Suggestions
Pile the wings high on a serving platter with extra Parmesan and chopped parsley Offer crisp celery sticks or carrot sticks on the side with ranch or blue cheese for dipping These wings also go perfectly with a light lager for weekend parties
Cultural and Historical Context
Chicken wings became famous in America for their big flavor and crowd appeal Garlic Parmesan is a new favorite since it skips hot sauce but keeps things bold Baked wings represent the trend toward lighter game-day eats without missing the bar food experience
Seasonal Adaptations
Use garden-fresh parsley or any soft herb you have on hand in spring Try smoked sea salt in winter for an extra rustic touch For summer barbecues finish the wings on the grill for char flavor
Pin I will never forget my first big party tray of these wings Every guest stopped to ask for the recipe and not a single wing was left The combo of garlicky butter and sharp cheese outshines any takeout version and the method never lets me down
Recipe Questions
- → How can I make the wings extra crispy?
Pat wings thoroughly dry before seasoning, use baking powder for crispiness, and bake on a wire rack for even airflow.
- → Can I use a different cheese?
Yes, Pecorino Romano is a good substitute for Parmesan and gives a sharper flavor profile.
- → Is this dish gluten-free?
It can be gluten-free if you use a gluten-free baking powder and check all ingredient labels carefully.
- → What sides pair well with these wings?
Celery sticks, dipping sauce, or a light salad are classic accompaniments. Pair with your favorite drink.
- → Can I prepare wings ahead of time?
You can dry and season the wings in advance. For extra crispiness, refrigerate uncovered before baking.