Garlic Parmesan Chicken Wings
Crispy, golden chicken wings baked to perfection and coated in a rich garlic butter sauce, then finished with a generous dusting of freshly grated Parmesan cheese and chopped parsley. Using a simple baking powder technique, these wings achieve a fried-like crunch without the mess of hot oil—making them the ultimate crowd-pleasing appetizer for game days, family gatherings, or any night you need something irresistible.
Equipment
- Baking sheet Large; use two if needed depending on wing quantity
- Wire cooling rack Must fit inside baking sheet and be oven-safe to at least 450°F
- Large mixing bowl
- Small saucepan For making the garlic butter sauce
- Aluminum foil For lining the baking sheet for easy cleanup
- Tongs or large spoon For flipping and tossing wings
- Meat thermometer (optional) For checking internal temperature
Ingredients
For the Wings
- 3 lbs chicken wings about 1.4kg, separated into flats and drumettes; wing tips discarded or saved for stock
- 1 tbsp baking powder aluminum-free
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Garlic Parmesan Sauce
- 6 tbsp unsalted butter about 85g
- 6 cloves garlic minced
- 1 cup Parmesan cheese about 100g, freshly grated; divided
- 1/4 tsp red pepper flakes optional
For Serving
- 2 tbsp fresh parsley chopped
Instructions
- Pat the chicken wings completely dry with paper towels. If not already separated, cut at the joints into drumettes and flats, discarding or saving the wing tips.
- Combine baking powder, salt, black pepper, garlic powder, and onion powder in a small bowl, then toss with the wings in a large bowl until every piece is evenly coated.
- Line a large baking sheet with foil, place a lightly greased wire rack on top, and arrange the wings in a single layer without touching or overlapping.
- Bake at 425°F (220°C) for 25 minutes without opening the oven, then flip each wing and continue baking 20–25 minutes until golden brown, crispy, and cooked through to 165°F internally.
- Melt butter in a small saucepan over medium heat, add minced garlic, and cook 1–2 minutes until fragrant but not browned. Remove from heat and stir in half the Parmesan and optional red pepper flakes.
- Transfer hot wings to a large bowl, pour garlic butter sauce over them, and toss to coat. Sprinkle with remaining Parmesan and fresh parsley, toss once more, and serve immediately.
Notes
- Dry wings are crispy wings: Take extra time to thoroughly pat wings dry—moisture is the biggest enemy of crispy skin.
- Aluminum-free baking powder: Regular baking powder can leave a metallic taste; look for aluminum-free versions for the best results.
- Don't skip the wire rack: Elevating wings allows hot air to circulate underneath, giving you that fried texture without the oil.
- Avoid overcrowding: Give each wing space so air can circulate freely; use two baking sheets if needed.
- Use fresh garlic: Pre-minced garlic from a jar lacks the punch of fresh cloves—this sauce is worth the extra minute of mincing.
- Grate your own Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting and sticking properly to the wings.
- Watch the garlic closely: Burned garlic turns bitter; cook only until fragrant (1–2 minutes) and remove from heat promptly.
- Make-ahead option: Bake wings up to 24 hours ahead, refrigerate, then reheat at 375°F for 10–15 minutes before tossing in fresh warm sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven or air fryer at 375°F—avoid the microwave to preserve crispiness.
- Air fryer variation: Coat wings the same way and air fry at 400°F for 20–25 minutes, shaking the basket halfway through, then toss in sauce as directed.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 2gProtein: 38gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 175mgSodium: 720mgPotassium: 280mgVitamin A: 12IUVitamin C: 4mgCalcium: 18mgIron: 11mg
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