Garlic Parmesan Wings

My neighbor knocked on my door one Sunday afternoon with a bag of chicken wings and zero plan for what to do with them. I'd just discovered that crispy wings tossed in garlic butter and Parmesan were exponentially better than anything I'd ordered before, so naturally I invited him in. Thirty minutes later, we pulled a golden, sizzling batch from the oven, and the kitchen filled with that intoxicating smell of roasted garlic and butter that makes you understand why people cook in the first place. He went home with leftovers and asked for the recipe before he even finished eating.

I made these for a small gathering once and watched three different people reach for a third wing before even looking at the other appetizers on the table. That's when I knew this recipe had become something special in my rotation, not because it's complicated, but because it somehow feels fancy while being genuinely easy to pull off.

Ingredients

• Chicken wings, 1.5 lbs, flats and drumettes separated: Pat them very dry before seasoning, this is the secret to that burnished, crispy skin.
• Olive oil, 1 tablespoon: Just enough to help the seasonings stick and encourage browning.
• Kosher salt, 1 teaspoon: Don't skip the kosher, it seasons more gently and evenly than table salt.
• Freshly ground black pepper, ½ teaspoon: Grind it yourself if you can, the flavor difference is real.
• Garlic powder, ½ teaspoon: This works with the fresh garlic in the sauce, building layers of flavor.
• Smoked paprika, ½ teaspoon, optional: I add this almost always, it brings a warmth that suits the garlic.
• Unsalted butter, 4 tablespoons: Let it be just melted, not brown, when you add the garlic.
• Garlic cloves, 4, minced: Mince them fine so they distribute evenly through the butter.
• Crushed red pepper flakes, ½ teaspoon, optional: A gentle heat that doesn't shout, just suggests.
• Freshly grated Parmesan cheese, ⅓ cup, plus extra for serving: Grate it yourself if you have time, pre-grated has cellulose that keeps it from melting smoothly into the butter.
• Fresh parsley, 2 tablespoons, chopped: The green adds brightness and makes the dish feel intentional.

Instructions

Set your stage:

Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, then place a wire rack on top so air can circulate under the wings. This is what gives you that restaurant-quality crispiness.

Dry and season:

Pat the chicken wings completely dry with paper towels, then toss them with olive oil, salt, pepper, garlic powder, and smoked paprika until everything is evenly coated. The drier the wings, the crispier they'll get.

Into the oven:

Spread the wings in a single layer on the wire rack and bake for 40 to 45 minutes, turning them halfway through. You're looking for golden brown skin that sounds crispy when you tap it.

Garlic butter magic:

While the wings are finishing, melt the butter in a small saucepan over medium heat. Add your minced garlic and let it cook for just 1 to 2 minutes until it becomes fragrant but stays pale. Stir in the red pepper flakes if you're using them, then pull everything off the heat.

The toss:

Transfer the hot wings to a large bowl and immediately pour the warm garlic butter over them. Toss gently but thoroughly so every wing gets coated. Add the Parmesan and parsley, toss again, and taste for salt.

Serve it warm:

Transfer to a serving plate and shower with extra Parmesan and fresh parsley. These are best eaten while they still have some warmth.

Save

I remember my sister coming home from work to find me standing at the kitchen counter eating cold wings straight from the container the next morning. She didn't judge, just grabbed one and admitted they were almost better cold. That's when I realized this recipe had moved beyond entertaining people and become something I actually wanted in my own fridge.

The Texture Question

The difference between crispy wings and soft wings comes down to three things: how dry you pat them at the start, using a wire rack so air reaches all sides, and resisting the urge to skip that halfway turn. I used to just lay wings flat on a sheet pan and wondered why they steamed instead of crisped. Once I switched to the rack method, everything changed. Now when people ask me why mine are so much crunchier than theirs, I know exactly what they're doing wrong.

Why Fresh Garlic Matters Here

Garlic powder in the seasoning mix and fresh minced garlic in the butter work together in a way that's more nuanced than just doubling down on one or the other. The powder seasons the wings evenly before they cook, building a baseline, and the fresh garlic blooms in the hot butter to add a different kind of depth. I tried once using all fresh garlic in the dry rub and all garlic powder in the butter, and both versions missed what makes this combination special.

Making It Your Own

Once you understand how this works, you can shift the flavors around. Some nights I add a teaspoon of lemon zest to the butter for brightness, other times I swap half the Parmesan for grated Pecorino for something sharper and more aggressive. The bones of the recipe stay the same, but it bends to what you're craving.

• Try finishing with fresh basil instead of parsley if you want an herbal lean.
• A tiny splash of soy sauce in the warm butter adds savory depth that almost tastes like umami amplifier.
• Pecorino Romano gives you a more pronounced salty sharpness if regular Parmesan feels too mild.

Save

These wings have shown up at my table more times than I can count now, and they always disappear first. They're easy enough to make for yourself on a random Tuesday, but special enough to set out when people are coming over.

Recipe FAQs

→ How do I make the wings crispy?

Pat the wings dry before seasoning, then bake them on a wire rack to allow air circulation. For extra crispiness, tossing with baking powder before baking helps.

→ Can I adjust the garlic flavor intensity?

Yes, increase or decrease the amount of minced garlic in the butter sauce to suit your taste preferences.

→ Is smoked paprika necessary in the seasoning?

Smoked paprika adds a subtle smoky note but can be omitted if you want a milder flavor.

→ What can I use instead of Parmesan cheese?

Pecorino Romano is a great alternative for a sharper, tangier flavor in this dish.

→ What drinks pair well with these wings?

A crisp, chilled lager or a Sauvignon Blanc complements the savory garlic and cheese flavors nicely.