Garlic Parmesan Wings (Printable)

Golden baked wings coated in garlic butter and Parmesan, perfect for a flavorful appetizer or main.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 0.5 teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry using paper towels. Toss wings with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings single layer on the wire rack. Bake for 40 to 45 minutes, turning once halfway through, until crispy and golden brown.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 to 2 minutes until fragrant, avoiding browning. Stir in crushed red pepper flakes if using, then remove from heat.
05 - Transfer wings to a large bowl. Pour warm garlic butter over and toss to coat completely.
06 - Add Parmesan cheese and chopped parsley to wings. Toss again until evenly combined.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • These wings hit that impossible sweet spot between crispy outside and tender inside without any frying mess.
  • The garlic butter doesn't overpower, it just whispers through every bite in the best way.
  • You can make them while chatting with people in the kitchen, no timing stress or last-minute scrambling.
02 -
  • The wire rack is not optional if you want crispy wings, it lets hot air surround them completely.
  • Don't brown the garlic in the butter, even a minute too long turns it bitter and ruins the whole sauce.
03 -
  • If you want extra crispiness and don't mind a few more minutes of effort, pat the wings very dry and toss them with 1 tablespoon of baking powder before the oil and seasonings, this creates an almost crackling exterior.
  • Celery sticks and ranch or blue cheese dressing on the side feel obvious, but they exist for a reason, they're the perfect foil to cut through the richness.
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