Garlic Parmesan Chicken Wings (Printable)

Crispy baked wings coated in garlic butter and Parmesan with herbs and spices.

# What You'll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Garlic Parmesan Sauce

07 - 4 tbsp unsalted butter
08 - 4 cloves garlic, finely minced
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - 1 tbsp lemon juice

# How to Make It:

01 - Preheat 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 with paper towels. In a large bowl, toss wings with olive oil, kosher salt, black pepper, garlic powder, and paprika until evenly coated.
03 - Arrange wings in a single layer on the prepared wire rack. Bake for 40 to 45 minutes, flipping halfway through, until golden and crispy.
04 - While wings bake, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour garlic butter over them, add grated Parmesan, chopped parsley, crushed red pepper flakes if using, and lemon juice. Toss until wings are evenly coated.
06 - Serve wings immediately. Optionally garnish with extra Parmesan and parsley.

# Expert Suggestions:

01 -
  • They're crispy on the outside and tender inside, with none of the grease you get from deep frying.
  • The garlic butter sauce is so addictive you'll find yourself making extra just to dip everything in.
  • Ready in under an hour, yet tastes like you've been working on them all day.
  • Naturally gluten-free when you use certified Parmesan, making it perfect for mixed crowds.
02 -
  • The wire rack is not optional. I learned this the hard way when I tried to save time without one, and ended up with wings that were crispy on top but pale and steamed on the bottom.
  • Don't let the garlic brown. The moment it turns golden brown, it becomes bitter and will ruin the entire sauce. Medium heat and constant attention are your friends here.
  • If you have time, let your patted-dry wings air-dry uncovered in the refrigerator for 1 to 2 hours before baking. This extra step is what separates restaurant-quality wings from ordinary ones.
03 -
  • If you want to prepare ahead, pat your wings dry and season them the night before. Keep them uncovered in the fridge so they can dry further. They'll bake even crispier when you're ready to cook.
  • The garlic butter can be made up to a day ahead. Store it in a small container and gently reheat it in a saucepan just before tossing with the cooked wings.

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