Garlic Parmesan Wings (Printable)

Crispy wings baked with garlic butter and Parmesan for a flavorful dish.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ 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 Make It:

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 with paper towels. Toss with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway through, until wings are crispy and golden brown.
04 - While wings bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 to 2 minutes until fragrant without browning. Stir in crushed red pepper flakes if using, then remove from heat.
05 - Transfer baked wings to a large bowl. Pour warm garlic butter over wings and toss to coat evenly.
06 - Stir in grated Parmesan cheese and chopped parsley, tossing again until evenly distributed.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • They're crispy on the outside, tender inside, and require zero deep frying or complicated technique.
  • The garlic Parmesan coating is addictive enough that guests will ask for the recipe before they've finished eating.
  • Genuinely gluten-free without any substitutions or special ingredients.
02 -
  • Drying the wings is non-negotiable—any moisture turns to steam and prevents crisping, which defeats the entire purpose.
  • Garlic burns faster than you think, so keep the heat medium and watch it constantly; burned garlic tastes bitter and will haunt you.
03 -
  • Make the garlic butter ahead of time and reheat it gently just before tossing—this removes timing stress and lets you focus on getting the wings perfectly crispy.
  • Don't skip grating the Parmesan fresh; it melts into the sauce instead of staying gritty, which is the difference between good and actually memorable.
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