These oven-baked Garlic Parmesan Chicken Wings are so crispy and delicious, you’d swear they were fried! They’re excellent on their own but even better with a side of buttermilk ranch dressing or blue cheese dressing!
Editor’s Note: Originally published on January 8, 2019. Updated with new photos and expanded information.
Game-day and Super Bowl gatherings are not complete without Garlic Parmesan Chicken Wings!
While buffalo wings are excellent in their own right, these garlic parm wings are every bit as good and a great alternative for those who prefer no heat.
They’re baked but the method I use below outlines exactly how to get them super crispy!
Table of Contents
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken wings. I usually buy my wings (a combination of drumettes and wings) from Costo as they have the best prices.
- Aluminum-free baking powder and kosher salt. These ingredients form the dry brine – the secret to crispy baked wings.
- Butter and flour. These ingredients make a silky sauce that clings to the wings.
- Garlic. Fresh garlic is a must for maximum flavor.
- Parmigiano Reggiano. This gives the wings they’re delicious parmesan flavor.
- Fresh parsley. Adds brightness to the garlic parm wing sauce.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- A few hours before you plan to eat the wings (but preferably but preferably overnight), dry off 4 pounds of party wings (wings and drumettes separated) with paper towels to remove excess moisture. Toss the wings in a mixture of 4 teaspoons of baking powder and 3 1/2 teaspoons of Diamond kosher salt. (Photo #1)
- Line baking sheets with foil and wire racks and place the wings on top spaced 1-inch apart. Place in the refrigerator uncovered for a few hours, but preferably overnight. (Photo #2)
- Preheat the oven to 425f and set the racks to the middle levels. Remove the wings from the racks and dry off any residual moisture. Coat the racks with cooking spray or oil to prevent the wings from sticking. (Photo #3)
- Place the wings back on the wire racks and bake for 20 minutes rotating the baking sheets in the oven at the halfway point. After 20 minutes, use tongs or kitchen tweezers to flip the wings over and continue to bake for another 25-35 minutes or until crisp. Again, make sure to rotate the baking sheets at the halfway point, and flip the wings over again for even cooking. (Photo #4)
- While the wings are baking, mince 8 cloves of garlic and use the side of your knife to smash them into a garlic paste. Mince 3 tablespoons worth of flat-leaf Italian parsley, and grate 3 tablespoons of Parmigiano Reggiano, and 3 tablespoons of Pecorino Romano. To a saucepan over medium-low heat add 2 tablespoons of extra virgin olive oil and 1 stick of unsalted butter. When the butter is melted add the garlic paste and cook for 2-3 minutes or until lightly golden. Add 2 teaspoons of all-purpose flour and cook for another minute or until the white specks have disappeared. During the last 30 seconds, add 1 teaspoon of crushed red pepper flakes (optional), then remove from the heat and set aside. (Photo #5)
- Once the wings have finished baking, add them to a large mixing bowl and pour the butter sauce on top, mixing well to coat. Then sprinkle the cheese and parsley on top and toss again. Serve immediately with blue cheese dressing or ranch dressing, carrots, and celery. (Photo #6) Enjoy!
- The brine. For the best, crispiest wings I use the dry brine of aluminum-free baking powder and salt. You can omit the baking powder if you prefer, but it does help dry the wings out well yielding a crispier wing.
- Wire racks. I’ve tested this recipe using the wire baking racks and parchment paper and find the racks yield a slightly crispier wing. That being said, if you don’t have racks, you can definitely place the wings directly on parchment paper to cook.
- Use foil. Aluminum foil-lined baking sheets are easier to clean up but the foil also catches any fat that drips and can help prevent smoking during baking.
- Cheeses. While these are Garlic Parmesan Wings, I do add a bit of Pecorino Romano because it adds additional flavor and bite. Feel free to use domestic parmesan if you can’t find Parmigiano Reggiano.
More game-day go-tos
No matter the sport or the occasion, these are my go-tos when hosting a game-day gathering!
- Scarpariello chicken wings – hot and sweet wings tossed in a vinegar cherry pepper sauce with parsley and Pecorino Romano.
- Garlic butter steak bites – tender, delicious, and loaded with great garlic flavor!
- Stromboli – with pepperoni, ham, and provolone.
Garlic Parmesan Chicken Wings
- 4 pounds party wings
- 4 teaspoons baking powder
- 3 1/2 teaspoons (12g) Diamond kosher salt
For the garlic parm sauce
- 1 stick (113g) unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons all-purpose flour
- 8 cloves garlic paste
- 1 teaspoon crushed red pepper flakes optional
- 3 tablespoons flat-leaf Italian parsley minced
- 3 tablespoons parmesan grated, plus more for garnish
- 3 tablespoons Pecorino Romano grated, plus more for garnish
Drying and baking the wings
- Dry the wings off very well with paper towels to remove excess moisture. Toss the wings in the salt and baking powder making sure to coat evenly on all sides. Place the wings onto a wire rack lined baking sheet making sure that the wings are not touching each other. Refrigerate, uncovered, for at least a few hours, but preferably overnight.
- Preheat oven to 425f and set the racks to the middle levels. Dry off any wings that have residual moisture. Line one or two baking sheets with foil and place the wire racks on top. Coat the wire racks with a touch of vegetable oil or cooking spray to prevent sticking. Place the wings back on the wire racks and bake for 20 minutes switching the level of the sheets at the halfway point.
- After 20 minutes flip the wings and continue to bake for another 25-35 minutes or until crisp. Again make sure to rotate/switch the sheets at the halfway point and flip the wings over a couple more times to achieve even cooking.
Garlic parm sauce and tossing the wings
- While the wings are baking heat the butter and olive oil over medium-low heat and cook the garlic for 2-3 minutes or until lightly golden. Add the flour and cook for another minute or until all of the white specks are gone. During the last 30 seconds add the crushed red pepper flakes (optional) then turn off the heat and set aside.
- Once the wings have finished baking, add them to a large mixing bowl and pour the sauce on top. Mix well to coat. Sprinkle the cheese and parsley on top and toss once more. Serve immediately with blue cheese or ranch dressing and carrots and celery. Enjoy!
- Roughly 3/4 teaspoon Diamond Kosher salt or ~3g salt per pound of wings is recommended.
- Baking powder can be omitted but it helps dry them out which results in crispier wings.
- Just parmesan can be used but the wings are way better with the addition of Pecorino.
- Leftovers can be refrigerated for up to 3 days and should be reheated in the oven.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published on January 8, 2019. It was completely updated with expanded information and all new photos on January 22, 2024.