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Garlic parmesan chicken wings in white plate with carrots and celery.
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5 from 10 votes

Garlic Parmesan Chicken Wings

These crispy Garlic Parmesan Chicken Wings are a must for game-day gatherings! They're perfectly baked then tossed in a garlicky butter sauce with cheese and parsley and are great with creamy ranch or blue cheese dressing.
Prep Time20 minutes
Cook Time50 minutes
12 hours
Total Time13 hours 10 minutes
Course: Appetizer
Cuisine: American, Italian
Servings: 40 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.


Calories: 131kcal | Carbohydrates: 0.2g | Protein: 8.9g | Fat: 10.5g | Saturated Fat: 3.8g | Cholesterol: 41mg | Sodium: 192mg | Potassium: 1mg | Calcium: 22mg