Crispy Garlic Parmesan Chicken Wings
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Garlic parmesan chicken wings are one of those finger foods people reach for first. These oven-baked chicken wings have a quick prep and require only 8 simple ingredients.
Making chicken wings in the oven is easy, almost fuss-free and you do not need a deep fryer.
They can be cooked on a baking tray, but a wire rack gives you better airflow and helps the skin crisp up more evenly. If you like them extra crisp, give them a quick broil at the end and keep a close eye on them so the garlic and parmesan don’t burn.
Coated in butter, garlic, parmesan and parsley, these wings fit right in at game night, potlucks or the Super Bowl party.
What to serve with garlic parmesan chicken wings
- Bite-sized celery sticks: crisp, fresh and the easiest side for wings.
(If you also like spicy buffalo wings). - French baguette: I am a bread person, so we always have something crusty on the table to mop up any extra sauce.
- Tossed salad and roasted potatoes: if you want to turn wings into a full meal.
- Ranch dressing: a cool dip that goes especially well with the buttery garlic parmesan coating.
Useful tips and possible variations
- If using whole chicken wings, they will have to be divided into drumettes and wingettes (flats). Use a sharp knife and cut at the joint. Discard the tips or freeze them for homemade chicken stock.
- The amount of salt works well when you follow the recipe as written. If you plan to use salted butter or add extra parmesan, go easy on the salt, because the wings can turn out too salty. If you like things less salty, start light. You can always add a pinch at the end, and the garlic parmesan sauce brings plenty of flavor.
- Regular paprika can be substituted with smoked paprika.
- Cayenne pepper is a great add-on, so if you are after a spicy kick, add as much/little as you like.
- For crispier skin: pat the wings dry with paper towels before seasoning. If you have a wire rack, use it. If you do not, still bake on a lined tray, but do not crowd the wings.
Recipe FAQ
Yes, but thaw them fully and pat them dry well before seasoning.
Bake the wings earlier, then reheat until hot and crisp, and toss in the sauce right before serving.
Yes. Finely grated parmesan melts into the butter more smoothly and coats the wings better.
Crispy Garlic Parmesan Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings drumettes and wingettes only (900 grams)
- 1.5 teaspoon salt or to taste
- black pepper to taste, see note 1
- ½ stick unsalted butter melted, (57 grams), see note 2
- 4 garlic cloves pressed, see note 3
- 1 teaspoon paprika see note 4
- 2 teaspoons dried parsley
- ¼ cup parmesan powder or finely grated parmesan, see note 5
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking tray with baking parchment. If you have a wire rack, set it over the tray. It helps the wings crisp up more evenly.
- Place the wings onto the tray in a single layer. Pat them dry with paper towels first, then season each with salt and pepper on both sides.
- In a small bowl, mix the paprika and dried parsley. Sprinkle this mixture over the wings and toss well to coat (or turn the wings and coat both sides).
- Bake on the upper or middle rack for 20 minutes. Take them out, turn each wing over and bake for a further 20 minutes or until done.
- Meanwhile, melt butter in a small saucepan over low heat. Add pressed garlic and stir until fragrant, about 1 to 2 minutes. Pour into a mixing bowl (if yours is not heat-proof, wait until the butter mixture cools down a bit). Add paprika, parsley and parmesan. Mix until well combined and set aside.
- When the wings are done, transfer them into the mixing bowl and, using kitchen tongs, toss them until each wing is well coated.
- Optional for extra crisp skin: Place the sauced wings back on the tray and broil for 1 to 2 minutes. Watch closely so the garlic and parmesan don’t burn.
- Sprinkle with more parmesan (optional) and serve with anything you like (see note 7).
Notes
- I like to use a generous amount on each wing, but this will depend on your liking.
- Unsalted butter lets you control the salt more easily. If you use salted butter, season the wings more lightly to avoid over-seasoning.
- If you don’t have a garlic press, use a fine cheese grater to grate it.
- Either regular or smoked paprika can be used.
- Parmesan can be substituted with Grana Padano or pecorino. If using pecorino, reduce the salt, as it’s saltier than parmesan or Grana Padano.
- Cooking time may vary depending on your oven, the rack position and the size of the wings.
- Serving suggestions can be found in the post above this recipe card.
- This recipe serves at least 5 when counting 3 wings per person.
- The nutritional information is per 1 wing.
- For crispier wings, pat them dry and use a wire rack if you have one.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
More chicken wing recipes
If you feel like switching up the flavor, try one of these wing recipes next:
- Sticky Chicken Wings (sweet-savory)
- Curried Chicken Wings (warm spice)
- Spicy Chicken Wings (with a kick)
These are incredible! The perfect combo of flavors and texture. My new favorite chicken wing recipe. YUM!
Yay! :)
This was perfect for our movie night! All the boys were fighting over the last wing. I’ll definitely make a double batch next time for my hungry crew.
That’s great to hear, Jen!
OMG these wings look soooo amazing!