These delicious garlic parmesan wings are baked in a hot oven with a tasty cheesy crust.
They are incredibly flavorful; their skin is wonderfully crispy, and they are perfectly juicy inside!
Chicken wings are delightful. They have the perfect ratio of meat to skin! I love making buffalo wings and teriyaki wings, but lately, I can't get enough of these garlic parmesan wings.
They're a bit different than most recipes you'll find. Instead of baking and then dipping them in a butter-parmesan sauce, I coat them in butter and parmesan, then bake them in a hot oven. The result: Extra crispy skin and juicy meat!
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
- Grated Parmesan cheese: Use finely grated, not coarsely shredded cheese.
- Seasonings: Black pepper, lots of garlic powder, paprika, oregano, and cayenne.
- Butter: I'm partial to creamy European butter, but any butter will work.
- Fresh chicken wings: You can use the ones labeled "party wings," which come separated into flats and drumettes, or buy whole wings.
Variations
- The best way to vary this recipe is to use different seasonings. I sometimes add a generous pinch of onion powder. I've also experimented with using smoked paprika instead of regular paprika and replacing the oregano with thyme. I liked all of these variations.
- If you'd like to use a sauce, season the wings with salt and pepper and spray them with oil. Place them in a 400°F oven for 30 minutes, then lower the heat to 170°F and leave them to crisp up for 30 more minutes. Shortly before they're ready, melt ¼ cup of butter and mix in ¼ cup of dry-grated parmesan, two minced garlic cloves, and a tablespoon of minced fresh parsley. Dip the wings into the sauce and serve.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these garlic parmesan wings:
- Mix the parmesan and seasonings in a shallow bowl. In another shallow microwave-safe bowl, melt the butter. (Photos 1,2).
- Dip each wing in butter, then dredge it in the seasoned parmesan. (Photos 3,4).
- Place the wings on a greased rack on a rimmed baking sheet. Spray them with oil. (Photo 5).
- Bake the wings for 30 minutes at 400°F, then lower the heat to the "keep warm" setting (170°F) and keep the wings in the oven for 60 more minutes. This method results in perfectly juicy meat and extra-crispy skin. (Photo 6).
Expert Tips
- I usually buy "party wings" at the store, separated into flats and drumettes. But sometimes I get whole wings, and even though standard instructions say to chop off their tips, I don't. I bake them whole, and the tips come out super crunchy, and you can eat them, cartilage and all. It's really good!
- There's no need to season the wings with salt because the parmesan coating adds plenty of salt.
Recipe FAQs
My favorite method is to bake them for 30 minutes in a 400°F oven, then lower the heat to the "keep warm" setting (170°F) and keep them in the oven for 30-60 more minutes. This method results in reliably crispy skin and wonderfully juicy meat.
It's better to use garlic powder because it mixes better with the other spices and the parmesan and more evenly coats the chicken.
They are. Buffalo wings have a different flavor profile that highlights the kick from the hot sauce; garlic parmesan wings are crispier, and their flavor is buttery and nutty.
Serving Suggestions
If you'd like to serve these wings as a main course, they are very versatile and can be paired with many side dishes. I often serve them with one of the following:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power.
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Recipe Card
Garlic Parmesan Wings
Ingredients
- Avocado oil spray
- 1 cup Parmesan dry-grated
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ cup butter
- 24 chicken wing parts flats and drumettes (about 2 pounds)
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil and fit it with a rack. Spray the rack with oil.
- In a shallow bowl, mix the parmesan with the black pepper, garlic powder, paprika, oregano, and cayenne. Set aside.
- In a shallow microwave-safe bowl, melt the butter.
- Dip each wing into the melted butter, then dredge it in the parmesan mixture.
- Place the coated chicken wings on the rack. Lightly spray them with oil.
- Bake them for 30 minutes. Then, while they are still in the oven, lower the oven temperature to "keep warm" (170°F) and keep the wings in the oven for one more hour to crisp up the skin.
Video
Notes
- Be sure to use finely grated parmesan cheese and not coarsely shredded cheese.
- I usually buy "party wings" at the store, those that come separated into flats and drumettes. But sometimes I get whole wings, and then, even though standard instructions say to remove the tip, I don't. I like to bake them whole, and the tips come out super crunchy, and you can eat them, cartilage and all. It's really good!
- If you'd like to use a sauce, season the wings with salt and pepper and spray them with oil. Place them in a 400°F oven for 30 minutes, then lower the heat to 170°F and leave them to crisp up for 30 more minutes. Shortly before they're ready, melt ¼ cup of butter and mix in ¼ cup of dry-grated parmesan, two minced garlic cloves, and a tablespoon of minced fresh parsley. Dip the wings into the sauce and serve.
- There's no need to season the wings with salt because the parmesan coating adds plenty of salt.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Andrew S
Hi Vered DeLeeuw, I saw this recipe on google and had to try it!
Made these tonight for the family and everyone loved them!
I couldn't find any "party wings" so I bought whole wings and butchered them, got about 21 wings. For anyone thinking of using the whole wing in this recipe I would recommend preparing them as the party wings as they are both seasoned and cooked more evenly this way.
I had to make some adjustments to the recipe by reducing the grated cheese to 1/2 cup and replacing ground cayenne pepper with ground chipotle pepper.
Also used smoked paprika and added the onion powder (1tsp) This left about 7 wings unseasoned which was on purpose.
The wings were full cooked at the 30 min mark and the extra 30 min helped make them crispy and even started to caramelize the bottom. Although they weren't as crispy compared to done in a frier they were a ton juicier.
Will be keeping this recipe for sure thank you for sharing!
Vered DeLeeuw
I'm so glad you liked this recipe, Andrew! Thank you for taking the time to write a detailed review.
Naomi
My other half said this was probably the best chicken he's ever had and I have to agree! Making them again tomorrow. I thought they would dry out being in the oven for so long but not at all, succulently fell off the bone like absolute perfection!
Vered DeLeeuw
Yay! I'm so glad both of you liked these wings, Naomi!