Delicious, crispy-skinned Parmesan chicken wings are baked in a hot oven with a tasty cheesy crust. They are super juicy inside!
I’m totally in love with these crispy chicken wings. As in, I can’t get enough of them! I’ve been making them at least once a week for my family. Lucky me, no one complains!
I like that these parmesan chicken wings are so easy to make; that leftovers taste really good; and that even The Picky Eater likes them. This always makes me happy.
The wings are the best part!
I used to think that chicken thighs were my favorite chicken part to eat. I still like them very much. But ever since I made these baked chicken wings, I am obsessed.
I now think that chicken wings have the perfect meat-to-skin ratio. They are so delicious, whether dipped in buffalo sauce or served plain. And parmesan chicken wings are especially good!
A couple of months ago I wanted to make things interesting, and thought to myself, these Parmesan crusted chicken tenders are amazing. Why not coat some wings with Parmesan?
So I made these wings, and we LOVED them! The cheese adds tons of flavor and crispiness. These were some seriously delicious, crispy-skinned chicken wings. And oh so juicy inside! So good in fact, that I have made them several times since.
Using whole wings
I generally 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 are to chop the tip of the wings off, I don’t. I actually like to bake them whole, and the tips come out super crunchy, and you can just eat them, cartilage and all. Seriously, it’s surprisingly good. 😮
The ingredients you’ll need
You’ll only need a few simple ingredients to make parmesan chicken wings. 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: Make sure you use finely grated, not coarsely shredded cheese. There’s a difference.
Seasonings: I use black pepper, garlic powder, paprika, oregano, and cayenne. There’s no need to use salt because the cheese is very salty.
Butter: I’m partial to creamy European butter, but any butter will work.
Fresh chicken wings: You can use the wings labeled as “party wings,” usually separated into flats and drumettes. Or buy whole wings and cut them yourself. Or leave them whole as I mentioned I like to do!
How to make parmesan chicken wings
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to mix the parmesan and the seasonings in a shallow bowl. In another shallow bowl, melt the butter.
2. Now, dip each wing in butter, then dredge it in the seasoned parmesan.
3. Place the wings on a greased rack on a rimmed baking sheet. Spray them with oil.
4. The final step is to bake them. I use my usual method for baking wings – 30 minutes at 400 degrees F, then lower the heat to the “keep warm” setting (170 degrees) and keep the wings in the oven for 60 more minutes. This method results in juicy meat and crispy skin.
How to serve them
Serve them with any side dish that you like! They are truly versatile. I often serve these tasty wings with one of the following side dishes:
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. I’ve been known to enjoy them cold!
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Parmesan Chicken Wings
INGREDIENTS
- Avocado oil spray
- 1 cup grated Parmesan
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 24 chicken wing parts, flats and drumettes (about 2 lb.)
INSTRUCTIONS
- Preheat your oven to 400 degrees 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 another shallow 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, keeping them in the oven, lower the oven temperature to "keep warm" (170 degrees F) and keep them in the warm oven for one more hour.
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NOTES
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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, Reader's Digest, and Better Homes and Gardens.