Delicious, crispy-skinned Parmesan chicken wings, baked in a hot oven with a tasty Parmesan crust. They are super juicy inside!
Guys, I’m 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.
A progression of chicken recipes
It all started with chicken breast. Which is pretty much the default for health-conscious folks, right? Boneless skinless chicken breast. Often dry, sometimes you need to choke it down.
Except that I found a way to actually make juicy baked chicken breast! Yay. Still, it’s chicken breast – what can you expect? It’s not a delicacy.
I wasn’t yet into parmesan chicken wings at that point. But I did discover chicken thighs. I realized they were way more flavorful than a chicken breast, so I started making baked chicken thighs. Super juicy!
Chicken 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.
I’ll share a secret with you: in my recipes, I tell you guys to chop the tip of the chicken wings off. But I don’t do it at home. I bake the whole thing, and the tips come out super crunchy, and you can just eat them, cartilage and all. Seriously, it’s so good.
Parmesan chicken wings are so 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 Parmesan adds 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty chicken 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: make sure you use finely grated, not coarsely shredded cheese.
Seasonings: 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.
Fresh chicken wings: You can but the wings labeled as “party wings,” usually separated into flats and drumettes. Or buy whole wings and cut them yourself.
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:
Mix the parmesan and the seasonings in a shallow bowl. In another shallow bowl, melt the butter.
Dip each wing in butter, then dredge in the seasoned parmesan.
Place on a greased rack on a rimmed baking sheet. Spray with oil.
Bake for 45 minutes at 375°F. Lower the heat to 350°F after the first 30 minutes if they seem to be darkening too fast.
How to serve them
Serve them with any side dish that you like! They are truly versatile. I often serve them with one of the following side dishes:
What about leftovers?
You can keep leftovers of these parmesan chicken wings 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
- 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
- 1/4 cup butter
- 24 chicken wing parts, flats and drumettes (about 2 lb.)
- Preheat oven to 375 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 chicken wing part into the melted butter, then dredge in the Parmesan mixture.
- Place the coated chicken wings on the rack. Spray them with oil.
- Bake until cooked through and tops are crisp and browned, about 45 minutes. Check on them after 30-35 minutes. If they darken too fast, lower the heat to 350 degrees F.