Delicious, crispy-skinned garlic parmesan wings are baked in a hot oven with a tasty cheesy crust.
They are so very flavorful, and while the skin is wonderfully crispy, 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!
They're a bit different than most recipes you'll find for garlic parmesan wings. Rather than bake them and then dip 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, juicy meat, and a wonderful flavor!
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Ingredients
You'll only need a few simple ingredients to make these tasty 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.
- Seasonings: I use black pepper, lots of 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 - see my tip below.
Instructions
Making garlic parmesan wings is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to mix the parmesan and the seasonings in a shallow bowl. In another shallow microwave-safe bowl, melt the butter.
- Now, dip each wing in butter, then dredge it in the seasoned parmesan.
- Place the wings on a greased rack on a rimmed baking sheet. Spray them with oil.
- 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.
Expert tip
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 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.
Frequently asked questions
My favorite method is to bake them for 30 minutes in a hot 400F oven, then lower the heat to the "keep warm" setting (170F) and keep them in the oven for 30-60 more minutes.
This method results in reliably crispy skin and wonderfully juicy meat.
I actually prefer using garlic powder in this recipe, because it mixes better with the other spices and the parmesan and more evenly coats the wings.
If you'd like to use a sauce, you can simply bake the wings with just salt and pepper, then leave them in the oven to crisp up.
Shortly before they're ready, melt ¼ cup butter and mix in ¼ cup of grated parmesan, 2 minced garlic cloves, and a tablespoon of minced fresh parsley. Dip the wings into the sauce and serve.
Variations
The best way to vary this recipe is by using different seasonings. For example, you could try adding a pinch of onion powder, use smoked paprika instead of regular paprika, and replace the oregano with thyme.
Serving suggestions
You can serve these tasty wings with any side dish that you like! They are truly versatile. I often serve them with one of the following side dishes:
- Sauteed broccolini
- Sauteed green beans
- Baked zucchini fries
- Roasted frozen cauliflower (It's great that I can bake both in the same oven).
Storing 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 actually known to enjoy them cold!
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Recipe card
Garlic Parmesan Wings
INGREDIENTS
- Avocado oil spray
- 1 cup grated Parmesan
- 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 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 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, 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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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. 