These delicious garlic parmesan wings are baked in a hot oven with a tasty cheesy crust. 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 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. Instead of baking and then dipping them in a butter-parmesan sauce, I coat them in butter and parmesan and bake them. The result: Extra crispy skin and juicy meat!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Grated Parmesan cheese: Use finely grated, not coarsely shredded cheese.
- Seasonings: Black pepper, lots of garlic powder, paprika, oregano, and cayenne. Garlic powder works better than minced fresh garlic because it mixes better with the other spices and the parmesan and coats the chicken more evenly.
- Fresh chicken wings: You can use the ones labeled "party wings," which come separated into flats and drumettes, or buy whole wings.
Variation: Add Sauce
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 grated parmesan, two minced garlic cloves, and a tablespoon of minced fresh parsley. Dip the wings into the sauce and serve.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the parmesan and seasonings in a shallow bowl. In another shallow microwave-safe bowl, melt the butter. 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.
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.
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!
Naomi
Read more comments
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!Recipe 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. You can eat them, cartilage and all. It's really good!
- There's no need to season the wings with salt because the parmesan adds plenty of salt.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or in a 350°F oven for 10-15 minutes or until heated through. You can also freeze the cooled leftovers for up to three months.
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:
Recipe Card
Oven-Baked Garlic Parmesan Wings
Video
Ingredients
- Avocado oil spray
- 1 cup parmesan - 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 wings - flats and drumettes; about 2 pounds
Instructions
- Preheat the 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. 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 the wings 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.
- Serve, if desired, with a dipping sauce.
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 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 adds plenty of salt.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or uncovered in a 350°F oven. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Melody says
I have made this 3-4 times. It's one of my favorites
Vered DeLeeuw says
Wonderful, Melody! I'm so glad to hear.
Andrew S says
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 says
I'm so glad you liked this recipe, Andrew! Thank you for taking the time to write a detailed review.
Naomi says
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 says
Yay! I'm so glad both of you liked these wings, Naomi!
Megan says
I made these for my husband and I for lunch on one of his rare days off and we loved them, can't wait to make them again!
Vered DeLeeuw says
I'm so glad you and your husband enjoyed these wings, Megan! Thank you for taking the time to write a comment.