Oven-Baked Garlic Parmesan Wings

These garlic parmesan wings are baked with a delicious cheesy crust. Their skin is wonderfully crispy, and they are perfectly juicy inside!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 469kcal

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.

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.