Garlic Parmesan Wings

The first time I made these wings was for a casual Friday night with friends, and the silence that fell over the room when everyone took their first bite was absolutely perfect. Someone actually asked if I'd deep-fried them, and I happily admitted my oven-baked secret. Now they're the most requested dish at every gathering I host, and honestly, I don't mind making them at all.

I remember doubling this recipe for Super Bowl Sunday last year, watching my brother hover around the oven as the garlic butter aroma filled the whole house. He kept pretending to check something in the kitchen every five minutes, just to snag wings straight off the cooling rack. By kickoff time, we had to make another batch because half of them mysteriously disappeared during prep.

Ingredients

• Chicken wings (1.5 lbs): Separating flats and drumettes helps them cook evenly, and patting them completely dry is the absolute key to getting that crispy skin we all want
• Olive oil (1 tablespoon): Just enough to help the seasonings stick and promote that golden browning without making the wings greasy
• Kosher salt (1 teaspoon): The coarse flakes stick better to the wings than table salt, ensuring every bite is perfectly seasoned
• Freshly ground black pepper (½ teaspoon): Grind it right before you use it for the best flavor that cuts through the rich sauce
• Garlic powder (½ teaspoon): This builds a base layer of garlic flavor that complements the fresh garlic in the sauce without being overwhelming
• Smoked paprika (½ teaspoon): Adds a subtle smoky depth and beautiful color that makes these look like they came from a restaurant kitchen
• Unsalted butter (4 tablespoons): Using unsalted lets you control the salt level, and melting it with garlic creates that classic wing sauce base
• Fresh garlic (4 cloves): Minced finely so it distributes evenly throughout the sauce, giving you those perfect bursts of garlic flavor
• Crushed red pepper flakes (½ teaspoon): Optional but recommended if you like just a hint of heat to balance the rich butter
• Freshly grated Parmesan cheese (⅓ cup): Buying a wedge and grating it yourself makes a huge difference in how well it melts and coats the wings
• Fresh parsley (2 tablespoons): Adds bright color and a fresh note that cuts through all that rich, garlicky goodness

Instructions

Get your oven ready:

Preheat to 425°F and set up your baking sheet with a wire rack, which lets air circulate and makes the wings crispy on all sides

Season the wings:

Toss the dried wings thoroughly with olive oil and all the seasonings, making sure every piece is evenly coated for maximum flavor

Bake to perfection:

Arrange wings in a single layer on the rack and bake for 40-45 minutes, flipping halfway, until they're golden and irresistibly crispy

Make the garlic butter:

While wings bake, melt butter and gently cook minced garlic for just 1-2 minutes until fragrant, being careful not to burn it

Toss and coat:

Transfer hot wings to a large bowl, pour that warm garlic butter over them, and toss until every wing is glossy and coated

Finish with cheese and herbs:

Add Parmesan and parsley, toss again to coat everything evenly, and serve immediately with extra cheese on top

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These wings have become my go-to comfort food on rainy Sundays, paired with a good movie and absolutely zero guilt. Something about the combination of crispy skin, garlicky butter, and salty Parmesan just makes everything feel better, even when nothing special is happening at all.

The Secret to Extra Crispy Skin

If you really want to level up your wing game, toss the dried wings with a tablespoon of baking powder before adding the oil and seasonings. This trick raises the pH of the skin and helps it brown more effectively, creating wings that are practically shatter-crispy. Just don't use baking soda, or your wings will taste weirdly metallic and ruin all your hard work.

Wing Sauce Variations I Love

Sometimes I switch up the Parmesan for Pecorino Romano when I want a sharper, saltier kick that stands up to cold beer. Other times I add a tablespoon of honey to the garlic butter for a sweet and savory version that disappears faster than I can plate them. You could also add lemon zest at the end for bright freshness, or try grated Asiago for a milder, nuttier flavor that's still totally addictive.

Perfect Pairings and Serving Ideas

These wings are fantastic with classic celery sticks and your choice of ranch or blue cheese for dipping. I love serving them alongside a simple green salad with acidic vinaigrette to cut through all that richness.

• A chilled lager or crisp Sauvignon Blanc cuts through the butter perfectly
• Set out extra napkins because these are gloriously messy to eat
• Make double the sauce if you're serving wing enthusiasts who love extra coating

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Hope these wings become as loved in your house as they are in mine.

Questions & Answers

→ How can I achieve extra crispy wings?

Pat wings very dry before baking and consider tossing them with baking powder to boost crispiness during cooking.

→ Can I adjust the spice level in the garlic butter sauce?

Yes, adding or omitting crushed red pepper flakes allows you to control the heat according to your preference.

→ What cheese alternatives pair well with this dish?

Pecorino Romano is a great sharper cheese substitute that complements the garlic butter beautifully.

→ What are good drink pairings with these wings?

A chilled lager or a crisp Sauvignon Blanc pairs wonderfully with the rich, savory flavors of the wings.

→ Are these wings suitable for gluten-free diets?

Yes, the ingredients used here are naturally gluten-free, but always check labels to ensure no cross-contamination.