Garlic Parmesan Wings (Printable)

Golden wings coated in garlic butter and Parmesan, delivering rich and savory flavors with every bite.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat wings dry with paper towels. Toss with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning once halfway through, until crisp and golden brown.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, avoiding browning. Stir in crushed red pepper flakes if desired. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour warm garlic butter over and toss to coat evenly.
06 - Mix in freshly grated Parmesan cheese and chopped parsley, tossing until wings are well coated.
07 - Serve immediately, garnished with additional Parmesan and parsley if preferred.

# Expert Suggestions:

01 -
  • These wings deliver restaurant-quality crunch without the mess of deep frying or the lingering oil smell in your kitchen
  • The garlic butter sauce creates that addictive savory coating that makes you reach for just one more wing every single time
02 -
  • Patting your wings completely dry with paper towels before seasoning is non-negotiable if you want that restaurant-quality crispy skin
  • Let the garlic butter cool for just a minute after removing from heat so it thickens slightly and coats the wings better instead of running right off
03 -
  • Line your baking sheet with foil underneath the wire rack for easier cleanup, as the butter will drip and burn during baking
  • Grate your Parmesan from a wedge instead of using pre-grated cheese, which melts poorly and often has anti-caking agents
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