Garlic Parmesan Wings

My tiny apartment kitchen smelled like a Italian bistro for days after I first perfected these wings. I'd been experimenting with different wing coatings for months, always disappointed by how sauces made perfectly crispy skin soggy within minutes. The garlic butter breakthrough happened entirely by accident one Friday night when I had friends coming over and zero time to make a complicated glaze.

I served these at my Super Bowl party three years running before someone finally asked for the recipe. People kept assuming I'd deep fried them or ordered from a restaurant. The best part is watching someone take that first bite when the wings are still hot enough to make the garlic butter glisten.

Ingredients

• Chicken wings: I've learned the hard way that separating flats and drumettes helps them cook evenly and makes them easier to eat
• Olive oil: Just enough to help the seasonings cling without making the wings greasy
• Kosher salt: Use regular table salt and you'll end up with wings way too salty
• Garlic powder: This builds a flavor base underneath the fresh garlic in the sauce
• Smoked paprika: Totally optional but adds this subtle smokiness that makes people wonder what your secret ingredient is
• Unsalted butter: Starting with unsalted lets you control exactly how salty the final sauce becomes
• Fresh garlic: Do not use the jarred stuff here, fresh minced garlic makes all the difference
• Parmesan cheese: Grate it yourself from a wedge because pre-grated cheese just doesn't melt the same way

Instructions

Get your oven ready:

Preheat to 425°F and set up a baking sheet with parchment and a wire rack, this setup is what makes the skin crispy all over

Prep your wings:

Pat them completely dry with paper towels, then toss with oil and seasonings until every piece is coated

Bake until golden:

Arrange wings in a single layer and bake for 40 to 45 minutes, flipping them halfway through

Make the garlic butter:

Melt butter in a small saucepan, add minced garlic and cook just until fragrant, about 1 to 2 minutes

Toss and coat:

Put cooked wings in a large bowl, pour that garlic butter all over them and toss until coated

Finish with cheese:

Add Parmesan and parsley, toss again, and serve immediately while everything is still hot

Save

These wings became my go-to bring-along dish after my friend's husband literally asked if I could make them for his birthday instead of cake. Now whenever I show up with that bowl, people start gravitating toward the kitchen before I even set it down.

Making Them Extra Crispy

I discovered the baking powder trick completely by accident when I ran out of paprika one night. Tossing the wings with a tablespoon of baking powder before baking changes the pH level and helps the skin render out more fat. The result is wings so crispy they actually crackle when you bite into them.

Sauce Variations

Sometimes I swap in Pecorino Romano instead of Parmesan when I want something sharper and more intense. The sheep's milk cheese has this salty punch that cuts through the rich butter. You can also add a tablespoon of honey to the garlic butter if you want that sweet and salty thing going on.

What To Serve With Them

These wings are rich enough that you want something cool and crisp alongside them. I always put out a big platter of celery sticks and my homemade blue cheese dressing. A chilled lager or glass of Sauvignon Blanc helps cut through all that buttery goodness.

• Set out paper towels because things will get messy
• Have extra napkins ready, nobody eats just one wing
• Double the recipe if you're feeding more than four people

Save

These wings have become such a staple in my house that I keep Parmesan wedges in the freezer just so I'm always ready. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ How do I get the crispiest wings?

Pat the wings completely dry with paper towels before seasoning. You can also toss them with 1 tablespoon of baking powder before baking to help draw out moisture and promote extra crispiness. Using a wire rack allows hot air to circulate around the wings for even cooking.

→ Can I make these ahead of time?

Yes! Bake the wings ahead of time and refrigerate. When ready to serve, reheat in a 400°F oven for 10-12 minutes until crispy, then toss with the garlic butter and Parmesan. The sauce tastes best when made fresh, but you can prepare the garlic butter mixture in advance and store it in the refrigerator.

→ What can I substitute for Parmesan?

Pecorino Romano works beautifully for a sharper, saltier flavor. Aged Asiago or Grana Padano are also excellent alternatives. For a different twist, try combining Parmesan with some grated Pecorino for depth of flavor.

→ How spicy are these wings?

As written, these wings are not spicy at all—the red pepper flakes are optional. If you enjoy heat, add ½ teaspoon of crushed red pepper flakes to the garlic butter, or increase to 1 teaspoon for more kick. You could also add a dash of hot sauce to the butter mixture.

→ What should I serve with these wings?

Classic pairings include celery sticks, carrot sticks, ranch dressing, or blue cheese dip. For a complete meal, serve with a crisp green salad, roasted vegetables, or seasoned fries. These wings also pair wonderfully with a chilled lager, Sauvignon Blanc, or light-bodied IPA.