Garlic Parmesan Wings (Printable)

Crispy baked wings coated in garlic butter and topped with fresh Parmesan for a savory appetizer or meal.

# 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

→ Garlic Parmesan Sauce

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

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels. Toss wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning halfway, until crispy and golden brown.
04 - While wings are baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in crushed red pepper flakes if using. Remove from heat.
05 - Once wings are cooked, transfer to a large bowl. Pour the warm garlic butter over the wings and toss to coat.
06 - Add Parmesan cheese and parsley; toss again until evenly coated.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • The wings stay ridiculously crispy even after being tossed in butter because you bake them first on a wire rack
  • That garlic butter soaks into every crevice while the Parmesan forms these amazing salty clusters that everyone fights over
  • You can prep everything ahead of time and just toss and serve when guests arrive
02 -
  • Dry your wings aggressively with paper towels, any moisture on the skin will steam instead of crisp
  • Don't let your garlic brown in the butter, it turns bitter and ruins the whole sauce
  • Toss the wings with sauce immediately after baking while they're hot enough to help the cheese melt
03 -
  • Let your wings sit at room temperature for 20 minutes before baking, they cook more evenly this way
  • Don't overcrowd the baking sheet or the wings will steam instead of crisp up properly
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