Garlic Parmesan Wings (Printable)

Crispy baked wings coated in garlic butter and Parmesan for an irresistible savory appetizer or meal.

# What You 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:

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 -
  • Perfectly Crispy: Achieves that satisfying crunch without any deep-frying, thanks to a high-heat baking method.
  • Rich & Savory Flavor: A simple but powerful combination of garlic, butter, and salty Parmesan cheese.
  • Easy to Prepare: With minimal prep and straightforward steps, it's an ideal recipe for any skill level.
  • Crowd-Pleaser: Perfect as an appetizer for parties or a delicious main course the whole family will love.
02 -
  • A wire rack is essential for allowing hot air to circulate, resulting in evenly crispy wings instead of soggy ones. Don't skip it!
  • Don't overcrowd the baking sheet. Arrange the wings in a single layer with space between them to ensure they bake properly, not steam.
  • Toss the wings with the sauce immediately after they come out of the oven. The residual heat from the wings helps the garlic butter and cheese melt and adhere perfectly.
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