Garlic Parmesan Chicken Wings (Print View)
Crispy wings baked to perfection with a savory garlic parmesan butter coating and fresh parsley.
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 0.5 tsp black pepper
05 - 0.5 tsp paprika
06 - 0.5 tsp garlic powder
→ Garlic Parmesan Butter
07 - 3 tbsp unsalted butter
08 - 4 garlic cloves, finely minced
09 - 0.5 cup freshly grated Parmesan cheese
10 - 2 tbsp fresh parsley, finely chopped
11 - 0.5 tsp chili flakes (optional)
# How to Make:
01 - Preheat 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 wings with olive oil, salt, black pepper, paprika, and garlic powder in a large bowl until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 35 to 40 minutes, flipping halfway through, until golden and crispy.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant without browning. Remove from heat.
05 - Place baked wings in a large bowl. Pour garlic butter over wings, then sprinkle Parmesan, parsley, and chili flakes if using. Toss well to coat evenly.
06 - Serve wings hot, garnished with extra Parmesan and parsley if desired.
# Expert Suggestions:
01 -
- They're impossibly crispy on the outside without any breading, just pure golden wings tossed in buttery garlic goodness.
- Your kitchen smells like a fancy Italian restaurant for hours, and people will think you spent way more effort than you actually did.
- They come together in under an hour, making them perfect for last-minute gatherings or when you need something that feels impressive but isn't stressful.
02 -
- Pat those wings completely dry before seasoning—I learned this the hard way when I rushed and got soggy wings instead of crispy ones, which was honestly depressing.
- Don't let that garlic brown or even turn golden; the second it starts to brown, it gets bitter and tastes burnt, so watch it carefully and pull it off heat right when you smell it getting fragrant.
- The wire rack is not optional if you want crispy wings all around; without it, the bottom side steams instead of crisps, and you've done all this work for nothing.
03 -
- Buy your wings from a butcher if you can and ask them to split and tip them for you—it saves time and usually the quality is better than supermarket wings.
- Fresh Parmesan makes a real difference here; the pre-grated stuff has additives that keep it from coating the wings as nicely and it doesn't melt into the warm butter the same way.