Garlic Parmesan Wings

The first time I made these wings, my husband actually paused the TV mid-game to ask what smelled so incredible. The whole house had filled with this rich, buttery garlic aroma that's impossible to ignore. I'd been experimenting with different wing recipes for years, trying to recreate that restaurant-style texture at home without a deep fryer. Something about this combination—crispy skin, that golden Parmesan crust, the way the butter sauce clings to every angle—just clicked. Now they're the most requested thing for movie nights and casual gatherings.

Last Super Bowl, I made three different wing varieties, and these were gone before the kickoff even happened. My friend Sarah, who claims she's not a huge garlic fan, kept sneaking back to the kitchen "just to grab one more" until she'd eaten nearly half the batch herself. There's something about the way the savory Parmesan plays with that slight heat from the red pepper flakes that makes them completely addictive. Now whenever I host, I double the recipe because a single batch never stretches far enough.

Ingredients

• 1.5 lbs chicken wings: Separating flats and drumettes helps them cook evenly and makes for easier eating
• 1 tablespoon olive oil: Just enough to help the seasoning cling and promote that initial crisp
• 1 teaspoon kosher salt: Essential for drawing out moisture and creating that crackly skin
• ½ teaspoon freshly ground black pepper: Adds a subtle warmth that balances the richness
• ½ teaspoon garlic powder: Builds a foundation of garlic flavor that complements the fresh stuff later
• ½ teaspoon smoked paprika: Optional but adds this lovely smoky depth that makes people wonder what your secret is
• 4 tablespoons unsalted butter: The base of that coating sauce—unsalted lets you control the seasoning
• 4 cloves garlic: Freshly minced, this is the star of the show so dont be shy with it
• ½ teaspoon crushed red pepper flakes: Just enough warmth to cut through all that buttery richness
• ⅓ cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself—pre-grated just doesn't melt the same way
• 2 tablespoons chopped fresh parsley: Brings this bright pop of color and freshness to balance everything

Instructions

Get your oven ready:

Preheat to 425°F and set up a baking sheet with parchment and a wire rack—this setup is crucial for airflow and crispy skin

Season those wings:

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

Bake until golden:

Arrange wings in a single layer on that wire rack and bake for 40 to 45 minutes, flipping halfway through

Make the magic sauce:

While the wings cook, melt butter over medium heat and add minced garlic for just 1 to 2 minutes until fragrant

The toss:

Transfer cooked wings to a large bowl, pour that warm garlic butter over them, and toss to coat every nook and cranny

Finish with cheese:

Add the Parmesan and parsley, toss one more time, and serve immediately with extra cheese on top

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These wings turned a random Tuesday dinner into something that felt like a celebration. My kids were actually fighting over the last crispy piece, which never happens with anything that isn't pizza or nuggets. There's this moment when you first bite through that Parmesan-crusted exterior and hit the juicy meat underneath—it's just perfect.

The Secret to Extra Crispy Skin

If you want to take these wings to the next level, toss the dried wings with a tablespoon of baking powder before adding the oil and seasonings. It raises the pH of the skin and helps it crisp up dramatically—almost like they've been fried. I discovered this trick by accident when I ran out of cornstarch one night, and honestly, I haven't looked back since.

Making Them Ahead

You can season the wings up to a day ahead and keep them refrigerated, which actually helps the skin dry out even more. When you're ready to bake, just let them sit at room temperature for about 20 minutes while the oven preheats. The garlic butter sauce is best made fresh, but you can mince your garlic and chop your parsley ahead to save time.

Serving Ideas That Work

These wings are substantial enough to be a main dish with a simple green salad on the side, but they also shine as part of a spread. I love serving them alongside celery sticks for that classic crunch, and having both ranch and blue cheese dressing available because people have strong opinions on this front.

• Pair with something cold and crisp—like a chilled lager or Sauvignon Blanc—to cut through the richness
• Swap half the Parmesan for Pecorino Romano if you want a sharper, saltier bite
• Keep a bowl of lemon wedges on the table—that little hit of acid brightens everything up

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These wings have become my go-to for feeding a crowd without spending hours in the kitchen, and honestly, they're better than anything I've ordered at a restaurant.

Recipe FAQs

→ How do I get the crispiest wings?

Pat wings thoroughly dry with paper towels before seasoning. For extra crunch, toss with 1 tablespoon baking powder before baking. The wire rack allows airflow and helps rendering fat for crispy skin all around.

→ Can I make these ahead of time?

Bake the wings ahead and refrigerate. Reheat at 400°F for 10-12 minutes to restore crispiness, then toss with freshly made garlic butter and Parmesan. The sauce is best prepared just before serving.

→ What can I use instead of Parmesan?

Pecorino Romano offers a sharper, saltier flavor. Grated aged Asiago or Manchego work well too. For a dairy-free option, try nutritional yeast for a savory, cheesy flavor.

→ How spicy are these wings?

The basic version is mild—garlic and Parmesan without heat. Add crushed red pepper flakes to the butter sauce for gentle warmth, or toss finished wings in your favorite hot sauce before coating.

→ Can I air fry these instead?

Absolutely. Cook at 400°F for 22-26 minutes, shaking the basket halfway. Air fryers yield excellent crispiness with less oil. Toss with the garlic butter and Parmesan immediately after cooking.

→ What dipping pairs best with these?

Cool ranch or blue cheese dressing balances the rich garlic butter. A lemon-herb aioli or garlic yogurt sauce also complements the Parmesan beautifully. Serve with celery or carrot sticks for freshness.