Garlic Parmesan Wings (Printer-friendly)

Crispy baked wings coated in rich garlic butter and Parmesan for a savory, irresistible dish.

# 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
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top for optimal air circulation.
02 - Pat wings thoroughly dry with paper towels. Toss with olive oil, kosher salt, black 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 through, until skin is crispy and golden brown.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in red pepper flakes. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour warm garlic butter over wings and toss thoroughly to coat.
06 - Sprinkle Parmesan cheese and chopped parsley over wings. Toss again until evenly coated with cheese and herbs.
07 - Serve immediately while hot, garnished with additional Parmesan and fresh parsley if desired.

# Cooking Tips:

01 -
  • The baking technique gives you outrageously crispy wings without the mess of frying
  • That garlic butter coating creates this restaurant-quality finish that feels indulgent but comes together in minutes
02 -
  • Patting the wings ridiculously dry is the difference between crispy and soggy—dont skip this step
  • Letting the garlic butter cool for just a minute before tossing helps it cling to the wings instead of sliding right off
03 -
  • Buy your Parmesan as a wedge and grate it fresh—the pre-grated stuff has anti-caking agents that keep it from melting properly
  • If your garlic starts browning while making the sauce, pull the pan off the heat immediately—burnt garlic will turn the whole thing bitter
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