Garlic Parmesan Wings (Printable Version)

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

# 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
11 - 2 tablespoons chopped fresh parsley

# Directions:

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. 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 garlic butter sauce creates this restaurant quality coating that clings perfectly to every crispy corner
  • Baking on a wire rack means you get that crave worthy crunch without deep frying
  • Ready in under an hour but tastes like you spent all day making them
02 -
  • Patting those wings extremely dry before seasoning is the difference between crispy and sad soggy skin
  • Let the garlic butter cool for just a minute before tossing so it clings instead of sliding right off
  • Room temperature wings bake more evenly than cold ones straight from the fridge
03 -
  • Tossing the wings with a tablespoon of baking powder before seasoning creates the most extra crispy skin
  • Pecorino Romano makes a fantastic substitute if you want a sharper, saltier bite
  • Double the sauce recipe if you are serving serious wing lovers who like to dunk
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