I’m so excited to share my Garlic Parmesan Chicken Wings recipe with you! These wings are extra-crispy from the oven and coated in a buttery, garlicky, cheesy sauce — savory, a little herby, and totally addicting. No frying, no fuss, just big wing flavor that’s perfect for game day or a cozy night in.
Level: Easy
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 6 servings (about 2 lb wings)
Course: Appetizer / Main
Cuisine: American
If you like bold, savory wings that aren’t overly spicy, this recipe is for you. I use a simple bake-then-toss method: the wings roast on a rack so air can circulate and the skin gets crisp, then I toss them in a warm garlic-butter sauce loaded with grated Parmesan and fresh parsley. The result tastes like garlic bread in wing form — rich, buttery, and bright with herbs.
I prefer baking because it’s low-mess and still gives great crispiness. I’ll explain each step in plain language so you — and your readers — can make these without any mystery.
How to Make Garlic Parmesan Chicken Wings
The method is straightforward:
• Dry and oil the wings, season simply with salt and pepper.
• Bake the wings on a rack so the skin crisps all around.
• Whisk together melted butter, minced garlic, grated Parmesan, parsley, and a pinch of red pepper flakes.
• Toss the hot wings in the garlic-Parmesan sauce so they become glossy and flavorful.
• Finish with extra Parmesan and serve with a dip if you like.
Ingredients
• 2 lb bone-in chicken wings (flats and drumettes)
• 1/4 cup vegetable oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 garlic cloves, minced (fresh is best)
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tablespoons chopped fresh parsley
• 1 teaspoon crushed red pepper flakes (optional — cut or omit if you don’t want heat)
• Caesar dressing or ranch, for dipping (optional)
Directions
- Preheat oven & set rack: Arrange a wire rack in the center of the oven and preheat to 400°F (200°C). Place the rack on a rimmed baking sheet so drippings collect below.
- Prep the wings: Pat the wings dry with paper towels. In a large bowl, toss the wings with 1/4 cup vegetable oil and season with kosher salt and freshly ground black pepper so they’re evenly coated.
- Bake until crispy: Lay the wings in a single layer on the prepared rack. Bake at 400°F for about 50 minutes, turning once about halfway through so they brown evenly. They should be golden and crisp.
- Make the garlic-Parmesan sauce: While the wings bake, stir together the melted butter, minced garlic, 3/4 cup grated Parmesan, chopped parsley, and crushed red pepper flakes in a large bowl. The heat from the butter will tame the raw garlic a bit; if you prefer milder garlic, let the melted butter cool a minute before stirring it in.
- Toss the wings in sauce: When the wings are done, transfer them (hot) into the bowl with the sauce. Toss until every wing is well coated in the garlicky, cheesy butter.
- Finish and serve: Transfer wings to a platter, sprinkle with extra grated Parmesan and a little more chopped parsley if you like. Serve immediately with Caesar dressing, ranch, or your favorite dip on the side.
- Broil if needed: If the skin didn’t get as crisp as you like, pop the wings under the broiler for 1–2 minutes before tossing with sauce — watch closely so they don’t burn.
Process Details
• Why use a rack: Elevating the wings lets hot air circulate under them so the skin crisps on all sides instead of stewing in drippings.
• Drying the wings: Patting wings dry removes surface moisture so the oil and heat can make the skin crisp.
• Butter + garlic timing: Fresh raw garlic can taste sharp; stirring it into warm (not boiling-hot) melted butter mellows it while keeping the fresh garlic flavor.
• Cheese in the sauce: Parmesan melts into the butter and clings to the wings, giving a nutty, salty finish that balances the richness.
• Heat control: Crushed red pepper flakes add a gentle kick — omit for a milder, kid-friendly version.
Tips for Success
• Dry wings well before tossing with oil — it’s the single best trick for crisp skin.
• Don’t crowd the pan. Give wings room to breathe on the rack; cook in batches if necessary.
• Use fresh garlic when possible — it gives the best bright garlic flavor. Jarred minced garlic works in a pinch.
• Taste the sauce. Parmesan saltiness varies by brand; taste the sauce and add only a little extra salt if needed.
• Broiler shortcut: If you’re in a hurry for extra crispness, broil for a minute or two before saucing.
• Air fryer option: Cook wings in an air fryer at 400°F for 20–25 minutes, turning halfway, then toss in the garlic-Parmesan sauce.
Serving Ideas
• Serve with celery sticks and carrot sticks plus a bowl of Caesar or ranch for dipping.
• Plate with roasted potatoes or fries and a simple green salad for a fuller meal.
• Offer extra grated Parmesan and chopped parsley at the table so guests can finish to taste.
• Pair with a chilled beer or a crisp sparkling water with lemon.
Storage & Freezing
• Refrigerator: Store cooled leftover wings in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through (this helps keep them a bit crispy).
• Freezing: You can freeze cooked wings, but the texture of the sauce and cheese may change. Freeze plain baked wings (no sauce) on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven and then toss with freshly made garlic-Parmesan sauce.
Nutrition Info (Approximate per serving)
• Calories: ~585 per serving (based on 2 lb wings divided among 6 servings)
• (Actual nutrition will vary by wing size, amount of sauce absorbed, and exact ingredients used.)
I love these Garlic Parmesan Chicken Wings because they’re simple, crowd-pleasing, and come out with that gorgeous balance of crispy skin and buttery, garlicky, cheesy flavor. Baking makes them easy and less messy than frying, and the sauce comes together in minutes. I hope you enjoy making — and devouring — these as much as I do.
