These garlic parmesan chicken wings are baked until crispy, then finished with buttery garlic and parmesan. Bold, simple, and made entirely in the oven, no frying needed.
How to Keep Garlic Parmesan Wings Crispy (Not Soggy)
Garlic parmesan wings work best when the wings are crisp first and coated at the very end. Baking them on a rack allows hot air to circulate, helping the skin render properly before the garlic butter and parmesan are added. This keeps the cheese from burning and lets the flavor stay rich and balanced.
I like this method because it's predictable and easy to repeat. Once the wings come out of the oven, the finishing step takes just minutes, making this recipe ideal for game day, casual dinners, or feeding a crowd without stress.
Why You'll Love It
- Crispy without Frying: You still get that golden, crisp skin, but everything happens in the oven, no oil splatter, and no deep frying.
- Bold but Balanced: The garlic butter and parmesan bring big flavor, but the wings still taste clean and not too heavy.
- Easy to Repeat: The method is simple, the timing is predictable, and it turns out well even when you're making a bigger batch.
Key Ingredients in Baked Garlic Parmesan Chicken Wings
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Chicken Wings: I use split wings (flats and drumettes) because they cook evenly and crisp better in the oven.
- Olive Oil, Salt & Black Pepper: A little extra virgin olive oil helps the seasoning stick and the skin brown nicely. Salt and pepper keep the base simple.
- Butter & Garlic: Melted butter with fresh minced garlic gives that classic garlic-parmesan flavor without being overpowering.
- Parmesan & Parsley: Finely grated parmesan coats the wings smoothly, and parsley adds a fresh finish that balances the richness.
How to Make Garlic Parmesan Chicken Wings
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Dry & Season the Wings: Pat the wings very dry, then toss with olive oil, salt, black pepper, and baking powder (if using).
2. Rack & Space Them Out: Arrange wings skin-side up on a rack, leaving space between each piece.
3. Bake Until Crispy: Bake at 425°F / 220°C ( 400°F convection / 200°C fan ) for 40-45 minutes, flipping halfway, until golden and crisp.
4. Finish with Garlic Butter & Parmesan: Mix melted butter, garlic, black pepper, and parsley, then toss hot wings with the garlic butter and parmesan. Serve immediately.
Variations
- Spicy Garlic Parmesan: Add a pinch of chili flakes to the garlic butter.
- Lemon-Garlic Finish: Add a small squeeze of lemon juice right before tossing with parmesan.
- Herb Twist: Swap parsley for finely chopped chives for a softer oniony finish.
What to Serve with Garlic Parmesan Chicken Wings
These wings pair well with a simple salad, a crunchy slaw, or oven potatoes. Ranch works nicely on the side without overpowering the garlic parmesan flavor.
My Tips for Recipe Success
Common Mistake: Don't add the parmesan before baking; it can burn and turn bitter. Always toss it on at the end.
Extra Crisp: If needed, leave the wings in the oven for a few extra minutes after flipping until the skin looks deeply golden.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to restore crispness.
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Recipe
Garlic Parmesan Chicken Wings (Baked)
Ingredients
- 900 g chicken wings - split, tips removed
- 1½ tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder - optional - for extra crisp skin
Garlic Parmesan Finish
- 40 g grated parmesan cheese - plus more for serving
- 60 g unsalted butter - melted
- 4 cloves garlic - finely minced
- 2 tablespoon chopped parsley
- ¼ teaspoon black pepper
Instructions
- Preheat the oven. Preheat the oven to 425°F/220°C (400°F convention /200°C fan). Place a wire rack over a large baking tray and lightly grease the rack.
- Dry and season the wings. Pat the wings very dry with paper towels. Toss with olive oil, salt, black pepper, and baking powder if using.
- Bake until crispy. Arrange the wings skin-side up on the rack. Bake for 40-45 minutes, flipping halfway through, until golden and crisp.
- Prepare the garlic butter. In a small bowl, mix the melted butter, garlic, black pepper, and parsley.
- Finish with parmesan. Transfer the hot wings to a large bowl. Pour over the garlic butter, add the parmesan, and toss gently until coated. Serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Maria says
These baked garlic parmesan chicken wings came out crispy, buttery, and full of garlicky flavour, an easy, crowd-pleasing recipe I’ll make again.