These baked garlic Parmesan chicken wings use split, bone-in wings, baking powder, and a wire rack for crisp skin without frying. Once golden and cooked through, they are tossed with garlic butter, finely grated Parmesan, and parsley for a rich, savory finish.
Why You'll Love These Baked Garlic Parmesan Chicken Wings
- Crisp without frying: Baking powder and a wire rack help the skin brown and crisp in the oven.
- Garlic Parmesan added at the right time: The hot wings are coated after baking, protecting the garlic and cheese from burning.
- Ready in 50 minutes: Ten minutes of preparation and 40 minutes in the oven keep the method straightforward.
- Made for sharing: A full tray makes four appetizer servings for friends or parties.
I often make these garlic Parmesan chicken wings when I am sharing food with friends or preparing for parties. The rack method feels as dependable as my crispy oven-baked chicken wings when several dishes need attention. Their buttery coating makes them especially suited to passing around while everyone talks. My cowboy butter chicken wings offer another sharing option, but these keep Parmesan at the center. I still choose this version when I want a familiar tray with plenty of garlic and crisp edges.
I like the balance between savory Parmesan, mellow garlic butter, and the freshness of parsley. The skin stays crisp beneath the buttery coating, while the meat remains tender inside. I use the same baking-powder principle explained in my crispy chicken wing guide. Baking the wings before adding the cheese also prevents bitterness and protects their golden color. That crisp-cheesy contrast reminds me of baked Parmesan chicken, although these wings have a buttery finish.
Key Ingredients in Baked Garlic Parmesan Chicken Wings
The complete measurements are in the recipe card, but these ingredients shape the flavor and texture.
- Split chicken wings: I use bone-in flats and drumettes because they cook evenly and crisp well in the oven.
- Olive oil and baking powder: I coat the wings lightly so the seasoning clings and the skin becomes evenly golden.
- Butter and fresh garlic: I combine melted butter with finely minced garlic for a rich coating that spreads over every hot wing.
- Parmesan and parsley: For me, finely grated Parmesan gives the best coverage, while parsley balances the buttery finish.
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 and season the wings: Pat the wings very dry, then toss with olive oil, salt, black pepper, and baking powder (if using).
2. Rack and space them out: Arrange wings skin-side up on a rack, leaving space between each piece.
3. Bake until crisp: Bake for 40 minutes, flipping halfway, until golden, crisp, and 165°F (74°C) internally.
4. Add the garlic Parmesan finish: Combine the melted butter, garlic, parsley, and pepper. Toss the hot wings gently with the mixture and Parmesan.
Tips for Crispy Garlic Parmesan Wings
- Flip halfway through: Turning the wings helps both sides develop an even golden color during the 40-minute bake.
- Check the thickest pieces: Measure 165°F (74°C) in the meatiest part without touching the bone.
- Prepare the finish before baking ends: Having the garlic butter ready allows the wings to be coated while still hot.
- Toss gently: Use a large bowl and turn the wings carefully so the crisp skin remains intact.
Storage
I store leftover garlic Parmesan wings in an airtight container in the refrigerator for up to three days. I reheat them in the oven until thoroughly hot, which helps the skin regain some crispness.
What to Serve with Garlic Parmesan Chicken Wings
I like serving these wings with crispy Parmesan potatoes when I want to continue the savory cheese flavor. A crunchy slaw or simple salad adds freshness, while Wingstop ranch dressing makes a creamy dip for sharing.
Try These Chicken Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Baked Garlic Parmesan Chicken Wings
Ingredients
- Cooking spray - for greasing the wire rack
- 900 g chicken wings - split, tips removed
- 1½ tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon baking powder
Garlic Parmesan Finish
- 40 g Parmesan cheese - freshly and finely grated, plus more for serving
- 60 g unsalted butter - melted
- 4 garlic cloves - finely minced
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 200 °C. Place a wire rack over a large baking sheet and lightly coat it with cooking spray.
- Pat 900 g chicken wings thoroughly dry with paper towels. Place them in a large bowl. Add 1½ tablespoons extra virgin olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, and 1 teaspoon baking powder. Toss until evenly coated.
- Arrange the wings skin-side up on the prepared rack, leaving space between them. Bake for 40 minutes, flipping halfway through, until golden, crisp, and 74 °C internally.
- Meanwhile, combine 60 g unsalted butter, melted, 4 garlic cloves, finely minced, 2 tablespoons chopped fresh parsley, and ¼ teaspoon ground black pepper in a large bowl.
- Add the hot baked wings to the garlic butter. Sprinkle with 40 g Parmesan cheese, freshly and finely grated, then toss gently until evenly coated. Finish with additional Parmesan and 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.