Garlic Parmesan Chicken Wings (Baked)
These baked garlic parmesan chicken wings are crispy on the outside, tender inside, and finished with buttery garlic and parmesan. A simple oven method with big flavor, no frying required.
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
Add Parmesan at the End: I always add the cheese after baking so it melts gently without burning.
Extra Crisp Option: If needed, return the wings to the oven for 2–3 minutes after tossing.
Reheating: Reheat in a hot oven to keep the coating crisp.
Nutrition
Calories: 472kcal | Carbohydrates: 3g | Protein: 26g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 955mg | Potassium: 240mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg