Garlic Parmesan Wings (Printable Version)

Crispy chicken wings coated in garlic butter and Parmesan for a flavorful, easy-to-make dish.

# What You Need:

→ Chicken

01 - 1.5 pounds chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 0.5 teaspoon crushed red pepper flakes (optional)
10 - 0.33 cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway through, until wings are crispy and golden brown.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 to 2 minutes until fragrant but not browned. Stir in crushed red pepper flakes if used. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour warm garlic butter over wings and toss to coat evenly.
06 - Add Parmesan cheese and chopped parsley to wings. Toss again until uniformly coated.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They're crispy on the outside without needing a deep fryer, which means less oil splatter on your stovetop.
  • The garlic butter sauce comes together in the time it takes your wings to bake, so you're never juggling too many pans at once.
  • Leftovers (if there are any) reheat beautifully and taste just as good the next day cold straight from the fridge.
02 -
  • Patting the wings dry is genuinely non-negotiable if you want that crispy texture; moisture is the enemy of crispiness, and it's worth the extra paper towels.
  • Adding the sauce while the wings are still hot is the secret to getting it to adhere and turn silky—if wings cool down, the coating just sits on top.
  • The garlic must stay pale as it cooks; the moment it starts to brown it tastes bitter and harsh, so watch it carefully and pull the pan off heat the second the smell goes from savory to acrid.
03 -
  • For maximum crispiness, pat the wings dry and toss with a tablespoon of baking powder before coating with oil and seasonings—it raises the pH and helps the skin brown faster and darker.
  • Make the garlic butter ahead of time and reheat it gently right before tossing; it buys you a moment to breathe and gives you less to think about when wings come out hot.
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