Garlic Parmesan Wings Recipe
These garlic parmesan wings are juicy on the inside, crispy on the outside, and packed with bold, savory flavor. Baked to perfection, they’re a guaranteed crowd-pleaser.
The rich garlic-parmesan sauce coats each wing with buttery, cheesy goodness that elevates this appetizer to main-event status.
Key Ingredients for Garlic Parmesan Wings
Chicken wings – The star of the dish, wings develop a golden crust when baked, while remaining juicy inside.
Garlic powder – Adds a deep, mellow garlic essence to the dry rub.
Smoked paprika – Enhances the wings with a subtle smokiness and color.
Olive oil – Helps crisp the skin during baking.
Parmesan cheese – Freshly grated, it melts slightly over the hot wings for a salty, nutty finish.
Butter – Forms the base of the sauce, adding richness and aiding in garlic infusion.
Fresh garlic – Provides bold, aromatic flavor that defines the sauce.
Parsley – Adds a fresh herbal note and a burst of color.
Oven-Baked Brilliance: How to Make Garlic Parmesan Wings
Start by seasoning the wings generously with garlic powder, onion powder, smoked paprika, salt, and pepper. A touch of baking powder helps crisp the skin.
Drizzle with olive oil and bake until golden and cooked through. Meanwhile, prepare a simple garlic butter sauce with freshly minced garlic and parsley.
Once the wings are done, toss them in the sauce, sprinkle with Parmesan, and bake again briefly for a golden, cheesy finish.
Tips for Perfect Garlic Parmesan Wings
For extra crispiness, pat the wings dry before seasoning. Baking powder is optional but enhances browning and texture. Always use freshly grated Parmesan for the best flavor and melt.
If you prefer a stronger garlic flavor, lightly sauté the garlic until just golden—don’t let it brown, or it will taste bitter.
Storing Garlic Parmesan Wings
Let the wings cool before transferring them to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze them in a shallow container for up to 6 months.
Reheat in the oven or air fryer to retain crispiness—avoid the microwave to prevent sogginess.
Frequently Asked Questions
Can I make these wings in an air fryer?
Yes! Cook at 375°F for about 25 minutes, shaking halfway. Add the sauce and finish with 5 more minutes.
Is baking powder necessary?
No, but it helps create extra-crispy skin by drawing out moisture during baking.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and tastes more vibrant, but pre-grated can be used in a pinch.
How spicy are these wings?
They’re not spicy, but you can add cayenne or chili flakes to the dry rub for heat.
Garlic Parmesan Wings
Ingredients
- 1 teaspoon baking powder optional
- 2 pounds chicken wings
- 1/4 cup butter melted
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup parsley finely chopped
- 1 teaspoon onion powder
- 5 garlic cloves minced
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Preheat the oven to 200°C (400°F) and position the rack in the center of the oven. In a small mixing bowl, combine the garlic powder, onion powder, salt, pepper, smoked paprika, and baking powder if using. Arrange the chicken wings in a baking dish and evenly distribute the spice blend over them, ensuring each wing is well coated. Drizzle the olive oil atop the seasoned wings and place the dish in the oven to bake for 45 minutes. Meanwhile, in a small saucepan over low heat, melt the butter and add the minced garlic along with the chopped parsley, stirring until the garlic becomes aromatic. Once the wings have baked, remove them from the oven and generously pour the garlic butter sauce over them. Scatter the freshly grated Parmesan across the wings and return the dish to the oven for an additional 5 minutes, allowing the cheese to melt and the wings to crisp up further.
Notes
TO FREEZE: Store cooled wings in a shallow container and freeze for up to 6 months.
TO REHEAT: Rewarm in the oven or air fryer for best texture; avoid using a microwave to preserve crispiness
