Garlic Parmesan Wings

These Garlic Parmesan Wings are perfectly crispy (thanks to a secret ingredient!), baked to perfection in the oven, and tossed in a buttery garlic-parmesan sauce.

Out of all the wing recipes I make, even reader favorites like crispy baked chicken wings or buffalo baked wings, these are the ones my husband always reaches for first!

garlic parmesan wings with dip in a bowl

Holly’s Recipe Highlights: Garlic Parmesan Wings

Flavor: Buttery, garlicky, and cheesy, with a bit of tangy kick from hot sauce.
Prep Note: Pat wings very dry with paper towels for the best browning and crispy texture.
Time-Saver: Buy party wings that are already split, and use pre-grated parmesan in a pinch.
Serving: Serve with a homemade ranch dressing or blue cheese dressing, and veggies like celery and carrot sticks for dipping.

Total Time: 1 Hrs (15 Mins Prep!) Yield: About 36 Split Wings Cooking Method: Oven-Baked

Ingredient Notes

ingredients to make Garlic Parmesan Wings with labels

Chicken Wings: Save time and buy party wings (split wings with tips removed). Whole wings work great too, but take a few extra minutes longer to break down.
All-Purpose Flour: A light coating creates great texture. Replace it with cornstarch for an even crispier, lighter shell.
Baking Powder: A sprinkle of baking powder is the secret ingredient for extra-crispy skin. If you’re sensitive to the taste, opt for an aluminum-free version to avoid any metallic aftertaste.
Garlic: I recommend garlic powder over fresh garlic, as fresh garlic can burn easily and can overpower the sauce.
Butter: Either salted or unsalted butter works. Let it cool slightly before mixing so the parmesan blends smoothly without clumping.
Parmesan Cheese: Pre-shredded or freshly grated both work. If using fresh parmesan, grate it finely or pulse it in a food processor so it coats the wings evenly.

Pat Dry: Thoroughly dry the wings with a paper towel, then let them sit uncovered on the pan for 10 minutes before baking to remove excess moisture.
Single Layer: Space wings out in a single layer so they roast instead of steam. Using a wire rack over a rimmed baking sheet boosts airflow for maximum crunch.
Save Some Sauce: Toss wings with half the sauce, bake briefly to create a crisp parmesan “crust,” then finish with the remaining sauce before serving.
Watch the Broiler: If broiling at the end, keep a close eye on them. Parmesan can go from golden to burnt fast!

Store, Freeze, Reheat Tips

Refrigerator: Store cooked crispy wings in an airtight container for up to 4 days.
Freeze: Freeze cooked wings for up to 4 months. Freeze them plain if possible, then add the sauce after reheating.
Reheat (best texture): Bake on a sheet pan at 400°F until hot and crisp, then toss with warmed garlic parmesan sauce.
- In the Air fryer: Reheat at 360°F to 380°F until crisp and warmed through, then toss with the sauce.

Game Day Wing Night

Did you make these Garlic Parmesan Wings? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Preheat the oven to 425°F.
Pat the wings dry with a paper towel.
Toss the wings with flour, baking powder, salt, and pepper.
Line a pan with foil and place parchment paper on it. Arrange wings in a single layer on the pan.
Bake the wings for 20 minutes, flip, and then bake for an additional 15 minutes, or until crispy and browned.
In a medium bowl, combine butter, parmesan cheese, parsley, garlic powder, pepper, salt, and hot sauce. Toss half of the sauce with the cooked wings.
Increase the oven temperature to 475°F and bake the wings for 8 to 10 more minutes, or until golden and crisp. (Broil if desired.)
Remove the wings from the oven and toss with the remaining sauce.
Garnish with extra parmesan and parsley.

*Use either garlic powder or fresh garlic. I find fresh garlic has a bit more bite and tends to scorch easily, so I prefer to use garlic powder to keep the flavor more subtle.
Air Fryer Garlic Parmesan Wings:

To cook in the air fryer, toss wings with salt and pepper (skip the flour/baking powder).
Air fry in a single layer at 400°F for 20 to 22 minutes or until browned and crisp.
Toss with half of the sauce and air fry for an additional 2 to 4 minutes.
Toss with remaining sauce and serve.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken

Cuisine American

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