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If you ask me, garlic parmesan chicken wings are a game-changer for any gathering.
These crispy, oven-baked wings combine two of everyone’s favorite flavors – rich parmesan cheese and fresh garlic. Each bite delivers that perfect balance of crunch on the outside and juicy meat on the inside.
They’re coated with a simple mix of Italian herbs and grated parmesan, then baked until golden brown. A finishing touch of melted butter and minced garlic creates that irresistible sauce that coats each wing.
It’s a crowd-pleasing appetizer that’s easier to make than you might think, perfect for game day or casual get-togethers.
Why You’ll Love These Garlic Parmesan Wings
- Crispy texture – The secret cornstarch coating helps create that perfect crunch on the outside while keeping the meat juicy on the inside.
- No deep frying needed – These wings get wonderfully crispy in your oven, which means less mess and healthier cooking than traditional deep-fried versions.
- Restaurant-quality taste – The combination of real garlic, Parmesan cheese, and butter creates that classic garlic parmesan flavor you’d expect from your favorite wing spot.
- Simple ingredients – You probably have most of these ingredients in your pantry already, and there’s no need for complicated sauces or specialty items.
- Make-ahead friendly – You can prep these wings in advance and pop them in the oven when you’re ready to cook, perfect for game day or parties.
What Kind of Chicken Wings Should I Use?
For this recipe, you’ll want to look for “party wings” or wings that are already split into flats and drumettes – this saves you the prep work of cutting them yourself. Fresh wings typically give the crispiest results, but frozen wings will work just fine as long as they’re completely thawed and patted dry before cooking. When shopping, try to pick wings that are similar in size so they’ll cook evenly. If you can only find whole wings, no worries – just cut through the two joints to separate each wing into three pieces (the tip, flat, and drumette), and discard the tip or save it for making stock.
Options for Substitutions
This wing recipe is pretty adaptable and you’ve got several options for swaps:
- Canola oil: Any neutral cooking oil works great here – try vegetable oil, avocado oil, or even light olive oil.
- Corn starch: You can swap corn starch with potato starch or arrowroot powder for the same crispy results. If using all-purpose flour instead, double the amount.
- Parmesan cheese: Fresh grated Parmesan works best, but pre-grated will do in a pinch. For a different twist, try Romano or Pecorino cheese.
- Seasoned salt: Regular salt works fine – just add an extra pinch of garlic powder and a dash of onion powder to make up for the seasoning.
- Fresh garlic: As mentioned in the recipe, you can use garlic powder instead of fresh garlic – just remember that 1 clove equals about 1/8 teaspoon of powder.
- Dried parsley: Fresh parsley is a great swap – use 1 tablespoon fresh chopped instead. You could also use dried basil or Italian seasoning for a different flavor.
- Butter: While butter gives the best flavor, you could use ghee or even olive oil. Just keep in mind that the taste will be slightly different.
Watch Out for These Mistakes While Baking
The biggest mistake when making garlic parmesan wings is not patting the wings completely dry before coating them – excess moisture prevents the skin from getting crispy and can make your seasoning slide right off. Another common error is overcrowding the baking sheet, which causes the wings to steam instead of crisp up – make sure to leave enough space between each wing for hot air to circulate. To get that perfect golden-brown finish, avoid skipping the cornstarch coating, as it’s the secret to achieving restaurant-style crispiness at home, and remember to flip the wings halfway through cooking. For the best garlic parmesan coating, wait until the wings are fully cooked before tossing them in the butter mixture – adding it too early will make them soggy and prevent that satisfying crunch we’re looking for.
What to Serve With Garlic Parmesan Wings?
These savory wings pair perfectly with classic sides that can handle all that garlic and cheese goodness! A crisp celery and carrot stick combo with blue cheese or ranch dressing is always a crowd-pleaser and helps balance out the richness of the wings. For something more substantial, try serving them with crispy french fries, sweet potato wedges, or even a cool and creamy coleslaw. If you’re looking to add some greens, a simple garden salad with a light vinaigrette works great – the fresh vegetables provide a nice contrast to the warm, buttery wings.
Storage Instructions
Keep Fresh: Got leftover wings? Place them in an airtight container and pop them in the fridge for up to 3 days. The garlic parmesan coating might soften a bit in the fridge, but don’t worry – they’ll still taste great!
Freeze: These wings freeze really well for up to 2 months. Just place them in a freezer-safe container or zip-top bag once they’ve cooled completely. I like to separate layers with parchment paper to prevent them from sticking together.
Reheat: To get your wings crispy again, pop them in the oven at 375°F (190°C) for about 10-15 minutes. You can also use an air fryer at 375°F for 5-7 minutes – they’ll come out nice and crispy! Avoid using the microwave as it can make them soggy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 100-120 g
- Fat: 120-130 g
- Carbohydrates: 20-30 g
Ingredients
- 1 pound split chicken wings (454 grams)
- 1 tablespoon canola oil
- 2 tablespoons corn starch
- 1 tablespoon grated parmesan cheese
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon black pepper
- 1/4 cup salted butter
- 1/4 cup grated parmesan cheese
- 3 garlic cloves (or substitute with 1/2 teaspoon garlic powder)
- 1/4 teaspoon dried parsley
Step 1: Preheat and Prepare Baking Equipment
Start by preheating your oven to 425°F (220°C).
If you have a rack, place it onto a rimmed baking sheet to allow heat circulation around the wings, helping them crisp up on all sides.
Spray the rack with non-stick spray to prevent sticking.
Step 2: Prepare the Wings
Pat the wings dry with a paper towel to ensure they crisp up well during baking.
Place the wings in a medium bowl and toss them with a bit of oil, making sure each wing is lightly coated.
Step 3: Coat the Wings
In a small bowl, combine corn starch, 1 tablespoon of Parmesan cheese, seasoning salt, garlic powder, paprika, and pepper.
Mix these dry ingredients well, then add them to the wings.
Toss the wings until they are evenly coated with the seasoning mixture.
Step 4: Bake the Wings
Arrange the wings on the prepared rack, making sure to leave space between each one for even baking.
Bake the wings for 20 minutes, then flip them over and bake for an additional 20 minutes until both sides are crispy.
If you like your wings extra crispy, flip again and bake for another 10 minutes or until they reach your desired level of crispiness.
The internal temperature will be safe beyond 165°F (74°C), so crispiness is to your preference.
Step 5: Prepare Garlic Parmesan Sauce (Optional)
While the wings are baking, you can prepare a delicious Garlic Parmesan Sauce.
In a medium bowl, melt a bit of butter.
Stir in Parmesan cheese, minced garlic, and chopped parsley.
This sauce is optional and can be used to toss the wings once baked, adding extra flavor.
Step 6: Finish and Serve
Once the wings are baked to your liking, remove them from the oven.
You can enjoy them as they are, with a sprinkle of freshly shredded Parmesan and a bit of parsley for garnish.
If using the Garlic Parmesan Sauce, toss the wings in the sauce in a bowl, and you can serve them immediately.
If you desire an even crispier texture, you can place them back in the oven for a brief time.
Enjoy your crispy, flavorful wings!