Garlic Parmesan Wings (Printable)

Crispy baked wings coated in garlic butter and Parmesan for a flavorful, satisfying 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 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for garnish
11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Set oven to 425°F. Line a baking sheet with parchment paper or foil and position a wire rack over it.
02 - Pat chicken wings dry with paper towels. Combine wings with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until fully coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning once halfway through, until wings are crisp and golden brown.
04 - Melt butter in a small saucepan over medium heat. Stir in minced garlic and cook for 1 to 2 minutes until aromatic without browning. Add crushed red pepper flakes if using, then remove from heat.
05 - Transfer baked wings to a large bowl. Pour warm garlic butter over them and toss to coat evenly.
06 - Sprinkle grated Parmesan cheese and chopped parsley over the wings and toss gently until evenly distributed.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They're impossibly crispy from the oven without needing a deep fryer or gallons of oil.
  • The garlic butter and Parmesan combination tastes restaurant-quality but comes together in your own kitchen in under an hour.
  • One tray, one wire rack, minimal cleanup—yet somehow feels like you've pulled off something impressive.
02 -
  • The drier your wings before seasoning, the crispier they'll become—don't skip the paper towel step even though it feels fussy.
  • Never let that garlic butter brown; once it smells toasty and rich, pull it off heat immediately or it turns acrid and ruins the whole thing.
  • If your Parmesan looks like it's sitting on top instead of clinging to the wings, the sauce probably cooled too much—work quickly and serve right away.
03 -
  • Don't crowd the pan—give wings space between them so they crisp instead of steam, and consider doing two batches if your sheet is small.
  • Have everything ready before the wings come out of the oven; the butter needs to go on while they're still hot so it coats and clings instead of sliding off.
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