Garlic Parmesan Chicken Wings (Print version)

Crispy chicken wings coated in garlic butter and Parmesan, perfect for flavorful entertaining.

# Ingredient List:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 0.5 tsp kosher salt
04 - 0.5 tsp black pepper
05 - 0.5 tsp garlic powder
06 - 0.5 tsp paprika

→ Garlic Parmesan Sauce

07 - 4 tbsp unsalted butter
08 - 4 cloves garlic, finely minced
09 - 0.5 cup grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - 0.25 tsp crushed red pepper flakes, optional
12 - 1 tbsp lemon juice

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the wings dry with paper towels. Toss them in a large bowl with olive oil, kosher salt, black pepper, garlic powder, and paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway through, until golden and crispy.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, avoiding browning. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour garlic butter over them, then add Parmesan, parsley, red pepper flakes if using, and lemon juice. Toss until wings are fully coated.
06 - Serve wings hot, optionally garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • Crispy on the outside, tender and juicy on the inside, with a savory garlic butter coating that sticks to every bite
  • Takes just 45 minutes from start to finish, so you can impress people without spending your whole day in the kitchen
  • The combination of garlic, butter, and Parmesan feels fancy, but it's honestly foolproof once you know the trick
02 -
  • The wire rack is not optional—it's the difference between crispy wings and steamed ones. The air circulation under the wings is everything.
  • Fresh Parmesan makes an enormous difference. If you use pre-grated cheese, it won't melt into the sauce the same way and the texture will be grainy instead of creamy.
  • Don't let your garlic brown in the butter. You want fragrant, golden garlic, not bitter brown bits. Stay present while it's cooking.
03 -
  • If you have time, let your chicken wings air-dry uncovered in the refrigerator for 1 to 2 hours before baking. This removes surface moisture and gives you even crispier results.
  • Use a meat thermometer if you're unsure about doneness—wings are done when they reach 165°F internally, but the visual cue of golden, crispy skin is usually reliable.

Return