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Garlic Parmesan Wings are the crispy, buttery, cheese coated wings that vanish off the platter first at every party, with shatteringly crunchy skin baked right in the oven. I started making these for *game day* when I got tired of soggy delivery wings, and the baking powder trick gives them that deep fried crunch with no fryer at all. They disappear even faster than our buffalo chicken tenders.
A light toss of baking powder before baking is the secret that dries out the skin and makes these wings unbelievably crispy in the oven.
Garlic Parmesan Wings Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 543kcal
- 🌶️ Flavor Profile: Garlicky, buttery, and savory with sharp parmesan and a hint of heat
- ✋ Difficulty: Easy, an oven baked appetizer like our onion petals
Quick Answer
Toss chicken wings in a mix of baking powder, garlic powder, onion powder, salt, and pepper, then chill them on a rack so the skin dries out. Bake at a high temperature, flipping every ten minutes, until golden and crispy. While they bake, melt butter with garlic and red pepper flakes. Toss the hot wings in the garlic butter, then finish with grated parmesan and serve.
Jump to:
- Garlic Parmesan Wings Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Garlic Parmesan Wings
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Garlic Parmesan Wings FAQs
- Other Recommended Game Day Appetizer Recipes
- Baked Garlic Parmesan Wings
Why This Recipe Works
Click to see the technique science
- Baking powder makes them shatteringly crispy. A light coating of baking powder dries out the skin and crisps it up in the oven, giving you fried texture with no fryer.
- Chilling dries the skin even more. Resting the seasoned wings uncovered in the fridge pulls out moisture, which is the key to that deep crunch.
- Garlic butter coats every wing. A simple butter, garlic, and red pepper sauce clings to the crispy skin for rich, savory, garlicky flavor in every bite.
- Fresh parmesan adds salty depth. Tossing the wings in grated parmesan at the end gives a sharp, nutty, savory finish that takes them over the top.
- They are baked, not fried. No messy oil or deep fryer required, just an oven and a wire rack, so cleanup is a breeze.
- Perfect for a crowd. They come out crispy in big batches, making them ideal for game day, parties, and family snack nights.
Why You’ll Love This Recipe
- They get fried level crispy right in the oven, no deep fryer needed.
- The garlic butter and parmesan combo is downright addictive.
- They are the ultimate party appetizer, right alongside our buffalo chicken tenders.
Key Ingredients
Simple ingredients deliver big, crispy, garlicky flavor. Here is what each one does.
- Chicken wings: the star. Separating them into flats and drumettes helps them crisp up evenly.
- Baking powder: the secret to ultra crispy oven baked skin, mixed right in with the seasonings.
- Butter and garlic: melted together into a rich, fragrant sauce that coats every wing.
- Parmesan cheese: freshly grated for a sharp, salty, nutty finish. Skip the pre shredded kind here.
- Red pepper flakes: add a gentle, warming heat to balance the rich butter, much like the kick in our New Orleans BBQ shrimp.
See recipe card for exact quantities.
Variations and Substitutions
Make these wings your own with a few easy ideas.
- Make them in the air fryer for an even faster, extra crispy batch.
- Add a drizzle of honey or hot sauce to the garlic butter for a sweet or spicy twist.
- Stir fresh chopped parsley or a squeeze of lemon into the sauce for brightness.
- Use the same method for boneless wings or chicken tenders if you prefer.
- Love garlicky chicken? Try our honey garlic chicken next.
How to Make Garlic Parmesan Wings
- In a small bowl, stir together the baking powder, garlic powder, onion powder, salt, and pepper, then toss the wings in the mixture until well coated.
- Place the coated wings on a wire rack set over a sheet tray and chill, uncovered, in the fridge for at least one hour or overnight for the crispiest skin.
- Bake the wings at 425 degrees, flipping every ten minutes, until the internal temperature reaches 175 to 180 degrees and the skin is golden and crisp.
- While the wings finish, melt the butter in a saucepot, then add the garlic and red pepper flakes and cook until fragrant, about one minute. Take it off the heat.
- Add the hot crispy wings to a large bowl, pour the garlic butter over them, and toss until they are evenly coated.
- Sprinkle the grated parmesan over the wings and toss again until coated. Serve immediately.
Recipe Tips & Tricks
- Do not skip the chill time. Drying the skin in the fridge is what gives these wings their shattering crunch.
- Use a wire rack. Elevating the wings lets hot air circulate so they crisp on all sides instead of steaming.
- Pat the wings dry before tossing in the baking powder so the coating sticks and crisps evenly.
- Flip every ten minutes for even browning and the crispiest skin all the way around.
- Grate the parmesan fresh, since pre shredded cheese has anti caking agents that keep it from melting nicely, just like in our marry me chicken.
- Toss while hot so the garlic butter and cheese cling to the wings instead of pooling at the bottom.
Serving Ideas and Suggestions
These wings are the ultimate party food. Pile them high on a platter with extra parmesan and chopped parsley, and set out ranch or blue cheese dressing and celery sticks for dipping and crunch.
For a full game day spread, serve them next to our onion petals and a creamy whipped feta dip with veggies and chips. It is a snack table everyone will hover around.
They are also fantastic as a main. Plate them up with fries or a crisp salad, or serve alongside our buffalo chicken tenders for a wing and tender feast.
Garlic Parmesan Wings FAQs
Baking powder raises the skin pH and helps draw out moisture, which makes the wings crisp up in the oven almost like they were deep fried. Be sure to use baking powder, not baking soda, which would taste off.
Yes. Season and chill the wings as directed, then air fry at 400 degrees for about 20 to 25 minutes, shaking the basket, until crispy. Toss in the garlic butter and parmesan just before serving.
Pat the wings dry, toss with baking powder, and chill them uncovered on a rack so the skin dries out. Bake on a wire rack at high heat and flip every ten minutes for the crispiest results.
Freshly grated parmesan or Parmigiano Reggiano melts and clings best. Avoid the pre shredded kind, which has anti caking agents that keep it from melting smoothly onto the hot wings.
Season and chill the wings up to a day ahead, which actually improves the crispiness. Bake just before serving, then toss in the garlic butter and parmesan while hot for the best texture.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 375 degree oven or air fryer for several minutes to bring back the crunch. Avoid the microwave, which makes them soft.
For another crispy crowd pleaser, try our buffalo chicken tenders next.
More easy appetizers: our Chicken Lettuce Wraps.
Baked Garlic Parmesan Wings
Ingredients
- 2 tablespoons baking powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 pounds chicken wings separated
For the sauce:
- 8 tablespoons unsalted butter
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes or more to taste
- 1/2 cup freshly grated parmesan cheese
Instructions
- In a small bowl, stir together the baking powder, garlic powder, onion powder, salt, and pepper.2 tablespoons baking powder, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon salt, 1/2 teaspoon pepper
- Add the wings to a large bowl and add the baking powder mixture, toss to combine so the wings are well coated.4 pounds chicken wings
- Place the wings on a wire rack over a sheet tray and place in the fridge, uncovered, for at least 1 hour but overnight is best.
- Preheat the oven to 425°F.
- Flip the wings every 10 minutes until an internal temperature reaches 175-180°F (this ensures a very tender wing with crispy skin).
- When the wings are almost done cooking, make the sauce by melting the butter in a saucepot.8 tablespoons unsalted butter
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Take off the heat.6 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the cooked wings to a large bowl and pour the sauce over them. Toss in the sauce so they are coated.
- Add the cheese on top and toss again until coated. Serve immediately.1/2 cup freshly grated parmesan cheese
Notes
- Hey, I’ve got your back! Here are six easy tips for perfect appetizer wings:
- Dry Them Well: Pat the wings with paper towels before seasoning. Wet wings = no crispy skin!
- Spread Them Out: Place them in a single layer on the rimmed baking sheet. Crowding makes them steam, not crisp.
- Check the Temp: Use an instant-read thermometer—aim for 175-180 degrees F inside for juicy, tender wings.
- Melt Butter Right: Heat the unsalted butter on medium heat so it doesn’t burn when you add the fresh garlic.
- Chill Time Matters: Don’t skip the fridge step—it’s the best part for getting that golden brown crunch.
- Toss Quick: Coat the wings in sauce right after baking so the parmesan wing sauce sticks like glue!
Nutrition
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