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Hey there, wing lovers! I’ve got something for you that’s totally drool-worthy: Garlic Parmesan Hot Wings.
Garlic Parmesan Hot Wings are crispy, juicy, and loaded with garlic parmesan flavor that’ll make your taste buds cheer louder than a Super Bowl party crowd.
Imagine biting into crispy wings coated in a buttery garlic-parmesan sauce, with just a little kick from red pepper flakes. It’s like a flavor touchdown every time!
I’ve been making these for game day forever, and they’re always gone before halftime—seriously, I’ve had to hide a few for myself. Jeremy scarfs them down, haha!
These oven-baked wings are my go-to because they’re easy, delicious, and way less messy than frying. No deep fryer needed—just your oven and a wire rack.
The parmesan cheese and fresh garlic team up to make them irresistible, and baking them keeps that crispy skin without the grease.
Whether you’re a chicken wing lover or just looking for the perfect party appetizer, this garlic parmesan chicken wings recipe is your new best friend.
So, let’s whip up some Garlic Parmesan Hot wings together! Try them and you’ll know right away that they’re one for the recipe book!
Some of our other favorite game day recipes we have on our site include: Easy Pepperoni Rolls Recipe with Puff Pastry, Hot Smoked Crab Dip Recipe, and Copycat Pizza Hut Cheese Sticks Recipe.
WHY THIS RECIPE WORKS:
- Crispy Without Frying: The aluminum-free baking powder and wire rack trick makes the crispy skin happen in the oven—no oil splatters here!
- Big Flavor: Garlic powder, fresh garlic, and parmesan cheese pack every bite with that parmesan garlic wings taste you’ll crave.
- Easy Prep: Toss, chill, bake, sauce—done! Even if you’re busy, this simple ingredients recipe fits right into football season.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Baking powder
- Garlic powder
- Onion powder
- Salt
- Pepper
- Chicken wings
- Unsalted butter
- Garlic cloves
- Red pepper flakes
- Parmesan cheese
HOW TO MAKE GARLIC PARMESAN HOT WINGS:
- In a small bowl, stir together the baking powder, garlic powder, onion powder, salt, and pepper.
- Add the wings to a large bowl and add the baking powder mixture, toss to combine so the wings are well coated.
- 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.
- Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Take off the heat.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY USE BAKING POWDER?
Great question!
The baking powder is the secret ingredient.
It changes the pH of the chicken skin, drying it out a bit so it gets super crispy in the oven.
Don’t worry—it doesn’t taste like baking powder, just pure crispy wings goodness!
DO THEY HAVE TO SIT OVERNIGHT?
Nope, they don’t have to sit overnight, but it’s the best way for the best results.
Letting them chill on a wire rack in the fridge for at least 1 hour dries the skin for that extra crispy chicken wings texture.
Overnight is even better—like giving them a spa day before they get tasty!
ANY ADDITIONS?
Want to kick these garlic parmesan wings up a notch? Here are 10 fun ideas:
- Drizzle with hot sauce for a spicy twist.
- Sprinkle extra parmesan cheese on top for more cheesy vibes.
- Add fresh parsley for a pop of color and flavor.
- Toss in a splash of lemon juice for a zesty kick.
- Serve with ranch dressing as a cool dipping sauce.
- Mix in buffalo sauce for a spicy buffalo wings vibe.
- Top with a pinch of black pepper for extra bite.
- Add a little brown sugar to the sauce for sweet-and-savory fun.
- Sprinkle kosher salt after baking for a salty crunch.
- Pair with blue cheese dressing for a classic wing combo.
ANY SUBSTITUTIONS?
Need to swap something? Here are six ideas for these flavorful wings:
- Use olive oil instead of unsalted butter for a lighter sauce.
- Swap garlic powder with onion powder if you’re out—just double up!
- Try kosher salt instead of regular salt for a different salty taste.
- Sub parmesan cheese with grated Romano for a sharper flavor.
- Use whole wings instead of separated ones—just adjust cooking time.
- Replace red pepper flakes with hot sauce for a wetter heat.
HOW TO STORE:
Refrigerator:
Stick leftover wings in an airtight container and pop them in the fridge.
They’ll stay good for 3-4 days.
Reheat in the oven or air fryer to keep that crispy skin—microwaves make them soggy, boo!
Freezer:
Freeze them in an airtight container or wrap with aluminum foil.
They’ll last up to 3 months.
Thaw in the fridge, then bake again at 425 degrees F to bring back the crunch—yum!
DANA’S TIPS AND TRICKS:
- 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!
These Garlic Parmesan Hot Wings are a total slam dunk.
They’re crispy baked chicken wings with a homemade garlic butter sauce that’s so good, you’ll want them every game day.
Baked Garlic Parmesan Hot 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
Love This Recipe?
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