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These Garlic Parmesan Wings are baked right in the oven until golden and crispy, coated in a buttery parmesan crust with savory garlic and herbs in every bite, and they disappear off the table in minutes at our house. My girls beg for these on game day and movie night, and I love that they come together with just a handful of pantry staples. If you love an easy crispy appetizer, our air fryer buffalo chicken tenders are another guaranteed favorite.
No deep fryer needed, just toss, coat, and bake for the crispiest oven wings you have ever made.
Garlic Parmesan Wings Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 386kcal
- 🌶️ Flavor Profile: Buttery, garlicky, and cheesy with crispy golden skin
- ✋ Difficulty: Easy, on par with our buffalo chicken egg rolls
Quick Answer
To make garlic parmesan wings, toss raw chicken wings in melted butter until evenly coated. In a separate bowl, stir together grated parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper. Press the wings into the parmesan mixture so it sticks, then arrange them on a parchment lined baking sheet about two inches apart. Bake at 350 degrees Fahrenheit for 20 to 25 minutes, flipping halfway, until the skin is golden and the internal temperature reaches 165 degrees Fahrenheit. Garnish with extra parmesan and fresh parsley and serve hot.
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 Appetizers
- Crispy Garlic Parmesan Wings
Why This Recipe Works
Click to see the technique science
- The butter coating crisps the skin. Tossing the wings in melted butter first helps the parmesan crust cling and turn deep golden brown in the oven.
- Real parmesan builds a savory crust. Freshly grated parmesan melts and toasts against the skin for a salty, nutty, crispy coating you cannot stop eating.
- Garlic and herbs do the heavy lifting. Garlic powder, Italian seasoning, and paprika season every wing without any marinating or extra steps.
- No frying or oil splatter. These bake on a single sheet pan, so there is no hot oil, no mess, and easy cleanup.
- Ready in well under an hour. From bowl to table in about 40 minutes makes these perfect for last minute cravings and game day.
- A total crowd pleaser. Kids and adults both devour these, and they pair with almost any dip you already have in the fridge.
Why You’ll Love This Recipe
- They bake up crispy and golden with zero deep frying and almost no cleanup.
- The buttery parmesan garlic crust is packed with flavor in every single bite.
- They are perfect for game day spreads right alongside our loaded potato skins.
Key Ingredients
Here is everything you need to make these crispy oven baked garlic parmesan wings. Just a few simple pantry staples come together for big flavor.
- Chicken Wings: Use party wings already separated into flats and drumettes, or cut whole wings yourself and save the tips for stock.
- Unsalted Butter: Melted and tossed with the wings so the parmesan coating sticks and crisps in the oven.
- Parmesan Cheese: Freshly grated parmesan makes the best crust. Pre grated works in a pinch but melts a little differently.
- Garlic Powder: The star seasoning that gives these wings their savory garlic flavor without any chopping.
- Italian Seasoning and Paprika: A blend of dried herbs plus paprika adds warmth, color, and that classic savory profile.
- Salt and Black Pepper: Simple seasonings that round out the parmesan crust and bring all the flavors together.
- Fresh Parsley: Minced and sprinkled on at the end for a pop of color and freshness.
See recipe card for exact quantities.
Variations and Substitutions
These garlic parmesan wings are easy to customize for any flavor craving. Here are a few favorite ways to switch them up.
- Make them spicy: Add a pinch of cayenne or red pepper flakes to the parmesan mixture for a little heat.
- Add fresh garlic: Stir a little minced fresh garlic into the melted butter for an even bolder garlic punch.
- Try them in the air fryer: Cook the coated wings in batches like our air fryer buffalo chicken tenders for extra crispy results.
- Go ranch style: Toss in a little dry ranch seasoning with the parmesan for a garlic parmesan ranch twist.
- Use boneless wings: Coat boneless chicken bites the same way for a kid friendly version.
- Swap the cheese: Use a mix of parmesan and pecorino romano for a sharper, saltier crust.
How to Make Garlic Parmesan Wings
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, toss the chicken wings in the melted butter until evenly coated.
- In a separate bowl, stir together the grated parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper until well combined.
- Add the buttered wings to the parmesan mixture and gently press so the coating sticks and clings to every side.
- Arrange the coated wings on the prepared baking sheet about two inches apart so they crisp up evenly.
- Bake for 20 to 25 minutes, flipping halfway through, until the skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Garnish with extra parmesan and minced fresh parsley, then serve hot with ranch or extra parmesan on the side for dipping.
Recipe Tips & Tricks
- Pat the wings dry before tossing in butter so the coating sticks and the skin crisps better.
- Use freshly grated parmesan for the best melt and the crispiest, most flavorful crust.
- Space the wings out on the pan so they roast instead of steam and turn golden all over.
- Flip halfway through baking so both sides brown evenly and stay crispy.
- Check the temperature; wings are done at 165 degrees Fahrenheit, but a few extra minutes makes them extra crispy.
- Line the pan with parchment for easy cleanup and to keep the cheese crust from sticking.
- Serve right away while the parmesan crust is hot and crunchy for the best texture.
Serving Ideas and Suggestions
These garlic parmesan wings are made for game day, parties, and movie nights. Pile them on a platter with celery and carrot sticks and a couple of dips, and watch them disappear before the food even makes it to the table.
Set them out with a spread of other crispy appetizers like our loaded potato skins and buffalo chicken egg rolls for an easy snack board everyone loves.
For dipping, they are amazing with ranch, blue cheese, or our copycat Outback bloomin onion sauce. Round out the table with Alice Springs chicken or a few slices of buffalo chicken pizza for a full game day feast.
Leftover wings keep well in the fridge for a few days and reheat best in the oven or air fryer to bring back that crispy parmesan crust.
Garlic Parmesan Wings FAQs
Garlic parmesan wings are chicken wings coated in a buttery mixture of grated parmesan cheese, garlic, and herbs, then baked or fried until crispy. This oven baked version tosses the wings in melted butter, presses them into a parmesan and garlic powder coating, and bakes them on a sheet pan until golden. The result is a savory, cheesy, garlicky wing with a crispy crust and no deep frying needed.
The keys to crispy oven baked garlic parmesan wings are starting with dry wings, tossing them in melted butter, and spacing them out on a parchment lined sheet pan so air can circulate. Bake at 350 degrees Fahrenheit and flip the wings halfway through so both sides brown. For an even crispier crust, leave them in a few extra minutes once they hit 165 degrees Fahrenheit.
Yes, you can make these wings in the air fryer. Coat the wings the same way, then air fry at 380 degrees Fahrenheit in a single layer for about 18 to 22 minutes, shaking the basket and flipping halfway through. Work in batches so they are not crowded. The air fryer gives you extra crispy skin in less time than the oven.
Garlic parmesan wings are delicious with classic ranch or blue cheese dressing, which balance the rich parmesan crust. They are also great with extra grated parmesan, marinara for dipping, or a creamy garlic aioli. For something different, try them with a bloomin onion style dipping sauce for a fun steakhouse flavor.
Freshly grated parmesan from a block gives the best results because it melts and toasts into a crispier, more flavorful crust. Pre grated parmesan in the canister has anti caking agents that keep it from melting as smoothly, but it will still work in a pinch. If you can, grate your own for the crispiest garlic parmesan wings.
Store leftover garlic parmesan wings in an airtight container in the refrigerator for up to three to four days. To reheat and bring back the crispy crust, place them in a 375 degree Fahrenheit oven or air fryer for about 8 to 10 minutes until heated through and crisp again. Avoid the microwave, which makes the skin soft and rubbery.
Feeding a crowd? Add our crispy hot honey fried chicken to the spread next.
Crispy Garlic Parmesan Wings
Ingredients
- 1 pound chicken wings separate flats and drumettes, discard or save wings tips for chicken stock
- 4 tablespoons unsalted butter melted
- 1 ½ cups parmesan cheese freshly grated, plus more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2-3 sprigs parsley finely minced, for garnish
Instructions
- Preheat the oven to 350°F. Prepare a baking pan lined with parchment paper.
- In a mixing bowl, toss together the melted butter and chicken wings. Make sure to coat chicken wings evenly with the butter.
- In another mixing bowl mix together 1 ½ cups of the grated parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Carefully coat the chicken wings with the parmesan spice mixture, gently press to adhere. Then arrange the wings on the baking pan about 2 inches apart.
- Bake in the oven until the skin turns golden brown, approximately 20 to 25 minutes until an internal temperature reaches 165°F. Flip the wings over halfway through so they brown evenly.
- Serve immediately and garnish with minced parsley and the extra parmesan on top. Serve with parmesan or ranch dressing on the side for dipping.
Notes
- If you don’t want to break down wings you can use wingettes for these.
- Frozen wings can be used, but make sure you defrost them overnight, it gives the best results.
- Make sure you use freshly grated parmesan cheese, this helps with the crispy coating.
- Easily double this recipe to have more on hand.
- These can be frozen, see my tips above.
- Dip in your favorite dippings sauces.
Nutrition
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