Baked Garlic Parmesan Hot Wings

Hey there, wing lovers! I’ve got something for you that’s totally drool-worthy: Garlic Parmesan Hot Wings.

Course Appetizer, Main Course

Cuisine American

Keyword Garlic Parmesan Hot Wings

Prep Time 15

Cook Time 30

Chill Time 1

Servings servings

Calories 543kcal

Author Dana DeVolk

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

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!