These wings are a perfect appetizer for any occasion from game day to Friday night!
Chicken Parmesan Wings are oven-baked or air-fried and then coated in a buttery garlic parmesan sauce. They’re crispy cheesy garlicky good!
Cheesy Garlic Chicken Wings
- These garlic parmesan chicken wings are oven baked or air fried until crispy and golden and then tossed in an easy garlic parmesan sauce.
- Skip the deep fryer; less grease, less mess, and more yum!
- They can be prepped ahead of time and cooked just before serving.
- Naturally low-carb, chicken wings are an easy appetizer.
Ingredients & Variations
CHICKEN WINGS Buy split wings to make this recipe fast. Split wings means that the wings are cut into drumsticks and the flat part with the wingtips discarded (like the photo above).
GARLIC PARMESAN SAUCE These wings aren’t complete without tossing them in a homemade garlic butter sauce with lots of parmesan cheese.
- Use either salted or unsalted butter, either option will work just fine.
- For the best flavor, use freshly grated parmesan cheese. A mini food processor makes this easy.
- I recommend garlic powder over fresh garlic. Fresh garlic has a strong flavor and can be overpowering.
- Feel free to get creative and add your favorite herbs and seasonings, such as paprika or onion powder, to the sauce.
How to Make Garlic Parmesan Wings
- Prep wings (per recipe below). Place on a rimmed baking sheet or an air fryer basket.
- Mix the parmesan garlic sauce in a small bowl & toss half of it with the wings.
- Bake/air fry until golden & crisp. Toss with remaining sauce & serve.
Garlic Parmesan Wing Sauce
- Melt the butter & finely grate the cheese.
- Mix all the ingredients in the bottom of a large bowl.
Toss with the chicken wings and serve! Or crank the oven up to 475°F and bake the coated wings a few minutes more if desired.
Tips for Crispy Wings
- Pat the chicken wings dry with a paper towel before tossing in the flour mixture. Removing the moisture helps to keep them crisp!
- Adding baking powder to the wings before baking in the oven changes the pH of the chicken skin making it crispy and crunchy. We add just a pinch, don’t be tempted to add extra as too much can have an unpleasant flavor.
- Air frying makes the wings crispy and they do not require baking powder, you can skip this step if using an air fryer.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat leftover wings in the air fryer at 360°F for 3-4 minutes or in the oven at 375°F for 7-9 minutes.
More Chicken Wing Recipes
Chicken wings are always a hit for any party, potluck, or game day! Here are some of our favorite variations.
Don’t forget the dipping sauce, we love blue cheese dip or ranch dressing!
Garlic Parmesan Wings
Ingredients
- 3 pounds chicken wings split and tips removed, 36 split wings total
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Sauce
- ⅓ cup melted butter slightly cooled
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoons garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt
- 4-6 dashes hot sauce Tobasco
Instructions
- Preheat the oven to 425°F.
- Pat the wings dry with a paper towel.
- Toss the wings with flour, baking powder, salt, and pepper.
- Line a pan with foil and place parchment paper on it. Arrange wings in a single layer on the pan.
- Bake the wings for 20 minutes, flip, and then bake for an additional 15 minutes, or until crispy and browned.
- In a medium bowl, combine butter, parmesan cheese, parsley, garlic powder, pepper, salt, and hot sauce. Toss half of the sauce with the cooked wings.
- Increase the oven temperature to 475°F and bake the wings for 8-10 more minutes, or until golden and crisp. (Broil if desired.)
- Remove the wings from the oven and toss with the remaining sauce.
- Garnish with extra parmesan and parsley.
Notes
- tossed in the sauce and served immediately
- OR they can be tossed in the sauce and baked a little bit more to brown the parmesan cheese
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Appetizers to Dig Into
- The BEST Buffalo Chicken Dip (video) – The hit of every party!
- Air Fryer Chicken Wings – So crispy and easy (will work well with this sauce recipe too)!
- Chicken Lettuce Wraps – easy 30 min meal
- Rotel Dip – quick and easy to prepare
As with a couple of other reviews, my wings also stuck prior to the first turn removing the skin. Unfortunate, but will just spray the parchment in the future as these quite tasty!
Checking out the jalapeño poppers next!
Husband said these were better than the bar makes. He doesn’t go to bars anymore, but I still took the compliment
Thank you! the extra time after the toss is Beautiful!
How is 2 tablespoons of flour enough to cover 36 wings?
You can use a little additional if you find it necessary but a little goes a long way.
Followed the recipe to the letter and they were delicious!! For anyone who didn’t have delicious wings, it’s you, not the recipe. They didn’t stick or have an aftertaste. They were crispy and flavorful. Garlic powder really gets the flavor in the sauce. I will definitely make these again.
Wings were crispy and delicious. I will use the method for all my wings from now on-just changing the sauce. Works really good for buffalo wings too! Thank you
I don’t know what kinda air fryer you use, but at 400° for 20 minutes my wings turned into charcoal briquettes. I just bought a bigger Instant brand fryer with 2 racks in it and I wasted two racks full of wings. They were actually goners by the 16 minute mark. 375° at 16-20 minutes is where it’s at, depending on the size of the wings.
Excellent!! Instead of regular flour, use rice flour to make it extra crispy!!
When I read the reviews I assumed the people complaining about their chicken sticking had used wax paper on accident. Well, I definitely used parchment paper tonight and it stuck so bad that I lost all the chicken skin. I’m left with pretty good tasting wings with no skin. That makes me so sad. I’ve made garlic parm wings in the oven before, but always spayed the pan down. When I saw this I though hmmm I’ll give that a try! No go for me
They were crispy and the flavor was good but the after taste was not pleasing. Seems like Im tasting the baking powder afterwards , may try again with less.
third time making this recipe, fan favorite! thank you!
I just made these wings tonight and my family raved about how delicious these are!
Thank you for sharing this recipe and I will be making them again!
VERY good wing recipe! We don’t need to order in wings ever again!
I made these again and added the hot sauce, which was a game-changer!
I hate eating chicken off the bone, especially wings. How would you suggest I prepare this recipe with strips of boneless, skinless breasts or tenderloins?
Hi Chris, you can use chicken tenders or strips of boneless breasts but keep in mind they won’t take quite as long to cook. I would check them about 5-10 minutes earlier than bone-in wings. We would love to hear how they turn out for you!
Why is my sauce thick
If the cheese is cold from the fridge it can thicken the butter, once tossed with the hot wings it should melt. You could also microwave it for a few seconds to soften (not too much, you don’t want to melt the cheese).
The chicken was moist and flavorful.
Love the recipe!!!