Garlic Parmesan Wings

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Garlic parmesan wings are a yummy way to enjoy chicken wings and the perfect alternative to hot wings for those who don’t like spice. Chicken wings are baked until crisp and golden and then tossed in an easy garlic parmesan sauce.

Oven baked means less grease, less mess, and more yum! They can even be made in an air fryer, if you have one!

Garlic Parmesan Wings in a wooden bowl

How to Make Garlic Parmesan Wings

It’s a real toss up between our fave baked buffalo wings and these flavorful wings so we often make a plate of each! Garlic Parmesan Chicken wings are easy to make at home.

    1. Prep Wings: Separate the flat part of the wing from the drummets, and snip the tips off. Pat dry with a paper towel (removing moisture helps them crisp).
    2. Coat & Bake: Shake the wings in a plastic bag with flour and baking powder and bake on a parchment lined pan.
    3. Toss: When crispy toss with garlic parmesan cheese sauce.

You can eat them right then or crank the oven up to 475°F and bake the coated wings a few minutes more if desired. For keto or low carb garlic parmesan wings, skip the flour and only toss the wings with baking powder.

Adding baking powder to the wings before cooking 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.

Baked Garlic Parmesan Wings on a cooking sheet


Garlic Parmesan Wing Sauce

You only need a few Ingredients for garlic parmesan chicken wing sauce, including butter, garlic powder and parmesan cheese.

  • Melt the butter
  • Finely grate the cheese
  • Mix all the ingredients in the bottom of a large bowl.

To give your garlic parmesan wing sauce maximum flavor, buy a whole parmesan cheese wedge from the dairy aisle, and grate it just before making the garlic parmesan wing sauce using a fine grater. You’ll find that the pre-grated sprinkle cheeses that come in plastic jars don’t have the same cheesy intensity as a fresh block of cheese but still a good substitute for a quick parmesan wing sauce. Pre-shredded parmesan cheese doesn’t work so well in this recipe.

Wingin’ It

Chicken wings are always a hit for a party, potluck or family gathering, and garlic parmesan wings are one of the tastiest ways to make this ever-popular snack!

Don’t forget the blue cheese and ranch dressing!


Garlic Parmesan Wings in a wooden bowl
5 from 22 votes
Review Recipe

Garlic Parmesan Wings

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Garlic parmesan wings are delicious oven baked wings loaded with garlicky cheesy flavor!


  • 3 pounds chicken wings split and tips removed (36 split wings total)
  • 2 tablespoons flour
  • 2 teaspoons baking powder
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper


  • cup butter melted and slightly cooled
  • ½ cup parmesan cheese grated
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon seasoned salt
  • 4-6 dashes hot sauce Louisiana hot sauce
  • 1 tablespoon parsley

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  • Preheat oven to 425°F.
  • Pat wings dry with a paper towel. Toss with flour, baking powder, salt and pepper.
  • Line a pan with foil, place a piece of parchment paper on the foil. Place wings in a single layer on baking pan.
  • Bake wings 20 minutes, flip and bake an additional 15 minutes.
  • Combine sauce ingredients. Toss with wings until well coated.
  • Optional: Turn oven up to 475°F and bake wings an additional 10 minutes or until golden and crisp (broil if desired).
  • Garnish with extra parmesan and parsley.

Nutrition Information

Serving: 3wings, Calories: 204, Carbohydrates: 1g, Protein: 12g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 63mg, Sodium: 311mg, Potassium: 171mg, Vitamin A: 310IU, Vitamin C: 1.2mg, Calcium: 87mg, Iron: 0.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Chicken
Cuisine American

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Garlic Parmesan Wings in a wood bowl shown with a title
Garlic Parmesan Wings on a pan and in a bowl shown with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I love Spend With Pennies. But I was SUPER disappointed with this, DO NOT put parchment paper under the wings. I wasted a whole batch of wings doing that, the paper literally sticks solid to the wings and you can’t get it off. Waste of money and time! I recommend her other recipes though, this one was just a disappointment.

    1. How disappointing Ariel! I personally have never had that issue with any parchment paper. By chance did you use wax paper?

  2. We tried this both ways suggested, that being putting back in the oven at 475 and just putting the sauce on and no more cooking. We prefer putting the wings back in the oven at 475 and getting the wings super crispy. They are delicious.5 stars

  3. Really loved these wings I tripled the recipe as I had 9Lbs of wings these hands down are the best garlic Parmesan wings I have ever had this is going in the make again book for sure for anyone wanting a little spiciness to the wings just add some Cayenne to taste witch is what I did for a few as I like spicy foods keep up the amazing work…5 stars

  4. Can I use wax paper instead of parchment paper, or just place the wings on foil? (Yes, I know they’ll stick a little.)

    1. I would not recommend wax paper in place of parchment. If using foil, be sure to spray it very well with cooking spray.

  5. Allergic to poultry, but just itching and sneezing. I have to try this, but am going to use drumsticks and tenders. Bring on the Kleenex and antihistamines.

  6. I am not a fan of chicken wings but like the flavours in this recipe. I find that most chicken legs are only marginally larger than drummets. Do you think that legs could be easily substituted in this recipe?

    1. I haven’t tried this with legs but since the parmesan coating is added after the cooking I think it might work. You’ll want the legs cooked before adding the parmesan mixture. Let us know how it goes.

  7. I like simple recipes and these are very delicious and small portions for my family so keep on sending or posting these recipes

    1. Oh no, it should open to a new page and then a print dialogue box should open. Sometimes this doesn’t show due to a setting on your computer (disallowing new windows to open).

      In the new window either press “command + p ” if you are on a Mac or “control + p ” if you aren’t on a Mac. You can usually go up to the top left of your screen and choose “File” and then “Print” as well. I hope one of those options help you out.