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!

garlic parmesan wings with dip in a bowl

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 to make Garlic Parmesan Wings

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

  1. Prep wings (per recipe below). Place on a rimmed baking sheet or an air fryer basket.
  2. Mix the parmesan garlic sauce in a small bowl & toss half of it with the wings.
  3. Bake/air fry until golden & crisp. Toss with remaining sauce & serve.

Garlic Parmesan Wing Sauce

  1. Melt the butter & finely grate the cheese.
  2. 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.
Baked Garlic Parmesan Wings on a baking sheet

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 with dip in a bowl
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Garlic Parmesan Wings

Garlic parmesan wings are oven-baked until crispy, & loaded with garlicky cheesy flavor!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
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  • 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 tablespoon fresh parsley
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon seasoned salt
  • 4-6 dashes hot sauce Tobasco


  • 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.


Garlic: Use either garlic powder or fresh garlic. We find fresh garlic has a bit more bite so we prefer to use garlic powder to keep the flavor more subtle.
Once cooked, these wings can be:
  • 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
I like to toss them in half of the sauce and bake to get a nice crispy cheese coating and then toss them with the remaining sauce for serving. 
Air Fryer Garlic Parmesan Wings: To cook in the air fryer, toss wings with salt and pepper (skip the flour/baking powder). Air fry in a single layer at 400°F for 20-22 minutes or until browned and crisp. Toss with half of the sauce and air fry for an additional 2-4 minutes. Toss with remaining sauce and serve.
5 from 103 votes

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

More Appetizers to Dig Into

baked Garlic Parmesan Wings on a plate with writing
close up of Garlic Parmesan Wings with writing
Garlic Parmesan Wings on a plate with a title
Garlic Parmesan Wings cooked on a sheet pan and plated with writing



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. 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.4 stars

  2. 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!5 stars

  3. 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?

    1. 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!

    1. 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).