Chicken wings are the perfect appetizer for any occasion from game day to a birthday party!

These Chicken Parmesan Wings are baked or air fried until crispy and then tossed in a buttery homemade garlic parmesan sauce. The result is crispy cheesy garlicky perfection.

These are a great addition to any appetizer night and perfect for those who can’t handle the heat of Buffalo Wings.

garlic parmesan wings with dip in a bowl

Cheesy Garlicky Chicken Wings

  • These 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.
  • Serve these chicken wings as an easy appetizer or a delicious entree on game night.

ingredients for garlic parmesan wings on a counter

Ingredients & Variations

CHICKEN WINGS We 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).  This recipe also works great with chicken drumsticks, just be sure to cook until they reach an internal temperature of 165°F.

GARLIC PARMESAN SAUCE These wings aren’t complete without tossing them in a homemade garlic butter sauce with lots of parmesan cheese.

  • Use salted or unsalted butter, the cheese is salty so either works just as well in this recipe.
  • We prefer to buy a whole parmesan cheese wedge and grate using a mini food processor.
  • 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.
  • Swap up the seasonings to your liking adding your favorite herbs and seasonings, paprika or a dash of onion powder.

Steps for making garlic parmesan wings

How to Make Garlic Parmesan Wings

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

How to Make Garlic Parmesan Wing Sauce

Made with just a few Ingredients this easy garlic parmesan chicken wing sauce is ready in no time.

  1. Melt the butter and 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

More Chicken Wing Recipes

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 dipping sauce, we love blue cheese dip or ranch dressing!

garlic parmesan wings with dip in a bowl
5 from 32 votes↑ Click stars to rate now!
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Garlic Parmesan Wings

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


  • 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 Tobasco
  • 1 tablespoon parsley


  • Preheat oven to 425°F.
  • Pat wings dry with a paper towel. If baking in the oven, toss the wings with flour, baking powder, salt and pepper. If air frying, just season with 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 sheet. Bake wings 20 minutes, flip and bake an additional 15 minutes or until browned and crispy. (see notes for Air Fryer instructions)
  • Combine sauce ingredients. Toss half of the sauce with the cooked wings until well coated.
  • Turn oven up to 475°F and bake wings for an additional 8-10 minutes or until golden and crisp (broil if desired). See note.
  • Remove from the oven and toss with remaining sauce. Garnish with extra parmesan and parsley.


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. There is no wrong way to serve these! 
Air Fryer: To cook in the air fryer, toss wings with salt and pepper. 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.
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.
5 from 32 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

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 would have liked them better with a stronger garlic taste. They were sort of bland. If I make them again, I will use garlic cloves. I see below someone added cayenne pepper. That would be a great addition.

    1. You can definitely play with the spices to suit your preferences! We would love to hear what your favorite combination ends up being, Donna!

  2. These garlic parmesan wings were delicious! Made them for lunch yesterday and we all enjoyed them. I did sub the flour for almond flour as I am on keto. Worked perfectly!5 stars

  3. 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?

  4. 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

  5. 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

  6. 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.

  7. 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.

  8. 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.

      1. I totally agree. Mine stuck to the parchment paper also. I will be using foil next time sprayed with Pam. The recipe was delicious & I definitely recommend.5 stars

  9. 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.