These Garlic Parmesan Wings are perfectly crispy (thanks to a secret ingredient!), baked to perfection in the oven, and tossed in a buttery garlic-parmesan sauce.
Out of all the wing recipes I make, even reader favorites like crispy baked chicken wings or buffalo baked wings, these are the ones my husband always reaches for first!
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights: Garlic Parmesan Wings
- Flavor: Buttery, garlicky, and cheesy, with a bit of tangy kick from hot sauce.
- Prep Note: Pat wings very dry with paper towels for the best browning and crispy texture.
- Time-Saver: Buy party wings that are already split, and use pre-grated parmesan in a pinch.
- Serving: Serve with a homemade ranch dressing or blue cheese dressing, and veggies like celery and carrot sticks for dipping.
Total Time: 1 Hr (15 Mins Prep!) Yield: About 36 Split Wings Cooking Method: Oven-Baked
Ingredient Notes
- Chicken Wings: Save time and buy party wings (split wings with tips removed). Whole wings work great too, but take a few extra minutes longer to break down.
- All-Purpose Flour: A light coating creates great texture. Replace it with cornstarch for an even crispier, lighter shell.
- Baking Powder: A sprinkle of baking powder is the secret ingredient for extra-crispy skin. If you’re sensitive to the taste, opt for an aluminum-free version to avoid any metallic aftertaste.
- Garlic: I recommend garlic powder over fresh garlic, as fresh garlic can burn easily and can overpower the sauce.
- Butter: Either salted or unsalted butter works. Let it cool slightly before mixing so the parmesan blends smoothly without clumping.
- Parmesan Cheese: Powdered or freshly grated both work. If using fresh parmesan, grate it finely or pulse it in a food processor so it coats the wings evenly.
How to Make Garlic Parmesan Wings
- Dry the wings well, then toss in a large bowl with flour, baking powder, and seasonings.
- Bake until crisp, flipping once (full recipe below).
- Combine the buttery parmesan sauce and toss with the baked chicken wings.
- Return to the oven briefly to brown, finish with more sauce, and garnish.
Store, Freeze, Reheat Tips
- Refrigerator: Store cooked crispy wings in an airtight container for up to 4 days.
- Freeze: Freeze cooked wings for up to 4 months. Freeze them plain if possible, then add the sauce after reheating.
- Reheat (best texture): Bake on a sheet pan at 400°F until hot and crisp, then toss with warmed garlic parmesan sauce.
- In the Air fryer: Reheat at 360°F to 380°F until crisp and warmed through, then toss with the sauce.
Game Day Wing Night
Did you make these Garlic Parmesan Wings? Leave a comment and rating below.
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
- 1½ teaspoons garlic powder *
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt
- 4 to 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 to 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
*Use either garlic powder or fresh garlic. I find fresh garlic has a bit more bite and tends to scorch easily, so I prefer to use garlic powder to keep the flavor more subtle.
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 to 22 minutes or until browned and crisp.
- Toss with half of the sauce and air fry for an additional 2 to 4 minutes.
- Toss with remaining sauce and serve.
Nutrition Information
Serving: 3wings | Calories: 206 | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 305mg | Potassium: 182mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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.
This recipe is fire and I used the air fryer method. Will certainly make this again. Thanks for sharing!!
So happy to hear that, Denise!
Soooo ridiculously good!!!!
Perfect and delicious! Thank you for sharing with us, never disappointed with your recipes.
I am so glad you are enjoying the recipes Victoria!
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.
You can definitely play with the spices to suit your preferences! We would love to hear what your favorite combination ends up being, Donna!
This recipe does not fail. I personally adore my air fryer so confusing parchment paper for wax paper is not an issue. Have made these over a dozen times now. I play with seasoning from time to time. Chipotle Garlic Salt is a nice touch. My Hubby loves them. I also made about 5 dozen for my annual 4th of July party. Not a Wing to be found.
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!
Yummy
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.
How disappointing Ariel! I personally have never had that issue with any parchment paper. By chance did you use wax paper?
I would imagine she did. Parchment paper wouldn’t stick.
Looks good
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.
So glad you love these wings Patricia! Thank you for your feedback on the methods!
sign me up
Look amazing, but need to know if the butter is melted first?
Yes, the butter is melted. Enjoy the recipe!
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…
So glad you loved them, thank you for the tip with the cayenne!
Can I use wax paper instead of parchment paper, or just place the wings on foil? (Yes, I know they’ll stick a little.)
I would not recommend wax paper in place of parchment. If using foil, be sure to spray it very well with cooking spray.
I’m obsessed with the deliciousness of these!
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.
Hope you love it Elisa!
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?
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.
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.
This is my husband’s favorite wing recipe!! He asks for it every year on his birthday and eats like 3lbs himself. DELICIOUS!!!
I like simple recipes and these are very delicious and small portions for my family so keep on sending or posting these recipes
Glad you are enjoying them Elizabeth!
Likes your recipes !
How do you cook this in air fryer?
I would follow the directions here for air fryer wings. Once cooked if you’d like to cook the parmesan sauce, I’d suggest an extra 2 minutes or so.
When you hit print it opens to another page. But theirs no option to print. How do you print this. Thank you
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.