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!
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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
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I love cooking in my air fryer wings, steak roast vegetables even fish. I use it more than my stove. Thank you for sharing your recipes.
Me too! Ever since getting an air fryer I find I use it almost every night! I am so glad you are enjoying the recipes Robert.
I made these tonight for my family and they were actually pretty amazing! I only used 8 whole wings with tips cut off and I seasoned them with garlic powder, onion powder, seasoning salt and pepper before mixing in the flour. I used the full flour amt and it was more than enough so I see that a little goes a long way.
My only complaint is the amount of sauce and the fact that it’s not really a sauce after you add the parmesan cheese….its more of a paste. I added a bit more butter to get it a bit saucier and we used the full amt on 8 wings. Not sure it would be enough for 36.
Very very good recipe though and my daughter loved them more than my other recipe so we will make again.
The sauce on this is amazing! Great flavor for wings. I plan on making the sauce on its own just to top on steak, it’s that good.
First time trying the recipe. Wouldn’t change a thing! Everyone loved them!
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!!!