Garlic Parmesan Wings
If you want wings that hit all the right notes without being drowning in buffalo sauce, these garlic parmesan wings are the way to go.
The combination of salty cheese, fresh garlic, and herbs creates this addictive coating that sticks perfectly to crispy chicken skin. I make these whenever I want something that’ll please both the heat-seekers and people who prefer milder flavors.
The trick is getting the wings really crispy in the oven first, then tossing them in the garlic-butter mixture while they’re still hot. They’re great for game days or casual dinners, and unlike saucy wings, these won’t leave your fingers completely messy. Plus, they’re just as good at room temperature as they are hot.
What you need for Garlic Parmesan Wings
Ingredients You’ll Need For This Recipe
- 2 pounds chicken wings, split into flats and drums
- 1/2 cup butter, melted
- 6 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Optional: red pepper flakes to taste
How to make Garlic Parmesan Wings
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top. This setup helps hot air circulate around the wings, making them crispy all over.
2. Pat the wing pieces completely dry with paper towels. This step is crucial – any moisture left on the skin will create steam and prevent that nice crispy exterior we’re after.
3. In a large bowl, toss the wings with the garlic powder, 1/4 teaspoon of the salt, and black pepper until evenly coated.
4. Arrange the wings on the wire rack, leaving a little space between each piece. They’ll cook more evenly this way, and the skin will get crispier.
5. Bake for 45-50 minutes, flipping halfway through. You’ll know they’re done when the skin is golden brown and crispy, and when you cut into the thickest part of a wing, the juices run clear.
6. While the wings are in their final 10 minutes of cooking, prepare the sauce. In a microwave-safe bowl, melt the butter. Add the minced garlic and microwave for another 30 seconds – this takes the raw edge off the garlic without burning it.
7. Stir in the remaining 1/4 teaspoon salt, Italian seasoning, and half of the Parmesan cheese. The cheese will start melting into the warm butter, creating a smooth sauce.
8. When the wings are done, transfer them to a large bowl while they’re still hot. Pour the garlic butter mixture over them and toss well to coat. The hot wings will help melt the cheese and marry all the flavors together.
9. Sprinkle with the remaining Parmesan, chopped parsley, and red pepper flakes if using. Give everything one final toss.
10. Serve immediately while the wings are hot and the garlic butter is still clinging beautifully to each piece. If you wait too long, the butter will start to pool at the bottom of the bowl.
The wings should be crispy on the outside, juicy on the inside, with a rich, garlicky coating that’s packed with Parmesan flavor. If you see the cheese starting to melt and form little golden spots on the wings, you’ve done it right!
🔍 Recipe Notes & Tips
- Pat wings SUPER dry – seriously, use extra paper towels if needed
- Don’t skip the wire rack – it’s what makes them crispy all around
- Fresh garlic > pre-minced for best flavor
- Grate your own parm – pre-grated doesn’t melt as nicely
- Wings still not crispy? Broil for 2-3 mins at the end
- Budget tip: Buy whole wings and cut them yourself – way cheaper
🍽️ Serving Suggestions
- Drinks: Cold beer (lagers work great), crisp white wine like Pinot Grigio or sparkling water with lemon for non-alcoholic.
- Sides: Classic celery & carrot sticks, ranch or blue cheese dip, crispy french fries, simple green salad
🎯 Make it Work for
- Game Day:
Double batch – keep warm in oven at 170°F
Set up sauce station for different flavors
Prep everything ahead, bake just before serving - Dinner Party:
Serve as appetizers on a nice platter
Make extra sauce for dipping
Add fresh herbs for prettier presentation - Quick Dinner:
Prep wings ahead and keep in fridge
Make sauce while wings cook
Serve with bagged salad
📦 Storage & Leftovers
- Store in airtight container up to 3 days
- Reheat in oven at 350°F for 10-15 mins
- Don’t microwave (they’ll get soggy)
- Sauce might separate when cold – that’s normal
- Not great for freezing once sauced
Garlic Parmesan Wings
Ingredients
- 2 pounds chicken wings split into flats and drums
- 1/2 cup butter melted
- 6 cloves garlic minced
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- Optional: red pepper flakes to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top.
- Pat the wing pieces completely dry with paper towels. This step is crucial – any moisture left on the skin will create steam and prevent that nice crispy exterior we’re after.
- In a large bowl, toss the wings with the garlic powder, 1/4 teaspoon of the salt, and black pepper until evenly coated.
- Arrange the wings on the wire rack, leaving a little space between each piece. They’ll cook more evenly this way, and the skin will get crispier.
- Bake for 45-50 minutes, flipping halfway through. You’ll know they’re done when the skin is golden brown and crispy, and when you cut into the thickest part of a wing, the juices run clear.
- While the wings are in their final 10 minutes of cooking, prepare the sauce. In a microwave-safe bowl, melt the butter. Add the minced garlic and microwave for another 30 seconds – this takes the raw edge off the garlic without burning it.
- Stir in the remaining 1/4 teaspoon salt, Italian seasoning, and half of the Parmesan cheese. The cheese will start melting into the warm butter, creating a smooth sauce.
- When the wings are done, transfer them to a large bowl while they’re still hot. Pour the garlic butter mixture over them and toss well to coat. The hot wings will help melt the cheese and marry all the flavors together.
- Sprinkle with the remaining Parmesan, chopped parsley, and red pepper flakes if using. Give everything one final toss.
- Serve immediately while the wings are hot and the garlic butter is still clinging beautifully to each piece.
