Crispy Garlic Parmesan Wings

Garlic Parmesan Wings made right at home in your oven or air fryer! Crispy on the outside, juicy on the inside, and tossed in a mouthwatering homemade garlic parmesan sauce, these delicious little garlic parmesan chicken wings are the perfect alternative for anyone who is sensitive to spicy hot wings.

Garlic Parmesan Wings Recipe

Few things are better than these crispy BAKED garlic parmesan chicken. As with these baked buffalo wings, these as just as delicious as your favorite wings from places like Wing Stop or Buffalo Wild Wings and way less expensive.

Super easy to make and healthier than fried wings, these guys are baked in the oven or in your air fryer then tossed in an easy-to-make homemade garlic parmesan butter sauce. You can even make them with frozen chicken wings!

How to Make Garlic Parmesan Wings

1. Get prepped. Start by preheating the oven to 400°F. Next, line a baking sheet with aluminum foil and set a wire rack on top of the baking sheet.
2. Season the wings and bake. Pat the wings dry and transfer them to a large bowl. After combining the baking powder, garlic powder, onion powder, paprika, salt, and pepper in a small bowl sprinkle over the chicken wings, mixing well to coat. Bake for 25-35 minutes, flipping halfway through, then broil for a few minutes at the very end until they are just browned.
3. Make the garlic butter sauce. When the wings are nearly finished cooking, saute the minced garlic in olive oil until fragrant. Add the butter and melt before mixing in the grated parmesan cheese, fresh parsley, hot sauce, and remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Remove from heat.
4. Toss the wings in the sauce. Remove the wings from the oven and transfer them to a large mixing bowl. Pour the garlic parmesan sauce over the top and gently toss to coat. Best served immediately.

Storing and Reheating Leftovers

Keep leftover wings stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you may do so in a preheated (375 degrees F) air fryer for 2-3 minutes, or in a preheated (400 degrees F) oven for 4-6 minutes. Or, if you’re in a hurry, microwave until heated through.

Cooking Tips for Extra Crispy Chicken Wings

• Baking powder – Remember when I talked about the power of baking powder in my post for buffalo chicken wings? Basically, it comes down to science. You see, baking powder (not to be confused with baking soda) is alkaline, raising the pH of the chicken skin. When chicken (and countless other foods) are cooked it causes the Maillard reaction – a reaction where sugars react with amino acids causing a complex mixture of molecules responsible for browning food, as well as producing a range of aromas and flavors. This reaction is accelerated in an alkaline environment; hence the baking powder.
• Dry them out – Pat them dry with paper towels. If you have some extra time, place the thawed and seasoned chicken wings on your prepared wire rack and transfer them to the bottom shelf of the refrigerator. Allowing the seasoned chicken wings to hang out in the refrigerator helps them dry out. Overnight is best, but even just an hour will help.

I like to serve these yummy delicious garlic buttery wings with a side of ranch dressing, blue cheese dressing, or garlic aioli. As written, this recipe is gluten-free, low-carb, keto-approved, and impossible to resist!

Have you tried making this Garlic Parmesan Wings Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.