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!
Ingredients in Garlic Parmesan Wings
- Chicken wings and drumettes
- Baking powder (not baking soda)
- Garlic powder & Onion powder
- Salt & Black pepper
- Minced garlic
- Olive oil
- Parmesan cheese
- Fresh parsley
- Hot sauce
How to Make Garlic Parmesan Wings
- 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.
- 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.
- 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.
- 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.
Garlic Parmesan Wings in the Air Fryer
I made this recipe using the COSORI Air Fryer.
Start by preparing the wings in the same way as you would if you were cooking them in the oven. Spray the air fryer basket with non-stick cooking spray and preheat to 400°F. Place the wings in a single layer inside your air fryer basket (you will need to cook the wings in several batches). Air fry for 18-22 minutes, flipping once around the halfway mark. For extra crispy skin, allow your wings to cook, skin-side-up, for a few extra minutes. Transfer the wings to a large bowl and toss with the prepared garlic parmesan sauce.
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.
Garlic Parmesan Wings
- 3 pounds chicken wings - wings and drumettes
- 1 tablespoon baking powder - (optional) do not use baking soda
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1½ teaspoon salt - divided
- 1 teaspoon black pepper - divided
- 1 tablespoon olive oil
- 5 cloves garlic - minced
- 5 tablespoon butter
- 3 tablespoon grated parmesan cheese - plus more for serving
- 2 tablespoon fresh parsley - minced
- 3-4 dashes hot sauce - optional
- Preheat the oven to 400°F. Line a large rimmed baking sheet with foil (for easy clean-up) and place a wire rack on top. If you don't have a wire rack, line your baking sheet with parchment paper or aluminum foil and spray with non-stick cooking spray.
- Pat the chicken wings dry with paper towels (this is key to crispy chicken wings!) Transfer them to a large bowl.
- Combine the baking powder, garlic powder, onion powder, paprika, 1 teaspoon of salt, and ½ a teaspoon of black pepper in a small bowl. Mix.
- Sprinkle the chicken wings and drumettes with the seasoning mixture. Try to coat each piece of chicken evenly.
- Transfer the seasoned chicken pieces to your prepared baking sheet. Do not overlap the chicken pieces (this will prevent them from crisping over their entire surface). Bake for approximately 25-35 minutes, flipping at 15 minutes. Cook until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 165°F).
- Set the oven to broil, high. Broil the chicken until browned (not burned). This takes around 4-6 minutes, so keep a close watch.
- As the chicken cooks, prepare the garlic parmesan sauce.
- Heat the olive oil in a small saucepot set over medium heat. Add the minced garlic and cook until fragrant – about 1 minute. Stir continuously to prevent the garlic from burning. Add the butter and let it melt. Cook for 1-2 minutes, stirring continuously, reducing the heat if necessary to prevent the butter and garlic from burning. Remove from heat and stir in the grated parmesan cheese, fresh parsley, hot sauce, and remaining ½ teaspoon of salt and ½ teaspoon of black pepper.
- Remove the wings from the oven and transfer them to a large bowl. While they are still hot, pour the garlic parmesan sauce over the wings, using cooking tongs to gently toss them in the sauce until they are all coated in sauce.
- If desired, sprinkle with additional grated parmesan cheese or fresh minced parsley.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)