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Serving tray topped with crispy baked garlic parmesan wings and served with a side of ranch dressing.
4.83 from 35 votes

Garlic Parmesan Wings Recipe

These Garlic Parmesan Wings are baked until golden and crisp, then tossed in a buttery garlic parmesan sauce that clings to every bite. A perfect option when you want wing shop flavor without the heat.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 306kcal
Chef: Jessica Randhawa

Ingredients

  • 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 teaspoons salt - divided
  • 1 teaspoon black pepper - divided
  • 1 tablespoon olive oil
  • 5 cloves garlic - minced
  • 5 tablespoons butter
  • ⅓ cup freshly grated parmesan cheese - plus more for serving
  • 2 tablespoons fresh parsley - minced
  • 3-4 dashes hot sauce - optional

Instructions

  • Preheat the oven to 400°F. Line a large rimmed baking sheet with foil for easy cleanup and place a wire rack on top. Grease the rack well. If you don’t have a rack, line the sheet with parchment and spray with nonstick spray.
  • Pat the wings very dry with paper towels and transfer to a large bowl.
  • In a small bowl, mix the baking powder, garlic powder, onion powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
  • Sprinkle the seasoning over the wings and toss until evenly coated.
  • Arrange wings in a single layer on the rack (do not overlap). Bake for 40 minutes, flipping halfway, until the skin is golden and crisp and the internal temperature is at least 175°F.
  • Broil on high for 3-4 minutes until browned and crisp (watch closely so they don’t burn).
  • While the wings bake, make the sauce: Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, stirring constantly. Add the butter and melt, then remove from heat.
  • Stir in the finely grated parmesan, parsley, hot sauce (if using), and the remaining ½ teaspoon salt and ½ teaspoon black pepper.
  • Transfer hot wings to a large bowl, pour the warm sauce over the top, and toss to coat. Serve immediately.

Notes

  • Frozen chicken wings: You can use frozen wings and drumettes, but they won't crisp up quite as well and the seasoning may not stick as evenly. For best results, thaw first and pat very dry before seasoning and baking. If you cook from frozen, expect a longer bake time and add a final sprinkle of the seasoning blend (or just salt and pepper) right after the wings come out of the oven.
  • Air Fryer Option: Season the wings the same way as for the oven. Preheat the air fryer to 400°F, then arrange the wings in a single layer in the basket (cook in batches as needed). Air fry for 18 to 22 minutes, flipping halfway through, until crisp and cooked through. For extra-crispy skin, air fry for 2 to 3 minutes longer with the wings skin-side up.
  • Leftovers: Store in the refrigerator up to 3 to 4 days. Reheat in a 375 to 400°F oven or air fryer until hot and crisp, then toss with warmed sauce.
  • These garlic parmesan chicken wings are gluten-free, low-carb and keto-friendly.

Nutrition

Calories: 306kcal | Carbohydrates: 2g | Protein: 19g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 630mg | Potassium: 327mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 1mg
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