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Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings

These Garlic Parmesan Chicken Wings are irresistibly crispy on the outside, juicy on the inside, and coated in a rich garlic butter sauce with freshly grated Parmesan cheese and herbs. Perfect as an appetizer, party snack, game-day favorite, or even a delicious main course, this easy homemade recipe delivers restaurant-quality flavor with simple ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Wings
  • 2 pounds chicken wings split into drumettes and flats
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes optional
For the Garlic Parmesan Sauce
  • ½ cup unsalted butter
  • 6 –8 cloves garlic finely minced
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Optional Garnishes
  • Extra grated Parmesan cheese
  • Fresh chopped parsley
  • Lemon wedges
  • Freshly cracked black pepper

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Baking sheet
  • Wire rack (recommended)
  • Parchment paper or aluminum foil
  • Small saucepan
  • Wooden spoon or silicone spatula
  • Tongs
  • Cheese grater
  • Serving platter

Method
 

Step 1
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if available.
Step 2
  1. Pat the chicken wings completely dry with paper towels.
Step 3
  1. Place the wings in a large bowl. Add the olive oil, salt, black pepper, paprika, onion powder, Italian seasoning, and crushed red pepper flakes if using. Toss until evenly coated.
Step 4
  1. Arrange the wings in a single layer on the prepared baking sheet, ensuring they do not overlap.
Step 5
  1. Bake for 25 minutes, flip each wing, then bake for another 20–25 minutes, or until the wings are golden brown, crispy, and fully cooked.
Step 6
  1. While the wings are baking, melt the butter in a small saucepan over medium-low heat.
Step 7
  1. Add the minced garlic and cook for 1–2 minutes, stirring frequently until fragrant. Do not allow the garlic to brown.
Step 8
  1. Remove the saucepan from the heat. Stir in the freshly grated Parmesan cheese and chopped parsley until well combined.
Step 9
  1. Transfer the hot cooked wings to a large mixing bowl.
Step 10
  1. Pour the warm garlic Parmesan sauce over the wings and gently toss until every wing is evenly coated.
Step 11
  1. Transfer to a serving platter and garnish with extra Parmesan, parsley, cracked black pepper, and lemon wedges if desired.
  2. Serve immediately while hot and crispy.

Notes

Patting the wings completely dry is the secret to achieving extra crispy skin.
Freshly grated Parmesan melts better and provides a richer flavor than pre-packaged grated cheese.
Avoid browning the garlic, as burnt garlic can make the sauce bitter.
A wire rack allows hot air to circulate around the wings, producing a crispier texture.
Toss the wings with the garlic Parmesan sauce immediately after baking for the best coating.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to restore crispiness.
For a spicy version, increase the crushed red pepper flakes or add a dash of cayenne pepper or hot sauce to the garlic butter.