Description
These crispy baked Garlic Parmesan Chicken Wings are coated in a buttery, garlicky cheese sauce that’s absolutely irresistible. Perfect for game day, parties, or any occasion when you’re craving restaurant-quality wings at home. No deep fryer needed!
Ingredients
Scale
For the Wings:
- 3 pounds chicken wings (drumettes and flats separated)
- 1½ tablespoons baking powder (aluminum-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the Garlic Parmesan Sauce:
- 6 tablespoons unsalted butter
- 5 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the wings: Remove wings from packaging and pat them completely dry with paper towels. This is crucial for crispy skin! Place wings in a large mixing bowl.
- Season the wings: In a small bowl, combine baking powder, salt, pepper, garlic powder, and Italian seasoning. Sprinkle this mixture over the wings and toss until evenly coated.
- Set up your baking sheet: Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Arrange wings in a single layer on the rack, making sure they don’t touch each other.
- Preheat and bake: Preheat your oven to 400°F. Once preheated, bake wings for 30 minutes. After 30 minutes, flip each wing over using tongs, then increase oven temperature to 425°F and bake for an additional 15-20 minutes until wings are golden brown and crispy.
- Make the garlic Parmesan sauce: While wings finish baking, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and stir in Parmesan cheese, Italian seasoning, salt, and pepper. Whisk until smooth and well combined.
- Toss and serve: Transfer hot, crispy wings to a large serving bowl. Pour the garlic Parmesan sauce over the wings and toss gently until every wing is beautifully coated. Garnish with fresh chopped parsley and serve immediately.
Notes
- Drying is key: The drier your wings before baking, the crispier they’ll be. Some people even leave them uncovered in the refrigerator for a few hours or overnight for maximum crispiness.
- Don’t overcrowd: Wings need space around them for air circulation. Use two baking sheets if necessary.
- Sauce consistency: If your sauce seems too thick, add a tablespoon of milk or pasta water. If too thin, add more Parmesan.
- Extra crispy option: For even crispier wings, broil them for 2-3 minutes after baking, watching closely to prevent burning.
- Serving temperature: These wings are best enjoyed immediately while hot and crispy. The coating will soften slightly as they sit.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 4-5 wings
- Calories: 420
- Sugar: 0g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 145mg