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These garlic parmesan chicken wings are super golden and crispy, perfectly tender, and flavorful. They’re topped with extra parmesan for a tasty bite, and they’re made with bold spices and a buttery garlic sauce.
Oven-baked and ready in under an hour, these easy garlic parmesan chicken wings are perfect for potlucks, get-togethers, game days, and relaxing weekends when you want to dig into a plate of flavorful chicken wings and maybe sip a refreshing cocktail on the side. Cheesy and garlicky, these chicken wings are totally irresistible.
Thanks to the cornstarch, they turn out super crispy without frying them, much like these baked chicken tenders. Whether you’re a wing lover or just looking for an easy, crispy snack, these will hit the spot. They are especially good if you’re a garlic-and-parmesan fan and love my shrimp parmigiana or these amazing parmesan crusted potatoes.
Why I Love This Garlic Parmesan Wings Recipe
- Easy. You won’t need fancy ingredients or complicated techniques to make this easy chicken wings recipe. You probably have everything you need already in your kitchen!
- Crispy yet tender. Biting through the crunchy skin into the tender, juicy insides is about as perfect as it gets when it comes to a satisfying chicken recipe.
- Finger-licking good. The garlic sauce used for these baked chicken wings is so good you’ll be licking your fingers to make sure you get every last bit of it!
What You’ll Need
Wings, garlic, and parmesan are the most important ingredients for this chicken wings recipe. If you’ve got them, you’re ready to start cooking. Check the recipe card at the bottom of the post for full ingredient amounts.
For the Chicken Wings
- Chicken wings and drumettes: They should be separated at the joints, and the wing tips discarded.
- Cornstarch: Potato starch works too.
- Baking powder: Please don’t swap this for baking soda.
- Seasoning: I use a delicious combination of garlic powder, onion powder, ground paprika, cayenne, and salt. Feel free to leave out the cayenne pepper to reduce the amount of heat.
- Olive oil: Vegetable oil and canola oil are good substitutes.
For the Sauce
- Unsalted butter: Leave out the rest of the salt in the sauce if you use salted butter.
- Fresh parsley: For a pop of fresh color and flavor to the sauce.
- Garlic: You can also use 1 teaspoon of garlic powder.
- Salt: To enhance the flavors of the garlic butter sauce.
- Parmesan cheese: For serving the garlic parmesan wings.
How to Make Crispy Garlic Parmesan Wings
As long as you don’t forget to flip over the chicken wings, these crispy baked wings are practically fail-proof.
- Prepare the baking dish. Preheat the oven to 425˚F. Line a baking dish with foil. Set it aside.
- Add the cornstarch. Place the chicken wings, cornstarch, and baking powder in a large mixing bowl. Toss them around until the wings are completely coated.
- Season the wings. Add the garlic powder, onion powder, ground paprika, cayenne pepper, and salt. Toss to combine.
- Arrange the chicken wings. Grease the lined baking dish with half of the olive oil. Place the chicken wings inside, making sure not to overlap them. You may have to bake in batches. Drizzle the remaining olive oil on the wings.
- Bake. Bake the wings for 20 minutes. Use kitchen tongs to flip them over and cook for another 20 minutes or until golden and crispy. The cooking time will also depend on the size of the chicken wings. Remove them from the oven and set them aside.
- Make the sauce. Whisk the melted butter, parsley, grated garlic, and salt in a large mixing bowl until well combined. Add the chicken wings and toss until you fully coat them in the sauce. Sprinkle with the shredded parmesan and serve.
Recipe Tips
- Use the lower rack. Place the baking dish on the lowest rack. This is usually the hottest area in the oven and will help make the crispiest wings.
- Don’t cover the baking dish. Skip covering the baking dish with aluminum foil. While it may reduce splattering in the oven, it will concentrate all the steam and keep the chicken wings from getting crispy.
- Prep ahead. Making the sauce in advance (even if the butter solidifies again) will help you save lots of time when you throw this recipe together. Just re-melt the sauce in the microwave for 15-30 seconds and toss it with the wings as usual.
Serving Suggestions
These garlic parmesan chicken wings are great with lots of game-day-style sides. Serve them with oven baked seasoned french fries, crispy air fryer onion rings, and air fryer jalapeño poppers for a snack-filled meal.
You can also try them with my homemade cheese crackers, Buffalo chicken dip, mango guacamole, and air fryer avocado fries. Celery and carrot sticks with homemade Ranch dressing are also amazing!
How to Store & Reheat Leftovers
- Once fully cooled, refrigerate the wings in an airtight container for up to 4 days.
- To reheat them, add a tablespoon of water and then microwave them for up to a minute or until warm. You can also reheat them in the oven at 350˚F for 10 to 20 minutes.
- You can also freeze the chicken wings for later. Transfer the cooled wings to a freezer-friendly bag or container in serving-size portions and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
More Easy Wings Recipes
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Garlic Parmesan Wings
Ingredients
For the Chicken Wings:
- 2½ pounds chicken wings and drumettes
- 4 tablespoons cornstarch
- ½ tablespoon baking powder
- 4 teaspoons garlic powder
- 1 teaspoon onion powder
- ¾ teaspoons ground paprika
- ¼ teaspoon ground cayenne
- 3 teaspoons salt
- 5 tablespoons olive oil
For the Sauce:
- 6 tablespoons unsalted butter, melted
- 3 tablespoons finely chopped parsley
- 2 tablespoons minced garlic
- ½ teaspoon salt
- ¼ cup freshly grated parmesan
Instructions
- Preheat the oven to 425˚F. Line a baking sheet with foil and set it aside.
- Place the chicken wings, cornstarch, and baking powder in a large mixing bowl. Toss them until the chicken wings are completely coated.
- Add the garlic powder, onion powder, ground paprika, cayenne pepper, and salt. Toss to combine.
- Grease the lined baking sheet with half of the olive oil. Arrange the chicken wings on the baking sheet in a single layer. Drizzle the remaining olive oil over the wings.
- Transfer to the oven and cook for 20 minutes. Using kitchen tongs, flip them over and continue to cook for another 20 minutes or until golden and crispy. The cooking time will depend on the size of the chicken wings.
- Remove chicken wings from the oven and set them aside.
- Whisk the melted butter, parsley, grated garlic, and salt in a large mixing bowl until well combined.
- Add the chicken wings to the butter mixture and toss until they're completely coated.
- Transfer the wings to a serving plate, top them with grated parmesan cheese, and serve.
Equipment
Notes
- Chicken Wings/Drumettes: All wings are placed into two categories: Drums and Flats. If you don’t have a bag of chicken wings already separated at the joints (separated into drums and flats), you’ll have to do it yourself.
- Don’t Cover the Wings: Don’t cover the baking dish because that will steam the wings and keep them from getting crispy.
- Use the Lower Rack: Place the baking dish/sheet on the lowest rack in the oven. This will help make the wings crispier.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
