Baked Garlic Parmesan Chicken Wings

These garlic parmesan chicken wings deliver shatter-crisp skin and a rich buttery garlic-parsley parmesan finish—no deep fryer needed. A simple cornstarch spice rub and quick broil lock in crunch while the warm sauce melts into every nook.

Gather This

These garlic parmesan chicken wings only require a few basic ingredients and spices. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Chicken wings – I like to use a combination of drumettes and wings, but choose which you like best. If you buy wingettes, you’ll have to trim them yourself. Make sure they are very dry. Follow my tips below on how to do that.
• Shaker Parmesan Cheese- While I am generally against shaker cheese (or any cheese that is shelf stable) this is one recipe where it actually works better for traditional texture and flavor.

How to Make Garlic Parmesan Chicken Wings (Step-by-Step)

Making these wings couldn’t be easier! Just follow these simple steps.

1. Prepare oven and baking sheet. Preheat the oven and line a large rimmed baking sheet with parchment paper for easy clean up. Set aside.
2. Dry wings. Pat the chicken wings dry using a paper towel. Press and blot any excess liquid from the skins.
3. Toss wings in seasonings. In a medium mixing bowl combine the cornstarch, garlic powder, onion powder, coarse kosher salt, ground black pepper and red pepper flakes. In two batches, toss the chicken wings in the cornstarch mixture, tapping off any excess. Arrange in a single layer on the prepared baking sheet. Continue with the second batch.

1. Bake the chicken wings, turning wings half way through, until an internal temperature of 160°F. Chicken will come up to the target temperature of 165°F during carryover cooking.
2. Broil. Set the oven to broil and place the wings under broiler for a few minutes per side. Watch closely so they do not burn, this varies greatly by oven.
3. Combine sauce ingredients. In a small saucepan, combine the butter, fresh garlic, flat parsley and coarse kosher salt.
4. Add cheese. Stir until melted and then remove from the heat allow to cool slightly before stirring in the shaker parmesan cheese.
5. Toss wings in sauce. Remove wings from the oven and allow them to rest for 5 minutes- this let’s the temp come up and the team to release to capture the crunch you worked so hard for. Toss in the garlic parmesan sauce in a large mixing bowl OR drizzle the sauce over on a serving platter.

Tips for Making Crispy Baked Chicken Wings

You want that deep fried crispy texture so make sure to follow these easy tips for the perfect crispy wings:

• Dry the Wings: I like to pat a paper towel on wings to absorb any extra liquid. I find the better you dry the wings the more crispy they become.
• Toss in Corn Starch: The cornstarch will naturally absorb liquid, but hopefully your wings are dry that the cornstarch will coat the wings and still have a nice white coat on them. This also helps the sauce stick and then to a perfectly silky garlic butter sauce.
• Oven Temperature: 400°F. A nice hot oven makes a difference. Let your oven preheat before baking for the perfect golden brown. Seasoning the wings while baking gives the meat flavor, but adding the sauce after prevents it from burning and packs and garlic-forward punchy flavor.
• Cookie Sheet or Baking Rack: Cook on Baking Sheet or Baking Rack. I like to line cookie sheet with parchment paper for easy clean up. Shallow rims (opposed to a deeper baking dish) ensure that your wings don’t steam and get mushy.
• Don’t Over Crowd: Leave space in between each wing. This allows heat to reach everywhere and makes for the best crispy baked chicken wings.

Perfect Pairings

I often make them alone or even beside buffalo wings for those who don’t want ALL the heat. Also a great addition to an app platter with stuffed jalapenos and soft pretzel bites.

It’s super important to serve dipping sauces with your homemade crispy chicken wings. I love ranch as a dipping sauce, so it’s always a welcome sauce.

You can also make extra garlic parmesan sauce for dipping. However, for Garlic Parmesan Chicken Wings I also love to dip in:

More Chicken Appetizers

Chicken doesn’t have to be boring! Here are some of our favorite chicken appetizers.

Appetizers + Snacks

BBQ Chicken Lettuce Wraps

4.75 from 24 votes

Appetizers + Snacks

Crispy Baked Buffalo Wings

5 from 5 votes

Appetizers + Snacks

Smoked Chicken Wings

5 from 8 votes

Baked Garlic Parmesan Wings Recipe

5 from 6 votes

Crispy oven-baked garlic parmesan wings- no fryer needed. Cornstarch rub + quick broil for crunch, then toss in buttery garlic-parm sauce.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Cook ModePrevent your screen from going dark

Servings: 6

Print Recipe Save Saved! Rate this Recipe

Equipment

• Garlic press
• Parchment Paper
• Box Grater

Ingredients

Chicken Wings:

• 18-24 chicken wings , drums and flats
• 4 tablespoons cornstarch
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes optional

Parmesan Garlic Sauce:

• 1/2 cup unsalted butter
• 2-3 cloves fresh garlic , minced or crushed
• 2 tablespoon flat parsley , chopped
• 1/2 teaspoon coarse kosher salt
• 1/3 cup shaker parmesan cheese*

Instructions

• Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy clean up. Set aside.
• Pat the chicken wings dry using a paper towel. Press and blot any excess liquid from the skins.
• In a medium mixing bowl combine the 4 tablespoons cornstarch, 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon coarse kosher salt, ½ teaspoon ground black pepper ½ teaspoon red pepper flakes. In two batches, toss the chicken wings in the cornstarch mixture, tapping off any excess. Arrange in a single layer on the prepared baking sheet. Continue with the second batch.
• Bake the chicken wings for 40-50 minutes, turning wings half way through, until an internal temperature of 160°F.
• Set the oven to broil and place the wings under broiler for 2-3 minutes per side. Watch closely so they do not burn, this varies greatly by oven.
• Remove from the oven and allow to rest for 5 minutes. Chicken will come up to the target temperature of 165°F during carryover cooking.
• Toss in the garlic parmesan sauce in a large mixing bowl OR drizzle the sauce over on a serving platter.

Garlic Parmesan Sauce:

• In a small saucepan, combine the 1/2 cup unsalted butter , minced or grated 2-3 cloves fresh garlic, 2 tablespoon flat parsley and 1/2 teaspoon coarse kosher salt .
• Stir until melted and then remove from the heat allow to cool for 3-4 minutes before stirring in the 1/3 cup shaker parmesan cheese*
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

*This is one of the few recipes where I asked you to use the grated shaker cheese because you want the texture and for it to NOT melt into the sauce. Look for the grated cheese that is little balls, not the shredded cheese. Allow this can be used, the texture isn’t the same as in a restaurant. 

Storage: As always, leftover chicken wings can be covered and stored in the refrigerator for up to 3-4 days.

Freezing: I don’t recommend freezing cooked chicken wings. Although it is totally possible, they thaw fairly dry and always need a new coat of sauce.

Nutrition

Calories: 448 kcal, Carbohydrates: 6 g, Protein: 29 g, Fat: 34 g, Saturated Fat: 9 g, Cholesterol: 115 mg, Sodium: 586 mg, Potassium: 238 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 417 IU, Vitamin C: 3 mg, Calcium: 88 mg, Iron: 2 mg

Author: Jessica Formicola

Calories: 448

Course: Appetizer, Snack

Cuisine: American

Keyword: baked chicken wings, crispy baked chicken wings, easy appetizer wings, garlic butter parmesan sauce, garlic parm chicken wings, garlic parmesan wings, oven baked wings

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!