Garlic Parmesan Wings (Printable Version)

Crispy chicken wings coated in garlic butter and Parmesan for a rich, flavorful experience.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss evenly with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika if using.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway through, until golden and crispy.
04 - Meanwhile, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, avoiding browning. Stir in crushed red pepper flakes if desired, then remove from heat.
05 - Transfer baked wings to a large bowl. Pour warm garlic butter over wings and toss to coat thoroughly.
06 - Incorporate Parmesan cheese and chopped parsley, tossing again until the wings are evenly coated.
07 - Serve immediately, garnished with additional Parmesan and parsley if preferred.

# Expert Advice:

01 -
  • They're crispy without a fryer, which means less mess and way less oil splatter on your stovetop.
  • The garlic butter melts right into every crevice, making them taste like you fussed for hours when you really didn't.
  • One recipe feeds four people as an appetizer or works as a casual dinner with almost no cleanup.
02 -
  • Drying the wings thoroughly is the secret that separates soggy from spectacular, so don't rush this part.
  • Adding the warm sauce to hot wings means it coats everything instead of sliding off as they cool, so timing matters.
03 -
  • Use a meat thermometer to confirm the wings hit 165°F internally, which takes the guesswork out and guarantees they're safe and tender.
  • Don't skip mincing the garlic fresh; the difference between jarred and fresh is noticeable and worth the thirty seconds it takes.
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