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Garlic Parmesan Chicken Wings Recipe
Ash Tyrrell

Garlic Parmesan Chicken Wings Recipe

I still remember the first time I pulled a tray of these wings out of the oven. The whole kitchen smelled like garlic and toasted Parmesan, and I knew I was in trouble because I couldn't stop eating them straight off the pan
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings – the star of the show; go for a mix of drumettes and flats for even cooking
  • 6 tablespoons butter melted – this is what carries all the garlicky flavor and helps the coating stick
  • 3/4 cup Parmesan cheese freshly shredded – fresh Parmesan melts and clings far better than the pre-shredded bagged kind
  • 1 teaspoon garlic powder – gives that deep savory garlic punch without burning like fresh minced garlic can
  • 1/2 teaspoon onion powder – rounds out the flavor and adds a subtle background sweetness
  • 1/4 teaspoon black pepper freshly ground – a little heat and sharpness to balance the richness
  • 1/4 cup fresh Italian parsley chopped – adds color and a fresh, herby finish
  • Ranch or blue cheese dressing – for dipping because these wings deserve a good sauce on the side

Method
 

  1. I start by patting my wings completely dry with paper towels, since moisture is the enemy of crispiness. Then I arrange them in a single layer on a foil-lined baking sheet, leaving a little space between each piece. Preheating the oven to 425°F while I do this saves a few extra minutes.
  2. I slide the tray into the oven and let the wings bake for about 40 minutes, flipping them halfway through so both sides brown evenly. By the end, they should look lightly golden and mostly crisp on their own, even before the sauce goes on.
  3. While the wings bake, I melt the butter and stir in the Parmesan, garlic powder, onion powder, pepper, and parsley in a large bowl. It turns into a thick, fragrant, cheesy mixture that's honestly hard to resist tasting straight from the spoon.
  4. Once the wings are done, I gently fold them into the garlic Parmesan butter until every piece is coated. Then I return them to the baking sheet and bake for another 10-20 minutes, depending on how crispy I want them that day.
  5. If I'm in the mood for extra crunch, I turn the broiler on for the last 2-3 minutes. I stay right by the oven for this step since broilers work fast and can go from perfect to burnt in seconds.
  6. Right before serving, I sprinkle on a little extra fresh Parmesan and chopped parsley for color. Then I plate them up with a bowl of ranch or blue cheese dressing on the side and watch them disappear.

Notes

  • I always pat my wings bone-dry before baking; it's the single biggest factor in getting crispy garlic chicken wings.
  • I use freshly grated Parmesan instead of the shelf-stable shaker kind, since it melts smoothly instead of turning gritty.
  • I space the wings out on the tray instead of crowding them, which lets hot air circulate and crisps every side.
  • I keep a close eye during broiling because I've gone from golden to burnt in under a minute more than once.
  • I toss the wings in the butter mixture while everything is still warm, since the sauce clings much better that way.