Crispy Garlic Parmesan Wings: A Game Day Staple!
These Garlic Parmesan Chicken Wings are one of my favorite game day appetizers of all time. No, wait — I take that back. They’re one of my favorite appetizer recipes of all time, period. Sure, they’re a perfect snack to chowing down on during a football game, but they’re also quick enough to make on busy weeknights and loved by children and adults alike. That’s a win-win for any night of the week!
Here’s why we love them so much:
- Crispy skin!! Isn’t that the best part about chicken wing recipes? Gotta have that crunch!
- Not deep fried! I love fried food as much as the next person, but these wings are admittedly healthier. Instead, we’ll roast the chicken wings at a high (but not too high!) temperature, resulting in crispy skin, with tender, juicy meat. Yes, please!
- No burnt garlic! Trust me when we say you’ll want to use both garlic powder and fresh garlic. Read on to see why!
- Easily feed a crowd! It is so, so easy to double (or triple!) this wing recipe. The prep time is pretty much the same, assuming you buy your wings already cleaned from the store.
- The garlic parmesan flavor!! Go for fresh Parmesan if you can. You’ll be licking your fingers clean!!
But first, majorly important question! Are you a wingette (aka: flats) or a drumette kinda gal or guy? I am 100% all about that wingette life!!
Ingredients For Garlic Parmesan Wings
There are not a lot of ingredients in this wing recipe. As such, we recommend using organic chicken (I know, I know… it’s pricy!) to get the absolute best flavor.
- Chicken wings: Wing tips removed, drumettes and flats separated
- Baking powder: A tiny bit of baking powder alters the pH of the chicken skin, resulting in a crispier overall texture.
- Garlic powder: We’re using dried garlic powder (or garlic granules) to season the chicken wings while they cook — the powder won’t burn as easily! — and then finishing the wings with lots of fresh garlic that we’ll warm in some melted butter to help take away the sharp bite that often accompanies raw garlic.
- Kosher salt and black pepper: To season the wings
- Unsalted butter: Melted, then tossed with garlic and parmesan to form the wing sauce!
- Fresh garlic cloves, finely chopped
- Freshly grated Parmigiano Reggiano: you’re going to want lots of grated Parmesan cheese. Again, if you can splurge for the good stuff and grate it yourself, it’ll make a big difference in the flavor!
- Fresh parsley, finely chopped: Mostly used as a garnish — love that pop of green! — but adds a bright, lemony, citrus flavor that rounds out the garlic.
Equipment: you’ll need a rimmed baking sheet, a wire rack, and some aluminum foil. Tongs are helpful for flipping the wings!
If you’ve got a grill and are wanting to make chicken wings outside for a bbq or cookout, you absolutely must check out our crispy grilled chicken wings — the skin is SO CRISPY you will not believe it!!
How To Make Garlic Parmesan Chicken Wings
First, let’s talk about the difference between baking chicken wings and roasting them. An oven temperature of 400F or less is baking. Anything above 400F is roasting. So, yes, you could refer to these as baked chicken wings — they’re absolutely not deep fried! — but more accurately, they’re roasted.
- Season the chicken wings. Once the wings and drumsticks are separated, pat the wings dry with a paper towel. Season generously with baking powder (to help crisp the skin!), garlic powder, Kosher salt, and a little black pepper, then toss to combine. Place the wings on a parchment or aluminum foil lined rimmed baking sheet on top of a wire rack. Keep the wings in a single even layer.
- Roast the chicken wings. Place wings into an oven preheated to 425F. Cook the wings until the skin is crispy and the meat reaches an internal temperature of at least 165 F, about 40 minutes, flipping once about halfway through.
- Make the garlic parmesan wing sauce. In a medium saucepan, melt the butter over medium heat. Add the chopped garlic and all except for 2 Tbsp grated Parmesan cheese. Stir well, then set aside.
- Coat the wings. When the wings are finished, transfer them to a large bowl. While hot, pour the garlic parmesan butter mixture on top. Toss well to thoroughly coat, then sprinkle with remaining 2 Tbsp grated parmesan and 2 Tbsp chopped fresh parsley. Give a final toss. Serve immediately!
You can skip flipping the wings — especially if they’re on a wire rack, which allows air to circulate on all sides — but we like to make sure they’re cooking evenly. Most ovens have hot spots and do not heat evenly throughout.
How To Cut Chicken Wings
Separate the wings between the joints! If the wings you buy at the store are not broken down, you’ll need to separate the wingette (flat part of the wing) and the drumette, then discard the wing tip (the latter has very little meat on it and often overcooks in the oven).
Here’s how to easily break down chicken wings and avoid cutting through bone:
- Flip the chicken wings over so that they are skin side down. This makes it easier to see the joints.
- Place a sharp chef’s knife on top of the ridge between the wingette and drumette, then press down firmly. The knife should easily cut through the joint with little resistance.
- If there’s a tip on the wing (coming off of the wingette), repeat step 2, placing your knife on top of the ridge of the joint between both pieces. Cut all the way through until each piece of the wing has been separated.
How Long Do Wings Keep?
Cooked chicken wings will keep for 3-4 days in a fridge in an airtight container. Reheat wings in a 350F oven until the skin crisps up again, about 7-9 minutes.
Can Wings Be Made In An Air Fryer?
Absolutely! We don’t own an air fryer (it’s really impractical for feeding a larger family), but there are tons of recipes out there. Feel free to cook wings in an air fryer, then toss afterwards with our homemade garlic parmesan sauce.
What To Serve With Chicken Wings
For sauces, you could certainly pair them with classic blue cheese or ranch dressing — both are fabulous! But given the garlic parmesan sauce here, they’re not necessary unless you really, really want an extra sauce.
As far as side dishes, we usually skip them. There’s a reason restaurants serve carrot and celery sticks on the side of chicken wings! You get a little veggie thrown in, without actually having to order a salad…
If you make this Garlic Parmesan Chicken Wings recipe, please let us know by leaving a review and rating below!
Looking for more game day snacks? Try these!
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More chicken recipes to try!
- Pecan Crusted Chicken
- Sheet Pan Chicken Meatballs with Goat Cheese
- Skillet Chicken with Anchovies
- Southern Fried Chicken and Waffles
- Za’atar Roasted Chicken
Garlic Parmesan Wings
- Paper towels
- Rimmed baking sheet
- Wire cooling rack
- Aluminum foil
- 2-3 lbs chicken wings broken down into flats and drumettes
- 2 tsp baking powder
- 2 tsp garlic powder or garlic granules
- 1 ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 4 Tbsp unsalted butter
- 3 Tbsp finely chopped garlic about 3-4 large cloves
- ¼ cup grated Parmesan plus 1-2 Tbsp, for serving
- 2 Tbsp finely chopped fresh parsley
- Season the chicken wings. Preheat the oven to 425F. Pat the wings dry with a paper towel. Place in a large bowl, then season with 2 tsp baking powder, 2 tsp garlic powder, 1 ½ tsp Kosher salt, and ¼ tsp black pepper. Toss to combine. Place the wings on a foil lined baking sheet on top of a wire rack. Keep the wings in a single layer with a little space in between each.
- Roast the chicken wings. Cook the wings until the skin is crispy and the meat reaches an internal temperature of at least 165 F, about 40-45 minutes, flipping once halfway through.
- Make the garlic parmesan wing sauce. With 5 minutes left in the cook time, make the sauce. Melt 4 Tbsp unsalted butter in a saucepan over medium heat. Add 3 Tbsp chopped garlic and ¼ cup grated Parmesan cheese. Stir well, then set aside.
- Coat the wings. Transfer the cooked wings to a large bowl. While hot, pour the garlic parmesan sauce on top. Toss well to thoroughly coat, then sprinkle with remaining 2 Tbsp grated parmesan and 2 Tbsp chopped parsley. Give a final toss. Serve immediately!