Garlic Parmesan Wings Delight (Printable)

Crispy wings coated in garlic butter and Parmesan with a hint of spice and fresh parsley topping.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 0.5 teaspoon crushed red pepper flakes (optional)
10 - 0.33 cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# How To Make:

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

# Expert Advice:

01 -
  • They're crispy and golden without deep-frying, which means less guilt and less oil spattering everywhere.
  • The garlic butter melts into every crevice while the Parmesan gives you that umami hit that makes people come back for more.
  • Honestly, they're done in under an hour and taste like you spent way more effort than you actually did.
02 -
  • Do not skip drying the wings—this single step is the difference between wings that are crispy and wings that steam themselves into mediocrity.
  • If you want extra-crispy wings, toss them with a tablespoon of baking powder before seasoning; it raises the pH and helps the skin brown faster and crisper.
  • The garlic butter must be warm when it hits the hot wings or it won't coat evenly and will pool at the bottom instead of clinging to every piece.
03 -
  • If your garlic starts to brown while cooking, you've gone too far—pull it off the heat immediately and add a splash of water to stop the cooking and prevent bitterness.
  • Use a wire rack not just for the wings but also remember that pressing them gently with tongs halfway through encourages even browning and helps render more fat from the skin.
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