These Crispy Baked Garlic Parmesan Chicken Wings will be the life of the party! Easy chicken wings are baked instead of fried for a healthier options then tossed in a mouthwatering garlic parmesan sauce! Still crispy and delicious as ever! The perfect party appetizer or game day recipe!
Are you looking for more Game Day Recipes? You need to try my Sheet Pan Steak Nachos or Cheesy Buffalo Chicken Sliders!
Table of Contents
- Baked Garlic Parmesan Chicken Wings
- How to make Crispy oven Baked Wings?
- What does baking powder do to chicken?
- Tips for making the Best Crispy Baked Chicken Wings:
- What is garlic parmesan sauce made out of?
- How many carbs are in Chicken Wings?
- How to make the Best Garlic Parmesan Chicken Wings?
- What to serve with Chicken Wings?
- Crispy Baked Garlic Parmesan Chicken Wings
Baked Garlic Parmesan Chicken Wings
So, have a secret to tell you.
Well … maybe it’s not a secret because I have told you once or twice before on here. The secret is, I kinda have a love affair with Chicken Wings.
Wings and Beer to be exact. Maybe that’s part of the reason my husband married me? A girl who likes Beer, Wings, and Football! Yup, kind of a rare jewel. haha. Just like these Garlic Parmesan Chicken Wings!
Usually when Mike and I get wings for dinner we call out and pick it up. But after trying to replicate my favorite wings from Wings & More, I have to say that these may just be the BEST Wings I’ve made so far! And I’ve made quite a few, including an Asian Wing with a Raspberry Hoisin Glaze.
How to make Crispy oven Baked Wings?
It honestly doesn’t take much to master crispy wings! Just 4 EASY steps.
- Pat the chicken wings dry with a paper towel.
- Season with oil, salt and pepper.
- Bake for 40 minutes at 400°F, flipping halfway through.
- Place under broiler for 8-10 minutes until wings are golden brown and crispy!
What does baking powder do to chicken?
Some people coat their chicken wings with baking powder. Baking powder will change the alkaline levels and make the skin browner, but honestly I don’t need it. Just change the oven over to broiler and crisp that skin up naturally. No need to add extra ingredients that aren’t needed.
Tips for making the Best Crispy Baked Chicken Wings:
- Don’t prewash you chicken wings. Just take them out of the package and pat them dry!
- Add just 1-2 tablespoons of oil and toss to coat your chicken wings. You don’t want to drench them with oil, just enough to coat so that the seasoning sticks to the chicken. The oil will also help crisp up the skin later.
- Use a baking rack. This allows the fat to drip down so that the skin gets nice and crispy. I like to put tin foil underneath the baking rack for easy cleanup later.
- After done baking place the chicken wings under the Broiler on HIGH this will give you the brown crispy skin that is comparable to fried chicken wings, but way healthier.
What is garlic parmesan sauce made out of?
There are a couple of ways to make garlic parmesan sauce. But the main ingredients are garlic, butter and parmesan cheese. If you want a “creamy” version you would add milk and flour to thicken it up. This recipe uses butter, garlic, smoked paprika, red pepper flakes and black pepper.
How many carbs are in Chicken Wings?
One chicken wing with the skin on has 0 grams of carbohydrates. So, if you are a on keto diet this is perfect, low carb high fat!
How to make the Best Garlic Parmesan Chicken Wings?
- Prepare Chicken: Pat chicken dry and season with oil, salt and pepper. Gently toss to coat all the chicken.
- Bake Chicken Wings: Place chicken on a wire rack lined baking sheet. Bake for 40 minutes at 400°F, flipping the chicken halfway through.
- Broil Chicken: Turn the Broiler on to HIGH. Place wings under broiler for 8-10 minutes, until browned.
- Make Garlic Parmesan Sauce: Add butter and 2 tablespoons of olive oil to the saucepan once butter is melted add garlic and cook for 2-3 minutes. Then add in 2 tablespoons of parmesan cheese, smoked paprika, red pepper flakes, salt, & pepper to taste. Stir to combine. Let the sauce cook for another 2 minutes.
- Toss Wings: Remove chicken from oven and place in a large bowl. Pour sauce over wings and toss to coat.
- Garnish: Top the wings with an additional 2 tablespoons of parmesan cheese and chopped chives for garnish.
But the best part of these Wings is the sauce! It’s light, easy to make, filled with garlic flavor and coats these crispy wings perfectly! Believe me you will for sure be in Chicken Wing heaven with these bad boys in your hands.
They are absolutely perfect for your next party and definitely a MUST for Game Day! Either way these need to be on your table because they are going to be a party FAVORITE! There’s no shame in your “finger licking” game after trying these … in fact … it’s strongly encouraged!
Bon Appetit friends!
What to serve with Chicken Wings?
- Crispy Baked Honey BBQ Chicken Wings
- Tangy Honey Mustard Baked Chicken Wings
- Crispy Baked Korean BBQ Chicken Wings
- Crockpot Buffalo Chicken Meatballs
ITEMS I USED TO CREATE THIS RECIPE: (some of these links are affiliate links)
- NonStick Baking Sheet – baking sheets are a must for this recipe but make sure to cover them with parchment paper too so you don’t end up with a mess!
- Stainless Steel Wire Rack – using the wire rack helps make sure the chicken cooks on both sides instead of sticking to the bottom of the pan
- Small Sauce Pan
Crispy Baked Garlic Parmesan Chicken Wings
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
- Yield: 30–40 wings 1x
- Category: Appetizer, Holiday, Kid Friendly, Easy Dinner Ideas, Gluten Free
- Method: Mix
- Cuisine: American
CRISPY GARLIC PARMESAN CHICKEN WINGS – baked instead of fried but they are still as crispy and delicious as ever! The perfect party appetizer or game day treat!
- 3 lbs. of chicken (mixture of wings and drumettes)
- 1 tablespoon canola oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 tablespoons parmesan cheese
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- salt & pepper to taste
- Preheat oven to 400°F.
- Add chicken to a large bowl. Pat chicken dry.
- Drizzle with canola oil, 1 teaspoon of sea salt, and 1 teaspoon of black pepper. Gently toss to coat all the chicken.
- Place chicken on a wire rack lined baking sheet. (if you don’t have a wire rack, use parchment paper)
- Bake for 40 minutes, flipping the chicken after 20 minutes.
- Turn the Broiler on to HIGH.
- Place chicken under broiler for 8-10 minutes, until browned.
- In the meantime, heat a medium sauce pan to medium heat. Add butter and 2 tablespoons of olive oil to the pan. Melt the butter down.
- Once butter is melted add the garlic to the pan. Let cook in the liquid for 2-3 minutes, or until fragrant.
- Next add in 2 tablespoons of parmesan cheese, smoked paprika, red pepper flakes, salt, & pepper to taste. Stir to combine. Let the sauce cook for another 2 minutes.
- Remove chicken from oven. Place in a large bowl, pour the garlic parmesan sauce over the chicken wings. Using a pair of tongs, toss the wings to coat all of them with the sauce.
- Serve. Top the wings with an additional 2 tablespoons of parmesan cheese.
- Optional: add chopped chives for garnish.
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Mostly not a fan of messy finger foods but had a hankering for Parmesan wings and so happy I landed on this recipe! OMG so amazing!! Also quite thrilled with a recipe that doesn’t rely on dry rubs which I’ve grown tired of. My husband is a wing aficionado and is practically gushing over these. Thank you!!
Thank you! Thank you! What the compliment! I am thrilled you loved this recipe! I can’t wait for you to try more of my wing recipes!
These were great! I will definitely be making these again. It’s nice to have a tasty wing recipe that’s not fried. Thank you!
Hi Cindy! I am so glad you enjoyed! These wings are always a huge hit at my house!
Made these tonight – excellent recipe!!!
I am so glad you enjoyed them! How can crispy wings not be amazing!
When I make these the cheese added to the oil to make the sauce always crisps up rather than melts. How can I avoid this?
Well, it shouldn’t crisp up but it also won’t completely melt. The butter will melt and the grated parmesan will leave a gritty type consistency to the sauce so that when you toss it with the baked chicken wings it will stick. Hope that helps.
I made these last weekend, I sprinkled with a little bit of fresh sea salt and fresh ground pepper. Put into a vacuum bag, sous vide for 6 hours at 155°. Cooked in the oven until golden brown, partially falling off the bone. Thru them into a bowl with your sauce. Everyone was absolutely amazed that they were homemade. Thank you for sharing. We are making them again for a different group of friends.
oh my gosh I’m coming to YOUR house! Love the sous vide idea!
These are the best! I make them twice a month for dinner !
My whole family loves them and they are EASY! For extra flavor, I do add the seasonings and spices directly on the chicken drumettes , as well as in the butter parmesan mixture .
Thank you for this recipe!
OH that’s awesome to hear Erin! Love that you family enjoys it so much!
2 years later, I’m still making these wings often! Still giving it 5 stars. we LOVE it! Thank you!!!!!!!
YAASSS!! I totally agree! These wings never get old! So crisp and full of flavor!
Unfortunately, these didn’t work out so well for me. I baked 2 wings on 400 and it took an hour + for the chicken to get kinda crispy. I made the cheese sauce (paired down), and it really left a lot to be desired. I had to scoop the cheese bits and purposely put them on top if the wings to get any kind of crunch. Oil & butter just added greasiness. Grandma ate it, said it tasted good, but I couldn’t finish the one wing I had. I see other reviewers had far different results, I’m really not sure where I went wrong (I do cook a lot and do a lot of my own healthy recipes and translations into healthy choices). I’m going to give this another shot down the line.
Hey Christy, did you buy regular chicken wing drummttes and wingettes or the larger chicken legs? That would make a big difference in cook time. As far as the sauce, I’m not sure it would translate the same if halved. I’m sorry it came out not the best for you. Better luck on time two because it is one of my favorites.
Krista, when you make these do you leave the baking sheet on center rack and then turn on broiler, or do you reset the oven rack to broil position and broil? I am finding if I go beyond 2-3 minutes they burn and my parchment paper starts to worry me. I am wondering if maybe the answer is to leave the sheet where it is?
Yes, leave the sheet where it is. It will still crisp up nicely.