Garlic Parmesan Wings (Printable)

Crispy wings tossed in garlic butter and Parmesan cheese for a savory appetizer or main course ready in just one hour.

# 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

→ Garlic Parmesan Sauce

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

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels. Toss wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning halfway, until crispy and golden brown.
04 - While wings are baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in crushed red pepper flakes if using. Remove from heat.
05 - Once wings are cooked, transfer to a large bowl. Pour the warm garlic butter over the wings and toss to coat.
06 - Add Parmesan cheese and parsley; toss again until evenly coated.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The way the garlic butter seeps into every crispy crevice creates this insane flavor explosion that makes store-bought wings taste like cardboard
  • You get restaurant-quality results without the messy deep-frying cleanup or the guilt of eating something that spent time in a fryer
02 -
  • Dry your wings obsessively with paper towels, any moisture left on the skin is the enemy of crispiness
  • Let the garlic butter cool slightly before tossing so it clings to the wings instead of running right off
03 -
  • Let your wings come to room temperature for about 20 minutes before baking for more even cooking
  • Buy real Parmigiano-Reggiano and grate it yourself, the difference is absolutely worth the extra effort
Go Back