Garlic Parmesan Wings (Printable version)

Crispy baked wings in a garlic butter sauce with fresh Parmesan and herbs.

# What You'll Need:

→ Chicken

01 - 1.5 pounds 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 (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
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 chicken wings dry with paper towels. Toss them 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 crispy and golden brown.
04 - While wings bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant without browning. Stir in crushed red pepper flakes if used. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour warm garlic butter over them and toss to coat thoroughly.
06 - Add Parmesan cheese and chopped parsley to the wings. Toss again until evenly coated.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and coated in a sauce that tastes fancy but requires almost no fuss.
  • The garlic butter doesn't get soggy or heavy—it clings to the wings and makes your kitchen smell incredible while they bake.
  • You can have them ready in under an hour, which means they're perfect for unexpected guests or when you want something better than takeout.
02 -
  • If the wings touch each other on the rack, they'll steam instead of crisp—give them space, even if it means using two baking sheets.
  • The butter sauce must still be warm when it hits the wings, otherwise it won't coat evenly and will clump up instead of clinging beautifully.
  • Grating your own Parmesan makes an actual difference; the pre-shredded stuff just slides off instead of sticking to the garlic butter.
03 -
  • Separate the wings into flats and drumettes before seasoning—they cook more evenly than whole wings and are easier to eat with your hands.
  • If your butter sauce starts to solidify before you use it, warm it gently for thirty seconds; cold sauce won't coat the hot wings the way it should.
  • Pair these with something crisp and cold to drink—a lager, a Sauvignon Blanc, or even just cold sparkling water with lemon cuts through the richness perfectly.
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