Garlic Parmesan Wings

The smell of garlic butter hitting hot chicken wings still reminds me of that Super Bowl party where I accidentally made three times the amount anyone actually needed. Everyone just stood around the kitchen island, picking at the platter until not a single wing remained. I have been tweaking this recipe ever since, obsessed with getting that restaurant-quality crisp without the deep fryer mess.

My brother-in-law usually complains about wings being too salty or too greasy, but when he tried these, he actually asked for the recipe. That has never happened before in fifteen years of family gatherings. Now I make a double batch whenever he visits, because apparently word got around to the rest of the family too.

Ingredients

• Chicken wings: Separating flats and drumettes helps them cook evenly and crisp up beautifully on all sides
• Olive oil: Just a tablespoon helps the seasoning stick and promotes even browning
• Kosher salt: The coarse flakes adhere better than table salt and provide perfect seasoning
• Freshly ground black pepper: Grind it right before tossing for the most aromatic punch
• Garlic powder: This works on the chicken itself while fresh garlic goes into the sauce
• Smoked paprika: Optional but adds a subtle smoky depth that people notice but cannot quite place
• Unsalted butter: Control the salt level yourself since the cheese adds plenty
• Fresh garlic: Minced finely so it infuses the butter without harsh bites
• Crushed red pepper flakes: Just a hint of heat that wakes up the whole dish
• Freshly grated Parmesan cheese: Pre-grated cheese does not melt the same way—grate your own
• Fresh parsley: Adds brightness and makes everything look intentional and finished

Instructions

Get your oven ready:

Preheat to 425°F with the rack in the middle position. Line a baking sheet with parchment, then set a wire rack on top—this airflow is the secret to crispy skin.

Season the wings:

Pat those wings completely dry with paper towels. Toss them with olive oil and all the seasonings until every piece is evenly coated.

Bake until golden:

Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, flipping halfway through, until the skin is crispy and golden brown all over.

Make the garlic butter:

While wings bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook for just 1 to 2 minutes until fragrant—do not let it brown or it will taste bitter.

Toss and coat:

Transfer cooked wings to a large bowl. Pour that warm garlic butter over them and toss until every wing is glistening. Add Parmesan and parsley, then toss again.

Save

Last summer we served these at a backyard barbecue and the wings disappeared faster than the burgers. My friend who claims to hate chicken wings went back for fourths. Watching people crowd around the platter, licking garlic butter off their fingers—that is when I knew this recipe was a keeper.

The Secret to Extra Crispiness

If you want wings that rival your favorite wing joint, toss the dried wings with a tablespoon of baking powder before seasoning. It raises the pH and helps the skin crisp up dramatically. I discovered this trick by accident when I ran out of cornstarch, and now I never make wings without it.

Making Ahead for Parties

You can season the wings up to a day ahead and keep them refrigerated in a sealed container. The seasoning really penetrates the meat this way. Just bring them to room temperature for about 20 minutes before baking so they cook evenly.

Serving Ideas That Wow

These wings shine as an appetizer but can absolutely hold their own as a main course. I love serving them alongside a crisp green salad with bright vinaigrette to cut through all that rich garlic butter.

• Celery sticks and ranch dressing are classic for a reason—the cool crunch balances everything
• A chilled lager or Sauvignon Blanc cuts through the richness perfectly
• Extra Parmesan on the table lets people customize their last few bites

Save

Hope these wings become your go-to for everything from Tuesday night dinner to your next big party. There is something magical about food that makes people gather around the kitchen.

Recipe FAQ

→ How do I get the crispiest wings?

Pat the wings thoroughly dry with paper towels before seasoning. For extra crispiness, toss with 1 tablespoon baking powder before baking. The wire rack allows air circulation for even cooking and crunch.

→ Can I make these ahead of time?

Bake the wings ahead and reheat in a 400°F oven for 10 minutes to crisp up. Toss with the garlic butter and Parmesan just before serving for the best texture and flavor.

→ What can I substitute for Parmesan?

Pecorino Romano offers a sharper, saltier flavor. Grana Padano works well for a milder taste. For a dairy-free option, use nutritional yeast, though the texture will differ.

→ Should I use fresh or bottled garlic?

Fresh minced garlic is essential for the sauce. Bottled minced garlic has a different flavor profile and can taste harsh. Fresh cloves create the authentic, aromatic butter sauce.

→ What dipping pairs well with these wings?

Ranch or blue cheese dressing complements the garlic Parmesan flavors. Celery sticks add freshness and crunch. These also pair beautifully with a crisp lager or chilled white wine.