Garlic Parmesan Wings Truly Crispy

Craving more chicken wings? Try my lemon pepper wings, Korean chicken wings, smoked chicken wings, and fried chicken wings next. When it comes to appetizers and party food, nothing beats chicken wings. I reckon they are the MVP, and my garlic parmesan wings always steal the show. It’s a family favorite, especially for certain family members (cough Niki cough) who oppose breaded wings and fried wings. These have the texture of deep-fried wings but are completely oven-baked!

Why I love this recipe

As crispy as breaded wings. The parmesan cheese replicates the texture while giving it a fabulous flavor. And let’s not forget a TRULY CRISPY texture. Quick and easy. From prep to plate, these wings take barely any time to make. Great for parties. I like to whip up a double or triple batch when I’m entertaining or for game day. A warning, though: these will not last long.

Ingredients needed

Chicken wings. Skin-on chicken wings for the crispiest results. Also, I like to use a mix of wings and drumettes to satisfy all parties (my family seems to love the drumettes more!). Parmesan cheese. Always use freshly grated parmesan cheese as it tastes better, melts better, and sticks onto the wings better, too. Spices. I use a blend of paprika, black pepper, onion, and garlic powder. Butter. Softened to room temperature. Garlic. Minced. Fresh parsley. Finely chopped. Oil. Olive oil or any cooking oil of your choice. Kosher salt. To taste. Baking powder. It’s optional, but adding baking powder is the secret ingredient for foolproof crispy wings. Because we are coating them in parmesan, the wings will already crisp up, but add this if you want that extra crunch.

How to make garlic parmesan wings

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Made these today for a football game, and they were delicious!!!” – Tracey

Arman’s recipe tips

Always pat dry the wings. Depending on the packaging of the uncooked wings, they often have excess moisture around them. Before seasoning them, pat them dry with a paper towel. Line the baking sheet. The less mess, the better. To make clean-up a breeze, I like to use a rimmed baking sheet, which involves wrapping foil on all sides. Once the wings are cooked, I chuck it away. Don’t overcrowd the pan. Overcrowding the pan with chicken wings will cause the temperature of the oven to drop. Not only that, doing it will also prevent the wings from getting crispy on all sides. Never add the sauce before baking the chicken wings. The garlic parmesan sauce is designed to stick to the wings. Add it before the chicken is completely cooked and burn them. Use a wire rack to bake. For extra crispy chicken wings, put a wire rack over the baking tray and arrange the chicken wings on it. The airflow will make the chicken crispy on all sides. Use other cuts of chicken. While chicken wings work best for this recipe, you can also use drumsticks and quarters.

Storage instructions

To store: Transfer leftover wings into an airtight container and refrigerate for up to 4 days. To freeze: Place leftovers in a shallow container and store them in the freezer for up to 6 months. Reheating: You can reheat chicken wings in the oven or the air fryer. Do not microwave them as they will lose their crispiness.