Garlic Parmesan chicken wings fresh from the oven are a game-changer for any meal or gathering.
They’re packed with bold flavors, featuring the perfect blend of savory garlic and rich Parmesan cheese, all wrapped in a crispy, golden coating.
This recipe is a crowd favorite, whether you’re planning a game day snack, a party appetizer, or just craving something irresistibly delicious.
The best part? You don’t need a fryer to get that crispy perfection—your oven does all the work!
Let’s dive into how to make these wings your new favorite dish.
Key Ingredients:
2 pounds chicken wings (about 1 kg)
2 ounce Parmesan cheese (about 1/2 cup)
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3-4 cloves garlic
1 teaspoon Smoked paprika
a bunch of fresh parsley
3 ounce unsalted butter (85 g)
Prepare 2 pounds of chicken wings.
If needed, cut the chicken wings into flats and drumettes.
Use a chef’s knife or kitchen shears to cut through the first joint of each wing to remove the wing tip.
Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
save the chicken wing tips for homemade chicken stock or discard.
Make the seasoning mixture.
Combine the salt.
garlic powder.
Freshly ground black pepper.
Smoked paprika.
stir to combine.
Sprinkle the wings with the salt mixture.
Pour in a couple of tablespoons of olive oil.
Mix the wings thoroughly with the seasonings.
I use gloves because smoked paprika can stain the skin on my hands.
Line a rimmed baking sheet with aluminum foil.
and fit a wire rack inside.
Place the wings on the grill in a single layer.
Preheat the oven to 400ºF / 200°C.
Roast the chicken wings.
Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes.
Meanwhile, prepare the following: Make the Parmesan mixture.
finely grate 2 ounce Parmesan cheese (about 1/2 cup).
placing in the same large bowl.
finely chop a bunch of fresh parsley leaves.
Chopped fresh parsley is also added for its bright, fresh flavor and color.
3-4 cloves garlic.
mince garlic cloves.
Fresh garlic, if tossed with the uncooked wings, will burn in the oven.
so it’s added to the Parmesan mixture that the wings are tossed in after cooking.
A few minutes before the wings are done, melt 3 ounce unsalted butter.
Set aside to cool slightly, then stir the butter into the Parmesan mixture.
Transfer the wings to a large plate or platter.
Toss the cooked wings in the Parmesan mixture.
Add the wings with to the Parmesan mixture and toss until well-coated.
