Super crispy baked chicken wings coated with a garlic Parmesan wing sauce. These garlic Parmesan wings are the perfect game day or party food.
I recently tried garlic Parmesan wings for the first time and it inspired me to make these chicken wings. The version I had eaten were twice-fried and while I make fried wings at home, too, I wanted to do a healthier baked wing recipe for these.
I previously shared my favorite technique for the crispiest baked chicken wings. Most of the fat is rendered off the wings when baking and you’re left with very thin and crispy skin. I used the same method to make my crispy baked chicken wings with tequila glaze, too.
Once the wings were finished, I brushed them with a garlic Parmesan wing sauce. Then I sprinkled on more parmesan and parsley. I served them with chipotle ranch dip but they’d also be great with blue cheese dressing or plain ranch dressing on the side for dipping.
- Chicken wings
- Baking powder
- Unsalted butter
- Garlic powder
- Grated parmesan cheese
- Minced fresh parsley
How to Bake Crispy Chicken Wings
You will need baking sheets and oven-safe metal baking racks (like ones used to cool cookies). Placing the chicken wings on the racks allows air to circulate around them so all of the chicken wings turn crispy, not just the top. This also means you don’t have to flip the wings over while they’re baking.
Place the chicken wings in an even layer on the baking racks. They can be close together but not touching each other so all of the skin is exposed to the oven heat.
The chicken wings are baked in two stages: For the first stage, place the baking sheet in the lower half of the oven and bake the wings for 30 minutes at 250°F. This first stage renders the fat from the chicken wings slowly without browning the skin.
After 30 minutes, remove the wings from the oven and increase the heat to 425°F. Once the oven reaches temperature, place the wings in the top half of the oven. Bake the wings for 50 minutes. During this stage, the chicken will cook through and the skin will turn golden and crispy.
Garlic Parmesan Wing Sauce
I like to let the wings cool for about 10 minutes. During this time, you can make the garlic parmesan wing sauce:
- Melt butter in a small saucepan. Add garlic and grated parmesan cheese and stir to combine.
- Brush the wings with the garlic parmesan sauce.
- Garnish the crispy chicken wings with grated Parmesan cheese and chopped parsley. Serve the wings warm while the skin is crispy.
Tips for Making Garlic Parmesan Wings
- I used seven pounds of chicken wings for this recipe, which serves about 12 people as an appetizer. This is a good amount for parties especially if you’re serving other snacks.
- I like to buy chicken wings that have already been separated into drumettes and wingettes. They are a great size for an appetizer.
- Be sure to pat your chicken wings dry before baking them. This removes excess moisture which is important for achieving a super crispy skin.
- Before you bake the wings, you will toss them in baking powder and salt. The baking powder is the key to really crispy skin. The baking powder dries out the chicken skin allowing it to crisp up as it bakes.
- I think they are best when they are hot from the oven, but you can store leftovers in an airtight container in the refrigerator for a few days. The skin will soften but they’ll still be good. If you have an air fryer, I recommend that you air fryer them for reheating which will help crisp up the skin again.
How do I bake multiple batches of chicken wings?
- This recipe makes a big batch of chicken wings and you can use two sheet pans and bake two batches at the same time.
- For the first stage, position two oven racks in the lower half of the oven and place a baking sheet on each.
- For the second stage, move the oven racks up. When the wings on the top sheet pan are golden and crispy remove them from the oven.
- If the wings on the bottom baking sheet are not quite done you can move that sheet up to the top rack and bake the wings for five to ten minutes longer, or until the wings are crispy.
Can I use frozen chicken wings for this recipe?
Yes! Make sure to fully thaw the chicken wings first. Because they were frozen, they will have a lot of excess moisture, so you will need to thoroughly dry them before tossing them with the baking powder and baking.
Can I make these crispy chicken wings ahead?
These garlic Parmesan chicken wings are best served not long after they come out the oven. As the chicken wings cool, they will lose some of the crispiness. You can store leftover chicken wings in the refrigerator, but the skin will turn soft.
What other sauces can I make for crispy chicken wings?
I love coming up chicken wing recipes with different sauces. Here are some more ideas:
- Crispy Orange Chicken Wings – I took the sticky orange sauce I use for classic orange chicken and used it to glaze crispy chicken wings.
- Chinese Sticky Wings – these wings are flavored with a blend of Chinese sauces.
- Sriracha Buffalo Wings – if you love spice, you’ll love these wings.
- Honey Garlic Chicken Wings – this version has a sweet and spicy sauce made with garlic and honey.
This garlic Parmesan wings recipe came out so good! I couldn’t stop eating them as I was trying to plate them for a photo – I really love the flavor of the wings with Parmesan sauce. Luckily, I made a really big batch!
More Appetizers and Snacks
- Air Fryer Keto Avocado Fries
- Low-Carb Doritos
- Homemade Garlic Breadsticks
- Mushrooms in Garlic Butter Sauce
Baked Garlic Parmesan Wings
- 7 lbs chicken wings (see note)
- 1 tsp salt
- 3 tbsp baking powder not baking soda!
- 1/2 cup unsalted butter
- 4 tsp garlic powder
- 1/4 cup grated parmesan cheese plus additional for topping
- 1 tbsp minced parsley
- Preheat oven to 250°F. Line 2 large baking sheets with foil. Place an oven-safe cooling wire rack on top of each baking sheet and generously spray racks with cooking oil spray.
- Pat the wings dry with paper towels.
- In a large bowl, add wings and sprinkle with salt and baking powder. Toss the wings until they are evenly coated in the baking powder and salt.
- Place the wings side by side onto the cooling racks. They should be close together but not touching each other.
- Bake for 30 minutes in the lower half section of the oven. After 30 minutes, the wings should look smaller (from the skin being dried out and fat rendered off) but still very pale.
- Raise oven temperature to 425°F. Place wings back into the oven, this time in the upper middle section of the oven. Bake wings for about 50 minutes. Wings should be golden brown and when you touch the skin, it should feel crispy. If you had to use a lower rack for your second baking sheet, these may need slightly more time. You can place them in the upper section of the oven after removing the top sheet and bake for about another 5 minutes or until golden. Allow the wings to cool for about 10 minutes, which should crisp the skin even more.
- While wings are cooling, make the sauce. In a small saucepan, add butter, garlic and 1/4 cup cheese. Stir and cook until butter is melted. Use a pastry or basting brush and brush wings generously with sauce, making sure to brush on the garlic powder and cheese. Sprinkle wings with additional parmesan cheese and parsley. Serve while wings are still warm and crispy. They taste great on their own or with a side of ranch dressing.
- For best results use wings that have already been divided into drumettes and wingettes.
- Nutrition estimate does not include the extra cheese for garnish.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What’s the baking powder for? Or should I ask what does it do?
as explained in the post, the baking powder dries out the skin so that it crisps up even more.
Mmm these look awesome. The suggestion of serving it in ranch? Level up!
Have you tried using an airless fryer to cook up wings? I’ve tried mine once for sweet potatoes and they came out a little mushy. I think I overcrowded the pan. You can’t fit one serving in a one layer space of that fryer… 🙂
I have not tried making with airless fryer. My fryer is pretty small, and yes, you can’t put too much in there. I use my airless fryer mainly for reheating fried foods