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A pile of crispy baked garlic parmesan wings with parsley and extra grated parmesan

Garlic Parmesan Wings

Crispy oven-baked chicken wings tossed in garlic butter and freshly grated parmesan cheese.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Wings
  • 3 pounds chicken wings split into drumettes and flats (1.35 kg)
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
Garlic parmesan sauce
  • 6 tablespoons unsalted butter 85 g
  • 6 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 3/4 cup grated parmesan cheese plus more for serving (75 g)
  • 2 tablespoons fresh parsley chopped

Method
 

Bake the wings
  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top.
  2. Pat the wings very dry. Toss them with the baking powder, salt, pepper and garlic powder until evenly coated.
  3. Arrange the wings on the rack in a single layer. Bake for 25 minutes, flip, and bake another 20 to 25 minutes until deep golden and crisp.
Make the sauce
  1. Melt the butter in a small saucepan over low heat. Add the garlic and cook for 1 minute, then stir in the Italian seasoning.
Toss and serve
  1. Toss the hot wings with the garlic butter, then with the parmesan. Top with parsley and extra parmesan and serve immediately.

Notes

Doneness: Wings are safe at 165°F (74°C); they are crispier and more tender at around 180°F (82°C).
Make ahead: Coat the wings and refrigerate uncovered for up to 24 hours before baking.
Nutrition is an estimate per serving.