Garlic Parmesan Wings

The first time I made garlic parmesan wings, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. These wings have become my go-to for game days and casual dinners, striking that perfect balance between crispy skin and tender, flavorful meat. I love how the garlic butter sauce clings to every contour of each wing, making them impossible to stop eating. What started as an experiment has turned into the most requested dish at every gathering I host.

I made these for my father in law who claims to dislike chicken wings, and he ate six of them without saying a word. Later he admitted they were the best wings he had ever tasted. Now whenever we visit, he casually asks if I am bringing those garlic wings. There is something deeply satisfying about watching a self proclaimed wing skeptic convert after one bite.

Ingredients

• Chicken wings: The flats and drumettes cook evenly and offer the perfect meat to skin ratio for maximum sauce adherence
• Olive oil: Helps the seasoning stick and promotes even browning in the oven
• Kosher salt: Coarse salt adheres better to the wings and provides a clean, bright seasoning base
• Garlic powder: Builds a savory foundation that complements the fresh garlic in the sauce
• Smoked paprika: Adds subtle depth and a beautiful golden color to the finished wings
• Unsalted butter: Creates the rich base for our garlic sauce without making the final dish too salty
• Fresh garlic: Minced fresh garlic provides that punchy aromatic kick that garlic powder cannot replicate
• Crushed red pepper flakes: Just enough heat to cut through the richness without overwhelming the palate
• Freshly grated Parmesan: The real stuff melts beautifully into the sauce, creating pockets of concentrated flavor
• Fresh parsley: Adds a bright, fresh finish that cuts through the rich buttery coating

Instructions

Prep your oven and rack:

Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper, then place a wire rack on top for optimal air circulation around the wings.

Season the wings:

Pat the chicken wings completely dry with paper towels, then toss them thoroughly with olive oil and all the seasonings until every wing is evenly coated.

Bake to perfection:

Arrange the seasoned wings in a single layer on your wire rack and bake for 40 to 45 minutes, flipping them halfway through, until they are golden brown and irresistibly crispy.

Make the garlic butter:

While the wings bake, melt butter in a small saucepan over medium heat, add minced garlic, and cook for just 1 to 2 minutes until fragrant but not browned, then stir in red pepper flakes if using and remove from heat.

Toss and coat:

Transfer the cooked wings to a large bowl, pour that warm garlic butter over them, and toss gently until every wing is glistening with sauce.

Add the finishing touches:

Sprinkle the Parmesan cheese and parsley over the wings, toss once more to distribute everything evenly, then serve immediately with extra cheese on top.

Save

Last summer I made these wings for a Fourth of July party and they disappeared in under ten minutes. People were actually hovering around the platter, and my friend Sarah admitted she ate three before even saying hello to anyone. There is something about the combination of crispy skin and that garlicky, cheesy coating that turns a simple appetizer into the star of the show.

Getting That Restaurant Style Crispiness

The wire rack method is absolute magic for home cooks who want fried wing texture without the mess. I have tried every baking method imaginable, and elevating the wings allows hot air to circulate underneath, rendering fat and crisping skin evenly on all sides. The parchment paper underneath catches all the drippings, making cleanup surprisingly painless.

The Art of Sauce Application

I learned the hard way that tossing wings in sauce too early makes them soggy, but waiting too long means the sauce does not stick. The sweet spot is tossing them immediately after the wings come out of the oven while they are still hot, and the butter is still warm but not piping hot. This timing creates that perfect tacky coating that clings to every surface.

Make Ahead Wisdom

You can season the wings the night before and store them in the refrigerator, which actually helps the skin dry out even more for superior crisping. Just let them sit at room temperature for about 20 minutes before baking. The sauce can be made up to two days ahead and gently reheated when you are ready to toss.

• Set out all ingredients before you start to make the process flow smoothly
• Have your serving platter ready so you can transfer the wings immediately after tossing
• Double the sauce recipe if you are cooking more than 3 pounds of wings

Save

These garlic parmesan wings have become my answer to every what should I bring question, and they never fail to make people happy watching friends gather around the platter, fingers sticky with sauce, is exactly what cooking is all about.

Questions & Answers

→ How do I get the crispiest wing skin?

Pat the wings thoroughly dry with paper towels before seasoning. For extra crunch, toss with 1 tablespoon baking powder before baking. Using a wire rack allows hot air to circulate evenly, preventing soggy bottoms.

→ Can I make these ahead of time?

Bake the wings up to a day in advance and refrigerate. Reheat at 400°F for 10-12 minutes until crispy, then toss with warm garlic butter and Parmesan just before serving. The sauce is best freshly made.

→ What's the best cheese substitute?

Pecorino Romano offers a sharper, saltier profile if you prefer more intensity. Aged Asiago works well too. Avoid pre-shredded cheese as it doesn't melt properly. Grate fresh from the block for best results.

→ Can I air fry these instead?

Absolutely. Cook at 380°F for 22-25 minutes, shaking the basket halfway through. The skin will crisp beautifully. Toss with the garlic butter and Parmesan immediately after air frying while they're hot.

→ How spicy are these wings?

These are mild on their own—the red pepper flakes add just a subtle warmth. For more heat, increase to 1 teaspoon or add cayenne to the wing seasoning. Serve with hot sauce on the side for heat lovers.

→ What drinks pair well with these?

A crisp lager or pilsner cuts through the rich butter and cheese. White wines like Sauvignon Blanc or Pinot Grigio provide refreshing acidity. For non-alcoholic options, try sparkling water with lemon or a tart lemonade.