Garlic Parmesan Wings

My sister showed up one Sunday with a craving she couldn't shake. She'd had garlic Parmesan wings at a bar downtown and couldn't stop talking about them. I didn't have a recipe, just her description and a package of wings in the freezer. What came out of my oven that afternoon tasted better than anything we'd ordered out, and I've been making them ever since.

I made these for a birthday gathering once and watched a friend who never eats chicken wings go back for thirds. She stood by the counter picking at the crispy bits stuck to the bowl, and I knew I'd gotten it right. Sometimes the best recipes aren't the ones you plan, they're the ones that make people forget to be polite.

Ingredients

• Chicken wings: I always separate them into flats and drumettes myself because they cook more evenly, and drying them well is the single most important step for crispy skin.
• Olive oil: Just enough to help the seasonings stick and encourage browning without making them greasy.
• Kosher salt and black pepper: I use more than I think I need because wings can handle it, and underseasoning here means bland bites later.
• Garlic powder and smoked paprika: The garlic powder adds a base layer that supports the fresh garlic butter, and the paprika brings a subtle warmth and color.
• Unsalted butter: I prefer unsalted so I can control the salt level, and it gives the sauce a silky richness that olive oil alone can't match.
• Fresh garlic: Minced fine and cooked just until fragrant, it blooms in the butter without turning bitter.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that makes the Parmesan taste even more savory.
• Freshly grated Parmesan: Pre-grated doesn't melt the same way, freshly grated clings to the wings and tastes sharper and more alive.
• Fresh parsley: It cuts through the richness and adds a pop of color that makes the dish feel finished.

Instructions

Preheat and Prep the Pan:

Set your oven to 425°F and line a baking sheet with foil, then set a wire rack on top. The rack lets air circulate under the wings so they crisp on all sides.

Dry and Season the Wings:

Pat the wings completely dry with paper towels, the drier they are, the crispier they'll get. Toss them with olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is evenly coated.

Bake Until Golden:

Arrange the wings in a single layer on the rack and bake for 40 to 45 minutes, flipping them halfway through. They're done when the skin is deep golden and crackling at the edges.

Make the Garlic Butter:

While the wings bake, melt butter in a small saucepan over medium heat, then add the minced garlic and cook for a minute or two until it smells incredible but hasn't browned. Stir in the red pepper flakes if you're using them, then take it off the heat.

Toss and Coat:

Transfer the hot wings to a large bowl and pour the warm garlic butter over them, tossing until every wing is slicked and shiny. Add the Parmesan and parsley, then toss again until the cheese clings to the buttery surface.

Serve Hot:

Pile them on a platter and sprinkle extra Parmesan and parsley on top if you want. They're best eaten immediately while the skin is still crackling.

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There's a moment right after you toss the wings when the butter is still glistening and the Parmesan hasn't fully settled, and that's when I always steal the first one. It's too hot and I burn my tongue every time, but I can't help it. That first bite, crispy and salty and rich, is what cooking is supposed to feel like.

How to Get Extra Crispy Skin

I learned this trick from a chef friend who swore by it. Toss the dried wings with a tablespoon of baking powder along with the oil and seasonings before baking. The baking powder raises the pH of the skin, helping it brown faster and crisp up beautifully without any weird taste. Just make sure it's baking powder, not baking soda, or you'll end up with a soapy mess.

What to Serve Alongside

I usually put out celery sticks and a bowl of ranch or blue cheese dressing, not because it's required, but because it feels right. A cold lager or a crisp Sauvignon Blanc cuts through the richness perfectly. Sometimes I'll add a simple green salad with lemon vinaigrette just to balance all that butter and cheese.

Make Ahead and Storage Tips

These wings are always best fresh from the oven, but you can bake them a few hours ahead and reheat them on a wire rack at 400°F for about 10 minutes to crisp them back up. I don't recommend tossing them in the garlic butter until right before serving, or they'll lose their crunch. Leftovers keep in the fridge for up to three days, though they never last that long in my house.

• Reheat on a rack in a hot oven, never the microwave, or the skin will turn rubbery.
• You can freeze the baked unsauced wings for up to two months and toss them in fresh garlic butter after reheating.
• If you want to prep ahead, season the raw wings and keep them covered in the fridge for up to 24 hours before baking.

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Every time I make these, someone asks for the recipe, and I'm always happy to share it. There's something generous about a dish that's this easy and this good, like you're letting people in on something special without having to work too hard for it.

Recipe FAQ

→ How can I get extra crispy wings?

Pat the wings very dry and toss them with a tablespoon of baking powder before baking. This helps create a crispier crust.

→ Can I substitute Parmesan cheese?

Yes, for a sharper flavor, try using grated Pecorino Romano instead of Parmesan.

→ What temperature should the wings be baked at?

Bake the wings at 425°F (220°C) on a wire rack to ensure even cooking and crispiness.

→ How do I make the garlic butter sauce?

Melt unsalted butter over medium heat, then sauté minced garlic until fragrant but not browned. Optionally add crushed red pepper flakes for heat before tossing with the wings.

→ What drinks pair well with these wings?

They pair nicely with a crisp, chilled lager or Sauvignon Blanc to balance the richness.