Garlic Parmesan Wings (Printable)

Crispy wings coated in garlic butter and Parmesan with a perfect golden finish in 45 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 pounds chicken wings, separated into flats and drumettes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika (optional)

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ⅓ cup freshly grated Parmesan cheese, plus extra for serving
11 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat wings dry with paper towels. Toss evenly with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika if using.
03 - Arrange wings in a single layer on the wire rack. Bake for 40 to 45 minutes, turning halfway through, until golden and crispy.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 to 2 minutes until fragrant but not browned. Stir in crushed red pepper flakes if desired. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour warm garlic butter over them and toss to coat thoroughly.
06 - Stir in grated Parmesan and chopped parsley. Toss again until wings are evenly coated.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They come out of the oven with shatteringly crisp skin without any need for a deep fryer.
  • The garlic butter clings to every ridge and the Parmesan melts just enough to coat without getting gummy.
  • You can have them on the table in an hour with almost no hands on time.
02 -
  • Drying the wings thoroughly is non-negotiable, any moisture left on the skin will steam instead of crisp.
  • Don't let the garlic brown in the butter or it will taste sharp and acrid instead of sweet and mellow.
  • Toss the wings in the garlic butter while they're still hot so the Parmesan melts slightly and sticks instead of sitting on top like dust.
03 -
  • Use freshly grated Parmesan from a block, the pre-grated kind has anti-caking agents that keep it from melting properly.
  • If you like more garlic flavor, double the amount and cook it low and slow so it gets sweet and jammy instead of harsh.
  • For a sharper, saltier bite, swap half the Parmesan for Pecorino Romano.
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