Garlic Parmesan Wings

There was this Super Bowl Sunday years ago when I forgot to thaw the main dish and ended up throwing wings in the oven last minute. Panic turned into the best accidental discovery ever, because those crispy, golden wings with garlic butter became the thing everyone actually wanted.

Last summer my neighbor caught me through the open window melting butter and mincing garlic at 9pm. She ended up staying for dinner, and now she texts me on Wednesdays asking if wing night is happening.

Ingredients

• Chicken wings: Separating flats and drumettes helps them cook evenly and crisp up beautifully on all sides
• Olive oil: Just enough to help the seasoning cling and promote that irresistible golden exterior
• Kosher salt: The coarse flakes adhere better than table salt and create tiny crunch pockets
• Garlic powder: Builds a base layer of savory flavor that blooms in the ovens heat
• Smoked paprika: Optional but adds this subtle smoky depth that makes people wonder whats special
• Unsalted butter: Control the salt level yourself and let the garlic really shine through
• Fresh garlic: Minced into the butter it becomes aromatic and mellow not sharp
• Crushed red pepper flakes: Just a whisper of heat that lingers pleasantly without overwhelming
• Freshly grated Parmesan: The real stuff from the wedge melts creamy where the pre grated tub stays grainy
• Fresh parsley: Bright herbaceous notes cut through all that rich buttery goodness

Instructions

Get your oven ready:

Preheat to 425°F with the rack positioned in the middle so wings cook evenly without burning

Prep the baking setup:

Line your baking sheet with parchment or foil then place a wire rack on top for maximum air circulation

Season the wings:

Pat them thoroughly dry with paper towels then toss with olive oil and all those spices until every piece is coated

Bake until crispy:

Arrange wings in a single layer on the wire rack and bake for 40 to 45 minutes turning halfway through

Make the garlic butter:

Melt butter in a small saucepan over medium heat then add minced garlic cooking just until fragrant

Coat and finish:

Toss the hot wings in garlicky butter then sprinkle with Parmesan and parsley until well coated

Save

My dad who claims to not care about wings at all once ate six straight from the platter while standing at the counter, then asked what took me so long to make them properly.

The Crispiness Secret

After years of soggy wing disappointment I learned that moisture is the enemy. A wire rack lets hot air circulate underneath every single piece creating that restaurant quality crunch people think requires a deep fryer.

Sauce Timing Wisdom

The trick is getting that garlic butter ready while the wings finish their last ten minutes in the oven. This way the sauce stays warm and pourable without sitting too long and potentially separating or losing its fresh garlic punch.

Serving Strategy

These wings need to hit the table while they are still hot enough to make the cheese melt slightly on contact. Have everything plated and drinks poured before you start that final toss so no one misses that perfect moment.

• Set out a small bowl of extra Parmesan for the cheese lovers at your table
• Celery sticks and ranch dressing help balance all that richness beautifully
• Have napkins ready because these wings are gloriously messy in the best way

Save

These garlic Parmesan wings have become the most requested dish at every gathering, and honestly, I cannot imagine ever going back to plain buffalo sauce again.

Recipe Questions & Answers

→ How do I get the crispiest wings?

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, ensuring even crisping on all sides.

→ Can I make these ahead of time?

Bake the wings up to a day in advance and refrigerate. Reheat in a 400°F oven for 10-12 minutes until crispy again, then toss with fresh garlic butter and Parmesan just before serving.

→ What cheese works best?

Freshly grated Parmesan offers the best flavor and melting properties. For a sharper, saltier taste, try Pecorino Romano. Pre-grated cheese lacks the fresh flavor and doesn't coat as evenly.

→ Can I air fry these instead?

Absolutely. Cook at 400°F for 20-25 minutes, shaking halfway through. Toss with the garlic butter and Parmesan immediately after cooking while they're hot and ready to absorb the sauce.

→ What should I serve with these?

Celery sticks and ranch or blue cheese dressing provide classic contrast. A crisp lager, chilled Sauvignon Blanc, or even a sparkling wine cuts through the rich garlic butter beautifully.