Garlic Parmesan Wings (Printable)

Crispy baked wings coated in savory garlic butter and topped with freshly grated Parmesan for a irresistible appetizer or main dish.

# What You Need:

→ Chicken

01 - 1.5 lbs 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

→ Garlic Parmesan Sauce

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

# Directions:

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

# Expert Suggestions:

01 -
  • The garlic butter sauce hits every single craving spot simultaneously
  • Freshly grated Parmesan melts into warm crevices in ways the pre grated stuff never could
  • These wings reheat shockingly well for lunch the next day
02 -
  • Dry wings equal crispy wings so take extra time patting them thoroughly with paper towels
  • Let the garlic butter cool slightly before tossing so it coats evenly instead of sliding right off
  • Freshly grated Parmesan from an actual wedge makes all the difference in texture and flavor
03 -
  • Toss wings with a tablespoon of baking powder before baking for next level crispy skin
  • Let wings rest on the wire rack for 5 minutes after baking so they stay crispy longer
  • Double the garlic butter sauce because people will want extra for dipping
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