Recipe

Garlic Parmesan Baked Chicken Wings

Crispy oven-baked wings tossed in a buttery garlic herb sauce and showered with freshly grated Parmesan. Includes an air fryer option and no deep frying required.

By Matt Campbell

•

4.9

A sheet pan piled with crispy baked chicken wings glistening with buttery garlic herb sauce and freshly grated Parmesan, with a small bowl of ranch and scattered parsley on a rustic kitchen counter, natural window light, photorealistic

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Garlic Parmesan wings are the flavor I make when I want something that feels a little fancy but still eats like snack food. They are salty, buttery, aggressively garlicky in the best way, and finished with a snowfall of Parmesan that clings to every crispy edge.

The best part: you can get crackly skin in the oven without a deep fryer. The trick is simple: dry the wings well, hit them with a little baking powder (yes, really), and roast them hot on a rack so the fat renders and the skin actually crisps instead of steaming.

And if you are team air fryer, I have you too. Same wings, same sauce, same “okay wow” moment.

Chicken wings arranged in a single layer on a wire rack set over a rimmed baking sheet, ready to go into the oven, bright kitchen lighting, photorealistic

Why It Works

Seriously crispy skin thanks to drying the wings, using baking powder, and roasting on a rack for maximum airflow.
Big garlic Parmesan flavor from a warm butter sauce with garlic, Italian herbs, and a pinch of heat.
Parmesan that sticks because you toss the wings while they are hot and use finely grated cheese.
Oven and air fryer options so you can make them any night of the week.

Pairs Well With

Celery and carrot sticks with ranch or blue cheese
Simple side salad with lemon vinaigrette
Oven fries or air fryer potato wedges
Cold, crunchy pickles to cut the richness

Storage Tips

How to Store

Fridge: Cool wings completely, then store in an airtight container for up to 4 days. If possible, store extra Parmesan separately so it does not get gummy.
Freezer: Freeze wings on a sheet pan until firm, then transfer to a freezer bag for up to 2 months for best quality. Thaw overnight in the fridge before reheating for best texture.

How to Reheat (Keep Them Crispy)

Oven: 400°F for 10 to 15 minutes on a rack over a sheet pan.
Air fryer: 375°F for 5 to 8 minutes, shaking once.
Microwave: Works in a pinch, but the skin will soften. If you microwave, finish in a hot oven or air fryer for 2 to 3 minutes.

Common Questions

Why use baking powder on wings?

Baking powder helps dry out the skin and promotes better browning and crisping (it also changes the surface chemistry of the skin, which helps). Use aluminum-free baking powder if you have it. Do not use baking soda, which is much stronger and can taste bitter.

Do I need a wire rack?

It is the easiest path to crispy wings because air circulates under the wings and fat drips away. If you do not have a rack, bake directly on a foil-lined sheet pan and flip more often, but expect slightly less crispness. Quick note: make sure your rack is oven-safe at high heat, especially if it has a nonstick coating.

Should I sauce the wings before baking?

No. Butter sauce before baking will soften the skin. Bake first, then toss in the warm garlic butter sauce, then add Parmesan.

Fresh garlic or garlic powder?

Both. Fresh garlic gives that punchy aroma. A little garlic powder in the seasoning gives a deeper, more even garlic flavor. If you only have one, use it.

Can I make these ahead for a party?

Yes. Bake the wings until crisp, cool, and refrigerate. Reheat at 425°F until hot and re-crisped, then toss with freshly warmed sauce and Parmesan right before serving.

How do I keep the Parmesan from clumping?

Use finely grated Parmesan (Microplane style). Toss wings with sauce first, then sprinkle cheese while tossing so it coats instead of melting into one big wad. If your wings are screaming hot, let the butter sauce cool for a minute before adding the Parmesan, it helps.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack that fits inside the sheet pan (recommended, oven-safe at high heat)
Large mixing bowl
Small saucepan (for the garlic butter sauce)
Tongs
Instant-read thermometer (helpful for doneness)

I love Buffalo wings, but garlic Parmesan is the flavor I make when I want the kitchen to smell like I am doing something impressive even if I am basically just roasting chicken and stirring butter with garlic. The first time I nailed the crispy skin without frying, I felt like I unlocked a cheat code. Now these are my go-to for game nights, random Tuesday cravings, and anytime I want to bribe friends into helping me move a couch.

Garlic Parmesan Baked Chicken Wings

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings (about 2 pounds wings)

Ingredients

For the Wings

2 lb chicken wings, split into drumettes and flats, tips removed (about 16 to 24 pieces, depending on size)
1 tbsp aluminum-free baking powder
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp smoked paprika (optional, but great)

Garlic Parmesan Sauce

6 tbsp unsalted butter
4 to 6 cloves garlic, finely minced or grated
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
1 tbsp fresh lemon juice
3/4 cup finely grated Parmesan, plus more to finish
2 tbsp chopped fresh parsley

For Serving (Optional)

Ranch or blue cheese dressing
Celery sticks and carrot sticks

Instructions

Oven Method (Crispiest Baked Wings)

Heat the oven: Set oven to 450°F. Place a wire rack inside a rimmed sheet pan and lightly oil the rack or spray with nonstick spray. (If your oven runs hot or tends to smoke at high heat, use 425°F and add 5 to 10 minutes as needed.)
Dry the wings: Pat wings very dry with paper towels. Drier wings equal crispier skin.
Season: In a large bowl, mix baking powder, salt, garlic powder, onion powder, pepper, and paprika. Add wings and toss until evenly coated. (Reminder: baking powder, not baking soda.)
Arrange: Place wings on the rack in a single layer with a little space between pieces.
Bake: Bake for 20 minutes. Flip wings, then bake 20 to 25 minutes more until deeply golden and crisp. (Optional but powerful: flip once more for the last 5 minutes.) Wings are safe at 165°F, but the best texture is usually around 175°F to 185°F. Watch closely during the last 10 minutes, especially if using paprika or if your oven browns aggressively.
Make the sauce: During the last 10 minutes of baking, melt butter in a small saucepan over medium-low heat. Add garlic and cook 30 to 60 seconds until fragrant, not browned. Stir in Italian seasoning and red pepper flakes. Remove from heat and stir in lemon juice.
Toss: Transfer hot wings to a large bowl. Pour in the warm garlic butter sauce and toss. Add Parmesan and parsley and toss again until coated. (If your Parmesan melts too fast, let the sauce cool for 1 minute before tossing.) Finish with a little extra Parmesan on top.
Serve: Serve immediately, ideally with something crunchy and cold on the side.

A stainless steel mixing bowl filled with hot crispy chicken wings being tossed with garlic butter sauce and freshly grated Parmesan using tongs, close-up food photography, photorealistic

Air Fryer Option

Preheat: Preheat air fryer to 380°F for 3 to 5 minutes.
Season and coat: Pat wings dry and toss with the same baking powder and spice mixture.
Air fry: Arrange wings in a single layer (cook in batches). Air fry for 18 to 22 minutes, shaking or flipping halfway, until crisp and the internal temp reaches 165°F+ (best texture is often 175°F+).
Sauce and cheese: Toss with warm garlic butter sauce, then Parmesan and parsley. Serve right away.

Crispy Wing Notes

Do not crowd: Crowding traps steam. Steam is the enemy of crisp.
Use finely grated Parmesan: It melts and clings instead of falling off.
Sauce last: Tossing after baking keeps the skin crisp.

Nutrition information is estimated.

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