Baked Garlic Parmesan Wings Recipe

Contrary to popular belief, chicken wings come in all different flavors aside from the standard buffalo or BBQ sauce. This particular recipe combines garlic and Parmigiano Reggiano cheese, making it one of the best wing recipes that's worthy of a try. Whether you're looking to wow your guests who come over for the big game or simply want to try a fun, new appetizer, these baked garlic Parmesan wings are the way to one's heart.

Recipe developer Cecilia Ryu is the brains behind this fantastic wing recipe that doesn't skimp out on flavor. "I absolutely love garlic," Ryu raves. "I'm one of those people who, when a recipe calls for 2 cloves of garlic, I double it!" She also explains that the "flavors are identical to garlic bread, so imagine your favorite garlic bread butter sauce poured over crispy baked chicken wings." Yum, yum, and yum! While Ryu does consider these wings to be more of an appetizer, she does note that they could work as a side dish or even a main course. "I will definitely be serving this for my next party," she says. "The Super Bowl would be the perfect!"

Gather the ingredients for these baked garlic Parmesan wings

Unsurprisingly, the most important ingredient in this recipe is chicken wings, and you will need three pounds of them. In addition, you will need baking powder, kosher salt, garlic powder, black pepper, unsalted butter, minced garlic, chopped parsley, and grated Parmigiano Reggiano cheese.

Preheat the oven and dry the chicken

Since you will bake the wings, turn your oven to 400 F. Then, line a baking sheet or tray with paper towels and put the chicken wings on top. Use more paper towels to pat the chicken wings dry and remove any excess moisture — this will help the seasoning stick better.

Combine spices and sprinkle over wings

Take out a small bowl and make a seasoning mix. Add the baking powder, salt, garlic powder, and black pepper. "The baking powder added to the seasoning also helps remove the moisture from the chicken. You could omit it if you don't have it on hand but it definitely makes a difference in the level of crispiness," Ryu explains. "Be sure to use only the amount specified. Otherwise too much can result in an off taste because of the aluminum in the baking powder. If you can find aluminum free baking powder, that would be the best option." Sprinkle the seasoning mix over the wings for added flavor.

Chill the wings

Line a different baking sheet with aluminum foil and place a wire rack on the top. Add the seasoned chicken wings to the rack, leaving space between each piece. It's really important not to overcrowd the pan.

Then, pop the tray of wings into the fridge overnight. "The wings will taste the best when refrigerated overnight as stated in the recipe but even an hour is better than nothing," Ryu explains. "Leaving them uncovered in the refrigerator dries out the moisture in the skin and will result in extra crispy wings." 

Bake the wings

Once you remove the wings from the fridge, it's time to get baking. If you don't have time to refrigerate the wings, you can always throw them in the oven immediately after seasoning. Cook for 30-35 minutes, or until they are fully cooked and golden brown.

Make the garlic Parmesan sauce

While you wait for the chicken to bake in the oven, you can whip together the Parmesan sauce. Place a small saucepan on the stove and turn the heat to low. Add the butter first and wait for it to melt. Once melted, add the minced garlic, parsley, and cheese. Stir well to combine, and there you have the garlic Parmesan sauce.

Toss the wings in sauce

Once the wings finish baking, add them to a large bowl and pour the garlic Parmesan sauce over the top. Gently toss the wings until they are all evenly coated with sauce.

Serve and enjoy

Once you sauce 'em up, the wings are good to go. If you'd like to make them cheesier, sprinkle a little grated Parmesan cheese on top. These are best enjoyed when they're fresh out of the oven and nice and hot.

If you don't finish them, they make a great bonus meal! "Leftovers can be stored in the refrigerator for up to 3 days," Ryu notes. 

Baked Garlic Parmesan Wings Recipe
5 from 40 ratings
These baked garlic Parmesan chicken wings are the perfect appetizer for a game day party.
Prep Time
Cook Time
baked garlic parmesan wings on plate
Total time: 50 minutes
  • 3 pounds chicken wings
  • 1 ½ teaspoons baking powder
  • 3 teaspoons kosher salt
  • 1½ teaspoons garlic powder
  • 1½ teaspoons black pepper
  • ½ cup (1 stick) unsalted butter
  • 6 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • ⅓ cup grated Parmigiano Reggiano cheese
  1. Preheat the oven to 400 F.
  2. Place the chicken wings on a baking sheet or tray lined with paper towels. Pat the chicken dry with additional paper towels.
  3. In a small bowl, combine the baking powder, salt, garlic powder, and black pepper. Stir to combine.
  4. Evenly sprinkle the chicken wings with the seasoning.
  5. Line another baking sheet with aluminum foil and place a wire rack on top. Place the seasoned chicken wings on the wire rack leaving space in between each piece of chicken. Do not overcrowd the pan.
  6. Optionally place prepared wings on the bottom shelf of your refrigerator and refrigerate overnight. This will ensure crispy wings.
  7. If you don't have time to refrigerate, immediately bake chicken in the oven for 30-35 minutes or until fully cooked and golden brown.
  8. While the chicken is cooking, make the garlic Parmesan sauce. In a small saucepan over low heat, melt butter. Once melted, take butter off the heat and add the minced garlic, parsley, and cheese. Stir well to combine.
  9. Remove the cooked chicken from the oven and transfer to a large bowl. Pour the garlic Parmesan sauce over the wings and gently fold until evenly coated with the sauce.
  10. When serving, sprinkle with additional grated cheese if desired. Serve immediately while hot.
Calories per Serving 917
Total Fat 71.1 g
Saturated Fat 30.4 g
Trans Fat 1.2 g
Cholesterol 447.0 mg
Total Carbohydrates 4.0 g
Dietary Fiber 0.5 g
Total Sugars 0.2 g
Sodium 910.0 mg
Protein 64.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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