These chicken wings are finger licking good. Baked in the oven until crispy and doused in a grated parmesan and fresh garlic sauce with extras for dipping, these wings are for game day and any day in between.
I’m married to a born-and-raised upstate New Yorker and a major football fan (Go Bills!), so it’s basically a requirement that I know how to make good wings for game day. These garlic parmesan wings are AWESOME.
Looking for an out-of-the-box wings recipe? Chinese Five Spice Wings will really shake things up in the best way!
Why You’ll Love These Garlic Parmesan Wings
- Extra cheesy. These wings are actually cheesy, loaded with parmesan cheese.
- Extra garlicky. These wings use fresh garlic, which dials up that garlic taste we know and love!
- Built-in dipping sauce. With 3 minutes left of baking, the garlic parmesan “sauce” is added to our dry rubbed wings. Extra sauce spills onto the baking sheet, which is perfect to scoop into a bowl and use as a dipping sauce. It’s addictive.
- Make a lot, make a little. This recipe can easily be halved or doubled (or tripled!) depending on how many wings you need for date night or a big game day party.
- Choose your crispiness. Some like their wings a little crispy, some like them moderately crispy, some like them really crispy. This recipe includes a range of cooking times so YOU can choose your crispy-level!
- Baked is better. Everyone can bake wings! No special equipment or large amount of oil required.
Garlic Parmesan Wings Ingredients
- Bone-in chicken wings – the cooking times in this recipe are for bone-in wings.
- Baking powder – baking powder (NOT soda) helps wings crisp up and brown in the oven! It’s the secret to crispy wings.
- Onion powder – onion powder adds complementary flavor to the fresh garlic.
- Paprika – paprika adds a little bright red color to your wings.
- Black pepper – black pepper adds a little back heat.
- Salt – salt…duh!
Garlic Parmesan “Sauce”
- Parmesan cheese – freshly grated parmesan cheese (or Parmigiano-Reggiano if you want to splurge!) can’t be beaten. I use the extra fine setting of a box cheese grater.
- Garlic – fresh garlic adds real garlic taste.
- Extra virgin olive oil – a splash of olive oil binds our sauce together.
- Italian parsley – I use fresh Italian parsley, but you can also use dried Italian seasoning if preferred.
- Lemon – a squeeze of fresh lemon cuts the richness of garlic parmesan wings.
How to Make Garlic Parmesan Wings
Full instructions in the recipe card; this is just an outline!
Preheat oven to 425 degrees. Lightly grease a baking sheet.
- Dry rub.
In a small bowl, combine all dry rub ingredients.
- Dry and toss.
Use paper towels to pat dry wings. Toss wings in dry rub. Spread wings out in a single layer on the baking sheet.
Bake wings for 35-45 minutes, depending on your crispiness preference. Toss halfway through.
While wings are in the oven, prepare the garlic parmesan “sauce” by combining parmesan, garlic, olive oil, parsley and lemon juice. Mixture will be thick.
Use a spoon or sturdy basting brush to add sauce to each wing. Some of the mixture will fall on the baking sheet. Bake for another 3-4 minutes.
Remove from oven and serve. Scrape down the baking sheet and use the fallen garlic parmesan mixture as dipping sauce!
Tips for Baking Garlic Parmesan Wings
- Pat dry wings first! Using paper towels to pat dry wings yields crispier wings!
- Baking powder NOT baking soda. Baking powder helps to dry out the chicken wing skin, creating crispier chicken wings! Don’t use baking soda…the result isn’t good.
- Bake time depends on your crispiness preference. The bake time for this recipe is 35-45 minutes. 35 minutes will yield lightly crispy wings. 40 minutes will produce crispy wings. 45 minutes will produce very crispy wings. My favorite is 40 minutes!
- Extra sauce for dipping. Once you douse the wings in parmesan garlic “sauce,” the extras will fall onto your baking sheet and come out of the oven warm and perfect for a dipping sauce.
Frequently Asked Questions (FAQs)
I like to serve wings with other game day snacks like Garlic Bread or Cheesy Calzones (see more ideas below). If you’re looking for a simple salad, I love my Raw Shredded Brussels Sprout Salad on the side!
Garlic parmesan wings last for up to 4 days in the fridge.
Reheat them in the oven at 350 degrees for 10-15 minutes until hot. I don’t recommend microwaving wings.
Baking powder helps chicken skin dry out and crisp up in the oven!
2 pounds of bone-in wings feeds 2 hungry people, or 4 appetizer portions.
Yes! The garlic parmesan sauce is generously spooned on the wings, baked for 3-4 more minutes, and then the leftover sauce that fall of the wings onto the baking sheet is the best dipping sauce!
Bake the wings for 45 minutes for extra crispy wings. The longer you cook the wings, the less juicy the chicken meat will be. So I recommend baking wings for 40 minutes so the skin gets crispy but the meat stays tender.
Other Game Day Recipes You’ll Love!
- Slow Cooker White Bean Chicken Chili
- Cheesy Garlic Pull Apart Bread
- Healthy Baked Tortilla Chips (Homemade)
- The Best Guacamole Ever
- Italian Cheese Calzones (Folded Pizza)
- How to Make Garlic Bread
- 2 pounds bone-in chicken wings
- ½ tablespoon baking powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
Garlic Parmesan “Sauce”
- ⅔ cup parmesan cheese finely grated
- 4 large garlic cloves minced
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon fresh Italian parsley finely chopped
- ½ lemon juiced
- Preheat oven to 425 degrees. Lightly grease a baking sheet.
- In a small bowl, combine dry rub ingredients: baking powder, onion powder, paprika, black pepper, and salt.
- Use paper towels to pat dry wings. Toss wings in dry rub, either right on the baking sheet or in a large bowl. Spread wings out in a single layer on the greased baking sheet.
- Bake wings for 35-45 minutes (35 for lightly crispy, 40 for crispy [recommended], 45 for extra crispy wings). Toss halfway through.
- While wings are in the oven, prepare the garlic parmesan “sauce” by combining parmesan, garlic, olive oil, parsley and lemon juice in a small bowl. Mixture will be pasty.
- Use a spoon or sturdy basting brush to add garlic parmesan sauce to each wing. Some of the mixture will fall on the baking sheet. Bake for another 3-4 minutes.
- Remove from oven and serve wings hot. Scrape down the baking sheet and use the fallen garlic parmesan mixture as dipping sauce for your wings!
- You can double or half the recipe!
- Use baking powder, NOT baking soda.
- You can use Italian season instead of fresh parsley if preferred.