Garlic Parmesan Wings (Crispy and Baked)

garlic parmesan chicken wings on a baking sheet.

5 from 16 votes

Garlic Parmesan Wings (Crispy and Baked)

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.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Servings: appetizer portions

Author: Grace Vallo

Ingredients

2 pounds bone-in chicken wings

Dry Rub

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

Instructions

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!

Video

Notes

You can double or half the recipe!
Use baking powder, NOT baking soda.
You can use Italian season instead of fresh parsley if preferred.

Nutrition