Garlic Parmesan Chicken Wings Recipe
Garlic Parmesan Chicken Wings are a flavor bomb—crispy chicken wings tossed in a buttery, garlicky, cheesy sauce. Unlike spicy Buffalo wings, these wings deliver indulgent richness and umami without overwhelming heat, making them a favorite for all ages.
Why Garlic Parmesan Wings Are So Popular
These wings offer an incredible blend of textures and flavors:
-
Crispy skin from the baked or fried chicken
-
Savory depth from Parmesan cheese
- Advertisement - -
Richness from melted butter
-
Pungent aroma from fresh garlic
Tools You’ll Need
-
Baking sheet with rack
-
Parchment paper or foil
-
Mixing bowls
-
Small saucepan
-
Tongs
-
Microplane or grater (for Parmesan)
-
Meat thermometer (optional but useful)
Choosing the Right Chicken Wings
You can buy whole wings and break them into drumettes and flats, or purchase them already separated. Fresh wings are ideal, but thawed frozen wings also work well — just be sure to pat them completely dry.
How to Prepare the Wings
Step-by-Step:
-
Dry the wings thoroughly using paper towels. Moisture is the enemy of crispness.
-
In a large bowl, combine baking powder, salt, pepper, and garlic powder.
-
Toss the wings until they are evenly coated. The baking powder helps create that crispy texture when baked or air-fried.
While the wings are cooking, make your sauce.
Steps:
-
Melt butter in a small saucepan over low heat.
-
Add minced garlic and sauté gently for about 2–3 minutes, just until fragrant. Do not brown the garlic.
-
Stir in red pepper flakes (optional) and remove from heat.
-
Mix in the grated Parmesan cheese and chopped parsley.
-
Keep warm until wings are ready.
Cooking Methods: Baked, Fried, or Air-Fried
A. Baked (Healthier, Crispy)
-
Preheat oven to 425°F (220°C).
-
Place wings on a rack set over a baking sheet lined with foil.
-
Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
B. Air-Fried (Quick and Crispy)
-
Preheat air fryer to 400°F (200°C).
-
Arrange wings in a single layer.
-
Cook for 25 minutes, shaking the basket halfway through.
C. Deep-Fried (Extra Crispy, Indulgent)
-
Heat oil to 350°F (175°C).
-
Fry wings in small batches for 8–10 minutes until golden and crispy.
-
Drain on a paper towel-lined plate.
How to Get Ultra-Crispy Skin
-
Dry wings thoroughly before seasoning.
-
Coat with baking powder and salt to draw out moisture.
-
Use a wire rack in the oven so air circulates underneath.
-
Do not crowd the wings — space allows for better crisping.
-
Let wings rest uncovered in the fridge for a few hours before cooking (optional but helps dry the skin further).
Tossing the Wings in Sauce
-
Once wings are fully cooked and crispy, transfer to a large bowl.
-
Pour the warm garlic Parmesan butter over the wings.
-
Toss well to coat every wing.
-
Sprinkle with additional Parmesan and parsley before serving.
Serving Suggestions
Serve Garlic Parmesan Wings hot and fresh with these sides:
-
Celery sticks and carrot sticks
-
Blue cheese or ranch dressing
-
Garlic bread or parmesan fries
-
A crisp green salad to balance the richness
-
Cold beer or a citrusy soda like lemon-lime or ginger beer
Great as an appetizer, game-day snack, or part of a wing platter!
Variations and Substitutions
Spicy Garlic Parmesan Wings:
-
Add extra red pepper flakes or a dash of hot sauce to the butter.
Herb Garlic Parmesan Wings:
-
Mix in dried Italian herbs or fresh rosemary and thyme.
Low Carb/Keto Version:
-
These wings are naturally low carb—just avoid using pre-grated cheese with fillers.
Dairy-Free Option:
-
Use plant-based butter and a vegan Parmesan substitute.
Storage and Reheating Tips
Storage:
-
Let wings cool completely.
-
Store in an airtight container in the refrigerator for up to 4 days.
Reheating:
-
Oven: Bake at 375°F for 10–15 minutes until heated through.
-
Air Fryer: 5–7 minutes at 375°F.
-
Microwave: Not ideal—can make wings soggy.
Frequently Asked Questions
Q: Can I use frozen wings?
Yes, but thaw completely and pat dry before seasoning.
Q: What kind of Parmesan should I use?
Freshly grated Parmigiano-Reggiano or a high-quality wedge is best. Avoid shelf-stable powder.
Q: Are these wings spicy?
No, they are mild. You can add red pepper flakes or hot sauce for extra heat.
Q: Can I make these ahead of time?
You can bake the wings ahead, then reheat and toss in sauce before serving.
Q: What’s the difference between garlic Parmesan sauce and Alfredo?
Garlic Parmesan sauce is lighter, with more butter and less cream. Alfredo is typically a thicker, cream-based pasta sauce.
Final Thoughts
Garlic Parmesan Chicken Wings are an irresistible combination of crispy, cheesy, and garlicky goodness. With just a few ingredients and easy cooking methods, you can recreate this restaurant favorite at home. Whether baked, fried, or air-fried, the result is deliciously golden and full of flavor.
Garlic Parmesan Chicken Wings Recipe
Garlic Parmesan Chicken Wings are a flavor bomb—crispy chicken wings tossed in a buttery, garlicky, cheesy sauce. Unlike spicy Buffalo wings, these wings deliver indulgent richness and umami without overwhelming heat, making them a favorite for all ages.
Ingredients
- 12–15 chicken wings (drummettes and flats)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (optional for extra flavor)
- For the Garlic Parmesan Sauce:
- 1/2 cup unsalted butter (1 stick)
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional, for added brightness)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup and place a wire rack on top for crispier wings. - Prepare the Wings:
Pat the chicken wings dry with paper towels (this helps them crisp up). Toss them in a bowl with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Make sure they’re evenly coated. - Bake the Wings:
Arrange the wings in a single layer on the wire rack. Bake for 25–30 minutes, flipping halfway through, until they’re golden brown and crispy. - Make the Garlic Parmesan Sauce:
While the wings are baking, melt the butter in a small pan over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Remove from heat and stir in the Parmesan cheese, parsley, and lemon juice (if using). Mix well. - Toss the Wings in Sauce:
Once the wings are baked, transfer them to a large bowl and pour the garlic Parmesan sauce over the top. Toss gently until the wings are well coated. - Serve:
Serve immediately, garnished with extra parsley and Parmesan if desired.