Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings are crispy, golden, and coated in a rich, buttery garlic-Parmesan sauce that’s completely irresistible. These wings are baked or air-fried to perfection, making them a crowd-pleasing appetizer or fun main dish. I love how they combine bold flavor with satisfying crunch—without needing a deep fryer.

Why You’ll Love This Recipe

I love this recipe because it gives me restaurant-style wings at home with just a few simple ingredients. The garlic and Parmesan combo is savory and addictive, and the wings stay juicy on the inside while getting crisp on the outside. They’re perfect for game day, parties, or a laid-back dinner that feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken wings (drumettes and flats, separated)

• Olive oil

• Garlic powder

• Onion powder

• Salt and black pepper

• Baking powder (for crispy skin)

For the sauce:

• Unsalted butter

• Fresh garlic, minced

• Grated Parmesan cheese

• Fresh parsley, chopped (optional for garnish)

• Optional: crushed red pepper flakes for a little heat

Directions

1. I preheat the oven to 425°F (220°C) or set the air fryer to 400°F (200°C).

2. I pat the chicken wings dry with paper towels, then toss them in a bowl with olive oil, baking powder, garlic powder, onion powder, salt, and pepper.

3. I arrange the wings on a wire rack over a baking sheet (or in a single layer in the air fryer basket).

4. I bake or air fry the wings for 35–40 minutes (flipping halfway) until they’re golden and crispy.

5. While the wings cook, I melt butter in a small pan and sauté the minced garlic until fragrant (about 1 minute). I remove from heat and stir in the Parmesan.

6. I toss the hot wings in the garlic Parmesan sauce until fully coated.

7. I garnish with fresh parsley and extra cheese, then serve immediately.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes total—10 minutes to prep and 35 minutes to cook.

Variations

Sometimes I add a touch of lemon zest to the sauce for brightness or mix in crushed red pepper flakes for heat. I’ve also coated the wings in a little extra Parmesan after tossing for a cheesy crust. If I want to make it a meal, I serve them with a side of roasted veggies or a fresh salad.

Storage/reheating

I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven or air fryer at 350°F until heated through and crisp again. I avoid microwaving if I want to keep the skin crispy.

FAQs

Can I use frozen wings?

Yes, but I always thaw them fully and pat them dry before seasoning. Moisture can prevent them from crisping up.

Why use baking powder?

Baking powder helps the skin get crispy without frying. It raises the pH and draws out moisture from the skin as it bakes.

Can I grill these wings?

Yes. I grill them over medium heat, turning often, until cooked through and crisp, then toss them in the garlic Parmesan sauce.

Can I make them spicier?

Absolutely. I add crushed red pepper flakes, hot sauce, or a pinch of cayenne to the sauce if I want a little kick.

What’s the best Parmesan to use?

I prefer finely grated real Parmesan for the best flavor and texture. Pre-shredded works in a pinch, but I avoid powdery shelf-stable versions.

Conclusion

Garlic Parmesan Chicken Wings are the perfect blend of bold flavor and crispy texture, making them a must-have for any wing night. With just a handful of ingredients and no deep frying required, they’re an easy way to bring restaurant-quality wings into my own kitchen. Whether I’m serving them as an appetizer or a main dish, these wings always disappear fast.

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