Parmesan garlic wings are the kind of snack that vanish the moment they hit the table. They’re crispy on the outside, juicy inside, and coated in a buttery garlic sauce that’s hard to resist. Whether you’re hosting a game night or just craving something comforting, these wings deliver big flavor with simple ingredients.
You don’t need special equipment or a deep fryer to get great results. A hot oven or air fryer, a quick toss in garlic butter, and a shower of Parmesan—that’s it.
Ingredients
Method
- Prep the wings: Pat the wings very dry with paper towels. Removing surface moisture is key for crisp skin.
- Season: In a large bowl, combine baking powder, salt, pepper, garlic powder, onion powder, and paprika. Toss wings with the mixture until evenly coated.
- For oven baking: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack. Arrange wings in a single layer, skin side up.
- Bake: Bake for 40–45 minutes, flipping once halfway through. For extra crispness, broil for 2–3 minutes at the end, watching closely.
- For air frying: Preheat the air fryer to 390°F (200°C). Lightly oil the basket. Cook wings in a single layer for 22–26 minutes, shaking the basket or flipping halfway.
- Make the garlic butter: While wings cook, melt butter in a small pan over low heat. Add minced garlic and cook for 30–60 seconds until fragrant, not browned. Remove from heat. Stir in lemon juice and half the Parmesan.
- Toss and finish: Transfer hot wings to a large bowl. Pour over the garlic butter and toss to coat. Add remaining Parmesan and parsley. Season with a pinch more salt and pepper. Add red pepper flakes if you like heat.
- Serve: Plate immediately with extra Parmesan on top. Add ranch or blue cheese on the side if desired.
Why This Recipe Works
These wings get their signature crunch from a simple technique: high heat and a light dusting of baking powder. That small touch helps the skin crisp without drying out the meat.
The sauce is straightforward, too—just melted butter, fresh garlic, and Parmesan. The flavors cling to the wings without making them soggy. A squeeze of lemon and a sprinkle of fresh parsley brighten everything, keeping the dish from feeling heavy.
Because the seasoning is classic and balanced, these wings pair well with dips, salads, or a cold drink.
You can bake or air fry them with the same method. Either way, the result is golden, garlicky, and deeply satisfying.
Ingredients
- 2 to 2.5 pounds chicken wings (flats and drumettes, patted very dry)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional but recommended)
- 1/2 teaspoon paprika (sweet or smoked)
- 4 tablespoons unsalted butter
- 3–4 cloves fresh garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
- 1–2 tablespoons olive oil (for air fryer or baking sheet)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- Crushed red pepper flakes (optional, for a little heat)
- Ranch or blue cheese dressing (optional, for serving)
Instructions
- Prep the wings: Pat the wings very dry with paper towels. Removing surface moisture is key for crisp skin.
- Season: In a large bowl, combine baking powder, salt, pepper, garlic powder, onion powder, and paprika.
Toss wings with the mixture until evenly coated.
- For oven baking: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack.
Arrange wings in a single layer, skin side up.
- Bake: Bake for 40–45 minutes, flipping once halfway through. For extra crispness, broil for 2–3 minutes at the end, watching closely.
- For air frying: Preheat the air fryer to 390°F (200°C). Lightly oil the basket.
Cook wings in a single layer for 22–26 minutes, shaking the basket or flipping halfway.
- Make the garlic butter: While wings cook, melt butter in a small pan over low heat. Add minced garlic and cook for 30–60 seconds until fragrant, not browned. Remove from heat.
Stir in lemon juice and half the Parmesan.
- Toss and finish: Transfer hot wings to a large bowl. Pour over the garlic butter and toss to coat. Add remaining Parmesan and parsley.
Season with a pinch more salt and pepper. Add red pepper flakes if you like heat.
- Serve: Plate immediately with extra Parmesan on top. Add ranch or blue cheese on the side if desired.
Storage Instructions
- Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
- Reheat: For best results, reheat in a 375°F (190°C) oven or air fryer for 6–10 minutes until hot and crisp.
Avoid the microwave—it makes the skin soft.
- Freeze: You can freeze cooked wings for up to 2 months. Reheat from frozen in a 375°F (190°C) oven or air fryer until heated through and crisp, about 15–20 minutes.
- Sauce tip: If the wings seem dry after reheating, toss with a small amount of melted butter and a sprinkle of Parmesan.
Health Benefits
- Good protein source: Chicken wings provide high-quality protein for muscle repair and satiety.
- Lower oil load: Baking or air frying cuts down on excess oil compared to deep frying.
- Calcium from Parmesan: Parmesan adds a small boost of calcium and flavor, so you need less overall sauce.
- Fresh garlic perks: Garlic contains compounds like allicin, which may support heart health when part of a balanced diet.
- Customizable: You control the salt, butter, and cheese levels, making it easy to fit your preferences.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet wings won’t crisp well. Dry thoroughly before seasoning.
- Using too much baking powder: A little goes a long way.
Too much can leave a bitter taste. Stick to about 1 tablespoon for 2–2.5 pounds of wings.
- Crowding the pan or basket: Give wings space or they’ll steam. Cook in batches if needed.
- Burning the garlic: Garlic turns bitter if browned.
Cook it gently in butter just until fragrant.
- Adding sauce too early: Toss wings in garlic butter only after they’re fully cooked and crisp.
Variations You Can Try
- Herb-forward: Add dried Italian seasoning or fresh chopped rosemary and thyme to the Parmesan toss.
- Lemon-pepper twist: Add extra lemon zest and a generous grind of black pepper to the sauce.
- Spicy Parmesan: Stir in red pepper flakes or a dash of hot sauce to the garlic butter.
- Ranch-parm style: Mix 1–2 teaspoons dry ranch mix with the Parmesan before tossing.
- Extra garlicky: Roast a head of garlic and mash the soft cloves into the butter for deeper flavor.
- Lightened up: Swap some butter for olive oil and use a lighter hand with cheese.
FAQ
Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan melts and sticks better, giving a nicer texture. Pre-grated works in a pinch—just look for a fine grate and avoid the very dry, powdery kind.
Do I have to use baking powder?
Baking powder helps with crisping, especially in the oven. If you prefer to skip it, make sure the wings are extra dry and cook them on a wire rack at high heat.
They’ll still crisp, just a bit less.
How do I split whole wings?
Use a sharp knife to cut at the joints between the drumette, flat, and tip. Save the tips for stock or discard them. Many stores also sell pre-cut party wings to save time.
What dipping sauces go well with these wings?
Ranch and blue cheese are classics.
Garlic aioli, Caesar dressing, or a light lemon-yogurt dip also pair nicely with the Parmesan and garlic flavors.
Can I make them gluten-free?
Yes. The recipe doesn’t use flour, and baking powder is typically gluten-free. Just check labels to be sure, and serve with gluten-free sauces.
How can I tell when the wings are done?
They should be golden and crisp, with an internal temperature of 165°F (74°C).
The juices will run clear, and the skin will feel tight and crackly.
Can I prepare them ahead of time?
Season the wings and keep them uncovered in the fridge for up to 12 hours. This dries the skin even more. Cook just before serving, then toss with the garlic butter while hot.
In Conclusion
Parmesan garlic wings are simple, reliable, and crowd-pleasing. With a few pantry staples and the right technique, you’ll get crisp skin and bold garlic-Parmesan flavor every time. Serve them hot with a squeeze of lemon and extra cheese, and watch them disappear. Whether you bake or air fry, this is a go-to recipe you’ll make again and again.
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