Garlic Parmesan Chicken Wings Will Have the Whole Crowd Cheering


Garlic and parmesan are the ultimate dynamic duo. They're the BFFs of the food world, teaming up to add big flavor to favorites like , , and now, these crispy, completely addictive . Whether you're serving them with a full lineup of  at the  or enjoying them for a  with a basket of any night of the week, these deeply savory garlic parmesan wings will not disappoint. Dip fanatics: these wings are delicious dunked in or blue cheese dressing!

What is garlic parmesan wing sauce?

It's a simple combination of ingredients that pack a major punch. The sauce is made with melted butter, fragrant garlic, and salty, nutty freshly grated parmesan.


A little lemon juice adds some freshness and zing while red pepper flakes offer just a tiny touch of heat.

Is it better to bake or fry chicken wings?

Baking is better here. Fried wings are great, but you can get them just as crispy in the oven. Plus, we added baking powder to get them even crispier. It mixes with the chicken juices while the wings bake, bubbling and browning to create a golden, crispy crust.

Do you put sauce on chicken wings before baking?

Nope! Wait until these wings are fully cooked before tossing them in the garlic parmesan sauce.


You want the wings to bake up crispy, so they're tossed in just dry ingredients before their baked: salt, garlic powder, and baking powder. If you were to bake them in the sauce, you'd not only get soggy wings, but you'd run the risk of the garlic burning and the cheese melting into a gooey mess.

Should I use fresh parmesan?

Yes! While it's pricier than the cheese in the little green can, freshly ground parmesan has much more flavor. It also has a little more moisture, so it's not so dusty when it's sprinkled over the finished wings. But if canned parmesan is all you have, go for it—these wings will still be delicious! If you want to substitute pre-grated parmesan for the ground parmesan cheese, use about 1/3 of a cup in place of the ground three ounces.


If grinding the parmesan fresh, use an aged parmesan (at least 15 months). It will make nice crumbles when processed, and won't melt into the wings.  

4 lb.

chicken drumettes and flats (wing tips removed)

Nonstick cooking spray

2 tsp.

kosher salt

4 tsp.

baking powder

1/2 tsp.

garlic powder

3 oz.

block parmesan cheese, broken into chunks 

1/2 c.

unsalted butter, melted and cooled slightly


garlic cloves, grated or minced

1 tsp.

red pepper flakes

2 tsp.

lemon juice

Chopped fresh chives, for topping

Step  1 Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack.


Spray the racks with nonstick cooking spray. 
Step  2 In a large bowl, stir together the salt, baking powder, and garlic powder. Add the chicken wings and toss until evenly coated. Divide the wings evenly between the prepared racks, leaving space between each wing. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.  
Step  3 Preheat the oven to 450°F with racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes. Step  4 Bake the wings for 25 minutes.


Flip the wings and rotate the baking sheets from the upper and lower oven racks. Continue baking the wings until crispy and golden, 25 to 30 minutes.  Step  5 While the wings are baking, process the parmesan in a food processor until finely ground, 30 to 45 seconds. Reserve 2 tablespoons of the parmesan for topping. Place the remaining parmesan to a large bowl and stir in the butter, garlic, red pepper flakes, and lemon juice.  Step  6 Transfer the wings to the bowl with the butter mixture and toss to coat. Place the wings on a serving platter. Sprinkle with the reserved parmesan and chives.


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