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Crispy Baked Garlic Parmesan Chicken Wings

Crispy Baked Garlic Parmesan Chicken Wings are a flavorful twist on the classic buffalo wing. Instead of deep frying, the wings are oven-baked until golden and crisp, then tossed in a buttery garlic and Parmesan coating. They’re savory, garlicky, and perfect for game nights, casual dinners, or parties. Serve them hot with celery sticks and a creamy dipping sauce like ranch or blue cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 lbs chicken wings split at joints and tips removed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 cup unsalted butter
  • 4 garlic cloves minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • Celery sticks for serving
  • Dipping sauce ranch or blue cheese, optional

Method
 

  1. Prepare the wings: Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil and set a wire rack on top. Pat the chicken wings very dry with paper towels—removing moisture is key to getting crispy skin in the oven.
  2. Season the wings: Place the wings in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt, pepper, paprika, and onion powder. Toss with your hands or a spatula until all wings are evenly coated with oil and seasoning.
  3. Arrange for baking: Spread the wings out in a single layer on the wire rack, making sure they don’t overlap. This allows the hot air to circulate and crisp the skin on all sides.
  4. Bake the wings: Place the baking sheet on the middle rack of the oven. Bake for 40–45 minutes, flipping the wings halfway through cooking. The skin should be golden brown and very crispy. If you like them extra crunchy, broil for the last 2–3 minutes, watching carefully to avoid burning.
  5. Make garlic butter: While the wings are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in half of the Parmesan cheese.
  6. Coat the wings: When the wings are done, transfer them immediately to a large clean bowl. Pour the warm garlic-butter mixture over the wings and toss until evenly coated. Sprinkle with the remaining Parmesan cheese and chopped parsley.
  7. Serve: Arrange the wings on a serving platter. Garnish with extra parsley if desired. Serve hot with celery sticks and a dipping sauce of your choice.

Nutrition Facts (per serving)

Calories: 430kcalCarbohydrates: 3gProtein: 28gFat: 32g

Notes

For even crispier wings, let them air-dry in the fridge for 2–3 hours before baking.
You can substitute Parmesan with Pecorino Romano for a sharper flavor.
If you prefer spicy wings, add 1/2 tsp chili flakes to the garlic butter.

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