I get impossibly crispy, golden chicken wings without a drop of deep frying, and the garlicky Parmesan coating makes them disappear fast. Crispy skin, juicy meat, bold flavor, this is the baked wing recipe I keep coming back to.
I’m obsessed with these Easy Garlic Parmesan Chicken Wings because they hit that crispy, salty, garlicky spot without dragging out a pot of oil. The skin gets crackly, the edges turn golden, and every bite has that bold Parmesan bite I always want from wings.
I love how the fresh lemon juice cuts through the richness just enough to keep me reaching for another. And another.
No shame. These are the wings I make when I want something snacky, messy, and seriously satisfying, but still easy enough for a random weeknight.
Big flavor, crispy skin, zero deep-fryer drama. Just how I like it.
Ingredients
- Chicken wings bring the juicy, snacky protein everyone reaches for first.
- Lemon juice adds a bright pop so the wings don’t feel heavy.
- Garlic gives that cozy, bold bite you’ll smell immediately.
- Cornstarch helps the skin crisp up without deep-frying.
Love that.
- Parmesan adds salty, nutty flavor and those tasty little crusty bits.
- Melted butter makes everything richer and helps the coating cling.
- Olive oil keeps the wings from drying out too much.
- Kosher salt wakes up the chicken and keeps it from tasting flat.
- Black pepper adds a tiny kick without taking over.
- Smoked paprika brings color and a mellow smoky vibe.
- Onion powder adds savory depth, Basically, it makes garlic taste even better.
- Parsley freshens things up, Plus it makes the plate look less beige.
Ingredient Quantities
- 2 pounds chicken wings, separated into drumettes and flats, patted dry
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons cornstarch
- 1/2 cup finely grated Parmesan cheese, divided
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; lightly oil the rack.
2. Pat 2 pounds chicken wings dry with paper towels and place in a large bowl.
3. Add 1 tablespoon fresh lemon juice, 3 cloves minced garlic, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder to the wings; toss to coat evenly.
4. Sprinkle 2 tablespoons cornstarch and 1/4 cup finely grated Parmesan cheese over the wings; toss until the wings are evenly coated and no dry clumps remain.
5. Arrange the wings in a single layer on the prepared wire rack, spacing them so air can circulate.
6. Bake for 35 to 45 minutes, turning once halfway through, until the skin is golden brown and very crispy and an instant read thermometer inserted into the thickest part reads 165°F (74°C).
7. While wings bake, melt 2 tablespoons unsalted butter in a small bowl and stir in the remaining 1/4 cup finely grated Parmesan cheese and any reserved minced garlic.
8. When wings are done, transfer them to a large bowl, pour the butter and Parmesan mixture over the hot wings, and toss gently to coat.
9. Sprinkle 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley over the wings and serve immediately.
Equipment Needed
1. Oven
2. Rimmed baking sheet
3. Aluminum foil
4. Oven-safe wire rack
5. Instant read thermometer
6. Large mixing bowl
7. Small heatproof bowl
8. Tongs
9. Measuring spoons and cups
FAQ
Easy Garlic Parmesan Chicken Wings Recipe Substitutions and Variations
- Chicken wings: chicken drumsticks (small), bone-in chicken thighs cut into pieces, or cauliflower florets for a vegetarian option (adjust cooking time)
- Cornstarch: arrowroot powder (same amount), potato starch (same amount), or all-purpose flour (use 1 1/2 times the amount and expect a lighter crisp)
- Parmesan cheese: grated Pecorino Romano (slightly saltier), Asiago cheese (milder, creamier), or nutritional yeast for a dairy-free, cheesy flavor
- Unsalted butter: ghee (same amount), olive oil (use slightly less, about 1 1/2 tablespoons), or a plant-based butter for a vegan swap
Pro Tips
1. For extra-crispy skin, let the wings sit uncovered in the fridge for 30 to 60 minutes after patting them dry. This helps dry the skin further so the cornstarch and oven heat create a crunchier crust.
2. Toss the wings in the cornstarch and Parmesan right before they go on the rack, and shake off any clumps. Too much loose coating will burn on the rack, but a thin, even dusting crisps beautifully.
3. Use a thermometer and remove wings as soon as they hit 165°F (74°C), then let them rest a few minutes. Carryover heat will keep them juicy while the butter and Parmesan cling without turning greasy.
4. If you want more browned, blistered spots, switch the oven to broil for the last 2 to 3 minutes, watching closely so the cheese does not burn. That quick finish adds color and texture without overcooking.
5. For best flavor balance, taste the butter and Parmesan mixture before tossing. A tiny squeeze of extra lemon or a pinch of flaky salt can brighten the dish and lift the garlic-Parmesan richness.
Easy Garlic Parmesan Chicken Wings Recipe
I get impossibly crispy, golden chicken wings without a drop of deep frying, and the garlicky Parmesan coating makes them disappear fast. Crispy skin, juicy meat, bold flavor, this is the baked wing recipe I keep coming back to.
4
servings
610
kcal
Equipment: 1. Oven
2. Rimmed baking sheet
3. Aluminum foil
4. Oven-safe wire rack
5. Instant read thermometer
6. Large mixing bowl
7. Small heatproof bowl
8. Tongs
9. Measuring spoons and cups
Ingredients
2 pounds chicken wings, separated into drumettes and flats, patted dry
1 tablespoon fresh lemon juice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons cornstarch
1/2 cup finely grated Parmesan cheese, divided
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley for garnish
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; lightly oil the rack.
- Pat 2 pounds chicken wings dry with paper towels and place in a large bowl.
- Add 1 tablespoon fresh lemon juice, 3 cloves minced garlic, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder to the wings; toss to coat evenly.
- Sprinkle 2 tablespoons cornstarch and 1/4 cup finely grated Parmesan cheese over the wings; toss until the wings are evenly coated and no dry clumps remain.
- Arrange the wings in a single layer on the prepared wire rack, spacing them so air can circulate.
- Bake for 35 to 45 minutes, turning once halfway through, until the skin is golden brown and very crispy and an instant read thermometer inserted into the thickest part reads 165°F (74°C).
- While wings bake, melt 2 tablespoons unsalted butter in a small bowl and stir in the remaining 1/4 cup finely grated Parmesan cheese and any reserved minced garlic.
- When wings are done, transfer them to a large bowl, pour the butter and Parmesan mixture over the hot wings, and toss gently to coat.
- Sprinkle 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley over the wings and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 610kcal
- Fat: 47.5g
- Saturated Fat: 17g
- Trans Fat: 0.12g
- Polyunsaturated: 6g
- Monounsaturated: 22g
- Cholesterol: 204mg
- Sodium: 949mg
- Potassium: 538mg
- Carbohydrates: 5.3g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 45g
- Vitamin A: 212IU
- Vitamin C: 2.5mg
- Calcium: 171mg
- Iron: 3mg
