Garlic Parmesan Wings

Extra-crispy baked chicken wings tossed in garlic butter with grated Parmesan, parsley and a squeeze of lemon. Serves 4 to 6.

Platter of garlic Parmesan chicken wings with parsley and lemon wedges
  • Prep 10 min
  • Cook 50 min
  • Dry 1 hr
  • Total 2 hr
  • Yield 4 to 6 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Garlic Parmesan wings are the non-spicy crowd pleaser on any wing platter. The wings are baked until crackling crisp, then tossed in warm garlic butter and showered with Parmesan and parsley.

A squeeze of lemon at the end keeps them bright.

Ingredients

  • 3 pounds chicken wings, split, tips removed
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons chopped parsley
  • Lemon wedges, for serving

Instructions

  1. Dry. Pat the wings dry, toss with the baking powder and salt and refrigerate uncovered on a rack 1 hour or overnight.
  2. Bake. Bake on the rack at 250°F for 30 minutes, then at 425°F for 40 to 50 minutes, until deep golden, crisp and at least 165°F.
  3. Garlic butter. Melt the butter with the garlic over low heat for 2 minutes.
  4. Toss and serve. Toss the hot wings in the garlic butter, then with the Parmesan and parsley. Serve with lemon wedges.

Tips

  • Grate the Parmesan finely so it clings to the wings.
  • Air fryer: 380°F for 22 to 25 minutes, shaking twice.

Questions about this recipe

How do I make wings crispy in the oven?
Dry them well, coat with baking powder, and start low before finishing hot.
Can I use pre-grated Parmesan?
Freshly grated clings and melts better.

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