Name: Garlic Parmesan Chicken Wings Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon smoked paprika; 1 teaspoon baking powder (optional); 2 pounds chicken wings; 2 tablespoons olive oil; 1/4 cup butter, melted; 5 cloves garlic, minced; 1/4 cup parsley, chopped; 1/4 cup Parmesan cheese, freshly grated

There's something irresistibly cozy about a plate of crispy, buttery wings that are bursting with garlic and parmesan flavor. This Garlic Parmesan Chicken Wings Recipe has become my go-to when I want to wow guests or just treat myself after a long day. You’ll love how simple ingredients come together for a big punch of savory goodness.

A black cast iron pan filled with several pieces of golden-brown cooked chicken wings, each wing covered with a light sprinkling of grated cheese and small green herb leaves. The chicken pieces show a crispy texture with some darker, charred spots and a shiny, slightly oily glaze. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Parmesan Chicken Wings Recipe
Top Tip
How to Serve Garlic Parmesan Chicken Wings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Parmesan Chicken Wings Recipe

Why You'll Love This Recipe

I honestly didn’t expect these wings to become such a staple in my kitchen, but after the first batch, I was hooked. The combination of garlic, parmesan, and the crispy baked skin just hits every right note. Plus, it’s easy to make any day of the week – no deep frying or complicated steps.

Simple Ingredients: Uses pantry basics you probably have, making it super accessible.
No Frying Required: Baking the wings keeps things healthy without sacrificing that satisfying crunch.
Bold Flavor: Garlic and parmesan delivered in a buttery sauce that’s downright addictive.
Great for Gatherings: Perfect finger food that’s easy to share and sure to be a crowd-pleaser.

A black cast iron pan full of golden brown, crispy chicken wings with a light sprinkle of grated cheese and small green herb leaves on top. The wings show a mix of browned, slightly charred skin and tender white meat. They are stacked close together, filling the pan. Around the pan is a white marbled surface, with some green herb leaves scattered and a white cloth with red stripes near the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a vital role. The garlic powder and fresh garlic ensure layers of that deep, aromatic garlic flavor. Parmesan adds nuttiness and saltiness that pairs perfectly with the lightly crispy skin. And a touch of smoked paprika brings a subtle smoky undertone that rounds things out beautifully.

Flat lay of golden raw chicken wings, vibrant minced garlic cloves, fresh bright green chopped parsley, a small mound of finely grated Parmesan cheese, whole garlic bulbs, a scattering of smoked paprika powder, a pat of melted butter glistening softly, and a few sprigs of fresh parsley leaves artfully placed, all arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Garlic powder: Adds a concentrated garlicky base for seasoning before baking.
Onion powder: Balances the garlic with subtle sweetness and depth.
Salt: Essential for seasoning and drawing out moisture for crispiness.
Black pepper: Brings a mild heat and earthiness to the wings.
Smoked paprika: Adds warmth and a slight smoky note without actual smoke.
Baking powder (optional): Helps make the skin extra crisp by drying it out during baking.
Chicken wings: The star of the show; choose fresh or thawed wings for best results.
Olive oil: Coats the wings to promote even crisping and rich flavor.
Butter: Creates the rich base for the garlic parmesan sauce.
Fresh garlic: Minced and cooked gently, it imparts bright, fragrant notes.
Parsley: Offers freshness and color that balances the richness.
Parmesan cheese: Freshly grated for melt-in-your-mouth umami perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the mood. Sometimes I add a little heat; other times I finish with extra herbs or lemon zest to brighten things up. It’s so versatile that you can absolutely make it your own and still end up with delicious wings every time.

Spicy Twist: Adding a pinch of cayenne or chili powder to the seasoning mix gives you a nice kick—I do this when I’m craving something with a bit more heat.
Herb Boost: Try swapping parsley for fresh basil or thyme for a different herbal aroma.
Cheese Swap: If you’re not a big parmesan fan, finely grated Pecorino Romano works great too.
Oven Method Change: I sometimes finish the wings under the broiler instead of baking again for a quicker charred effect.

Step-by-Step: How I Make Garlic Parmesan Chicken Wings Recipe

Step 1: Prep the Wings with Spice Love

Start by preheating your oven to 400°F (200°C) and setting a rack in the middle. Mix together your garlic powder, onion powder, salt, pepper, smoked paprika, and baking powder if you’re using it. Toss the wings in this spice mix so every piece is coated evenly—this is where a lot of the flavor builds, so don’t skimp! Then drizzle with olive oil, which helps the skin get that perfect crunch without frying.

Step 2: Bake ’Em Crispy and Tender

Arrange the wings on a baking dish in a single layer—crowding them will trap steam and make them soggy. Pop them in the oven for about 45 minutes. Midway, you can give the wings a flip if you want extra even crispiness, but I usually find it’s not necessary. Keep an eye on them during the last five minutes—you want golden, crisp skin but juicy inside.

Step 3: Whip Up That Garlic Parmesan Sauce

While the wings bake, melt your butter on low heat in a small pot. Add the minced garlic and chopped parsley, stirring gently. The key here is to cook the garlic slowly so it becomes fragrant without burning—that bitter flavor can ruin your sauce quickly! When it smells heavenly, take it off the heat.

Step 4: Coat, Cheese, and Final Crisp

Once the wings are done, pull them out and immediately pour the warm garlic butter sauce all over. Toss them lightly to coat each piece. Sprinkle the freshly grated parmesan on top and slide them back into the oven for 5 minutes. This final step melts the cheese and crisps the wings a bit more—so good!

Top Tip

From my trial and error in the kitchen, I’ve realized a few simple things really make a difference when making this Garlic Parmesan Chicken Wings Recipe. It’s all about layering flavors and patience—don’t rush the bake or the sauce!

Dry Wings Thoroughly: Before seasoning, pat wings completely dry with paper towels to ensure maximum crispiness.
Low and Slow Garlic: Cook fresh garlic gently in butter to avoid bitterness—burnt garlic will overpower the dish.
Use Fresh Parmesan: Grate it yourself for the best melt and authentic flavor; pre-grated cheese lacks that punch.
Don’t Skip the Final Bake: That last 5 minutes melt and crisp step makes the difference between good wings and unforgettable wings.

How to Serve Garlic Parmesan Chicken Wings Recipe

garlic parmesan chicken wings - Serving Suggestion

Garnishes

I usually finish mine with extra chopped parsley to add a pop of color and fresh herbiness. Sometimes a quick sprinkle of chili flakes gives a fun kick if I’m feeling adventurous. A squeeze of lemon juice right before serving cuts through the richness in the best way.

Side Dishes

I love pairing these wings with cool, creamy celery sticks and carrot batons for crunch. A simple Caesar salad or even garlic mashed potatoes make the meal feel rounded and satisfying. For casual gatherings, a side of good-quality blue cheese or ranch dressing is always a crowd-pleaser.

Creative Ways to Present

For special occasions, I like to arrange the wings on a large wooden board surrounded by small bowls of various dipping sauces—think roasted red pepper aioli or honey mustard—along with fresh herbs and lemon wedges. It encourages sharing and adds a festive vibe to the table.

Make Ahead and Storage

Storing Leftovers

When I have leftovers—which rarely happens because they vanish fast!—I pop them into an airtight container and refrigerate. They keep perfectly for up to 4 days. To avoid soggy wings, I separate the sauce from the wings if I plan to reheat later.

Freezing

I’ve frozen cooked wings successfully in shallow containers or freezer bags for up to 6 months. To freeze best, coat wings lightly in the sauce first but save extra cheese for after reheating, so it doesn’t get grainy.

Reheating

I avoid microwaves with these wings—they turn rubbery quickly. Instead, I reheat in an oven at 350°F (175°C) for about 10 minutes or pop them in the air fryer for 5 minutes to regain their crispiness. Add a sprinkle of fresh parmesan after reheating for the best experience.

Frequently Asked Questions:

Can I make this Garlic Parmesan Chicken Wings Recipe without baking powder?

Yes! Baking powder is optional and mainly helps make the skin extra crispy. If you don't have it, the wings will still be delicious but might be slightly less crisp.

Can I use frozen chicken wings for this recipe?

Absolutely. Just be sure to fully thaw the wings and pat them dry before seasoning to ensure even cooking and a crispy texture.

How do I avoid burning the garlic in the sauce?

Cook the garlic on low heat and stir frequently. Garlic burns quickly, which can make your sauce taste bitter, so gentle heat is key.

What’s the best way to reheat leftover wings?

Reheating in an oven at 350°F or in an air fryer works best to keep them crisp. Avoid microwaving as it tends to make them soggy.

Final Thoughts

This Garlic Parmesan Chicken Wings Recipe is one of those dishes that genuinely brings fun and flavor to the table with very little fuss. I love sharing it with friends who never believe how easy it is to make wings this good at home. Give it a try soon—you’ll find it quickly earns a spot in your kitchen favorites, just like it did in mine.