My Garlic Parmesan Chicken Wings recipe makes golden, crunchy wings tossed in creamy garlic parmesan sauce. They’re baked (not fried), but still come out super crispy thanks to a simple trick: baking powder!
Garlic Parmesan Chicken Wings that come out irresistibly crispy—no deep fryer needed? I’ve got a science degree in food and I’m obsessed with this technique for crispy chicken.
Bring on game day! (Maybe make a batch of oven baked Buffalo Wings, too!)
Here’s What You Need for Crispy Garlic Parmesan Wings
You’ll need only simple ingredients to make this Garlic Parmesan Chicken Wings recipe. A lot are pantry staples and probably hiding in your cupboard:
Garlic Parmesan Chicken Wings Ingredients
Round up all your ingredients:
For the Wings
- Chicken wings: Patted dry to ensure they crisp up beautifully in the oven.
- Baking powder (aluminum-free): The secret to that ultra-crispy skin. It raises the pH level, helping the skin brown and blister as it roasts.
- Kosher salt and black pepper: Enhances flavor and helps draw out moisture for better crisping. You’ll need them for the sauce too.
- Garlic powder: Infuses the baked wings with savory, garlicky flavor even before the sauce goes on. Onion powder works, too.
For the Garlic Parmesan Sauce
- Unsalted butter: Creates a rich base for the sauce and helps carry the garlic flavor.
- Minced fresh garlic: Fresh, not powdered, please!
- All-purpose flour: Used to make a roux that thickens the sauce to a silky consistency.
- Whole milk: Adds creaminess and richness.
- Finely grated parmesan cheese: Melts into the sauce for a nutty, salty kick and creamy texture.
- Chili flakes (optional): I can’t do without them!
- Lemon juice (optional): This just balances the sauce out.
To Finish
- Extra grated parmesan: Don’t skip it!
- Chopped fresh parsley (optional): Adds a pop of color!
Ingredient quantities in the recipe card at the bottom of the article
Substitutions and Variations
Here’s how to swap out ingredients in this Garlic Parmesan Chicken Wings recipe:
- Swap parmesan with pecorino romano: For a saltier, sharper bite, use Pecorino Romano instead of parmesan. You could even skip the parmesan and use my garlic butter sauce instead.
- Use chicken drumettes or boneless wings: Not a fan of traditional wings? Swap in chicken drumettes or boneless chicken bites for a similar texture and flavor experience.
- Make it spicy: Add more chili flakes, some cayenne pepper, or a drizzle of hot sauce to the garlic parmesan sauce for a spicy version.
- Try a dairy-free version: Use vegan butter, plant-based milk (like unsweetened almond or oat), and a dairy-free parmesan-style cheese to make the wings suitable for dairy-sensitive eaters.
- Air fryer chicken wings: Short on time? Air fry the wings at 400ºF for 20–25 minutes, shaking halfway through (see: air fryer cooking times vs. oven)
Tools to Grab
To make Garlic Parmesan Chicken Wings, you’ll need:
- A baking sheet lined with parchment paper or (aluminum foil + cooking spray) for easy cleanup.
- Use a large mixing bowl to toss the wings with seasoning and a whisk to ensure even coating.
- A small saucepan will be needed to make the garlic parmesan sauce.
- Measuring spoons will help you get the right amounts of spices and seasonings.
- Tongs or a spatula are essential for flipping the wings and tossing them in the sauce.
- A grater will help you finely grate the parmesan.
- A knife and cutting board are necessary for chopping garlic and any optional garnishes like parsley.
How to Make Garlic Parmesan Chicken Wings: An Easy Guide
Here is my step-by-step guide to getting the best wings ever!
Prep the Wings
Preheat your oven to 425ºF (220ºC) and line a rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together the baking powder, salt, black pepper, and garlic powder until well combined.
Add the chicken wings and toss until they’re thoroughly coated—there should be no dry seasoning left at the bottom of the bowl.
Arrange the wings in a single layer on the prepared baking sheet; use two sheets if needed to avoid crowding.
Bake
Roast the wings for 45 to 50 minutes, flipping them halfway through, until they’re golden brown and crispy.
Make the Sauce
While the wings are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant.
Stir in the flour and cook this butter mixture for another minute to eliminate the raw taste.
Gradually whisk in the milk and let it simmer for 2 to 3 minutes until slightly thickened. Add the parmesan, salt, pepper, and chili flakes, stirring until smooth.
Finish your baked chicken wings sauce with lemon juice.
Coat the Wings
Transfer the hot wings to a large bowl, pour the warm sauce over them, and toss until evenly coated.
Serve
Sprinkle with extra parmesan and chopped parsley, if you like, and serve immediately while hot and crispy on a serving platter.
Note: The baking powder contributes enough sodium—about the same as 1 teaspoon of kosher salt—which is why the recipe uses less added salt than you might expect for this amount of wings.
If you prefer to grill ’em, check out the methods in my favorite Grilled Chicken Wings Recipes!
5 Common Mistakes When Making Garlic Parmesan Chicken Wings
Here’s what to avoid doing:
- Not drying the wings properly: If the wings aren’t dried thoroughly, they’ll release moisture during baking, leading to soggy skin instead of a crispy exterior.
- Overcrowding the baking sheet: When wings are packed too closely together, they trap steam and don’t roast evenly, resulting in less crispy wings.
- Not Flipping the wings halfway: Skipping the flip means that one side may cook unevenly or not crisp up properly.
- Underseasoning: Garlic parmesan wings rely heavily on seasoning for flavor, and under-seasoning can leave them tasting bland.
- Using cold sauce: Pouring cold sauce over hot wings can make the crispy skin soggy and the sauce uneven.
Make Ahead and Storage
You can prepare the wings ahead of time by seasoning them and storing them in the fridge for up to 24 hours.
Storing
- To store leftovers, place them in an airtight container in the refrigerator. They will keep for up to 3–4 days. Be sure to store the sauce separately to maintain the wings’ crispy texture.
Freezing
- If you’d like to freeze the wings, bake them first, but leave out the sauce. Let the wings cool completely, then place them in a single layer on a baking sheet and freeze for about 1–2 hours.
After that, transfer them to a freezer-safe bag or container. They will stay fresh for up to 3 months.
Reheating
- To reheat the wings, bake them in a preheated oven at 375ºF (190ºC) for 10–15 minutes, flipping halfway through, until heated through and crispy.
- Here’s how to reheat wings in the air fryer.
How to Serve this Garlic Parmesan Chicken Wings Recipe
Oh my goodness, there are SO MANY great side dishes for wings:
- As a straight-up appetizer: Serve the wings as a standalone appetizer with a side of creamy ranch or blue cheese dressing for dipping.
- With a side salad: Pair the wings with a crisp green salad, like a Kale Caesar or arugula salad, for a lighter meal.
- On a charcuterie board: Include the wings alongside other savory snacks like cheeses, olives, nuts, and crackers for a party-friendly spread.
- With veggies: Serve with raw veggies like celery, carrots, or cucumber sticks for a crunchy contrast to the rich wings. Kids love this dish!
- As a main course: Pair the wings with Mashed Potatoes, roasted vegetables, or Garlic bread for a hearty meal.
- Buffalo style: Serve with a side of buffalo sauce for those who want a spicy kick alongside the garlic parmesan.
Final Notes, Pro Tips + Science-Based Secrets
Here are a few tips to get the best results:
- Pat the wings dry with paper towels before seasoning to ensure crispiness.
- Arrange the wings in a single layer with enough space to allow for even cooking. Use two baking sheets if needed.
- Flip the wings halfway through cooking to ensure even browning on both sides.
- Be generous with the seasoning, and toss the wings well to make sure they’re fully coated.
- Make sure your sauce is warm when you toss the wings so that it coats them evenly and enhances the flavor.
FAQs About Garlic Parmesan Chicken Wings
Just whizzing through? Check out these common queries:
Yes, but make sure to thaw them completely and pat them very dry before seasoning. Excess moisture will prevent the wings from crisping up in the oven.
It’s recommended. Aluminum-free baking powder has a more neutral taste, while regular baking powder can leave a slightly bitter or metallic aftertaste, especially when used in larger quantities for crisping.
Absolutely! Cook the wings at 400ºF (200ºC) in a single layer for about 20–25 minutes, flipping halfway. They should come out just as crispy—if not more so. Then toss with the warm garlic parmesan sauce as usual.
Other Chicken Wing Recipes You’ll Love
Garlic Parmesan Chicken Wings (Baked Crispy!)
Ingredients
For the Wings:
- 2 lbs chicken wings patted dry
- 1 tbsp baking powder aluminum-free
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
For the Garlic Parmesan Sauce:
- 2 tbsp butter
- 4 tsp minced garlic approx. 4 large cloves
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- ½ cup finely grated parmesan
- ¼ tsp kosher salt
- ¼ tsp pepper
- Pinch chili flakes optional
- 1 –2 tsp lemon juice optional
To Finish:
- Extra grated parmesan for topping
- Chopped parsley for garnish (optional)
Instructions
- Prep the Wings: Preheat oven to 425ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together baking powder, salt, pepper, and garlic powder to evenly combine. Add wings and toss them to coat evenly in the seasoning. There should be none left in the bowl. Spread wings out in a single layer on the prepared baking sheet (use two if you have to).
- Bake: Roast for 45–50 minutes, flipping once, until deeply golden and crisp.
- Make the Sauce: In a saucepan, melt butter. Add garlic and cook 1–2 minutes until fragrant. Stir in flour and cook 1 minute. Slowly whisk in milk. Simmer 2–3 minutes until slightly thickened. Stir in parmesan, salt, pepper, and chili flakes. Finish with lemon juice if using.
- Sauce the Wings: Transfer hot wings to a large bowl. Pour over warm sauce and toss to coat.
- Serve: Sprinkle with more parmesan and chopped parsley if you like. Serve hot.
Notes
- The baking powder provides the sodium equivalent to about 1 tsp kosher salt, which is why the recipe calls for less added salt than you might expect for this amount of wings.
- Use finely grated Parmesan—not shredded—for a silky, smooth sauce that coats the wings evenly.
- Finish the sauce with lemon juice to brighten and balance the richness.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 375ºF for 10–15 minutes or in the air fryer for 5–7 minutes to restore crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent!