Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!
If you’re a chicken wing lover, then you’ll also love my other chicken wing recipes, like this Baked Chicken Wings, my Air Fryer Chicken Wings recipe, Crockpot Chicken Wings: 3 Ways, and my recipe for the BEST Oven-Fried Chicken!
Table of Contents
These Garlic Parmesan Chicken Wings have the perfect combination of crispy skin and moist chicken meat.
Coated in homemade garlic butter parmesan sauce, it’s a game day snack made in heaven that’s perfect for almost any other occasion too!
Quick and easy to make, these baked chicken wings are ideal for movie nights, party appetizers, or as part of a sharing chicken platter.
Made with simple ingredients, they are sure to be a hit with the whole family!
- Chicken: I’ve used split chicken wings but you can try other kinds of chicken if you prefer.
- Oil: you’ll need some kind of cooking oil or spray to coat the chicken wings in order for the cornstatch and seasonings to stick. I use canola oil.
- Corn Starch: this is the secret to extra crispy skin around the chicken. It absorbs excess moisture, ensuring a perfect crunch for a perfect party appetizer.
- Parmesan Cheese: adds a rich and salty flavor to the wings and the sauce. Freshly grated cheese will give you the best results.
- Seasoning Salt: enhances the overall taste of the wings, but you can feel free to adjust the amount based on personal preference.
- Garlic: garlic powder will give you a deliciously savory garlic flavor in the coating, while we’ll be using fresh garlic to make the sauce.
- Paprika: adds a subtle smokiness and a bit of color to the wings.
- Black Pepper: gives the wings a bit of heat and extra flavor.
- Salted Butter: the base of the butter sauce.
- Dried Parsley: adds an earthy, peppery flavor to the sauce.
How to Make Garlic Parmesan Wings
This recipe is quick to put together! Full instructions are included in the recipe card below.
- Dry the wings: Dry the chicken wings with a paper towel.
- Coat in oil. Place wings in a medium bowl and toss with oil.
- Toss in seasoned coating: Combine cornstarch, Parmesan, seasoning salt, garlic powder, paprika, and pepper. Toss the wings in the mixture until fully coated.
- Bake the wings: Place the wings on the rack, leaving space in between each one. Bake until as crispy as you desire.
- Make sauce: Melt butter and stir in Parmesan, fresh garlic, and dried parsley.
- Coat chicken wings: Toss the baked wings with the sauce, then serve or crisp again before serving.
How do I store Parmesan Garlic Wings?
Place leftover wings in an airtight container once they have fully cooled, and in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
You can reheat them in the oven or air fryer for best results!
Can I freeze Garlic Parmesan Chicken Wings?
Wrap the wings in parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating them.
Again, reheating in the oven or air fryer will give the best results.
Garlic Parmesan Chicken Wings Recipe Variations
- Use your favorite sauce. Instead of the Garlic Parmesan Sauce in this recipe, use another dipping sauce or glaze like a simple homemade garlic butter, blue cheese dressing, Homemade BBQ Sauce, Easy Homemade Dr Pepper BBQ Sauce, Easy Homemade Cherry BBQ Sauce, or my Pineapple Brown Sugar BBQ Sauce!
- Add more flavor. To add even more kick to these chicken wings, try adding a pinch of cayenne to the seasoning of the wings before cooking them.
- Try other seasonings. Cajun seasoning or Italian seasoning would work well to give you different varieties of wings.
For even more ideas, check out my 35+ Easy Appetizer Recipes!
More Appetizer Recipes to Try
Pin this recipe to save for laterPin this recipe to your favorite board
Garlic Parmesan Chicken Wings
- 1 lb split chicken wings (454 grams)
- 1 tablespoon canola oil
- 2 tablespoons corn starch
- 1 tablespoon finely shredded Parmesan cheese
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Garlic Parmesan Sauce
- ¼ cup salted butter
- ¼ cup finely shredded Parmesan cheese
- 3 garlic cloves (or ½ teaspoon garlic powder)
- ¼ teaspoon dried parsley
- Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
- Dry wings with a paper towel. Place wings in a medium bowl and toss with oil.
- In a small bowl, combine corn starch, 1 tablespoon Parmesan, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
- Place wings on rack, leaving space in between each one.
- Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don’t need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
- Enjoy as is, with a sprinkle of freshly shredded Parmesan and parsley, or with the Garlic Parmesan Sauce below.
Garlic Parmesan Sauce:
- In a medium bowl, melt the butter.
- Stir in Parmesan, garlic and parsley.
- Toss with the baked wings (optional: you can serve immediately or crisp them up further in the oven).
- Chicken wings: choose uncooked, split chicken wings for this recipe. It would also be great with small pieces of boneless chicken breast if your family prefers!
- Garlic: I prefer to use garlic powder in this recipe as I don’t enjoy chunks of garlic, but fresh garlic does have better flavor. You choose whichever you prefer!
- Garlic Parmesan Sauce: honestly, I enjoy these wings just as much without the sauce — they are super crispy and flavorful! But the sauce adds lots of flavor. Just be sure to serve them quickly after adding the sauce so that they don’t become soggy, or serve it on the side.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel