garlic and parmesan wings recipe
The Best garlic and parmesan wings recipe
I started making these garlic and parmesan wings a few years ago because I had chicken wings in the freezer and no plan for them. I grabbed the garlic, the wedge of parmesan in the fridge door, and a stick of butter, and threw it all together hoping for the best. My family has asked for them every week since. Now they are the first thing my husband suggests when we have people over, and the first thing my kids ask about when I say we are having a movie night at home.
Here is what I like about this recipe. It works on a Sunday afternoon with football on the TV, and it works on a random Wednesday when I do not feel like cooking anything complicated. The wings go in the oven, the garlic butter comes together in a small pot on the stove, and the parmesan gets tossed in at the very end so it stays sharp and does not turn greasy. There is no fryer, no oil splattering across the counter, and no pile of dishes waiting for me afterward. My youngest is picky about sauce, and even she eats these without a single complaint, which says a lot.
I am not going to call wings a health food, but this version does a few things I feel good about. They are baked instead of fried, and chicken wings bring a solid amount of protein to the plate. Garlic has been used for its properties for a very long time, and parmesan adds calcium and a lot of flavor, so a smaller amount of cheese goes a long way. I serve them with celery, carrot sticks, and a simple salad on the side, and dinner is done.
Baked Garlic Parmesan Wings
Crispy oven-baked chicken wings tossed in a buttery garlic and Parmesan coating. The baking powder trick keeps the skin shatteringly crisp without a deep fryer, and the garlic butter goes on at the very end so it stays fresh and punchy.
🥘Ingredients
For the Wings
For the Garlic Parmesan Coating
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Baked Garlic Parmesan Wings Works
These garlic and parmesan wings are simple enough for a weeknight and impressive enough to bring to a family gathering, and the seasoning pleases both kids and adults at the table. I keep the ingredients on hand so I can make a batch whenever people come over, and they always disappear fast.
❓ Frequently Asked Questions About Baked Garlic Parmesan Wings
1. Should I use fresh garlic or garlic powder for these wings?
Fresh garlic gives the sharpest, most aromatic flavor, and one or two finely minced cloves go a long way. If you only have garlic powder on hand, start with about 1/2 teaspoon and adjust to taste. Add fresh garlic to the melted butter or oil after the wings come out of the oven, since minced garlic can scorch and turn bitter during a long, high-heat bake.
2. Can I make garlic and Parmesan wings in an air fryer?
Yes. Pat the wings dry, season them, and arrange them in a single layer in the basket without crowding. Cook at 380°F for roughly 20 to 24 minutes, flipping once about halfway through, until the skin is deep golden and the internal temperature reaches 165°F. Toss with the garlic-Parmesan mixture right after they come out so the coating clings while the wings are still hot.
3. How do I keep the Parmesan from clumping or falling off?
Use finely grated Parmesan rather than coarse shreds, which melt unevenly and slide off the skin. Toss the hot wings with a little melted butter or oil first so the cheese has something to grip, then sprinkle the Parmesan over them and toss again. Grated cheese from a shaker-style canister often contains anti-caking agents that leave a powdery texture, so freshly grated cheese melts and adheres better.
4. Why did my wings come out soggy instead of crispy?
Trapped moisture is almost always the culprit. Pat the wings thoroughly dry with paper towels before seasoning, and lay them on a wire rack set inside a sheet pan so hot air circulates underneath. Avoid piling them in the pan, and don’t brush on sauce until the very end, since a wet coating steams the skin and undoes the crisping.
5. Can I prep these ahead of time, and how should I reheat leftovers?
You can season the wings up to a day in advance and keep them covered in the refrigerator. Store cooked leftovers in an airtight container for up to three days, but hold off on the garlic-Parmesan topping until serving, because the cheese burns when reheated. Warm the wings in a 375°F oven for about 10 to 12 minutes or in an air fryer at 350°F for 5 to 7 minutes, then toss with fresh garlic butter and Parmesan.
