Move over Buffalo wings… These Garlic Parmesan Wings are the new show stopper at the get togethers and parties, not to mention all future game days.
Some garlic, some parm and loads of butter is all you need is to make these finger licking wings, which everyone can’t have enough of. They’re oven roasted, or cook in an air fryer, to golden crispy perfection outside and juicy and tender when you get to bite into them.
All get tossed with a cheesy, garlicky, buttery homemade sauce. Make a giant batch, as they are going to be out so fast that people will be asking for more…
You’re absolutely going to fall head over heels with these Garlic Parmesan Chicken Wings! WHY?
1. Delicious Garlic-Parm-Butter flavor combo: Some magic definately happens when loads of garlic get sizzled in loads of butter along with a little parsley. Now drizzle that over some perfectly cooked wings with a good sprinkling of freshly grated parmesan. You are just going to get hooked.
2. They’re not deep fried: No more grease, no more mess… They are oven roasted, or you can make it in your newest kitchen gadget, your favorite air fryer. When you bake them at a high temperature in the oven, it results in perfectly crispy wings outside with a juicy and tender inside. No frying, so you are saying “NO” to unnecessary extra calories.
3. Quick prep time: If you buy already pre-cut wings, you can prep this in a matter of minutes and let your oven or air fryer do the rest of your work. All that remains in to whip up the sauce in minutes and toss them. You can prep them well ahead of time and cook just before serving.
4. They can feed large crowds: Since it’s so easy to make these wings happen, you can double or triple the recipe for big crowds and keep them happy with a giant platter full of these wings drenched in garlic parm butter sauce.
5. Meant for whole family, kids and all: They are perfect for the people who can’t handle the heat in buffalo wings, and yet crave some great wing night.
6. Versatile: You can serve them as an easy appetizer, or wholesome entrée on game day or any other get together.
How to Prep Chicken Wings
If you buy chicken wings that haven’t been cut for you, you have to prep them first before starting the recipe. Chicken wings are made up of three different parts: the wingtip (the small pointy end), the wingette (the flat oval shaped middle) and the drumette (which looks like a mini drumstick).
Flip the chicken wings over so that they are skin side down. This makes it easier to see the joints. Remove the wing tips first and save them for a pot of homemade chicken stock. Once the wingtip is removed, you are left with wingette and drummette, looking like “v”. Simply cut it down the center of the joint to separate the wingette from the drummette.
You can also buy already pre-cut split wings from the grocery store to save the prep-time.
Ingredients for Garlic Parmesan Wings
- Chicken Wings
- Seasonings – Chicken bouillon powder, McCormick Montreal chicken seasoning, garlic powder, parsley, paprika, salt and pepper, red chili flakes.
- Parmesan – Freshly grated parmesan works great. We like to buy Parmesan wedges and grate it freshly for this recipe.
- Fresh Parsley
How to Make Crispy Oven Baked Garlic Parmesan Wings
1. Prep the wings: Cut the wings and pat dry with a paper tower. Toss them with oil and all seasonings except red chili flakes. You can bake them immediately, or prep them the night before, or leave for a few hours in the fridge for the seasonings to mingle well with the chicken.
Let them sit for 10-15 minutes at room temperature before baking. Pre heat the oven to 425 degrees. Set a wire rack on top of the baking sheet, and spray the wire rack with cooking spray to keep the wings from sticking. Using a wire rack helps the wings cook uniformly. In case of its absence, you can just use a baking sheet lined with aluminum foil sprayed with oil.
2. Bake them at high temperature: Place them skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes.
3. Make the garlic butter sauce: Melt butter in a pan over medium heat along with garlic. Cook till the garlic starts sizzling, stirring it to make sure it doesn’t burn. Once it starts sizzling, add in parsley and pinches of red chili flakes.
4. Toss the wings: Add baked chicken wings into the sauce and give it a good toss so they’re coated with garlic butter all over. Take off the heat and stir in freshly grated parmesan.
Tips for Perfect Crispy Wings
1. Dry the wings dry before tossing with seasonings. You want the least amount of moisture on the wings as possible. You can place the seasoned wings in the refrigerator for a few hours, this will help to dry them out further.
2. Use a wire rack and spread them out. It’s important to really spread the chicken wings out on a wire baking rack. Using a rack ensure that the wings will have air circulating all around. This will help brown them rather than steam them in the oven. If you are making a big batch they may not fit on one baking sheet. Spread them on two baking sheets if needed without overcrowding for perfect golden brown crispy wings.
3. Bake them at high temperature to ensure crispy skin and tender meat.
Air Fryer Garlic Parmesan Wings
If you want to try your air fryer instead of the oven for these wings, go ahead and make a batch. They will turn out great.
Preheat the air fryer to 400ºF. When it’s hot, add a single layer of wings. Make sure not to overcrowd the basket as they won’t get crispy that way. Bake for 16-22 minutes, depending on the size of the wings. Flip them over around the halfway mark. Toss in the garlic butter when they’re hot out of the air fryer!
Storage and Leftovers
If you happen to make a big batch, you can refrigerate the leftovers for 3-4 days in an airtight container. Reheat wings in the oven at 350 degrees until the skin crisps up again, about 7-10 minutes.
Using Baking Powder for Crispy Chicken Wings
Some people add a pinch of baking powder along with the seasonings to make then crispy and golden brown. We found them to come out equally great without it, baking it at higher temperature.
Adding baking powder to the wings before baking changes the pH of the chicken skin, making it crispy and crunchy. If you choose to add baking powder, add just a teaspoon or two. Don’t be tempted to add extra, as too much can have an unpleasant flavor.
What to Serve Chicken Wings With
You will not need any special dipping sauce with these wings, as they are generously loaded with garlic butter parmesan sauce. But if you’re looking for some more extra flavors, classic ranch dressing or blue cheese dressing goes well with these wings.
Don’t wait for a get together or the next big game, enjoy these garlic parmesan wings anytime with your family. Not only are they easy to make, but they’re a fun meal everyone will love.
Let me know how you like them, and be sure to subscribe to GypsyPlate so you don’t miss any of our recipes. We’ve got a whole lot of tasty dishes coming your way. Until then…
Garlic Parmesan Wings, on our Gypsy Plate… enjoy!
- 2.5 lb chicken wings
- 1 Tbsp chicken bouillon powder
- 1 Tbsp Montreal chicken seasoning
- 1 Tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp paprika
- salt to taste
- 2 Tbsp oil
- 4 Tbsp butter
- 6 cloves garlic, finely chopped
- 1/4 tsp red chili flakes
- 3-4 Tbsp fresh parsley, chopped
- 1/2 cup grated parmesan cheese
- Pre heat the oven to 425°F.
- Pat the cut wings with a paper towel, removing as much moisture as possible. Toss with oil, chicken bouillon, Montreal chicken seasoning, dried parsley, pepper, paprika and salt.
- Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes, or until wings are crisp.
- While wings are cooking, make the sauce. Melt butter in a pan over medium heat along with garlic. Cook till garlic starts sizzling, stirring it to make sure it doesn’t burn. Once it starts sizzling, add in parsley and pinches of red chili flakes.
- Add baked chicken wings into the sauce and give it a good toss so they’re coated with garlic butter all over. Take off the heat and stir in freshly grated parmesan.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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