Name: Crispy Garlic Parmesan Chicken Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes and flats); 1 tablespoon baking powder (not baking soda); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 4 tablespoons unsalted butter; 3 cloves garlic, minced; 1/2 cup grated parmesan cheese; Chopped fresh parsley (optional, for garnish)

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Crispy garlic parmesan chicken wings are a savory, cheesy, and golden delight that hit all the right notes. These wings are baked (or air-fried) until crispy, then tossed in a rich garlic butter and finished with a generous sprinkle of grated parmesan. Whether I’m hosting game night, making appetizers for a party, or just craving something indulgent, this is the wing recipe I reach for every time.

Why You’ll Love This Recipe

I love how these wings give me all the crispy, crave-worthy satisfaction of fried wings—without deep frying. The garlic butter coating is intensely flavorful, and the parmesan adds a salty, cheesy punch that takes things over the top. They’re easy to make, always a hit, and taste just as good as anything I’d get from a restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken wings (drumettes and flats)
baking powder (not baking soda)
salt
black pepper
garlic powder
unsalted butter
minced garlic
grated parmesan cheese
fresh parsley (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with a rack.
I pat the wings completely dry with paper towels, then toss them with baking powder, salt, pepper, and garlic powder until evenly coated.
I arrange the wings on the rack in a single layer and bake them for 40–45 minutes, flipping halfway through, until golden brown and crispy.
While the wings are baking, I melt the butter in a small saucepan and add minced garlic, cooking until fragrant but not browned.
Once the wings are out of the oven, I toss them in the warm garlic butter and sprinkle generously with parmesan cheese.
I finish with chopped parsley for a fresh touch and serve them hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Sometimes I add a dash of red pepper flakes to the garlic butter for a bit of heat. For a twist, I mix some Italian seasoning or smoked paprika into the dry rub. I’ve also made these in the air fryer at 400°F (200°C) for 25–30 minutes, shaking the basket halfway through—perfect for faster cooking. And if I want a stronger cheese flavor, I use finely shredded parmesan instead of grated.

Storage/Reheating

I store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 375°F (190°C) for about 10 minutes to bring back the crispiness. The air fryer works even better for reheating if I want that freshly baked crunch. I avoid microwaving them since it makes the skin soft.

FAQs

Why use baking powder on the wings?

I use baking powder to help the skin crisp up in the oven. It draws out moisture and gives the wings a light, crunchy texture.

Can I use frozen wings?

Yes, but I always thaw and dry them thoroughly before seasoning and baking. Moisture is the enemy of crispiness.

Is grated or shredded parmesan better?

Grated parmesan sticks to the wings better, especially when tossed with the garlic butter. Shredded works too, but it’s more for garnish.

What’s the best way to serve these wings?

I like serving them with a side of ranch or blue cheese dressing, and sometimes celery or carrot sticks for a classic wing platter.

Can I prep these in advance?

Yes, I often season the wings and let them rest uncovered in the fridge for a few hours (or overnight). This helps them dry out and crisp up even better in the oven.

Conclusion

Crispy garlic parmesan chicken wings are one of those recipes I keep coming back to. They’re loaded with flavor, easy to make, and perfect for everything from parties to weeknight cravings. That combo of garlicky butter, crispy skin, and rich parmesan is seriously hard to resist—and once I make them, there are never any leftovers.