Cooked in a buttery sauce with parmesan cheese and sharp notes of garlic, these juicy and tender Garlic Parmesan Chicken Wings really pack in the flavor. Their mild sauce pairs well with any dressing, but the deep, rich flavor profile and delightfully crispy skin of these wings make them great plain too.
Crispy Chicken Wings With Homemade Garlic Parmesan Sauce
These crispy wings are much healthier than the fried and battered wings you might find at a restaurant or bar. Since they’re made in the oven, they need less fat to cook fully. Plus, the longer cooking time in the oven helps the flavors of the sauce really sink in.
Because there’s no thickener in the sauce for these wings, they’re super low-carb, too. In fact, each wing only has about 1 carb! With their big parmesan flavor and garlicky kick, they’re the perfect option if you’re watching those carbohydrates but don’t want to give up great-tasting food.
What You’ll Need
We’ll start with what you need for the wings, then move on to the sauce. The exact amounts for each ingredient are down below in the recipe card.
For the Wings
- Chicken Wings: I always use bone-in party wings, which separate the flat part of the wing from the drumstick part.
- Kosher Salt
- Black Pepper: Use freshly ground for the best flavor.
- Garlic Powder
For the Sauce
- Butter: Melted and cooled
- Garlic: Chopped finely or minced.
- Parmesan Cheese: Grated.
- Mayonnaise
- Salt
- Black Pepper
- Parsley: Chopped.
How To Make Baked Garlic Parmesan Chicken Wings
With just 6 steps and 15 minutes of active prep, these wings are a breeze to make. Most of their time is spent in the oven, so you’ll have a little downtime before the timer goes off.
- Prep Your Materials: Preheat the oven to 450°F. Cover a baking sheet with foil and place a rack on top. Season the chicken wings simply with salt, pepper and garlic powder, then place them on the rack.
- Bake: Bake the wings for 35-40 minutes on the rack. Use a meat thermometer so make sure they get up to 165°F on the inside.
- Make the Sauce: While the wings are baking you can get the ingredients together for the garlic parmesan sauce. Start the sauce by adding the melted butter, minced garlic, grated parmesan, mayo, parsley, salt and pepper to a bowl and whisking them together. The butter will separate a little as it sits, so whisk it together again right before you toss the wings.
- Toss the Wings: Once the wings are done, add them to the bowl with the sauce and toss them until they’re coated completely.
- Cook Again: Place the wings back on the rack and bake them for another 8-10 minutes, or until they reach your desired crispiness.
- Garnish and Serve: Garnish the wings with more chopped parsley and shredded parmesan cheese, then serve them hot with your favorite dressing on the side.
Tips for Success
These wings are super simple to make. Here are some quick tips so they come out crispy on the outside and tender on the inside.
- Dry Your Wings: A handy trick for crispy oven-baked chicken wings is to make sure you dry the wings completely with paper towels before you put them on the rack. Any moisture on the outside of the chicken is going to stop the skin from crisping up to its full potential.
- Don’t Forget to Preheat: Make sure the oven is good and hot before you put your wings in. High heat is important for this method to work. As long as you make sure the oven’s set correctly and fully preheated, you’ll get super crispy baked chicken wings without having to deep fry.
- Make ‘Em How You Like ‘Em: If you like them super saucy, then you’re going to want to skip the second baking step and serve your wings right after you toss them in the sauce. If you like them a bit less saucy, with more of the sauce baked into the wings, then follow the instructions exactly. Both ways are equally delicious, so you can try them out to see which you prefer.
Serving Suggestions
These chicken wings are mouth-watering on their own, but that doesn’t mean you have to serve them plain. Try some of these ideas for dressings and other things to serve alongside them.
- Serve a Sauce on the Side: I really like these wings dipped in Creamy Caesar Dressing, but the classics like ranch and blue cheese also work great. You can also try something spicy if you want a little kick.
- Veggie Sticks: To me, chicken wings just aren’t complete without some veggie sticks on the side. Sliced carrots, cucumbers and celery are all great options. You can even dip them right in the dressing!
- Serve Them With Other Sides: Sometimes it’s fun to make a whole meal out of appetizers! Regular French fries are definitely an option, but I prefer to serve these Crispy Eggplant Fries, which pair so well with the parmesan flavor in the wings. You can also whip up some quick homemade onion rings or fried pickles.
- Make Them an Appetizer: While these baked wings work really well as a meal themselves, you can also serve them as an appetizer. The garlic and parm make them a great option if you’re looking to serve a starter for a light, veggie-based pasta dish.
Storing and Reheating Leftover Wings
These baked chicken wings are best served right away, but if you have leftovers you can definitely pack them up for later. Once they’ve cooled, store the wings in an airtight container in your refrigerator for up to 4 days. To reheat them, pop them in the oven at 350°F for around 15 minutes, or until they’re heated through. Use the rack again if you want them to be crispy all the way around.
Can I Freeze Chicken Wings?
Cooked chicken wings can be frozen for up to 6 months. Since these aren’t battered, there’s also less chance that the wings will get soggy as they thaw. For the best results, freeze them as soon as they cool fully to room temperature. Keep them in a double-lock freezer bag with all the air pressed out to avoid freezer burn, and make sure to thaw them in the fridge overnight before reheating them.
More Crowd-Favorite Chicken Wing Recipes
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Garlic Parmesan Chicken Wings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeCooked in a buttery sauce with parmesan cheese and sharp notes of garlic, these juicy and tender Garlic Parmesan Chicken Wings really pack in the flavor. Their mild sauce pairs well with any dressing, but the deep, rich flavor profile and delightfully crispy skin of these wings make them great plain too.
Ingredients
For the Wings
- 6 lbs. chicken wings
- 1 1/2 tablespoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons garlic powder
- Caesar dressing on the side for dipping
For the Sauce
- 2 sticks of butter, melted and cooled
- 2 tablespoons chopped garlic
- 3/4 cup grated parmesan cheese, plus more for topping
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 450°F.
- Season the wings with the salt, pepper and garlic powder and place on a rack on top of a baking sheet covered with foil.
- Bake the wings for 35-40 minutes.
- While the wings are baking start the sauce by adding all of the ingredients to a bowl and whisking together. The butter will separate a little as it sits, that’s ok, just whisk it together again before you toss the wings.
- Once the wings are done, add them to the bowl with the sauce.
- Place the wings back on the rack and bake again for 8-10 minutes.
- Garnish with more chopped parsley and shredded parmesan cheese, then serve with dressing on the side for dipping.
Recipe Notes
- To Store: Once fully cooled, store wings in an airtight container in the fridge up to 4 days.
- To Reheat: Reheat in the oven at 350°F for 15 minutes or until heated through.
- To Freeze: Freeze in a tightly sealed double-lock freezer bag up to 6 months. Let thaw in the fridge overnight before reheating.
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: baked chicken wings, crispy chicken wings, chicken wings in oven
What is 2 tbsp of hopped garlic?
It’s chopped garlic, I updated the recipe card.
Hey Dan could you please tell me an estimate of how many wings are in a serving?
As an estimate, there are about 4-5 chicken wings per pound. So this recipe can technically feed 6 people. I don’t like to put that in the recipe card because I have a teenager who eats about a dozen at a sitting, so it’s really depends on the crowd you’re serving or if you’re making these for dinner or for appetizers.
Good Lord! Could you possibly add any more advertisements to your page? Good luck, but I won’t be back.
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Sorry to hear that Andy, this is a free recipe site that takes hours and hours of work on my end to bring you the best possible recipes and photos that I possibly can. Scrolling through a few ads is all you need to do to get the recipes! Good luck to you too.
To anyone that reads blogs regularly, they should know that bloggers have ads all over the place to supplement their time & energy it takes to create these for others enjoyment. I agree that the ads are a tad annoying, but it is a job to do this and it beats asking for donations that no one will contribute to. Some people just want to have their cake and eat it too.
Now that I’ve had MY 2 cents to the previous comment, I would like to say that I just discovered your recipe blog today and enjoy reading it, as well as, anticipating trying what I’ve found so far!! Thank you for sharing them!! I’m also going to share your site with my son, who considers himself a Foodie. Would love it if you had an email notification when you have new posts.
Thank you for taking the time to comment here Beth! It does take a lot of time to get these recipes and posts together so I do appreciate it. If you go to my homepage, right below the social media icons it has a sign up area where you can put in your email and receive the new posts! Let me know if you have any trouble doing this. Thanks again!
Any ideas on what i could substitute for mayonnaise? I have been using the sauce to toss wings from our air fryer in and we LOVE them, but mentally can’t get past the mayo part.
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I really don’t, I’m sorry! The mayo gives the sauce the best flavor! Do you not like mayonnaise in general?
No, I don’t like it at all. My husband is okay with it.
I substituted sour cream the last time i made them, it made the sauce creamy, but separated much more than the mayo.
have you tried cream cheese maybe?
We don’t eat butter any longer. If I were to cook them in olive oil, how much would I use?
The wings are actually baked, the only butter is in the sauce. I’m not sure how olive oil would work instead of the butter but you could give it a try!
Dan I made these wings tonight and they were so freakin’ delicious! My boyfriend was so impressed and I told him to thank Dan. ???? So naturally I had to leave a comment. These wings are So worth it! Thanks!!
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That’s awesome! I have to tell you…that’s how my wife got me, her cooking! :) Enjoy!
This was super great, thank you!
So happy you liked them, they are a favorite weekend recipe of ours!
The sauce flavor was excellent but the texture of the chicken wing was disappointing because they weren’t crisp. Next time you will try to bake them uncovered and see if that helps
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Jim, these wings bake uncovered as per the recipe – and they are super crispy! If you did cover them while baking then, yes, they wouldn’t be crispy at all. I hope you try them again!
It did t say in the recipe if the chicken wings were fresh or frozen. I am going to use a big bag of frozen. Hi Ken drummers and wings. Would there be any cooking time different?
Yes, this recipe is for fresh wings, Just let the wings defrost before cooking.
Yum! Thank you so much for this recipe.
I made this last night and my son whom does not like chicken wings absolutely loved this.
Please keep the recipes coming.
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That’s awesome! Love hearing that, thanks for letting me know!
Well, I’ll never make wings any other way than this ever again. I’ve been searching for that perfect wing recipe for literally years, and I’ve finally found it. I’ve made these twice now, with perfect results both times. I’m making them again tonight because they’rejust so dang good. No substutions, just the recipe exactly as written, which is unheard of for me. My husband and son love these wings as much as I do. Restaurant wings pale in comparison to these, but I don’t mind, since they’re even easier than driving. Thank you!
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Thank you so much for the super nice comment! We love them too, I’m so glad you stick to the recipe on this one…they are so good!
Just made these wings last night for dinner, would defiantly make them again.
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Delicious and easy!!!!! Sooo good! Thank you for the recipe!!!!!
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So glad to hear it Kathryn, thanks for letting us know!
Delicious and easy!!!!! Sooo good! Thank you for the recipe!!!!! My husband and I both agree these are the best wings we’ve ever had!!! This will definitely be my go recipe for on. I do want to ad though that I always try the recipe as is at least the first time I make it but this time I only had frozen wings on hand and I baked them from frozen but the wings turned out extremely crispy but next time I’ll use fresh to see if there’s a huge difference because I also think that the mayo gives the sauce it’s unbeatable taste but I also think that when it’s added to the wings and then they’re baked again for 10 additional minutes, it helps to crisp them. Thank you again so much I’ll definitely continue to try your other recipes as well!
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Sounds great, Let me know which other recipes you try! We’ve made this recipe with frozen wings too and I don’t find a big difference, sometimes buying the wings frozen is easer!
Thank you SO much for sharing this recipe!!!!! These were freaking amazeballs!!!!
Now I don’t have to wait to go to the city to have garlic Parmesan wings.
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We love them too – thanks so much Chrystal!
These wings were AMAZING! My mom made them for a family lunch and my husband has not stopped talking about them. Thank you so much for this recipe!
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That’s awesome – way to go Mom!
Should I roast or cook this garlic in the butter or just mince it and put it in?
Just mince and put it right in!
This is by far the best chicken wing recipe that I have tried. Also very easy with very little mess. The only change I made was to add a little baking powder before baking for extra crispiness. This recipe goes to the top of my list. Thank you!
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That’s awesome, Janice thanks for sharing!
How much butter is “two sticks”
16 tablespoons
I’ve been looking for a baked chicken wing recipe and found this one! Made then tonight to watch Patrick Mahomes and the Chiefs!! They were delicious. We will definitely make these again. Thank you for sharing the recipe
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Thanks for this SUPER easy recipe! My wings are in the oven right now, and my son keeps popping into the kitchen to see if they are ready, lol. The yummy aroma is teasing his stomach to no end!!
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That’s awesome, we hope you enjoyed them!
This is exactly what I was looking for. It makes the best wings. Now I put that sauce on everything – sautéed mushrooms, garlic bread, sausage buns. I love it!
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We love it too! Thanks so much!
By far the best baked chicken wings I’ve made. I used Kewpie Japanese mayonnaise as I like its tanginess and paired well with the sauce. I’ll be making these again soon. Thanks for sharing!
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