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. These chicken wings pair well with most dipping sauces, but they’re so crazy flavorful we love eating them without sauce 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 chicken 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.
- 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
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.
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Garlic Parmesan Chicken Wings
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 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
- 6 pounds chicken wings, separated at joints
- 1 1/2 tablespoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons garlic powder
- Garlic Parmesan Sauce
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 20 minutes, remove from the oven and turn the wings over. Return the wings to the oven for another 20 minutes until crispy.
- Add the wings to a large bowl along with about 1/4 cup of the garlic parmesan sauce. Toss the wings, adding more sauce if needed.
- Serve with more garlic parmesan sauce, ranch or Caesar dressing for dipping.
Recipe Notes
- To Store: Once fully cooled, store wings in an airtight container in the fridge up to 3 days.
- To Reheat: Reheat in the oven at 400°F for 10 minutes or until heated through, toss with more sauce if needed.
- To Freeze: Freeze in a tightly sealed double-lock freezer bag up to 6 months. Let thaw in the fridge overnight before reheating.
- Category: Appetizers
- Method: Oven
- Cuisine: American
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!
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!
We love it too! Thanks so much!
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!!
That’s awesome, we hope you enjoyed them!
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
How much butter is “two sticks”
16 tablespoons
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!
That’s awesome, Janice thanks for sharing!