8
Nov
2017
These Baked Garlic Parmesan Chicken Wings are a copycat recipe that's even better than the original!

Baked Garlic Parmesan Chicken Wings

This Baked Garlic Parmesan Chicken Wings recipe tastes better than the restaurant version! Crispy, baked chicken wings coated with a creamy parmesan sauce!

These Baked Garlic Parmesan Chicken Wings taste just like they came from a restaurant!

OK I’m going to say that yes, these chicken wings are baked, not fried.

These Baked Garlic Parmesan Chicken Wings are baked, not fried!

But that’s where it ends.

The sauce on these Baked Garlic Parmesan Chicken Wings is literally made up of butter, parmesan cheese and mayonnaise.

These Baked Garlic Parmesan Chicken Wings are tossed in the most amazing sauce!

I mean, fat on top of fat on top of fat.

And that’s why these wings taste so damn good. I’m telling you, you won’t be able to eat just a few…you’re going to keep grabbing for more after each one.

So I guess the good thing is that if you follow a low carb diet these are the wings for you. Epic tasting, even better than the ones from that popular buffalo wing place…and practically zero carbs.

So eat up. I said almost ZERO CARBS PEOPLE!!!

These Baked Garlic Parmesan Chicken Wings are even better than the ones at BWW!

We make a lot of different kids of wings at home, some baked and some fried.

These Nacho Chicken Wings  and these Sticky Hoisin Chicken Wings are a delicious baked recipes but sometimes you gotta go for the deep fry like this Whiskey Wings recipe or my other favorite, Salt and Vinegar Wings.

I think I might jump on the low carb bandwagon just so I can sit down and eat wings all weekend without blowing my diet. Any diet that I can eat these Baked Garlic Parmesan Chicken Wings on…I’m in 100 percent.

These Baked Garlic Parmesan Chicken Wings are even better than the restaurant version!

When you go to start to make these wings, you might look at the recipe and say – 6 pounds of wings??? Yes, 6 pounds of wings.

Of course you can cut the recipe in half, but you’ll probably be sorry if you do.

These wings are great cold from the fridge or heated up the next day if you actually have any leftover. Just me and my boys can knock most of these back…I know that’s sort of revealing as to how much we eat but it’s the truth.

These Baked Garlic Parmesan Chicken Wings are a copycat recipe that's even better than the original!

And if you’re making these garlic parm wings for appetizers you certainly aren’t going to go wrong with the 6 pounds.

Trust me.

Garlic Parmesan Wing Sauce

First of all, we have to talk about here is how you like your garlic parmesan wings.

If you like them like how they serve them at Buffalo Wild Wings, super saucy, then you’re going to bake these wings, toss them in the sauce and serve.

Or If you like them a less saucy, with more of the sauce baked on then you need to bake them, toss them in the sauce, and then bake them again.

That’s how we like them – baked again and super crispy – but it’s totally up to you.

The main ingredients for this sauce are butter, garlic, parmesan cheese and mayonnaise. All the good stuff!

We did snack on a few of these wings all sauced up before we put them back in the oven and we loved them, because I like to go for one more bake.

Let’s get started by seasoning the wings with salt, pepper and garlic powder.

Bake them for a half an hour then take them out to toss them in the garlic-parmesan-butter-mayo-sauce.

These Baked Garlic Parmesan Chicken Wings are served saucy or baked again until crisp!

It’s like we talked about, serve as is or back in the oven for a few minutes…if you can wait that long to eat them. Grab a couple off the sheet pan for snacking on while they bake for a second time.

You’re probably going to be drooling at this point.

Now just add some more parmesan cheese and chopped parsley for garnish and get them on a plate.

Whether you’re serving these Baked Garlic Parmesan Chicken Wings for appetizers or a fun dinner at home, they are without a doubt going to be a monster hit!

Dip these Baked Garlic Parmesan Chicken Wings are dipped in caesar dressing instead of ranch!

Seems like everyone is looking to make their favorite chicken wing recipe at home, hopefully you try these and love them as much as we do!

 

 

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These Baked Garlic Parmesan Chicken Wings are a copycat recipe that's even better than the original!

Baked Garlic Parmesan Chicken Wings

  • Author: Dan

Description

serves 8 for appetizers, 6 for dinner


Ingredients

  • 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

  1. Preheat the oven to 425 degrees.
  2. Season the wings with the salt, pepper and garlic powder and place on a rack on top of a baking sheet covered with foil.
  3. Bake the wings for 35-40 minutes.
  4. 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.
  5. Once the wings are done, add them to the bowl with the sauce.
  6. Place the wings back on the rack and bake again for 8-10 minutes.
  7. Garnish with more chopped parsley and shredded parmesan cheese, then serve with caesar dressing on the side for dipping.

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25 Responses

  1. Pingback : Baked Garlic Parmesan Chicken Wings – Helprecipes

    1. 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.

  2. 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.

    1. 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!

  3. Andrea

    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.

      1. Andrea

        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.

    1. 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!

  4. Melissa

    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!!

  5. Lord of the wings

    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

    1. 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!

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