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These baked garlic parmesan wings are crispy on the outside, juicy inside, and tossed in a buttery garlic Parmesan sauce. I start with seasoned chicken wings and bake them until golden brown before adding the sauce. That way, you get plenty of garlic Parmesan flavor without losing the crispy skin.
These oven baked garlic Parmesan chicken wings are a great option when you’re cooking for a crowd or don’t want to make multiple air fryer batches. They use the same sauce as my air fryer garlic Parmesan wings, paired with the method from my crispy baked chicken wings.
Why You’ll Love This Recipe
- Crispy without deep frying: Baking powder and a drizzle of olive oil help the seasoned wings develop golden, crispy skin in the oven.
- Buttery garlic Parmesan flavor: The homemade sauce uses melted butter, fresh grated Parmesan, and pantry seasonings.
- Great for a crowd: You can make a larger batch in the oven without cooking several rounds in a small air fryer.
Ingredients Needed
This recipe has two parts: the seasoned baked wings and the garlic Parmesan sauce. You’ll find the exact measurements in the recipe card.
For the Chicken Wings
- Chicken wings: I buy them separated into flats and drums so they’re ready to season and bake.
- Baking powder: This helps crisp the chicken skin without frying. Use baking powder, not baking soda.
- Olive oil: Drizzle over the seasoned wings before baking to help the skin brown and crisp in the oven.
- Seasonings: Garlic powder, onion powder, smoked paprika, and black pepper add flavor to the wings.
- Sea salt: Optional. You can leave it out and adjust the saltiness of the finished wings to your taste.
For the Garlic Parmesan Sauce
- Unsalted butter: Melted butter makes the base of the sauce and helps coat the wings.
- Grated Parmesan cheese: I use fresh, finely grated Parmesan from the refrigerated section of the grocery store. Since Parmesan is a key flavor in this recipe, the type you use matters. I haven’t tried making these with shelf-stable Parmesan, which tastes and melts differently.
- Garlic powder and onion powder: Add savory flavor throughout the butter sauce.
- Dried parsley and black pepper: Finish the sauce with a little color and seasoning.
How to Make Baked Garlic Parmesan Wings
Season the Wings
Preheat your oven to 425°F. Pat the chicken wings dry, then toss them with the baking powder and seasonings until evenly coated. Arrange the wings in a single layer on a parchment-lined baking sheet or an oven-safe wire rack. Drizzle with olive oil before baking.
Bake Until Crispy
Bake for 20–25 minutes per side, until the wings are golden brown and crispy.
Make the Sauce and Toss
Whisk together the melted butter, finely grated Parmesan, and remaining sauce seasonings. Immediately toss the hot wings in the sauce so the Parmesan butter mixture melts into them and coats them evenly.
Tips for Crispy Garlic Parmesan Wings
- Bake until deeply golden: I like my wings especially crispy before adding the garlic Parmesan sauce. The extra browning helps them keep some crunch after they’re tossed in the buttery coating.
- Don’t crowd the baking sheet: Give the wings enough room to brown rather than steam. Use another baking sheet if you’re doubling the recipe.
- Toss the wings while they’re hot: Don’t let the wings cool before adding the sauce. Their heat helps the Parmesan blend with the melted butter instead of leaving a crumbly coating.
- Adjust the garlic flavor: For a stronger garlic flavor, you can add a little fresh garlic to the sauce.
What to Serve With Garlic Parmesan Wings
These wings make a delicious appetizer for parties and game days, but you can also serve them as part of a meal. If you’re serving a platter with a few wing flavors, add my baked Buffalo wings for a spicy option alongside the garlic Parmesan.
- Dipping sauces: Serve with celery sticks and my homemade ranch dressing or blue cheese dressing.
- Classic sides: Pair them with air fryer French fries or air fryer potato wedges.
- Vegetables and salads: Try air fryer green beans, air fryer roasted broccoli, or a fresh salad with my creamy Caesar dressing.
For more appetizers and party food, browse my Game Day Recipes.
Storage and Reheating
- Refrigerator: Store leftover wings in an airtight container for up to 3–4 days.
- Reheating: Warm the wings in the oven or air fryer until heated through. This works better for restoring some crispiness than reheating them in the microwave.
Frequently Asked Questions
Yes, but I prefer 425°F for crispier skin. At 400°F, the wings may take longer to reach the same golden-brown finish.
I prefer separated flats and drums because they are easier to season, arrange on the baking sheet, and serve. Whole wings can also be used, although cooking time may vary.
Baked Garlic Parmesan Chicken Wings
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Recommended Equipment
- Large rimmed baking sheet
- Parchment paper or oven-safe wire rack
- Mixing Bowls
Ingredients
For the Wings
- 1.5 lbs chicken wings, separated into flats and drums
- 1.5 tbsp baking powder
- 2 tbsp olive oil, for drizzling over the wings
- 1/4 tsp sea salt, optional
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Garlic Parmesan Sauce
- 1/4 cup unsalted butter, melted
- 1/2 cup fresh grated Parmesan cheese, finely grated, from the refrigerated section
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp black pepper
Instructions
For the Wings
- Preheat the oven to 425°F.
- Pat the chicken wings dry with paper towels.
- Mix the baking powder, sea salt (if using), black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
- Toss the wings with all of the seasoning mixture until evenly coated.
- Arrange the wings in a single layer on a parchment-lined baking sheet or a baking sheet fitted with an oven-safe wire rack.
- Drizzle the olive oil over the seasoned wings.
- Bake for 20–25 minutes per side, until golden brown and crispy.
For the Sauce
- Add the melted butter, fresh grated Parmesan, onion powder, garlic powder, dried parsley, and black pepper to a bowl.
- Whisk to combine.
Finish the Dish
- Transfer the hot baked wings to a large bowl.
- Immediately pour the garlic Parmesan sauce over the wings.
- Toss until the Parmesan butter mixture melts into the hot wings and coats them evenly.
Save This Recipe for Later
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Recipe Notes
- For crispy skin: Pat the wings dry and use the entire baking powder seasoning mixture.
- For the Parmesan: I recommend fresh grated Parmesan from the refrigerated section. I haven’t tried making these with shelf-stable Parmesan.
- For the best coating: Toss the wings with the Parmesan butter sauce immediately after baking.
- For extra crispiness: Let the wings develop a deep golden-brown finish before adding the sauce.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Eunice Parks says
Fixed the Garlic Parmesan Wings, did them with the Parmesan Cheese form the refrigerator that worked, however I prefer the Parmesan Cheese from the can better…my husband is so picky he even ate them and truly enjoyed them!!!
Dr. Davinah's Eats Team says
That’s great to hear! I’m glad to know that the wings turned out delicious, even with the Parmesan cheese from the refrigerator. And it’s wonderful that your husband enjoyed them too, despite being picky. Thanks for sharing your experience with me and happy cooking!
Joanne says
Easy to follow. Baking time varies depending on the size of the wings. Delicious seasoning recipe. 400 degrees is my preferred oven temperature, higher temperature seemed to make them dry.. And using baking powder is the best tip!! Will make again and again.
Dr. Davinah's Eats Team says
Thanks for sharing your feedback on our wing recipe! We’re glad to hear that you found the recipe easy to follow and enjoyed the seasoning. 🙂