Crispy, Baked Garlic Parmesan Wings

Soon after learning that baking powder was key to crispy baked wings, I stopped frying wings and ordering them from local restaurants. I mean, why order them when you can easily make "fried" wings at home in a way that allows you to control your ingredients and maximize flavor? Why fry them when they can become perfectly crispy in the oven? These wings are perfect for Wing Wednesday or any day that you want a variation from buffalo or BBQ wings. 



  • 2.5lbs chicken wings, sectioned
  • 1/2 tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp aluminum free, baking powder (You cannot swap baking soda in this recipe - I promise that the wings will not taste good if you do)

Parmesan Garlic Wing Sauce

  • 1/2 cup ghee or butter
  • 1/2 cup grated parmesan
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp parsley
  • 1/4 tsp black pepper


  1. Pre-heat oven to 425 degrees
  2. Remove chicken wing parts from the refrigerator and pat dry (removing as much moisture as possible helps to have a crispy wing skin)
  3. Mix sea salt, black pepper, paprika, garlic powder, onion powder and baking powder
  4. Sprinkle seasoning mixture on the mostly dried wings and toss to coat
  5. Place wings on cookie sheet lined with parchment paper
  6. Bake for 25 minutes; turn and bake for 20-25 more minutes (until the skin is crispy)
  7. Mix grated parmesan, onion powder and garlic powder, black pepper, and parsley
  8. Melt fat (butter or ghee)
  9. Mix fat and cheese mixture then pour on wings
  10. Toss oven crisped wings in the garlic parmesan mixture