Crispy Garlic Parmesan Wings
These crispy garlic parmesan wings offer a perfect crunch with a savory garlic and cheesy Parmesan coating, baked to golden perfection without deep frying. Ideal for game day or any casual gathering, they are quick, easy, and irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 2 pounds chicken wings, split into flats and drumettes, skin on
- ½ cup all-purpose flour (65 g)
- ¾ cup finely grated Parmesan cheese (75 g)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil or melted butter
- 2 cloves fresh garlic, minced
- Chopped fresh parsley (optional for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry thoroughly with paper towels to remove moisture.
- In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
- Toss the wings in the flour mixture until evenly coated.
- Place the coated wings in a single layer on the wire rack, ensuring they are not touching.
- Bake for 25 minutes, then flip the wings and bake for another 15–20 minutes until golden brown and crispy.
- While the wings bake, melt the butter in a small saucepan or microwave-safe bowl and stir in the minced fresh garlic. Let it infuse for a minute.
- Once the wings are out of the oven, immediately toss them in the garlic butter mixture.
- Sprinkle the grated Parmesan cheese over the wings and toss gently to coat evenly.
- Optionally, garnish with chopped fresh parsley.
- Serve hot. For extra crunch, broil the wings for 3–5 minutes, watching closely to prevent burning.
Notes
Dry wings thoroughly before coating to ensure maximum crispiness. Use baking powder, not baking soda, to avoid off flavors. Toss wings while hot in garlic butter and Parmesan for best coating adhesion. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use nutritional yeast instead of Parmesan and olive oil instead of butter. Reheat leftovers in a 375°F oven on a wire rack to restore crunch; avoid microwaving.
Nutrition
- Serving Size: About 4 wings per se
- Calories: 310
- Fat: 20
- Carbohydrates: 3
- Protein: 22
Keywords: crispy wings, garlic parmesan wings, baked chicken wings, easy wing recipe, game day snacks, crunchy chicken wings