Crispy Garlic-Parmesan Wings

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/4/21
Garlic-Parmesan Chicken Wings

The Spruce / S&C Design Studios
Prep: 20 mins
Cook: 50 mins
Marinate: 60 mins
Total: 2 hrs 10 mins
Servings: 5 servings
Yield: 20 to 26 wings
Nutrition Facts (per serving)
1294 Calories
108g Fat
30g Carbs
50g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 5
Amount per serving
Calories 1294
% Daily Value*
Total Fat 108g 139%
Saturated Fat 36g 180%
Cholesterol 274mg 91%
Sodium 1673mg 73%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 50g
Vitamin C 11mg 54%
Calcium 181mg 14%
Iron 4mg 20%
Potassium 533mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crispy, savory, and packed with flavor, these garlic-Parmesan wings are sure to delight. They're roasted in the oven, easy to make, and include a creamy garlic-Parmesan dipping sauce that you can prepare in advance. Unlike many other wing recipes, these are not spicy or sticky, so it's a low-mess appetizer that anyone will enjoy.

Start with wings that are already cut into wingettes and drummettes or buy whole wings and cut them yourself. The wings are tossed with a seasoning of garlic powder, salt, and pepper before cooking, and you can include the optional canola oil to make the skin a little crispier. Either way, a few minutes under the broiler browns the wings wonderfully. They're then tossed in a buttery mix of fresh garlic and parsley and shredded Parmesan cheese.

You should get between 20 and 26 wing pieces from this recipe. Serve them with the simple dipping sauce or try a copycat of Buffalo Wild Wings' garlic-Parmesan dip for a slightly more complex flavor. As a tasty alternative, try a goat cheese dip.

Ingredients

For the Dipping Sauce:

For the Wings:

  • 3 pounds whole or precut chicken wings

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon canola oil

  • 1/4 cup (4 tablespoons) unsalted butter

  • 1/4 cup shredded Parmesan cheese

  • 3 cloves garlic, minced

  • 2 tablespoons chopped fresh parsley

Steps to Make It

Make the Dipping Sauce

  1. Gather the ingredients.

    Ingredients for creamy garlic-Parmesan dipping sauce for chicken wings
    The Spruce / S&C Design Studios

  2. In a small bowl, add all of the dipping sauce ingredients.

    Mixing garlic-Parmesan chicken wing dipping sauce
    The Spruce / S&C Design Studios

  3. Mix well until thoroughly combined.

    Mixing creamy garlic-Parmesan dipping sauce ingredients
    The Spruce / S&C Design Studios

  4. Cover the bowl and refrigerate for at least 1 hour to let the flavors marry.

    Garlic-Parmesan dipping sauce covered in plastic wrap
    The Spruce / S&C Design Studios

Make the Chicken Wings

  1. Gather the ingredients.

    Ingredients for garlic-Parmesan chicken wings
    The Spruce / S&C Design Studios

  2. Preheat the oven to 400 F. Prepare a baking sheet fitted with a wire rack or use a jelly roll pan. If you don't have a rack, line the pan with parchment paper or aluminum foil.

    Baking sheet fitted with a wire rack
    The Spruce / S&C Design Studios

  3. If the wings are not precut, lay each wing out so the inside faces up and stretch it out. Using a sharp knife, make a cut between the wingette and wingtip then cut between the drummette and wingette. Discard the wingtips or save them to make chicken stock.

    Cutting a whole chicken wing into pieces
    The Spruce / S&C Design Studios

  4. Pat the wings dry with a paper towel and place in a large bowl.

    Patting chicken wings dry with paper towels
    The Spruce / S&C Design Studios

  5. In a small dish, combine the garlic powder, salt, and pepper. Mix well to combine.

    Combining garlic salt seasoning for chicken wings
    The Spruce / S&C Design Studios

  6. If using, drizzle the canola oil over the wings before sprinkling with the garlic mixture. Toss the wings to coat evenly.

    Seasoning raw chicken wings
    The Spruce / S&C Design Studios

  7. Set the wings on the prepared pan so they are not touching.

    Raw chicken wings on a wire rack
    The Spruce / S&C Design Studios

  8. Roast in the oven for 40 minutes, flipping the wings after 20 minutes.

    Baked chicken wings
    The Spruce / S&C Design Studios

  9. Ensure all of the wings are skin-side up and place the pan under the broiler. Broil on high for about 5 minutes, until the skin is browned and crispy.

    Broiled chicken wings
    The Spruce / S&C Design Studios

  10. While the wings are broiling, melt the butter in a small saucepan over medium heat. Remove from the heat and let cool slightly.

    Melting butter for garlic-Parmesan chicken wings
    The Spruce / S&C Design Studios

  11. In a small bowl, combine the Parmesan cheese, minced garlic, and parsley.

    Garlic, Parmesan, and parsley for chicken wing sauce
     The Spruce / S&C Design Studios

  12. Stir the melted butter into the garlic and Parmesan mixture.

    Buttery garlic-Parmesan sauce for chicken wings
    The Spruce / S&C Design Studios

  13. Place the wings into a large bowl, drizzle the garlic-Parmesan butter over the top, and toss to coat the wings.

    Tossing garlic-Parmesan chicken wings
    The Spruce / S&C Design Studios

  14. Serve with the dipping sauce and enjoy.

    Garlic-Parmesan chicken wings with sauce
    The Spruce / S&C Design Studios

Tips

  • Garlic powder is the better choice to use while cooking the wings because fresh garlic will get too crisp and lose flavor.
  • Use pre-shredded or freshly grated Parmesan cheese (or Italian Parmegiano-Regganio). The powdered and grated Parmesan that's so convenient doesn't have the same flavor.
  • Don't melt the butter too early, or it will solidify. If it does get solid after mixing it with the garlic and Parmesan, reheat it gently until it just begins to soften and stir. Pour it over the hot wings; it will continue to melt while tossing.
  • The wings stay crispy for a few hours and can be kept warm in a 200 F oven or slow cooker. Leftovers can be stored in the refrigerator for a day and reheated gently in a 350 F oven, though they are best fresh.

Recipe Variations

  • Add more herbs or replace the parsley in the sauce. Basil, oregano, and thyme are complementary to the garlic-Parmesan blend.
  • Skip the red pepper flakes if you prefer—they add just a hint of spice to the dipping sauce that's a nice contrast.
  • For a fried chicken-like battered wing, skip the oil. Instead, mix the garlic powder, salt, and pepper with 3 tablespoons of baking powder and toss the wings in the mixture to coat before baking. These don't keep as well and should be eaten right away.

How Do You Get Wing Sauce to Stick?

To get sauce to stick to your wings, be sure to toss with the wings while they are very hot. The Parmesan cheese will melt slightly and stick to the wings. If you're using a hot wing or Buffalo sauce, you can thicken it a bit by adding a small amount of flour and simmering it on the stove before using.

What Is Garlic-Parmesan Sauce Made Of?

The main ingredients in garlic-Parmesan sauce are, you guessed it, garlic and Parmesan. Some sauces also include butter or oil and herbs, like this wing sauce. Dipping sauces and creamy pasta sauces may also include sour cream, mayonnaise, cream cheese, cream, or milk.