Chicken wings are a staple appetizer for game days, parties, or anytime you need a savory snack. While you can always deep fry or grill chicken wings for a crispy texture, baking them in the oven is an easier option that doesn’t require any oil for frying.
The outside of these baked garlic parmesan wings gets crispy, and the inside stays juicy and tender. To get crispy skin, use baking powder and high heat. Then, coat the wings in a thick, creamy garlic parmesan sauce.
Ingredients Needed
To make baked garlic parmesan chicken wings, you’ll need:
- Chicken wings – drumettes, flats, or a mix of both, patted dry
- Baking powder – helps the wings get extra crispy
- Kosher salt
- Garlic powder
- Unsalted butter
- Minced garlic
- Grated parmesan cheese
- All-purpose flour – thickens the sauce
- Milk
- Optional: lemon juice, chili flakes, chopped parsley
Having the right kitchen tools will make preparing these wings easier. You’ll want:
- Rimmed baking sheets
- Parchment paper or foil
- A wire rack
- Mixing bowls
- Whisk
- Measuring spoons
- Saucepan
- Spatula or tongs
- Grater
Step-By-Step Method
Follow these simple steps for perfectly crispy garlic parmesan wings every time:
1. Prepare the Wings
- Pat the chicken wings completely dry with paper towels. Get rid of any excess moisture.
- Mix together the baking powder, kosher salt, and garlic powder in a large bowl.
- Add the chicken wings and toss to evenly coat each wing in the seasoning mixture.
2. Bake the Wings
- Arrange the wings in a single layer on wire racks set on rimmed baking sheets.
- Bake at a high temperature (450°F) for 25-30 minutes per side, flipping once halfway through.
3. Make the Garlic Parmesan Sauce
While the wings bake:
- Melt the butter in a saucepan over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour and cook for 1 minute more.
- Gradually whisk in the milk and parmesan. Cook until thickened, 2-3 minutes.
- Season with salt and pepper.
4. Toss the Baked Wings in the Sauce
- Transfer the crispy baked wings to a large bowl.
- Pour the garlic parmesan sauce over the hot wings.
- Toss gently until they are evenly coated in the creamy sauce.
5. Finish and Serve
- Sprinkle the sauced wings with extra grated parmesan cheese and chopped parsley.
- Serve the wings immediately while hot and crispy.
Get ready for these garlic parmesan wings to disappear fast! The crispy baked wings in rich, savory sauce are irresistible.
Tips for the Best Wings
- Pat the wings very dry before baking for crispiest skin.
- Don’t crowd the wings on the baking sheets. Give them space.
- Flip the wings halfway through baking to ensure even cooking.
- Use a hot oven temperature to make them extra crispy.
- Toss the wings in sauce while still hot for the best coating.
- Garnish with parsley and parmesan before serving.
Variations
There are so many ways to customize garlic parmesan wings
- Use chicken drumettes instead of whole wings.
- Make them spicy with chili flakes or hot sauce.
- Substitute pecorino cheese for the parmesan.
- Swap the garlic parmesan sauce for buffalo or barbecue sauce.
- Serve with ranch or blue cheese dressing for dipping.
Frequently Asked Questions
How long do you bake garlic parmesan wings?
For 25 to 30 minutes on each side, flip the wings over halfway through the cooking time. The high heat helps them get ultra crispy.
Can you bake wings without baking powder?
You can, but they won’t get quite as crispy on the outside. The baking powder is key for achieving crunchy baked wings since it reacts with the chicken’s moisture.
How do you reheat leftover wings?
Put the extra wings on a baking sheet and heat them up again in a 375°F oven for 10 to 15 minutes, until they are hot and crispy. You can also heat it up in an air fryer for 5 to 10 minutes at 400°F.
Can you freeze baked wings?
Yes, freeze the completely cooled baked wings in a single layer on a sheet pan until solid, then transfer to bags or containers. Reheat straight from frozen.
Enjoy Restaurant-Quality Wings at Home
These simple baked garlic parmesan wings are crunchy and taste great. The garlic parmesan sauce takes them over the top. Follow the easy steps for baking to get wings that are really crunchy, then cover them in the tasty, creamy sauce. After making these at home, you’ll never go back to eating wings from a restaurant!
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A note to those who come here to comment on the timing of the oven-preheat. There is no one way to marinate wings the same amount of time. Also, every oven heats up at a different speed. Please preheat the oven at the time *you* feel appropriate.
If the wings have to be refrigerated for at least 45 minutes and up to 24 hours, why is the first step pre-heating the oven???.
This is how I make lemon pepper wings also. Just add lemon zest and squeezed lemon, pepper and salt to the butter and coat the wings. The key is baking the wings right and anything works.
Baked wings are underrated. Just keep an eye on the wings as they bake. They may need an extra couple of minutes but when you they land, theyre incredible.
This recipe works in the air fryer as well.Private comments are only visible to you.
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