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Crispy baked Garlic Parmesan Wings are about to become the star of your game day spread. This recipe effortlessly achieves that restaurant-quality blend of crispy skin and succulent meat, without the hassle of a deep fryer. Juicy on the inside with a golden, crunchy exterior, these wings are bathed in a rich, buttery sauce infused with aromatic garlic and sharp, nutty parmesan cheese. They are nothing short of irresistible.

Garlic Parmesan Wings served on a light gray ceramic plate and photographed from the top.

The key to their remarkable crispiness? A light dusting of cornstarch. It’s a simple and effective trick that guarantees crispy wings every time, without the metallic aftertaste that baking powder can sometimes leave behind. This means you get all the crunch you love, with a flavor that’s pure and satisfying. So, gather your friends, turn on the game, and get ready to serve up a platter of wings that are sure to disappear as fast as you can make them.

Ingredients for Garlic Parmesan Wings

Garlic Parmesan Wings Ingredients on a white marble surface.

For the Crispy Baked Wings:

  • Cornstarch: Be sure your cornstarch is smooth with no clumps. 
  • Kosher Salt (Diamond Crystal Brand Preferred): Different brands of kosher salt have varying levels of saltiness. Diamond Crystal is preferred here for its consistency and less salty profile compared to other brands. If using another brand, adjust the amount accordingly (often you’ll need to reduce it by half).
  • Chicken Wings: Look for party wings, which are a mix of drumettes and flats, ideal for even cooking and easy eating. When selecting, aim for wings that are similar in size for consistent baking. Freshness is key, so check for a firm texture and a fresh, mild scent.

For the Garlic Parmesan Wing Sauce:

  • Butter: Aim for a high-quality unsalted butter. This gives you control over the saltiness of the sauce and offers a rich, creamy base.
  • Garlic: Fresh garlic cloves are ideal. Choose plump, firm cloves with no signs of sprouting. Fresh garlic offers a more robust flavor compared to pre-minced varieties.
  • Hot Sauce: Pick a hot sauce that suits your heat preference. A balance of heat and flavor is important for complementing, not overpowering, the other ingredients.
  • Parsley: Fresh parsley is preferable for its bright, clean flavor. Look for vibrant green leaves with no signs of wilting or yellowing.
  • Parmesan Cheese: Grate your own parmesan cheese from a block for the best flavor and texture. Pre-grated cheese often contains anti-caking agents which can affect the sauce consistency.
Garlic Parmesan Wings served on a light gray ceramic plate and photographed at an angle.

5 Recipe Tips

  1. Dry the Wings Thoroughly: Pat the chicken wings dry with paper towels before coating them. Removing excess moisture is key to getting that crispy skin.
  2. Even Coating of Cornstarch: Ensure each wing is evenly coated with the cornstarch mixture for a uniformly golden finish.
  3. Don’t Overcrowd the Baking Sheet: Arrange the wings in a single layer without overcrowding. This allows heat to circulate around each wing, ensuring they crisp up nicely.
  4. Monitor the Garlic: When cooking the garlic for the sauce, keep a close eye to prevent it from burning. Burned garlic can add a bitter taste to the sauce.
  5. Garnish Before Serving: Add a final sprinkle of parmesan and parsley right before serving to enhance the flavor and presentation.

Recipe Options

  • Cornstarch Substitute: For a gluten-free option, arrowroot powder can be used instead of cornstarch to achieve a similar crispiness.
  • Salt Variations: Use half the amount of fine sea salt if kosher salt isn’t available.
  • Wing Alternatives: If party wings aren’t available, separate whole wings into drumettes and flats yourself.
  • Garlic Adjustment: If you prefer a milder garlic flavor, reduce the quantity of garlic cloves.
  • Hot Sauce Swap: Feel free to experiment with different hot sauces to find the heat level and flavor that suits your taste.
  • Parsley Alternatives: Instead of parsley, fresh cilantro or chives make good substitutes for a fresh, herby kick.
  • Parmesan Cheese Replacement: For a different cheesy twist, try using grated Asiago or Pecorino Romano.
  • Spice It Up: Add a pinch of red pepper flakes to the sauce for an extra kick.
Garlic Parmesan Wings served on a light gray ceramic plate and photographed from the top.

How to Store and Reheat

Store leftover wings in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until heated through. This method helps maintain their crispiness. Avoid microwaving as it can make the wings soggy.

More Great Game Day Recipes

How to Make Garlic Parmesan Wings

Begin by setting your oven racks in the upper-middle and lower-middle positions and preheating the oven to 250°F. Prepare a rimmed baking sheet with a foil or parchment-lined oven-safe wire rack, coated generously with non-stick spray or brushed with oil. In a large bowl, whisk together cornstarch and kosher salt. Dry chicken drumettes and flats with paper towels, then toss them in the cornstarch mixture for an even coat.

Arrange the wings in a single layer on the rack and bake on the lower-middle rack. After 30 minutes, move the wings to the upper-middle rack and increase the oven temperature to 425°F, baking until golden brown and rotating the sheet midway.

Meanwhile, for the Garlic Parmesan Wing Sauce, melt butter in a small saucepan over medium heat. Add minced garlic, cooking until tender, and stir in hot sauce and parsley, adjusting heat to prevent browning.

Once the wings are golden, toss them in a large bowl with the garlic butter sauce, then place them back on the rack. Sprinkle with parmesan cheese and bake for a few more minutes. Serve the wings garnished with additional parmesan and parsley, if you like.

Recipe Video

Garlic Parmesan Wings

5 from 3 votes
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes
Course: Appetizer
Cuisine: American
Calories: 411
Servings: 6 people
A perfect blend of crispy and succulent, these wings are coated in a rich, buttery garlic-parmesan sauce – an irresistible choice for any gathering.


For the Crispy Baked Wings:

  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons kosher salt or 3/4 teaspoon fine sea salt
  • 3 pounds chicken wings drumettes and flats separated (look for ‘party wings’ at the grocery store)

For the Garlic Parmesan Wing Sauce

  • 6 tablespoons unsalted butter
  • 6 large cloves garlic minced
  • 3 dashes hot sauce such as Cholula Original or Frank’s Red Hot
  • 1 tablespoon minced parsley plus more for garnish
  • 1/3 cup grated parmesan cheese ~1 ounce


Make the Crispy Baked Wings

  • Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
  • Preheat oven to 250 °F (121 °C).
  • Set an oven-safe wire rack into a rimmed baking sheet lined with foil or parchment paper. Spray wire rack generously with non-stick spray or brush with oil.
  • In a large bowl, whisk together cornstarch and kosher salt.
  • Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.
  • Move wings to upper middle rack and increase oven temperature to 425 °F (218 °C). Bake 35-40 minutes more until golden brown, rotating the sheet half way through. Leave oven on.

Make the Garlic Parmesan Wing Sauce

  • When wings have baked for ~30 minutes at 425 °F (218 °C), make the sauce. Add butter to a small saucepan over medium heat. When it melts and starts to sizzle, add minced garlic; cook and stir until garlic is tender and mellowed, 1 to 2 minutes (reduce heat if it starts to brown). Remove from heat and stir in hot sauce and parsley.

Toss with Sauce, Finish Baking and Serve

  • Transfer wings with tongs to a large bowl and pour garlic butter sauce over; toss to coat evenly. Transfer coated wings back to rack in baking sheet in an even layer and sprinkle with parmesan cheese; bake 5 minutes more. Transfer wings to serving platter and garnish with more parmesan cheese and parsley if desired. Serve.


Calories: 411kcal | Carbohydrates: 4g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 772mg | Potassium: 221mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 634IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Shashi at Savory Spin says:

    5 stars
    WOW – What a winner of a recipe! I use arrowroot (kind of the same as cornstarch) when I want to crisp up tofu, but never though about using it with chicken – and now I must! I love how amazing these sound and look, thanks so much for this recipe!

    1. Marissa Stevens says:

      Thanks so much, Shashi!

  2. Karen says:

    5 stars
    Just finished making/eating my messed up version of these.😋. Only had chicken thighs on hand, but it sounded so good I had to try! Upped the cornstarch/salt to cover the bigger pieces, and only had dried parsley. Of course the side of the thighs that didn’t have skin didn’t have quite the crunch, but no one was complaining. In fact, after the first round of OMG’s, it was one of they quietest dinners we’ve had in a long time! 😉 No leftovers, either, darn it. Thank you for sharing this!💜

    1. Marissa Stevens says:

      I love this, Karen! So glad you and your family enjoyed your version with chicken thighs – we’ll have to try that too!

  3. Karen (Back Road Journal) says:

    I think I might need to buy an extra package of napkins for these delicious sounding wings. 😊

  4. David @ Spiced says:

    5 stars
    After classic Buffalo wings, I’d say that garlic parm wings have to be my favorite flavor! The cornstarch technique is a handy trick for baking up crispy wings. These look delicious!

    1. Marissa Stevens says:

      Thanks so much, David! I hope you’ll give these a try.