Garlic Parmesan Wings

Crispy baked Garlic Parmesan Wings give you that perfect restaurant-style crunch without the deep fryer. A light coating of cornstarch (I prefer it to baking powder, which can leave a metallic taste) creates that golden, crispy skin while keeping the meat juicy inside. Then comes the sauce – a rich blend of melted butter, fresh garlic, and sharp Parmesan that coats every wing.

I love making these for game days because they’re mostly hands-off – just flip them once during baking. When that garlic butter hits the hot wings and you add that final sprinkle of Parmesan, your kitchen will smell amazing. The hardest part is waiting those last few minutes while they get one final crisp in the oven.

Ingredients for Garlic Parmesan Wings

For the Crispy Baked Wings:

• Cornstarch: Just a light, even coating creates crispy skin – make sure it’s lump-free.
• Kosher Salt (Diamond Crystal Brand Preferred): Different brands of kosher salt have varying levels of saltiness. I use Diamond Crystal 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” – they’re already split into drumettes and flats. Similar sizes will cook more evenly

For the Garlic Parmesan Wing Sauce:

• Butter: Unsalted butter lets you control the salt level, but any butter you have on hand will work.
• Garlic: Fresh garlic cloves are a must here. Fresh garlic offers a more robust flavor than pre-minced varieties.
• Hot Sauce: A few dashes add depth to the sauce without making the wings too spicy.
• Parsley: Fresh parsley adds color and a bright flavor finish.
• Parmesan Cheese: Grate your own parmesan cheese from a block for the best flavor and texture.

Recipe Options

• Cornstarch Substitute: Arrowroot powder works just as well for crispy wings if you need a gluten-free option.
• Salt Variations: Use half the amount of fine sea salt if you don’t have kosher salt on hand.
• Wing Alternative: If party wings aren’t available, separate whole wings into drumettes and flats yourself.
• Garlic Options: Use half fresh garlic and half garlic powder for an extra layer of garlic flavor.
• Hot Sauce Choice: Try different hot sauces to find your perfect heat level and flavor.
• Fresh Herbs: Fresh cilantro or chives work well in place of parsley.
• Switch Up the Cheese: Grated Asiago or Pecorino Romano add a different sharp, salty note.
• Add More Heat: A pinch of red pepper flakes or several grinds of black pepper give the sauce extra kick.

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.

The combination of crispy skin, tender meat, and buttery garlic-Parmesan sauce makes these crispy wings impossible to resist. While they take a bit longer in the oven than deep frying, the hands-off cooking time means you can actually enjoy the game instead of standing over hot oil.

More Great Game Day Recipes

• Carne Asada Nachos
• Bacon Wrapped Shrimp
• Crispy Baked Buffalo Wings
• Cajun Wings
• And here or a complete list of 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.