Garlic Parmesan Crispy Wings (Printable)

Crispy wings coated in savory garlic-Parmesan butter—ideal for sharing or entertaining crowds.

# What You'll Need:

→ Chicken

01 - 1.5 pounds chicken wings, joints separated, tips removed

→ Marinade

02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder

→ Garlic Parmesan Sauce

07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, finely minced
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon lemon juice
12 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil, and place a wire rack on top.
02 - Pat chicken wings dry using paper towels. In a large bowl, toss wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 35 to 40 minutes, flipping wings halfway, until golden brown and crispy.
04 - While wings are baking, melt unsalted butter in a small saucepan over medium-low heat. Add minced garlic and cook, stirring constantly, 1 to 2 minutes until fragrant but not browned.
05 - Transfer baked wings to a large clean bowl. Immediately pour the garlic butter over the wings, add grated Parmesan cheese and chopped parsley, then toss to evenly coat.
06 - Season wings with additional salt, black pepper, and lemon juice as desired. Serve hot, garnished with extra Parmesan and parsley if preferred.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably already have on hand
  • Turns out irresistibly crispy even baked in the oven
  • Easy to make with straightforward steps and very little mess
  • You can customize the level of garlic and cheese to match your taste
02 -
  • High in protein with minimal carbs a great fit for low carb diets
  • Easily adapted to be gluten free with the right cheese and spices
  • Crowd pleaser that disappears fast on any party platter
03 -
  • Always pat your chicken wings bone dry before seasoning for maximum crispiness
  • Use a wire rack for baking so air circulates evenly and the bottoms do not get soggy
  • Do not rush the garlic in the butter Keep heat low so you get fragrance without bitterness

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