Garlic Parmesan Chicken Wings | Mantitlement (2024)

Cooked in a buttery sauce with parmesan cheese and sharp notes of garlic, these juicy and tender Garlic Parmesan Chicken Wings really pack in the flavor. Their mild sauce pairs well with any dressing, but the deep, rich flavor profile and delightfully crispy skin of these wings make them great plain too.

Crispy Chicken Wings With Homemade Garlic Parmesan Sauce

These crispy wings are much healthier than the fried and battered wings you might find at a restaurant or bar. Since they’re made in the oven, they need less fat to cook fully. Plus, the longer cooking time in the oven helps the flavors of the sauce really sink in.

Because there’s no thickener in the sauce for these wings, they’re super low-carb, too. In fact, each wing only has about 1 carb! With their big parmesan flavor and garlicky kick, they’re the perfect option if you’re watching those carbohydrates but don’t want to give up great-tasting food.

What You’ll Need

We’ll start with what you need for the wings, then move on to the sauce. The exact amounts for each ingredient are down below in the recipe card.

For the Wings

• Chicken Wings: I always use bone-in party wings, which separate the flat part of the wing from the drumstick part.
• Kosher Salt
• Black Pepper: Use freshly ground for the best flavor.
• Garlic Powder

For the Sauce

• Butter: Melted and cooled
• Garlic: Chopped finely or minced.
• Parmesan Cheese: Grated.
• Mayonnaise
• Salt
• Black Pepper
• Parsley: Chopped.

How To Make Baked Garlic Parmesan Chicken Wings

With just 6 steps and 15 minutes of active prep, these wings are a breeze to make. Most of their time is spent in the oven, so you’ll have a little downtime before the timer goes off.

1. Prep Your Materials: Preheat the oven to 450°F. Cover a baking sheet with foil and place a rack on top. Season the chicken wings simply with salt, pepper and garlic powder, then place them on the rack.
2. Bake: Bake the wings for 35-40 minutes on the rack. Use a meat thermometer so make sure they get up to 165°F on the inside.
3. Make the Sauce: While the wings are baking you can get the ingredients together for the garlic parmesan sauce. Start the sauce by adding the melted butter, minced garlic, grated parmesan, mayo, parsley, salt and pepper to a bowl and whisking them together. The butter will separate a little as it sits, so whisk it together again right before you toss the wings.
4. Toss the Wings: Once the wings are done, add them to the bowl with the sauce and toss them until they’re coated completely.
5. Cook Again: Place the wings back on the rack and bake them for another 8-10 minutes, or until they reach your desired crispiness.
6. Garnish and Serve: Garnish the wings with more chopped parsley and shredded parmesan cheese, then serve them hot with your favorite dressing on the side.

Tips for Success

These wings are super simple to make. Here are some quick tips so they come out crispy on the outside and tender on the inside.

• Dry Your Wings: A handy trick for crispy oven-baked chicken wings is to make sure you dry the wings completely with paper towels before you put them on the rack. Any moisture on the outside of the chicken is going to stop the skin from crisping up to its full potential.
• Don’t Forget to Preheat: Make sure the oven is good and hot before you put your wings in. High heat is important for this method to work. As long as you make sure the oven’s set correctly and fully preheated, you’ll get super crispy baked chicken wings without having to deep fry.
• Make ‘Em How You Like ‘Em: If you like them super saucy, then you’re going to want to skip the second baking step and serve your wings right after you toss them in the sauce. If you like them a bit less saucy, with more of the sauce baked into the wings, then follow the instructions exactly. Both ways are equally delicious, so you can try them out to see which you prefer.

Serving Suggestions

These chicken wings are mouth-watering on their own, but that doesn’t mean you have to serve them plain. Try some of these ideas for dressings and other things to serve alongside them.

• Serve a Sauce on the Side: I really like these wings dipped in Creamy Caesar Dressing, but the classics like ranch and blue cheese also work great. You can also try something spicy if you want a little kick.
• Veggie Sticks: To me, chicken wings just aren’t complete without some veggie sticks on the side. Sliced carrots, cucumbers and celery are all great options. You can even dip them right in the dressing!
• Serve Them With Other Sides: Sometimes it’s fun to make a whole meal out of appetizers! Regular French fries are definitely an option, but I prefer to serve these Crispy Eggplant Fries, which pair so well with the parmesan flavor in the wings. You can also whip up some quick homemade onion rings or fried pickles.
• Make Them an Appetizer: While these baked wings work really well as a meal themselves, you can also serve them as an appetizer. The garlic and parm make them a great option if you’re looking to serve a starter for a light, veggie-based pasta dish.

Storing and Reheating Leftover Wings

These baked chicken wings are best served right away, but if you have leftovers you can definitely pack them up for later. Once they’ve cooled, store the wings in an airtight container in your refrigerator for up to 4 days. To reheat them, pop them in the oven at 350°F for around 15 minutes, or until they’re heated through. Use the rack again if you want them to be crispy all the way around.

Can I Freeze Chicken Wings?

Cooked chicken wings can be frozen for up to 6 months. Since these aren’t battered, there’s also less chance that the wings will get soggy as they thaw. For the best results, freeze them as soon as they cool fully to room temperature. Keep them in a double-lock freezer bag with all the air pressed out to avoid freezer burn, and make sure to thaw them in the fridge overnight before reheating them.

More Crowd-Favorite Chicken Wing Recipes

• Buffalo Chicken Wings
• BBQ Chicken Wings
• Marsala Chicken Wings
• Fried Whisky Chicken Wings

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