Mouthwatering baked Garlic Parmesan Chicken Wings are the perfect party appetizer, game day food, or tasty snack. They can be prepared with either fresh or frozen wings and are always a hit. I love to serve them on movie nights with Cream Cheese Wontons and Pork Dumplings.
Fall will be here before we know it, and it will be all things football and basketball. Is there a better way to enjoy friends, family, and good food? These Garlic Parmesan Chicken wings are delicious, easy, and perfect for game day. Better yet, this weekend is Father’s Day, and this garlic Parmesan chicken wings recipe would hit the spot just right. These beauties are baked, not fried, and the recipe can accommodate both frozen and fresh. You can serve them with any dipping sauce, but my favorites are blue cheese and ranch dressing. They are coated in garlic, Parmesan cheese, and a perfect blend of spices! They are so full of tantalizing taste bud flavors!!
How do you make Garlic Parmesan Chicken Wings?
First, arrange your chicken wings in a single layer on a baking sheet that has been sprayed with nonstick cooking spray or covered with aluminum foil that has been coated with nonstick baking spray. I use an old cookie sheet for these. Bake them until they are lightly browned, flipping halfway through the baking process. It usually takes about 40 minutes to lightly brown.
While they are cooking, melt the butter and add the finely shredded Parmesan cheese, garlic powder, onion powder, pepper, and parsley. Gently fold in the wings and stir to coat. Return the wings to the baking sheet and bake for an additional 10-20 minutes, depending on how crispy you like them. For added crispness, turn the broiler on for the last few minutes of cooking, but keep a close eye on them because broilers are very unpredictable. If desired, garnish with additional parsley and fresh Parmesan. Serve with ranch or blue cheese dressing.
Recipe notes and helpful tips
- You can use either fresh or frozen wings. I usually add a couple of extra minutes for frozen wings.
- I like my wings extra crispy. You should adjust the time based on how crispy you like them.
- For ease of clean-up, spray your baking sheet with nonstick cooking spray or line it with aluminum foil or parchment paper.
- Use fresh, finely grated Parmesan. It is worth every penny because it is flavor-packed.
- For added crispiness, turn the broiler on during the last few minutes of cooking, but stay close because broilers are unpredictable.
- They are delicious with ranch or blue cheese dressing for dipping.
How to make these wings in an air fryer!
Place the wings in the cooking basket in a single layer with a little space between them. Cook for 10 minutes at 400 degrees, turning halfway through the cooking process. Combine the butter, Parmesan cheese, garlic powder, onion powder, pepper, and parsley. Gently fold the wings in the butter mixture, pressing to coat. Place the wings back in the air fryer in a single layer with a little space between them. Cook for another 10 minutes, turning halfway through.
One bite of these, and you will want to eat all of them! Are you doing any entertaining this summer or fall? In my world, there is never a bad time for having friends and family over.
Other gameday food you will love!
Garlic Parmesan Chicken Wings
Ingredients
- 2 lbs Chicken Wings
- 6 tablespoons butter melted
- 3/4 cup fresh finely shredded Parmesan Cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup fresh Italian parsley
- Ranch or Blue Cheese Dressing
Instructions
- Preheat oven to 425 degrees.
- Spread wings in a single layer on a baking sheet coated with nonstick baking spray or covered with aluminum foil that has been sprayed with nonstick baking spray. Bake wings until light brown; approximately 40 minutes. Flip the wings halfway through the cooking time.
- In a large bowl, combine butter, Parmesan cheese, garlic powder, onion powder, pepper, and parsley.
- Gently fold in wings. Return to the cookie sheet and bake for an additional 10-20 minutes, depending on how crispy you like them. For added crispness, turn the broiler on for the last few minutes of cooking.
- If desired, garnish with extra Parmesan and parsley. Serve with ranch or blue cheese dressing.
Video
Notes
- You can use either fresh or frozen wings. I usually add a couple of extra minutes for frozen wings.
- I like my wings extra crispy. You should adjust the time based on how crispy you like them.
- For ease with cleanup, spray your baking sheet with nonstick cooking spray or line your baking sheet with aluminum foil or parchment paper.
- Use fresh, finely grated Parmesan. It is worth every penny because it is flavor packed.
- For added crispiness, turn the broiler on during the last few minutes of cooking but stay close because broilers are unpredictable.
- They are delicious with ranch or blue cheese dressing for dipping.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kathy Schultz
I made these for my husband for NYE using fresh wings/drummies. He kept raving about how good they were! Flavorful and crispy – there were none left by midnight. I’ll bring this recipe into the new year and then some.
Beth Pierce
Thanks so much for such a sweet comment. So glad that he liked them! They are delicious treats!
Claire
How many calories are in your wings?
Beth Pierce
I added the nutritional information that recipe. 289 calories for 4 pieces
Donna Wannen
I would like to put these out on a Christmas buffet. Can they be made ahead of time and reheated?
Beth Pierce
Yes. It would be better to reheat in the oven versus the microwave and I think I would cut the first cooking time by about ten minutes knowing that you are going to pop them back in the oven for a reheat.
Larice
How many wings are considered a serving for calorie purposes?
Beth Pierce
I am not really sure. If separated like in the recipe maybe 4-6.
Tomcat
Wow! Yes tell your daughter these wings are the bomb. I make alot of different flavored wings for my friends while they watch wrestling in my friends basement. Thank you for an awesoe flavored tasting wings recipe…
Beth Pierce
Thanks so much! So glad that you like them. We love these wings!!
Michael
How come there is no garlic in the recipe?
Michael
Oops I see it
sylvia clough
these chicken wings look great. I was wondering if you can precook these at the first cooking then do the second time later?
Beth Pierce
I have never tried but I can not imagine that it would not work I think if I was doing that I would cut the time down on the precook by a few minutes and make up for it on the back end if needed. I hope that makes sense!
Gina
Used drumettes instead – Very good! Will use this recipe again. Browned and crunchy just like fried!!
Beth Pierce
Yummy! Sounds delicious! Thanks so much!
Carole Darroch
I don’t understand why some of you are coming down on Beth so bad about this recipe, any GOOD cook should be able to figure out for themselves how long to cook wings, it is not her fault if there is no instrutions on frozen wings,and if they are not frozen you should be able to judge how long to cook them if they are not frozen. my rant is done. BTW I understand the recipe fully.
Beth Pierce
Thanks so much Carole! I appreciate your kindness and support.
Carole Darroch
You are so welcome my dear.Some of those remarks really upset me. Have a great day my dear.
Vicky
Making these tonight, and I just read where you said to use frozen wings. Why? that should have been stated at the beginning of the recipe.