Crispy Oven-Baked Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings

These oven-baked flats and drumettes have browned, textured skin and a light garlic-butter coating, with Parmesan and parsley visible on each wing. Drying the wings and baking them on a rack helps the skin brown without breading. The garlic, butter, and cheese go on after the wings leave the oven, so the garlic stays pale and the coating does not hide the browned skin.

This batch makes 4 appetizer servings and takes about 55 to 60 minutes.

Ingredients for Garlic Parmesan Chicken Wings

• 2 pounds split chicken wings, flats and drumettes (about 900g)
• 1 tablespoon neutral cooking oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter (57g)
• 4 cloves garlic, finely minced
• 1/2 cup finely grated Parmesan (about 45g), divided
• 2 tablespoons finely chopped fresh parsley

How to Make Garlic Parmesan Chicken Wings

1. Preheat the oven: Heat to 400°F (205°C). Set an oven-safe wire rack over a rimmed baking sheet, leaving room beneath the rack for rendered fat.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the oil, salt, and pepper. Arrange in one layer on the rack, leaving small gaps between pieces. Use a second rack and sheet if needed rather than overlapping the wings.
3. Bake and turn: Bake uncovered for about 40 to 45 minutes, turning each wing halfway through. Start checking around 35 minutes, especially if the wings are small. The skin should be golden brown in spots and firm rather than damp. An instant-read thermometer inserted into the thickest meat, without touching bone, must read at least 165°F (75°C).
4. Broil if needed: If the cooked wings need more color and the rack is rated for broiler heat, broil for 1 to 3 minutes, watching continuously. Skip this step if the wings are already browned or the rack is not broiler-safe. Remove the wings from the oven before adding garlic or cheese.
5. Make the garlic butter: While the wings finish, melt the butter in a small saucepan over medium-low heat. Add the garlic and stir for 30 to 60 seconds, just until fragrant. Keep the garlic pale, then remove the pan from the heat.
6. Coat and serve: Transfer the hot wings to a large bowl. Toss with the garlic butter and about three-quarters of the Parmesan. Leave any excess butter in the bowl. Arrange the wings on a platter, sprinkle with the remaining Parmesan and parsley, and serve promptly.

How to Keep the Wings Crisp

Moist skin and crowded wings brown unevenly. Dry the wings before seasoning and leave space around each piece so it can brown above the rendered fat. Turn them halfway through baking to expose both sides to the oven heat.

Add the butter only after baking and any broiling are finished. A light coating keeps the textured skin visible; letting the wings sit after tossing will soften it.

Getting the Garlic-Parmesan Finish Right

Warm the garlic gently until fragrant but not browned, which can make it taste bitter. Keep the Parmesan out of the oven, too. Tossing most of it with the hot wings and saving some for the platter leaves distinct pale cheese flecks alongside the garlic and parsley.

For a little heat, stir 1/4 teaspoon crushed red pepper flakes into the finishing butter.

What to Serve with the Wings

Serve with celery and carrot sticks and ranch dressing on the side. For a different wing flavor, try classic oven-baked Buffalo chicken wings.

How to Store and Reheat the Wings

Cool leftovers and refrigerate in an airtight container for 3 to 4 days. Reheat in an oven, toaster oven, or air fryer until they reach 165°F. Wings that have already been coated with garlic butter may not be as crisp as freshly made ones.

Nutrition

Approximate nutrition per serving, based on 4 appetizer servings: 425 calories, 27g protein, 35g fat, and 2g carbohydrates. Per 100g of edible portion, excluding bones: approximately 330 calories, 21g protein, 27g fat, and 1g carbohydrates. Values are estimates; wing size and the amount of rendered fat or butter left behind will affect them.