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Baked Garlic Parmesan Wings

Baked Garlic Parmesan Wings

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Crispy, golden, garlicky chicken wings coated in salty Parmesan are the snack you reach for when you want big flavor without standing over a fryer. Baking on a wire rack gives you restaurant-level crunch with way less cleanup, and the garlic butter finish soaks into every crevice without turning the skin soggy.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings whole or separated, patted completely dry
  • 0.25 cup butter melted
  • 3 cloves fresh garlic minced
  • 0.5 cup grated Parmesan finely grated
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon baking powder aluminum-free, optional
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Wire rack To allow air circulation around wings for even crisping
  • Rimmed baking sheet To catch drippings under the wire rack
  • Small saucepan To melt butter and infuse garlic
  • Large bowl For tossing wings with garlic butter and Parmesan

Method
 

  1. Pat the wings completely dry with paper towels, then arrange them in a single layer on a wire rack set over a rimmed baking sheet.
  2. Season wings with salt, pepper, and optional baking powder, tossing to coat evenly before baking.
  3. Bake at 400°F for 45 minutes, until the skin turns deep golden and crisp and the internal temperature reaches 165°F.
  4. Melt the butter in a small saucepan over low heat, stir in the minced garlic, and cook for 1 minute until fragrant but not browned.
  5. Transfer the hot wings to a large bowl, pour the garlic butter over them, and toss gently to coat every surface.
  6. Sprinkle the grated Parmesan over the buttered wings, toss again, and let the cheese melt slightly from the residual heat.
  7. Let the wings rest for 5 minutes so the coating sticks and the juices redistribute, then garnish with chopped parsley and serve immediately.

Notes

Pat wings completely dry before baking to ensure the skin crisps instead of steaming, preventing sogginess.

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