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Crispy Baked Parmesan Garlic Wings: Easy 30-Minute Recipe

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These crispy baked Parmesan garlic wings are quick, easy, and packed with flavor. Perfect for game day or a busy weeknight, they deliver shatteringly crispy skin and juicy meat without deep frying.

Ingredients

Scale
  • 2 pounds (about 900g) chicken wings, separated into drumettes and flats
  • 4 tablespoons (60g) unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt (kosher salt preferred; reduce to ¾ teaspoon if using table salt)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Place one rack in the upper third of the oven and another in the lower third.
  2. If your wings are whole, separate them into drumettes and flats using a sharp knife. Cut through the joint, not the bone. Discard the wing tips or save them for stock. Pat each piece extremely dry with paper towels. Let them sit on a paper towel-lined plate for 5 minutes.
  3. In a large bowl, combine the wings with the garlic powder, onion powder, paprika, salt, pepper, oregano, and red pepper flakes (if using). Toss well to coat evenly.
  4. Place a wire rack on a rimmed baking sheet. Arrange the wings in a single layer on the rack, making sure they don’t touch.
  5. Bake on the lower oven rack for 20 minutes. Flip each wing using tongs and rotate the baking sheet front to back.
  6. Increase the oven temperature to 425°F (220°C). Move the baking sheet to the upper rack. Bake for another 10-15 minutes, until the skin is golden brown and crispy and the wings reach an internal temperature of 165°F (74°C).
  7. While the wings are baking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly. Do not let the garlic brown. Remove from heat.
  8. Once the wings are done, remove them from the oven. Using a pastry brush, generously brush each wing with the garlic butter mixture.
  9. Sprinkle the freshly grated Parmesan over the hot wings while they are still on the wire rack. Press the cheese gently onto the wings so it sticks.
  10. Optional but recommended: Switch the oven to broil. Place the wings under the broiler for 1-2 minutes, watching carefully, until the cheese bubbles and turns golden brown.
  11. Let the wings rest on the wire rack for 2 minutes. Transfer to a serving platter, sprinkle with fresh parsley, and serve with lemon wedges.

Notes

Pat the wings extremely dry for maximum crispiness. Use a wire rack to allow air circulation. Grate your own Parmesan for best melting. Watch the garlic carefully when making the garlic butter to avoid burning. For extra crispiness, let the wings sit uncovered in the fridge for 30 minutes after patting dry.

Nutrition

Keywords: crispy baked wings, Parmesan garlic wings, easy chicken wings, game day appetizer, baked chicken wings

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