Crispy Garlic Parmesan Wings (Print Version)

Golden baked wings coated in savory garlic butter and Parmesan, perfect for any occasion.

# What You'll Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated at joints, tips removed

→ Coating and Seasoning

02 - 1½ tsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp ground black pepper
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika

→ Parmesan Mixture

07 - 4 tbsp unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 1 cup freshly grated Parmesan cheese
10 - 2 tbsp fresh parsley, chopped
11 - Zest of 1 lemon (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
02 - Pat the chicken wings dry thoroughly with paper towels to remove excess moisture.
03 - In a large bowl, toss wings with baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
04 - Arrange the wings in a single layer on the wire rack. Bake for 35 to 40 minutes, turning halfway through, until golden and crispy.
05 - Meanwhile, combine melted butter and minced garlic in a large mixing bowl.
06 - Immediately after baking, toss the hot wings in the garlic-butter mixture. Add freshly grated Parmesan, chopped parsley, and lemon zest if using; toss to coat evenly.
07 - Serve wings hot, optionally garnished with additional Parmesan and parsley.

# Expert Tips:

01 -
  • They're crispy without oil splattering everywhere or heating up your kitchen like a sauna.
  • The garlic-Parmesan coating sticks like it was meant to be there, not like a sad seasoning afterthought.
  • Gluten-free and ridiculously easy, even if you've never baked wings before.
02 -
  • Baking powder is the MVP—it creates that crispy exterior through a chemical reaction, not oil, so don't leave it out or reduce the amount.
  • Pat those wings dry or they'll steam instead of crisp; I learned this the hard way with a batch that tasted like disappointing chicken nuggets.
  • Toss the wings in the garlic-Parmesan mixture while they're still hot so everything adheres properly—cold wings just get a sad coating on top.
03 -
  • Use a wire rack so air flows underneath the wings—it's the difference between crispy and steamed, and it's worth the extra step.
  • Grate Parmesan fresh right before tossing; pre-grated cheese never melts into the wings the same way and tastes dusty by comparison.

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