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Why You’ll Love My Recipe
These Oven Baked Garlic Parmesan Chicken Wings are a longtime favorite for a reason – the combination of savory garlic and Parmesan is basically unbeatable! They’re packed with flavor, easy to make, and baked instead of fried. Whether you’re serving these wings as an appetizer or calling it dinner, they deliver that restaurant-style wing experience at a fraction of the cost.
As much as I love sweet wing recipes like my Detroit Honey Hot Wings or Baked Sticky Honey Sesame Chicken Wings, I wanted to switch things up with something savory. These wings bake up crispy like my Amazing Salt and Pepper Chicken Wings, and are finished with a buttery garlic Parmesan sauce that takes them completely over the top!
Reader Review
Turned out great. My wife and I loved the Parmesan/garlic. The cornstarch is a cool little trick to crisp up the wings. Thanks.
Karlynn’s Recipe Notes
- Skill Level: These Oven-Baked Garlic Parmesan Chicken Wings are super easy to make – perfect for beginners or weeknight cooks!
- Total Time: You’ll have wings on the table in about 50 minutes from start to finish.
- Variations: Feel free to add seasonings like garlic powder, onion powder, paprika, or cayenne for a little extra heat! Then, serve these wings as an appetizer alongside my Bacon Wrapped Scallops or Taco Sheet Pan Nachos for the perfect party spread.
- Tools For This Recipe: You will need a large rimmed baking sheet, a metal baking rack, a large bowl for tossing, a small saucepan for the sauce, and a grater for the Parmesan cheese.
What You’ll Need for Ingredients
Chicken Wings: Use bone-in chicken wings! They bake up tender on the inside and crispy on the outside, so they’re perfect for oven wings. Karlynn’s Tip: Pat the wings very dry with paper towels before seasoning to help the skin crisp up beautifully in the oven.
Cornstarch: A light dusting of cornstarch helps the wings get extra crispy without affecting the flavor. Karlynn’s Tip: Don’t overdo it – a thin, even coating is all you need for that golden, crunchy finish!
Butter: Butter creates the rich, glossy base of the sauce, helping the garlic and cheese cling evenly to every wing.
Garlic: Minced garlic gives the sauce its signature garlicky Parmesan bite. Karlynn’s Tip: Freshly minced garlic is both bold and delicious, but jarred minced garlic works well if that’s what you have on hand!
Parmesan Cheese: Grated Parmesan is stirred into the sauce and sprinkled over the wings just before serving for a classic, cheesy finish. Parmesan pairs especially well with Caesar or ranch dressing for dipping!
How To Make Oven Baked Garlic Parmesan Chicken Wings
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 400°F.
- Pat the wings dry and dust with cornstarch.
- Season to taste with salt and pepper.
- Toss the wings in a large bowl with the oil until they’re coated.
- Set a metal baking rack on a rimmed baking sheet, then place the wings on the rack.
- Bake for 45-50 minutes until the wings are crispy, browned, and cooked to a safe internal temperature of 160°F.
- Prepare the garlic Parmesan sauce.
- Toss the wings in the sauce and enjoy!
Karlynn’s Tips and Tricks for the Perfect Oven Baked Garlic Parmesan Chicken Wings
- Cornstarch for Extra Crispiness: The light dusting of cornstarch before baking helps these wings crisp up beautifully in the oven. You can use baking soda as a low-carb alternative, but I haven’t tested it myself and can’t speak to how it may affect the taste!
- Use a Baking Rack if You Have One: Baking the wings on a metal rack lets hot air circulate underneath, helping the wings cook more evenly and crisp up on all sides. No rack? No problem – you can still make these wings directly on a lined baking sheet. They may not be quite as crispy, but they’ll still be delicious.
- Convection Is Your Friend: If your oven has a convection setting, use it! The circulating air helps the wings crisp up faster and more evenly without drying them out.
Storage Instructions
If you’re lucky enough to have leftovers, these Oven Baked Garlic Parmesan Chicken Wings are just as good the next day!
Refrigerator: Store cooled wings in an airtight container in the fridge for up to 3-4 days. For the best results, reheat in the oven or air fryer to help them crisp back up.
Freezer: Let the wings cool completely, then transfer them to a freezer-safe container or zip-top bag. Freeze for up to 4 months, according to USDA food safety guidelines. Bake from frozen until heated through!
More Delicious Chicken Legs & Wings Recipes
If chicken wings are your thing, don’t stop here! These tasty Chicken Legs & Wings recipes are definitely worth trying next:
- My Baked Buffalo Chicken Wings are tender, saucy, and perfect for entertaining.
- Spicy Cumin & Ginger Chicken Drumsticks bring bold seasoning and big flavor to a hearty cut of chicken!
- These Sticky Teriyaki Chicken Wings are coated in a sweet and savory glaze that’s almost impossible to resist.
And there you have it, folks! You’ve made Oven Baked Garlic Parmesan Chicken Wings that are simple, satisfying, and always a crowd pleaser.
Make a batch, grab your favorite dipping sauce, and don’t forget to share how they turned out in the comments below. You know that I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Oven Baked Garlic Parmesan Chicken Wings
Ingredients
Crispy Chicken Wings
- 2-3 pounds bone-in chicken wings, separated & tips removed
- 2-3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1-2 teaspoons coarse or flaked sea salt
- 1-2 teaspoons ground black pepper
Buttery Garlic Parmesan Sauce
- 1/2 cup butter
- 3 tablespoons minced garlic
- 2 tablespoons freshly chopped parsley
- 1/2 cup grated Parmesan, plus more for serving if desired
- Caesar or Ranch dressing, for dipping
Instructions
How to Bake Crispy Chicken Wings
- Preheat your oven to 400°.
- Line a large rimmed baking sheet with a metal baking rack. IF you don’t have a rack, you can still make these, they won’t be as crispy but they will be delicious!
- Pat the wings dry with a paper towel. Toss in the cornstarch until they are LIGHTLY COATED. You just want a dusting of cornstarch! Season with the salt and pepper.
- Place the wings in a large bowl and toss with the oil until coated.
- Place the wings onto the rack, making sure they don’t touch, and bake until golden and crispy, about 50 minutes.
Making the Sauce
- Place the butter into a small saucepan and melt over medium high heat. Add in the garlic and sautee until browned. Remove from the heat.
- Stir in the parsley and Parmesan.
- Place the the baked, hot chicken wings into a large bowl, then pour the sauce on top. Toss until the wings are completely coated in the sauce.
- If desired, sprinkle with extra Parmesan cheese and serve with Ranch or Caesar dressing!
Notes
- Remember that the calories are counted as if you eat ALL of the butter, but there will be sauce remaining that is not on the chicken wings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Clifford H Davis says
Had a craving for wings this week but not the unhealthy frying. This was the perfect, delicious solution. Thank you!
Camille King says
After removing butter from heat.. i added the parmesan and it clumped..🙃 i don’t think this will be successful
John says
I discovered a way to improve this recipe.
I followed the recipe until the last 5 minutes of cooking.
I had placed the wings skin side up.
I then shut the oven off and turned it to broiler.
The reverse sear made it crisp and crunchy.
Pookie3128 says
Tried this recipe. Chicken turned out great. I used flour as I was out of cornstarch. And I’ll flip them mid bake next time. Used the wire racks like suggested, but one side is crispy and the other side isn’t. Simple enough to make and good flavor. I will be making again.
Linda Taylor says
I made these yesterday, and totally dairy-free by using plant- based butter and plant-based parmesan! Toward the end of baking, I basted them with the cheesy butter! They were a huge hit!
Mary Mc says
I made this for the first time. It was moist and delicious. The family raved about them! The one thing I did differently was I used dehydrated parsley (didn’t have any fresh) and it turned out fine. I added some when I started to melt the butter so it could rehydrate somewhat. Will try the fresh parsley the next time I make it. I will also spray the racks so the skin doesn’t adhere to the rack when trying to remove them.
John says
Made this recipe last night for dinner. It was totally tasty. Easy to make and pairs well with a cold beer. Didn’t need any dipping sauce. I will however cut back on the parmesan probably down to no more than a third of a cup. It can be overpowering in taste unless of course you love parmesan that much. Will definitely make again. Thank you for sharing this treat
bree says
Never EVER use baking soda. Baking powder is what can be used for crispy chicken skin. Excellent recipe. Thank you much!
Cheryl says
I’d give it a 6 if it was a choice!!! used my convection oven for super crispy skin and the wings were moist and fabulous! the sauce was perfect and wanted to lick up the plate….needless to say we will have these again,,,often! Followed the recipe exactly! wings were moist and the sauce was so tasty….i know i already said that but…definately a keeper!
Nettie Gonz says
I did this exactly as instructed. The chicken cooked perfectly. When it came time to do the butter and garlic, garlic didn’t turn brown but tried for awhile…then we added the parm and it clumped together. What suggestions do you have to get the parm to melt smoother?
sandra says
Disappointed. The wings were dry and stringy, had a strange metallic taste, and not worth the effort or the Smokey kitchen. I followed the recipe exactly, used convection cycle, high quality ingredients. The exterior was crisp but almost impossible to chew.
Karlynn says
A few things:
1. That is totally a meat quality problem, not the recipe! I have never eaten a stringy chicken wing in my life, and in order to get a dry wing (they are a fatty cut) you would have to overcook them for SO long!
2. But also you cooked convection, which runs 25% hotter than normal oven temps. No wonder they dried out! And convection cooks 25% faster!
Dana says
I got the clumpy cheese as well. Any tips on that ?
Sue says
Can these be made in an air fryer?
Mr. Kitchen Magpie says
While we haven’t tried them this way ourselves, you could easily do the chicken wings in it and then apply the sauce afterwards. I’m not sure on the times but you can check our Air Fryer Chicken post for an idea: https://www.thekitchenmagpie.com/airfryer-fried-chicken/
Tim says
Turned out great. My wife and I loved the Parmesan/garlic. The cornstarch is a kewl little trick to crisp up the wings.
Thanks