Nothing beats a fabulously flavored chicken wing as an appetizer or dinner, and these oven baked garlic Parmesan chicken wings fit the bill. These are baked up like my salt and pepper chicken wings, then you add a buttery garlic Parmesan sauce at the end.
We ate these as dinner, but they should be on your list of fantastic party appetizers like my bacon wrapped scallops and taco sheet pan nachos!
Garlic Parmesan Chicken Wings
These wings have been a popular flavor for years now and for good reason – does anything beat the combo of garlic and Parmesan cheese? While I do love a good honey hot wing recipe and my honey sesame chicken wings are also tasty as heck, those are both sweet sauce recipes. It was time for another savory wing recipe.
These garlic Parmesan wings are also baked in the oven ( I don’t deep fry wings) and there is a trick or two to making them crispy!
How to Make Garlic Parmesan Chicken Wings
These wings are pretty darn easy to make, and when you think of how expensive wings are in restaurants, it’s so much cheaper to make them at home! (also pretty much all of the restaurants in North America are closed right now so there’s that…..) And you don’t need a deep fryer to do it! Here’s a quick breakdown of the steps so you can see if it’s something you want to tackle:
- Pat the wings dry and dust with cornstarch.
- Season with salt and pepper.
- Toss with oil.
- Place on a baking rack that is on a rimmed baking sheet.
- Bake for 45-50 minutes until crispy and browned.
- Prepare the garlic Parmesan sauce.
- Toss the wings in the sauce.
Tips and Tricks for Crispy Chicken Wings
- The light dusting of cornstarch before you begin really helps the wings crisp up. You can also use baking soda, but I haven’t tried it and I’m not sure how that would affect the flavor, actually. It is the low carb way to make these however.
- Baking the wings on a baking rack really does help.
- If you have a convection setting on your oven, use it! The air will circulate better and make crispier wings.
Now, I still have two more pounds of wings that I defrosted yesterday, so I’ll be making something else this week. I was talking to a friend on Instagram yesterday about how we are finding all these treasures in the bottom of our freezers lol! I found a huge family pack of chicken wings that I forgot I had! Who else is digging into their freezer stash? I guess that’s one positive thing to staying at home!
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Oven Baked Garlic Parmesan Chicken Wings
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- 24 pieces
- Karlynn Johnston
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
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!
- 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
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.
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
Never EVER use baking soda. Baking powder is what can be used for crispy chicken skin. Excellent recipe. Thank you much!
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?
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.
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!
I got the clumpy cheese as well. Any tips on that ?
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/
Turned out great. My wife and I loved the Parmesan/garlic. The cornstarch is a kewl little trick to crisp up the wings.