These parmesan garlic chicken wings are extra crispy in the oven, no frying needed. A baking powder trick gives them shatteringly crisp skin, then they get tossed in a warm garlic Parmesan butter for the ultimate game day or party appetizer.
Why You’ll Love These Parmesan Garlic Chicken Wings
Extra crispy, no frying. A baking powder trick gives you crunchy skin right in the oven.
Garlic Parmesan butter. Rich, savory, and coats every wing perfectly.
Simple ingredients. Just wings, pantry seasonings, butter, garlic, and Parmesan.
Perfect for game day. A guaranteed crowd-pleaser for parties and gatherings.
Easy to make. Season, bake, toss, and serve.
If you have ever been disappointed by soggy baked wings, these will change your mind. They get genuinely crispy, and the warm garlic Parmesan butter takes them completely over the top.
What You Need to Make Parmesan Garlic Chicken Wings
Here is everything you need, plus a few favorite products. Full measurements are in the recipe card above.
Chicken wings. About 1.5 pounds, patted very dry for maximum crispiness.
Garlic powder, salt, and pepper. Simple seasoning that lets the garlic Parmesan shine.
Baking powder. The secret ingredient for crispy oven wings (make sure it is baking powder, not baking soda).
Butter. Melted, for the rich garlic Parmesan sauce.
Fresh garlic. Grated cloves for bold, punchy flavor.
Parmesan cheese. Finely grated, both in the sauce and sprinkled on top.
How to Make Parmesan Garlic Chicken Wings
Here is the quick walk-through, and the full recipe is in the card above.
Prep. Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set a wire rack on top, then spray it with oil.
Season. Pat the wings very dry, then toss with garlic powder, salt, pepper, and baking powder until coated.
Bake. Spread the wings on the rack and bake 45 minutes, flipping halfway, until crispy and golden.
Make the sauce. Mix the melted butter with grated garlic and Parmesan.
Toss and serve. Drizzle the wings with the garlic Parmesan butter, toss well, and finish with parsley and more Parmesan.
Why Baking Powder Makes Wings Crispy
This is the trick that makes all the difference. Baking powder raises the skin’s pH and helps draw moisture to the surface, where it evaporates in the hot oven. That leaves the skin dry and blistered, so it crisps up almost like it was fried. Be sure to use baking powder, not baking soda, and aluminum-free if you can, since too much or the wrong kind can leave a metallic taste. Toss the wings just until lightly and evenly coated. Combined with patting the wings really dry first, this is how you get crispy baked wings every single time.
How to Get Them Extra Crispy
Pat them dry. Blot the wings with paper towels before seasoning; surface moisture is the enemy of crisp skin.
Use a wire rack. Elevating the wings lets hot air circulate all the way around so they crisp on every side.
Do not crowd the pan. Give each wing space so they roast instead of steam.
Flip halfway. Turning them ensures even browning top and bottom.
Sauce at the end. Toss in the butter right before serving so they stay crisp.
Flats or Drumettes?
Whole wings come in two parts once you split them: the flat (the two-bone middle section) and the drumette (the little drumstick). Both are delicious here, so it really comes down to preference. Flats have more skin and get especially crispy, while drumettes are meatier and easier for kids to hold. Most packs of party wings include a mix of both, which is what I like to use. If you buy whole wings, just cut through the joints with a sharp knife to separate them, and save the tips for making stock.
Air Fryer Method
You can absolutely make these in the air fryer. Season the wings the same way, then air fry at 400 degrees F for about 18 to 22 minutes, shaking the basket and flipping halfway, until crispy and golden. Work in batches so you do not overcrowd the basket, and toss the finished wings in the garlic Parmesan butter just before serving. The air fryer is a great shortcut when you are making a smaller batch or do not want to heat up the whole oven.
What to Serve With Parmesan Garlic Chicken Wings
These wings are perfect for dipping, so set out a little ranch or blue cheese alongside. They are made for game day next to other finger foods, or serve them with celery and carrot sticks, a crisp green salad, or fries for a fun dinner. For a party spread, pair them with a couple of other easy appetizers and plenty of napkins.
Make These Wings for a Crowd
This recipe is easy to double or triple for a party. Bake the wings on two racks and rotate the pans halfway through so they crisp evenly, and give each wing plenty of space so they never steam. If you are serving a big group, you can bake the wings ahead, hold them at room temperature, then pop them back into a hot oven for a few minutes to re-crisp right before guests arrive. Toss them in the warm garlic Parmesan butter at the very last minute so they stay crunchy, and set out extra Parmesan and dips so everyone can help themselves.
Storage and Reheating
Store leftover wings in an airtight container in the fridge for up to 4 days. To bring back the crispiness, reheat them in a 400 degree F oven or the air fryer for about 8 to 10 minutes rather than the microwave, which makes the skin soft. You can also freeze cooked wings for up to 2 months; reheat straight from frozen in a hot oven until heated through and crisp, then add a fresh sprinkle of Parmesan.
More Wing and Appetizer Recipes
If you love these, here are more crowd favorites to try:
Why are my baked wings not crispy?
Usually too much moisture. Pat the wings very dry, use baking powder, and bake on a wire rack so air circulates all around them.
Baking powder or baking soda?
Baking powder. Baking soda in this amount would leave a metallic, soapy taste.
Can I use frozen wings?
Yes, but thaw them completely and pat very dry first, or they will steam instead of crisp.
Can I make them ahead?
They are best fresh, but you can bake them ahead and re-crisp in a hot oven, then toss in the garlic Parmesan butter just before serving.
What kind of Parmesan is best?
Freshly grated Parmesan melts and clings best; pre-shredded can be grainy in the sauce.
How many wings does this recipe make?
About 1.5 pounds, which is roughly 12 to 16 pieces, enough for 4 as an appetizer. Double it for a crowd.
Can I use this method for a whole chicken cut into pieces?
The baking powder trick works on any bone-in, skin-on chicken; just adjust the bake time until it reaches 165 degrees F.
How To Make Parmesan Garlic Chicken Wings
The Ingredients
Ingredients and Substitutions
Chicken wings – split into flats and drumettes, or use party wings; drumsticks work too with a longer bake.
Garlic powder, salt, pepper – the base seasoning; add a pinch of cayenne for heat.
Baking powder – essential for crispiness; do not substitute baking soda.
Butter – olive oil works for a dairy-lighter version.
Fresh garlic – grated cloves are best; garlic powder can stand in.
Parmesan cheese – freshly grated; Pecorino Romano is a sharper swap.
What You Need
The Steps
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set a wire rack on top. Spray the rack with oil to prevent sticking.
Pat the wings very dry and add them to a bowl.
Add the garlic powder, salt, pepper, and baking powder and toss until evenly coated.
Spread the wings on the rack and bake for 45 minutes, flipping halfway, until crispy and golden.
Meanwhile, mix the melted butter with the grated garlic and Parmesan.
Remove the wings, add them to a bowl, and drizzle with the garlic Parmesan butter. Toss well.
Garnish with parsley and more Parmesan, then serve hot.
Recipe Tips
Baking powder (not baking soda) is the secret to crispy oven wings, so do not skip it!
Patting the wings really dry helps too.
If you love spice you can serve with a side of hot sauce for dipping!
These are KID approved
These parmesan garlic chicken wings are unbelievably crispy, and they are baked in the oven, no deep fryer required. A simple baking powder trick gives them that shatteringly crisp skin, then they get tossed in a warm garlic Parmesan butter that is buttery, savory, and totally addictive.
They are the perfect appetizer for game day, parties, or an easy weeknight treat. Between the crispy wings and that garlicky Parmesan sauce, this is the kind of recipe people ask you to make again and again.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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