Garlic Parmesan Wings

Updated: Feb. 7, 2025

Recipe Overview

  • Total Time: 1 hour 55 minutes

Note: Includes 45 minutes–24 hours chilling time; adjust chilling as needed.

  • Prep Time: 10 minutes (plus chilling)

  • Cook Time: 1 hour (baking)

Ingredients

  • 3 pounds chicken wings, divided into drumettes and wingettes

  • 1 tablespoon baking powder

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon kosher salt (e.g., Diamond Crystal)

  • 1 teaspoon black pepper

  • 4 tablespoons salted butter

  • 4 garlic cloves, grated

  • Zest of 1 lemon (about 1 teaspoon)

  • 1½ tablespoons chopped fresh parsley

  • ¼ cup grated Parmesan cheese

  • Ranch dressing or preferred dipping sauce (for serving)

Preparation Instructions

Step 1: Prepare Baking Equipment

Line two large sheet pans with heavy-duty foil. Place a wire rack on each sheet pan, ensuring racks are centered and spaced evenly. This prevents wings from touching and promotes even air circulation for crispiness.

Step 2: Dry Rub & Marinate Wings

  1. Pat chicken wings thoroughly dry with paper towels (excess moisture prevents crispiness).

  2. In a large bowl, combine baking powder, paprika, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.

  3. Add wings to the dry rub mixture and toss gently to coat all surfaces completely.

  4. Arrange wings on the prepared wire racks, spacing them 1–2 inches apart to avoid overcrowding.

  5. Cover the racks loosely with plastic wrap (or leave uncovered if preferred) and refrigerate for 45 minutes to 24 hours (uncovering enhances seasoning absorption).

Step 3: Bake the Wings

  1. Preheat oven to 400°F (204°C) 20–30 minutes before baking (oven preheat time varies; ensure it reaches temperature before placing wings).

  2. Remove marinated wings from the refrigerator and transfer to the preheated oven. Bake for 20 minutes (drumettes and wingettes will start to crisp).

  3. Flip each wing (drumette upward, wingette downward) and bake for an additional 25–30 minutes, until the skin is golden, crispy, and internal temperature reaches 165°F (74°C).

Step 4: Make the Garlic Parmesan Glaze

  1. While wings bake, melt butter in a medium saucepan over low heat. Simmer for 2–3 minutes to remove any foam (optional).

  2. In a large bowl, mix melted butter, grated garlic, lemon zest, and chopped parsley until combined.

  3. Once wings are done, transfer them to the butter mixture and toss until fully coated.

  4. Add grated Parmesan and toss again to ensure even coating.

  5. Serve immediately with ranch or dipping sauce.

Chef’s Tips & User Feedback

Storage & Reheating

  • Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 10–15 minutes until crispy.

  • Alternative Cooling: If space is limited, place wings on a single rack (spread far apart) and refrigerate; bake in two racks on separate sheet pans to avoid crowding.

Pro Tips (From Community Feedback)

  • Extra Crispiness: For reduced fat and maximum crispiness, parboil wings for 7–8 minutes first. Cool completely, pat dry, then proceed with the rub and marinate.

  • Lemon Zest Hack: Add fresh lemon juice (1–2 tbsp) to the butter glaze for a brighter, tangier flavor (similar to lemon pepper wings).

  • Oven Variations: Ovens heat unevenly—rotate racks halfway through baking if needed. Adjust bake time to 35 minutes post-flip if wings take longer to crisp in your oven.

Addressing Common Questions

  • Why Chilling? Refrigerating wings with the dry rub allows seasoning to penetrate the skin and tenderize the meat, creating a crispy exterior and juicy interior.

  • Oven Preheat: Preheat when you start marinating (or 20 minutes prior) to align with your schedule—individual oven heating times vary, so adjust as needed.

Enjoy your crispy, garlicky, Parmesan-kissed wings! 🥘