Crispy Garlic Parmesan Wings

These Garlic Parmesan Wings are absolutely incredible! They are extra crispy, golden brown, and juicy, all thanks to one simple trick I share below.

The chicken wings are oven-baked to perfection, and finished with a homemade garlic parmesan sauce. They are SO good and perfect for game day!

The easy garlic parmesan sauce is tossed with the baked wings and returned to the oven for just a few minutes so all that saucy goodness gets incorporated. So good!

These garlic parmesan wings are out-of-this world delicious! They always turn out super crispy, crunchy, and golden brown. And the best part is the garlicky, buttery and cheesy parmesan sauce that they are coated in.

Below I share all the tips and tricks to make the BEST oven-baked garlic parmesan wings ever, better than at any restaurant. It’s incredibly easy and does not require any deep frying at all.

Not sure if a lot of people know about this one easy trick to make the crispiest oven-baked chicken: adding baking powder! I learned this trick a few years ago, and now that’s the only way I do it.

I like to serve these garlic parmesan wings with roasted potato wedges and a good side of ranch. And of course, we can’t leave out the baby carrots and celery – a classic combo!

Looking for more amazing game day recipes? Try my Air Fryer Nuggets, Chorizo Queso, and Pepperoni Pizza Rolls.

Jump to:

• The Secret to Extra Crispy Chicken Wings
• Ingredient Notes
• Step-by-Step Tutorial
• Optional Air Fryer Method
• How to Reheat Leftovers
• Recipe FAQs
• Tips for Success
• Crispy Garlic Parmesan Wings

The Secret to Extra Crispy Chicken Wings

There is ONE secret ingredient to make extra crispy chicken wings: aluminum-free baking powder!

With this trick, there is no need to use the deep-fryer or much oil. These garlic parmesan wings are oven-baked and just as crispy, golden brown, and crunchy.

Why use baking powder? Baking powder aids in the crispiness of chicken wings by drying out the skin and starting the Maillard reaction, which is a chemical process that causes the skin to turn golden brown and crispy when exposed to heat. This process also helps to puff up the skin, making it even crunchier.

And why “aluminum-free,” you may ask? Some brands contain aluminum (often listed as “sodium aluminum sulfate” in the product label), which leaves a metallic aftertaste. Check the ingredient label before purchasing to make sure it doesn’t contain any aluminum.

Aside from the baking powder method, here are additional tips and tricks to maximize crispiness:

• Thoroughly pat dry the chicken wings before adding any seasoning. Moisture is the enemy of crispiness.
• Bake at high temperature. At least 400 degrees F, which is what I use for this recipe.
• To prevent the skin from sticking, line your baking sheet with parchment paper. Alternatively, arrange the wings on an oven-proof wire rack set on top of the sheet pan. This will allow airflow evenly, making the chicken wings even crispier!
• Don’t overcrowd the pan. If the wings are too close together, they will steam instead.

I’ve also tested this recipe with cornstarch instead of baking powder, and while it does a pretty decent job, the skin doesn’t turn out nearly as good. So, baking powder always!

Ingredient Notes

I hope these quick notes from recipe testing are helpful, especially when picking up the ingredients at the grocery store. Per usual, quantities are listed in the recipe card down below.

• Chicken wings: Most stores sell whole chicken wings, meaning that the flat part of the wing, wing tip, and drumettes are still joined together. If this is the case, be sure to cut them into wingettes and drumettes (discard the little wing tips) to ensure even cooking.
• Aluminum-free baking powder: Opt for aluminum-free baking powder to achieve that coveted crunch without any unwanted aftertaste. Check the ingredient list in the back to make sure it doesn’t contain “sodium aluminum sulfate.”
• For the rub: Olive oil, garlic powder, smoked paprika, kosher salt, and ground black pepper. Feel free to use any other seasonings you’d like.
• For the garlic parmesan sauce: Melted unsalted butter, finely grated parmesan cheese, minced garlic, and chopped Italian parsley.
• Italian parsley: Finely chopped parsley adds a touch of freshness as garnish.

Step-by-Step Tutorial

Here’s a tutorial on how to make the best garlic parmesan wings ever right at home. They turn out so much better than anything you can get at restaurants!

Step 1 | Season chicken wings

Step 2 | Bake until crispy

Arrange chicken wings on a large sheet pan lined with parchment paper or on an oven-proof wire rack set on top of the pan. They should be about 2 inches apart – overcrowding can lead to steaming, and you definitely don’t want that here. Bake in the preheated oven for about 35 minutes, flipping halfway through for even cooking.

Step 3 | Toss with sauce

Meanwhile, prepare the garlic parmesan sauce by combining melted butter, grated parmesan cheese, minced garlic, and chopped parsley in a bowl.

Once the wings are done, take them out of the oven and transfer to a large bowl. Drizzle the sauce over and toss to combine until evenly coated.

Step 4 | Finish in the oven

Transfer the sauced wings back to the sheet pan and finish cooking in the oven for another 5 minutes. To serve, garnish with more grated parmesan on top and finely chopped parsley. Enjoy them while still warm and extra crispy. So good!

Optional Air Fryer Method

To adapt this recipe for an air fryer, follow the same steps for seasoning and air fry at 390 degrees F for about 15 to 18 minutes until crispy, flipping halfway through. Toss with the garlic parmesan sauce as directed, and air fry for another 2 minutes.

How to Reheat Leftovers

Do not use the microwave to reheat, as this can make them very soggy.

Instead, reheat the garlic parmesan wings in the oven at 375 degrees F until the chicken is warm throughout, about 15 minutes. You can also use the air fryer at 375 degrees F for 8 to 10 minutes. They may not be as crispy as when freshly baked, but they will still turn out pretty good!

Recipe FAQs

This recipe was originally published in 2018 and updated in November 2023 to include new photos and information, plus a few recipe modifications.

I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest