Crackling-crisp on the outside, juicy on the inside, and tossed in a buttery garlic-Parmesan glaze — these crispy garlic Parmesan chicken wings are the kind of appetizer that disappears before you sit down. Baked (not fried!) with a clever little trick for maximum crunch.
Why You’ll Love This Recipe
- Oven-baked but shatteringly crisp — no fryer needed.
- Bold garlic-Parmesan butter in every single bite.
- A game-day, party, or Friday-night essential.
Ingredients
Serves 6.
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- 2½ lbs chicken wings, split into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top; lightly grease the rack.
- Pat the wings very dry with paper towels — this is the secret to crispiness. Toss with the baking powder, salt, pepper, and garlic powder.
- Arrange the wings in a single layer on the rack, leaving space between them.
- Bake 40–45 minutes, flipping halfway, until deep golden and crisp.
- While the wings bake, whisk the melted butter with the minced garlic.
- Toss the hot wings in the garlic butter, shower with Parmesan and parsley, and serve immediately.
