The ONLY Chicken Wings Recipe You’ll Need!
This Baked Garlic Parmesan Chicken Wing recipe is the first wing recipe I ever made. And it’s the ONLY recipe you will really EVER need.
Because yes… it is THAT good!!
As you can see with these Cilantro Lime Chicken Wings, Lemon Pepper Wings, and even Thai Chicken Wings… I’m a BIG fan of all things wings.
I’m not, however, a fan of deep frying things.
Enter a secret ingredient that ensures crispy BAKED wings every time. And you don’t need a ton of oil!
And the best part about making them for the big game day or for a party? They’re super easy to meal prep ahead so you don’t miss a minute of the fun.
Of all the recipes I’ve tried over the years, this one is by far the best! I thawed my wings night before and dried them up a bit between paper towels all day and this was so delicious!
Donna
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Wing Portions. You’ll need roughly 2 pounds of drumettes and wingettes. Drumettes look like a drumstick, have the most white meat, and the highest meat to skin ratio. Wingettes, or flats, are composed of two bones, have more dark meat, and slightly less meat to skin than drummettes. Most stores normally have both wingettes and drumettes already cut and prepared in the meat section. If not, you can grab whole wings and learn How to Cut Chicken Wings at home.
- Garlic. Fresh garlic is best since it is full of the most flavor. Garlic powder can be substituted but will not give you nearly the same taste.
- Parmesan Cheese. You need finely grated fresh Parmesan so it can evenly coat the wings. Shredded will be too big.
- Lemon Juice. Freshly squeezed lemon juice or lime juice may be used.
- Oil. Since you are baking at a high temperature, make sure to choose a high smoke point oil such as avocado oil. Canola, safflower, or grapeseed oil are also good options. Olive oil will work if it’s all you have.
- Cornstarch. This key ingredient for crispy wings is this starchy component. Tapioca starch or arrowroot starch are other grain-free alternatives. You can also swap it out for baking powder (not soda!). Just make sure you cut the amount in the recipe by half.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix wings in the sauce.
Measure the lemon juice, olive oil, garlic, both peppers, and salt into a large bowl. Use a whisk to mix the ingredients together until a slightly thick sauce forms.
Add the wing portions to the bowl and toss until they are completely covered. This is what will make the cornstarch stick so be sure to coat each one.
Add starch and Parmesan.
Sprinkle the cornstarch all over the wings and mix again so they are all coated evenly.
Cover them in grated Parmesan cheese and toss to combine. Once again, feel free to add a little at a time so all of the wings are evenly coated.
Pro Tip: This part is SUPER important. The starch helps give them their crunchy and extra crispy skin! So even if you’re on a keto or low-carb diet… don’t skip this step!
Bake on a wire rack.
Place a wire rack on a rimmed baking sheet lined with parchment or foil, and lightly spray the rack with nonstick spray for easier cleanup. Arrange wings skin side-down in a single layer without touching, then bake at 400°F for 40-45 minutes, flipping halfway for even crispiness. Baking directly on parchment is an option but won’t yield as crispy wings.
Pro Tip: For an extra crispy finish, broil the wings skin side-up for 2-3 minutes.
Serve the wings with sauce.
Garnish this crispy dish with a little extra Parmesan cheese and chopped fresh parsley.
Take them over the top with these sauces:
- Ranch Dressing – definitely the most popular!
- Blue Cheese Dressing
- Italian Dressing
- Marinara Sauce
FAQs
Yes, garlic Parmesan wings can be low carb, depending on how they’re prepared. This recipe is low-carb and keto-friendly with only 1g carbohydrates per serving since they aren’t dredged in flour and deep fried.
The heat level of garlic Parmesan wings will depend on the amount of red pepper flakes used. You can leave them out completely to keep them very mild, or sprinkle in a bunch for an extra kick!
Yes, this garlic Parmesan baked wings recipe is gluten-free. However, not all of them are! You’ll want to double-check to see if any flour was used in the recipe.
Other Baked Chicken Wings Recipe
Once you know the secret to crispy baked chicken wings, the sky is the limit. Try any of these easy recipes next.
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Baked Garlic Parmesan Wings Recipe
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Ingredients
- 2 pounds wing portions wingettes, drumettes, or a combo
- 2 tablespoons oil olive or avocado
- 1 teaspoon lemon juice freshly squeezed
- 4 cloves garlic finely minced
- ¼ teaspoon black pepper to taste
- ½ – 1 teaspoon red pepper flakes to taste
- ½ teaspoon salt to taste
- 2 tablespoons cornstarch tapioca or arrowroot starch
- ⅓ cup Parmesan cheese grated, plus more for serving
- Fresh parsley finely chopped
- Italian or Ranch dressing
Instructions
- Toss Wings in Sauce: Preheat oven to 400 degrees. In a large bowl combine lemon juice, olive oil, garlic, both peppers, and salt. Whisk ingredients together until a slightly thick sauce forms. Add wing portions and toss to coat.2 pounds wing portions, 2 tablespoons oil, 1 teaspoon lemon juice, 4 cloves garlic, ¼ teaspoon black pepper, ½ – 1 teaspoon red pepper flakes, ½ teaspoon salt
- Add Cornstarch and Parmesan: Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely. Lastly, add parmesan cheese incrementally to try and cover all of the wings completely.2 tablespoons cornstarch, ⅓ cup Parmesan cheese
- Bake in the Oven: Line a large baking sheet with aluminum foil or parchment paper and then place a wire rack on top. Layer wings in a single layer, skin side-down, being careful that none of the skin is touching. (You can also place them directly onto parchment paper, but they won't come out nearly as crispy!) Bake wings in preheated oven for 40-45 minutes, flipping halfway through. Optionally, broil wings on a high broil for 2-4 minutes.*
- Serve Wings: Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!Fresh parsley, Italian or Ranch dressing
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Video
Notes
- Cheese: Make sure you use GRATED Parmesan cheese, and not shredded, for best results.
- Crispy skin: Broil your chicken wings skin-side-up for the crispiest skin.
- Oil: You only need to lightly coat the wing portions, so make sure you don’t overdo it.
- Starch: A tablespoon or two of cornstarch is the secret ingredient that helps the wings crisp up when baked in the oven.
- High heat: A relatively high-heat oven helps the skin to crisp up quickly while the inside becomes tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was the best chicken dish my family has had!
Yay! So happy to hear you enjoyed the recipe, Claire! They’re a favorite here, too. Thanks so much for taking the time to leave a comment and rating!
Always a huge hit. I make these for party for our Gluten Free friends.
These look scrumptious!! Is the macros per wing? Thank you!
Yes! The macros are per wing 🙂
Made this couple times and will keep it in the dinner rotation
Yay! So happy to hear you enjoyed the recipe, Jorie! Thanks so much for taking the time to leave a comment!
Excellent
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!