Parmesan Garlic Chicken Wings are baked in the oven (and not deep-fried!) until the skin is perfectly golden and crunchy. A sauce of lemon juice, oil and cornstarch are the secret ingredients that make this healthier recipe so incredibly crispy. Serve this easy low-carb and keto appetizer at your next game day or Super Bowl party and watch them disappear before your eyes!
Garlic Parmesan Chicken Wings Recipe
January is in full swing which means the Super Bowl is just around the corner!
And unlike most football fans that obsess over the game, all I can think about is a big ole’ platter full of some garlic Parmesan chicken wings!
With their crunchy and crispy skin, flavor explosion of garlic and Parmesan cheese, and then they’re actually healthier for you?!
Yup. With a few simple tricks you’ll learn how to bake chicken wings in the oven so they get that crunchy skin you normally associate with their naughtier deep-fried cousin.
But these wings are not fried in unhealthy fat or oils. Nor are they coated in a flour-laden breading.
This means they’re actually low-carb, keto and completely gluten-free!
And the best part about making them for the big game day or for a party – they’re super easy to prep ahead of time so you don’t miss a minute of the fun.
There are only a few ingredients you will need for this recipe and they’re all pretty easy to find at most grocery stores:
- Wing Portions – You can either buy wingettes, drummettes, or a combination of the two. Read below for more information.
- 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 – Use grated, not shredded for best results.
- Lemon Juice – Fresh lemon juice or lime juice may be used.
- Olive Oil – Feel free to substitute with another mild-flavored oil such as avocado oil.
- Cornstarch – Tapioca starch or arrowroot starch may also be used if you are avoiding grains.
- Red Pepper Flakes – Adjust the amount you use depending on your desired spice level. Or you can leave it out completely.
Chicken Wing Portions
A whole chicken wing is composed of three different parts or portions:
- Drummette – this is the part that looks like a drumstick. Drummettes usually have a bit more white meat and more meat to skin. (On right in image above.)
- Wingettes / Flats – this is the middle part of the chicken wing. It is composed of two bones, has more dark meat, and slightly less meat to skin than drummettes. (In left hand in image above.)
- Tips – this is the cartilaginous tip of the wing. Most often these will not come on the ones purchased at local grocery stores.
What part is best?
You can use all wingettes, drumettes, or a combination of both!!
Most grocery stores normally have both wingettes and drumettes already cut and prepared in the meat section.
While you can buy the entire wing, it does take a bit more time to cut the wing into portions.
If that’s your only option, you can learn how to cut a chicken wing into portions.
How to Make
The traditional oven-baked wings recipe consists of only a few steps: (See recipe card below for the full recipe.)
- Preheat oven to 400 degrees.
- You want your oven to be FULLY heated before placing your chicken wings in there!
- Toss them in an olive oil, garlic, and lemon juice sauce that has been whisked together in a large bowl. (Steps 1 and 2 above.)
- Sprinkle cornstarch, or tapioca starch, over the wings. (Step 3 above)
- This part is SUPER important. The starch helps give them their crispy, crunchy skin!
- So even if you’re on a keto or low-carb diet… don’t skip this step!
- Cover them in grated Parmesan cheese and toss to combine. (Step 4 above)
- Line a large rimmed baking sheet with aluminum foil and then place a wire rack on top of it.
- Place wings in a single layer on the wire rack making sure none of the wings touch.
- Bake in a preheated 400 degree oven for 40-45 minutes, flipping halfway through.
- Broil for 4-6 minutes or until skin is crisped to perfection.
- Broil wings skin-side-up for best results!
Cook’s Tip: You can also try out this Air Fryer Chicken Wings recipe.
One of the best parts of this wings recipe is how easy it is to prep ahead and how great they still are when reheated!
Prep-ahead: You can prep them ahead of time and refrigerate just before baking up to 2 days in advance of your party.
Or, feel free to bake the wings completely and pop them back in the oven at 400 degrees for 10 minutes.
Broil just before serving for best results.
Just before serving, sprinkle this crispy dish with a little extra Parmesan cheese and chopped fresh parsley.
And while these baked garlic chicken wings definitely taste incredible on their own…
You can really take them over-the-top by serving with a few of these dip and sauce ideas.
- Ranch Dressing – definitely the most popular!
- Blue Cheese Dressing
- Italian Dressing
- Marinara Sauce
Tips for Crispy Baked Chicken Wings
Now that you’ve got all of the important info, let’s recap. Here are some of the main takeaways you don’t want to skip in order to ensure the best and crispiest wings recipe!
- Use just enough oil. Don’t over-do it with the oil in this recipe. Use just enough to lightly coat all of the wing portions.
- Starch is your friend! A tablespoon or two of cornstarch is the secret ingredient that helps the wings to crisp up when baked in the oven.
- Don’t overcrowd the baking sheet. Any place where the wings are touching will not be exposed to the hot air in the oven, thus inhibiting that area from crisping up fully.
- Use a wire rack. A wire rack lifts the wings off of the baking sheet so air circulates all around the wings while they’re baking in the oven. This is the same concept used when making Air Fryer Chicken Wings and why those tend to come out so crispy!
- Bake chicken wings at 400 degrees. A relatively high-heat oven helps the skin to crisp up quickly while the inside becomes tender.
- Broil them skin-side up. Just a few minutes under the broiler will add a delightful crunch to the chicken wings’ skin.
Other Game Day Recipes:
Parmesan Garlic Baked Chicken Wings Recipe
Parmesan Garlic Chicken Wings are baked in the oven (and not deep-fried!) until the skin is perfectly golden and crunchy. A sauce of lemon juice, oil and cornstarch are the secret ingredients that make this healthier recipe so incredibly crispy.
- 2 lbs. wing portions wingettes, drumettes, or a combo
- 2 Tbsp. olive oil
- 1 tsp. lemon juice
- 4 cloves garlic crushed
- ¼ tsp. black pepper
- ½ - 1 tsp. red pepper flakes
- ½ tsp. salt
- 2 Tbsp. cornstarch tapioca or arrowroot starch
- ⅓ cup Parmesan cheese plus more for serving
- Fresh parsley finely chopped
- Italian or Ranch dressing
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.
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.
Line a large rimmed baking sheet with aluminum foil and then place a wire rack on top of it.
Place wings in a single layer on the wire rack making sure none of the wings touch.
Bake wings in preheated oven for 40-45 minutes, flipping halfway through.
Broil wings on a high broil for 4-6 minutes.*
Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!
- Make sure you use GRATED Parmesan cheese, and not shredded, for best results.
- Broil your chicken wings skin-side-up for the crispiest skin.