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
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A crispy baked Parmesan garlic chicken wing is picked up from a white serving bowl.
Crispy Parmesan Garlic Chicken Wings were baked in the oven and served with celery and ranch dressing.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Wings, oil, cornstarch, parmesan, lemon juice, garlic, salt, pepper, and parsley are the ingredients for this garlic parmesan chicken wing recipe.
  • 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.

Wings are tossed in the sauce in a bowl.

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! 

Wings are coated completely in cornstarch and parmesan.

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.

Wings are cooked in the oven until extra crispy.

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:

Parmesan garlic chicken wings are picked up by a hand from a plate.

FAQs

Are garlic Parmesan wings low-carb?

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.

Are garlic Parmesan wings spicy?

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!

Are garlic Parmesan wings gluten-free?

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.

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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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4.96 from 25 votes

Baked Garlic Parmesan Wings Recipe

By: London Brazil
Skip the deep frying and make these Easy Garlic Parmesan Chicken Wings that are baked in the oven for an easy recipe that still has super crispy skin! Chicken wing portions are tossed in lemon juice, seasonings, cornstarch, and Parmesan cheese and then baked on a wire rack until golden brown and crunchy.
Crispy Parmesan Garlic Chicken Wings were baked in the oven and served with celery and ranch dressing.
Yield 20 wing portions
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Print Pin Comment
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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 grated 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 grated 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
Last step! If you make this, please leave a review letting us know how it was!

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4.96 from 25 votes

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

Calories: 77kcal, Carbohydrates: 1g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 102mg, Potassium: 40mg, Vitamin A: 50IU, Vitamin C: 0.5mg, Calcium: 24mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    OMG! I made these wings a couple months ago and commented to my husband we could up size the recipe for chicken legs. We did that last night and hooooly COW. I told him I think I like these better than the bbq ones we usually do. I doubled all the ingredients (except the cornstarch) and let the meat sit in the marinade for about an hour, then added the cornstarch (2 TBLS) and the Parmesan. Will definitely make these as drumsticks again!

    Reply

    1. Yay!! That’s awesome to hear, Anthony. So happy you enjoy the recipe so much. Thanks for your comment and rating!

      Reply

  3. You listed ingredients show 1 tsp black pepper but the video shows 1/4 tsp! Glad I like pepper because I didn’t watch the video.

    Reply

    1. So sorry, Mike! The recipe was updated when the video was made and the recipe must not have been updated. Thanks for catching that!

      Reply

    1. Hi! Yes, it absolutely could be used for chicken thighs. Honestly, it depends on if you are using bone-in or boneless and how big your chicken thighs are! I would start at 375 for 30-40 minutes and cook until the internal temperature reaches 165 degrees. Hope this helps!

      Reply

  7. By the looks of the pictures it appears that you put the wings in cornstarch before the sauce, in the article the directions say to sauce then cornstarch so does the recipe card, the card also says after the cornstarch to toss the wings again but doesn’t say what, the cornstarch? The wing sauce?

    Reply

    1. Hi Kelly! You toss the wings in the sauce first, add cornstarch, and then toss again. The sauce helps the cornstarch to adhere. Hope this helps!

      Reply

  9. 4 stars
    Since I have to eat only Gluten Free, most of the recipes I’ve seen call for dredging in the cornstarch and then add all the yummy flavors. Do you think this will work or just to sprinkle it on??

    Reply

    1. Hi Christine! I think it will work either way, as long as the chicken wings are coated evenly. Also, I have used tapioca flour with very similar results if you want a different alternative!

      Reply