Baked Garlic Parmesan Wings Recipe

Original Post: https://www.evolvingtable.com/?p=92350

Parmesan garlic chicken wings are served on a plate.

5 from 8 votes

Baked Garlic Parmesan Wings Recipe

Skip the deep frying and make these Easy Garlic Parmesan Chicken Wings that are baked in the oven for a healthy 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.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Dinner

Cuisine: American

Servings: wing portions

Author: London Brazil

Ingredients

2 lbs. wing portions wingettes, drumettes, or a combo
2 Tbsp. oil olive or avocado
1 tsp. lemon juice freshly squeezed
4 cloves garlic finely minced
¼ tsp. black pepper to taste
½ - 1 tsp. red pepper flakes to taste
½ tsp. salt to taste
2 Tbsp. 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 lbs. wing portions, 2 Tbsp. oil, 1 tsp. lemon juice, 4 cloves garlic, ¼ tsp. black pepper, ½ - 1 tsp. red pepper flakes, ½ tsp. 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 Tbsp. 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

Video

Notes

Make sure you use GRATED Parmesan cheese, and not shredded, for best results.
Broil your chicken wings skin-side-up for the crispiest skin.

Prep-Ahead Instructions:

Follow all of the directions up until baking then seal and refrigerate up to 2 days in advance of your party. Bake just before serving.

Storage Directions:

Seal leftovers in an airtight container and keep in the refrigerator for up to 3-5 days. To freeze, place in a freezer-safe airtight container for up to 3 months. To reheat, return to a 400°F oven for 10 minutes and broil just before serving for the best results.

Recipe Tips

Use just enough oil. You only need to lightly coat the wing portions, so make sure you don't overdo it.
Starch is your friend! A tablespoon or two of cornstarch is the secret ingredient that helps the wings crisp up when baked in the oven.
Don't overcrowd. 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. Lifting the wings off of the baking sheet allows the air to circulate 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 they tend to come out so crispy!
Bake chicken wings at 400°F. 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.

Nutrition