Baked Garlic Parmesan Wings Recipe
Skip the deep frying and bake Parmesan Garlic Wings in the oven for a healthier appetizer recipe. Serve this crunchy finger food for Super Bowl or any game day for an amazingly delicious low-carb snack!
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees.
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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.
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Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely.
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Lastly, add parmesan cheese incrementally to try and cover all of the wings completely.
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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!)
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Bake wings in preheated oven for 40-45 minutes, flipping halfway through.
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Broil wings on a high broil for 2-4 minutes.*
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Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!
Recipe Video
Recipe 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.
- To Store: 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.