Garlic-Parmesan Wings

Can I share just one hot (wing) take? Classic Buffalo wings are great and all, but garlic-Parmesan wings are my new all-time favorite game day staple. Especially if you, like me, are looking for a little less heat and a whole lot more flavor, then these chicken wings should be on your Super Bowl food roster. They’re extra-crispy, super-savory, and slicked in a sauce that couldn’t be easier to whip up with a few staples you likely already have—melted butter, garlic, parsley, red pepper flakes, and Parm—that’s it! Best of all, we'll be baking these wings (instead of frying), meaning they come out just as crispy (and without any of the mess) and you'll be ready to watch the big game in no time.

What People Are Saying:
“My husband is obsessed with these!! He told me I'm such a great cook. I told him I just followed the recipe!” - PurpleHammer

“I’ll never make any other wing recipe! Fantastic but super easy!" - OrangeCloud

How To Make Garlic-Parmesan Wings

INGREDIENTS

• Bone-In Chicken Wings: As the name suggests, bone-in chicken wings come from the wing of the chicken and contain two parts—the flats and the drumsticks. I’m all about the flats (and some folks are very vocally Team Drumstick), but feel free to cook your favorite store-bought boneless wings and toss with sauce if you’re more of a boneless fan.
• Vegetable Oil: Key to achieving crispy wings, vegetable oil has a high enough smoke point and a neutral flavor profile that’ll allow the sauce to get the spotlight here.
• Melted Butter: What are wings without a buttery sauce? I don’t want to imagine it, personally. If you’re watching your salt, opt for unsalted butter and season these wings to taste.
• Garlic: Butter + garlic + cheese is a trio for the ages. Fresh garlic is best here, since it’s in a starring role, but go for jarred garlic if you have it on hand.
• Parsley: I love how parsley not only adds a pop of greenery to these wings, but also fresh, peppery flavor that gives them big garlic bread vibes.
• Grated Parmesan: The nuttiness of Parmesan here is, to me, what makes these wings truly irresistible. Want to make these feel a bit more elevated? Go beyond for the king of all cheeses, Parmigiano Reggiano.
• Red Pepper Flakes: Even if we’re not going the Buffalo route that doesn’t mean skipping out on any heat. A sprinkle of red pepper flakes will add enough kick, but feel free to skip if you’re not in the mood for too much spice.

STEP-BY-STEP INSTRUCTIONS

First things first, we'll preheat the oven to 400° and line a large baking sheet (make sure it's rimmed to contain the fat drippings) with a metal wire rack. The wings need the hot air to circulate underneath the skin to ensure crispiness. Then toss the chicken wings with vegetable oil and season with salt and pepper. Once thoroughly coated, transfer the wings to a prepared metal rack and bake until golden and crispy, which will take about 50 minutes.

Meanwhile, let’s make the sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and red pepper flakes. Add wings and toss until completely coated.

Sprinkle with more Parmesan and serve with your dip of choice—our bright, garlicky Caesar dressing is an especially killer match for this flavor combo.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Broil if needed: The broiler is your friend if it seems like the skin just doesn't want to crisp up. After baking, heat the broiler and broil for a couple more minutes if necessary.
• Wait to add the sauce: Avoid tossing your wings in your sauce until your chicken is completely cooked, otherwise you run the risk of burning them in the oven.
• Serving ideas: If you’re looking for side ideas, I love these served with veggies or some other favorite game day appetizers like loaded fries, spinach-artichoke dip, or pigs in a blanket.
• Can you make these in the air fryer? Absolutely! Check out our recipe for air fryer chicken wings, then toss your cooked wings in the garlic-Parm mixture here.

Storage

Kept in an airtight container in the refrigerator, leftover wings will last up to 4 days. When you’re reading to enjoy again, reheat in a 350° oven until warmed through and crispy.