Spice things up by not going spicy at all. This garlic parmesan wings recipe is a savory, buttery, garlic-and-herb-infused dream. These super crispy, oven baked wings in a delectable garlic parmesan sauce come together more easily than you’d think.
But wait, there’s more: check out my buffalo baked chicken wings or my chipotle lime chicken wings.
Why You’ll Love This Recipe
Here’s why I humbly declare these to be better than all other garlic parmesan wings on the internet:
- They’re saucy, even though there’s no traditional sauce. I use more butter than most, and it coats the wings quite well.
- The garlic is mellow, because – unlike a lot of the recipes out there – I saute it first. This also infuses the butter.
- Texture, texture, texture. Nobody should have to suffer through rubbery skin or dried-out chicken.
- Dip, or don’t. You won’t find yourself needing ranch to cool these puppies off. But if you want to dip I won’t judge.
Are Garlic Parmesan Wings Keto? Gluten Free?
Yes and yes. Every ingredient in these scrumptiously crispy and butter-doused parmesan garlic wings is low carb AND gluten free. If you’re in the market for keto wings, this is the recipe for you.
Garlic Parmesan Wings Ingredients
Our garlic parmesan wing sauce is made of fresh ingredients to up the flavor; while the wings are coated in baking powder to keep them crispy:
- Crisp your wings with… baking powder. I know it seems weird, but trust me. It’s the secret behind extra crispy oven baked wings (that’s right, no fryer necessary). Psst–baking soda is not a substitute.
- Keep it fresh – when it comes to garlic parmesan sauce, fresh is best: Grate fresh parmesan, (it’s always better!). Use fresh garlic (over garlic powder) as it has a much deeper flavor. Then top your garlic parmesan wings with freshly chopped parsley.
How You Can Modify The Garlic Parmesan Sauce:
It’s easy to modify this sauce to your taste, here are some ways to do it. Psst–if you’re looking for a creamy, mayonnaise-y sauce to dip instead, check out my parmesan garlic sauce.
- Make ’em spicy. Mix red pepper flakes or add hot sauce to the butter parmesan combo.
- Sweeten them up. By adding a touch of honey for honey garlic wings.
- Lime cilantro variation. Swap lemon for lime zest and parsley for cilantro.
How To Cut Chicken Wings (Separating the Drumette and Flat)
Separating the drumette, flat, and tip is easy but time consuming. Whenever possible, I like to buy party wings, as they’ve already been separated. If that’s not an option, here’s how to do it:
- Find the joint between the drumette and the flat, and use a sharp knife to slice.
- Now locate the tip, and slice at the joint–then discard this small piece.
For a visual, check out this video tutorial.
How To Make Garlic Parmesan Chicken Wings
Delectable garlic parmesan wings come together more easily than you’d think! Here’s how:
Prep the wings by getting them super dry, then sprinkling them with baking powder, salt, and pepper.
Bake wings on a rimmed baking sheet with a wire rack nestled in the center.
Make the sauce by melting the butter, sauteing the garlic, and adding the seasoning and parmesan.
Toss wings in sauce. Spread onto a platter and sprinkle with extra parmesan and parsley.
More Ways to Cook Garlic Parmesan Wings
Follow the recipe instructions below for how to make garlic parmesan wings in the oven, or check out your other options:
- Can I Air Fry Chicken Wings? For air fryer wings, skip the baking powder. Then, spray your air fryer with cooking spray and place wings in a single, non-touching layer on the tray (you’ll need to do this in batches if cooking the entire 3 pounds of wings). Cook wings at 360 F for 12 minutes. Flip, and cook for 12 more minutes. Increase the temp to 390, flip the wings a third time, and bake until the skin gets crispy (about 9 minutes).
- Can I Deep Fry Chicken Wings? Since these wings aren’t coated in flour, they won’t crisp in a deep fryer. So if you’d like to deep fry them, I suggest tossing them in 1 cup of flour (along with the salt and pepper, skip the baking powder). Then deep fry until the chicken is cooked through.
What To Serve With Chicken Wings
Again, I don’t think garlic parmesan wing sauce is necessary. But, if it’s sauce you’re craving, you can’t go wrong with…
- Ranch dressing
- Blue cheese dressing
- Your favorite aoili
Tips for Making Extra Crispy Chicken Wings
Want to ensure your garlic parmesan wings are super crispy every time? Here’s how:
- Remove liquid from the surface of your wings. This allows the baking powder and salt to adhere to the surface, which is important for crispy wings.
- Baking powder is your best friend: don’t skip and don’t substitute.
- Make sure to use an oven-safe rack inside your rimmed baking sheet, so air can fully circulate around the parmesan garlic wings to crisp all sides.
Storing + Reheating
Store any leftovers you have in the fridge, and reheat in the oven–be sure to dust with additional parmesan and parsley after baking. Keep in mind, wings are best served fresh!
More Chicken Recipes
- Chicken Curry
- Cream Cheese Stuffed Chicken
- Keto Pulled Chicken
- Chicken Stuffed Peppers
- Chicken Crust Pizza
Garlic Parmesan Wings
Print Recipe Pin RecipeIngredients
Wings:
- 3 Pounds Chicken Wings tips removed, drumettes and flats separated (Note 1)
- 1 1/2 Tablespoons Baking Powder (Note 2)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
Garlic Parmesan:
- 6 Tablespoons Unsalted Butter
- 6 Cloves Garlic minced
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Parmesan freshly grated + divided (Note 3)
- 4 Teaspoons Lemon Zest
- 2 Tablespoons Fresh Parsley chopped
Instructions
- Prep. Preheat oven the 425 F and line a rimmed baking sheet with parchment paper. Place an oven-safe wire rack inside the baking sheet. Aggressively pat dry the wings (3 pounds) in paper towels, and place in a large bowl.
- Coat wings. Combine baking powder (1 1/2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon) together in a small bowl. Sprinkle half the baking powder combo over the wings, toss, then sprinkle the other half. Toss until the wings are fully and evenly coated.
- Bake. Spread wings onto the prepared baking sheet in a single layer. Bake in preheated oven for 45-50 minutes.
- Sauce. Melt butter (6 tablespoons) over medium heat in a small saute pan. Add the minced garlic (6 cloves), and toast until fragrant (1-2 minutes) stirring constantly as it can burn easily. Remove from heat, and stir in black pepper (1/2 teaspoon), salt (1/2 teaspoon), half the parmesan (1/4 cup), and lemon zest (4 teaspoons).
- Serve. Once wings are done baking, toss them in a large bowl and pour the sauce on top. Toss to evenly coat. Place on a serving platter and use a spatula to scrape the bowl and top the wings with any remaining sauce. Sprinkle with parsley (2 tablespoons) and remaining parmesan (1/4 cup). Serve immediately.
Fans Also Made These Low Carb Recipes:
Lindsey’s Tips
- Separate the wings by slicing the joint between the drummette, flat, and tip (discarding the tip). OR! Buy “party wings” which have already been divided. Win!
- Baking powder is a must here, don’t even think about subbing in baking soda friends.
- Parmesan. We want to sprinkle half the parm on top, otherwise, it will make the sauce too thick to coat the wings.
- Wings are best served fresh!
- Reheating. Reheat your leftovers in the oven, but again, best served fresh.
- Nutritional information is based on 1 serving if you divide this recipe into 4 servings (since all wings are a different weight, this is the most accurate way to calculate)
