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top view of parmesan garlic wings

Garlic Parmesan Wings

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 622kcal



  • 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


  • 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.


  • 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)


Calories: 622kcal | Total Carbohydrates: 5g | Protein: 39g | Fat: 50g | Sodium: 1362mg | Fiber: 1g | Sugar: 1g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com