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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.
    top view of garlic parmesan wings recipe
  • Bake. Spread wings onto the prepared baking sheet in a single layer. Bake in preheated oven for 45-50 minutes.
    top view of garlic parmesan wings recipe
  • 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).
    top view of garlic parmesan wings recipe
  • 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.
    top view of garlic parmesan wings recipe


  • 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