Make the Best Garlic Parmesan Chicken Wings!

These garlic Parmesan wings bake in the oven, then get tossed with a warm butter, garlic, Parmesan, and herb sauce. Drying the wings well and leaving space on the sheet pan helps them brown.

Ingredients and helpful notes

Use two pounds of wings, olive oil, salt, and pepper. Melt butter gently with minced garlic, then stir in Parmesan, parsley, oregano, and an optional pinch of red pepper flakes.

• 2 pounds of chicken wings, cut into flats and drumettes
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup (1 stick) of unsalted butter, melted
• 6 cloves of garlic, minced
• 1/2 cup of grated Parmesan cheese
• 1 tablespoon of chopped fresh parsley
• 1 teaspoon of dried oregano
• Optional: A little bit of red pepper flakes

How to make it

Bake the wings in a single layer, flipping halfway through. Check for 165°F (74°C) at the thickest part, then toss with the freshly made garlic Parmesan sauce.

1. Preheat your oven to 400°F (200°C). Line a big baking sheet with aluminum foil or parchment paper to make cleaning easier.
2. Use paper towels to thoroughly dry each chicken wing. In a large bowl, combine the dried wings with olive oil, salt, and black pepper until they are all evenly covered.
3. Arrange the seasoned wings in a single layer on the prepared baking sheet. Ensure the wings are not too packed; use two baking sheets if necessary to prevent steaming.

4. Bake for 30 to 40 minutes, turning the wings halfway through. Check that the thickest part reaches 165°F (74°C) with a food thermometer. For extra browning, broil for 2 to 3 minutes at the end, watching closely.

5. While the wings are baking, prepare the garlic parmesan sauce. On medium-low heat, melt the unsalted butter in a small saucepan. Add the minced garlic and heat for 1 to 2 minutes, or until the smell is strong. Do not let the garlic burn.

6. Remove the garlic butter from the heat. Stir in the grated Parmesan, chopped parsley, dried oregano, and an optional pinch of red pepper flakes.

7. When the wings are done baking and are a nice golden brown, transfer them from the baking sheet to a big, clean mixing bowl. Pour the heated garlic parmesan sauce over the wings. Gently toss the wings so every piece is covered in the tasty sauce.
8. Serve your Garlic Parmesan Chicken Wings right away, while they are still hot and crispy. Garnish with a bit more grated Parmesan cheese and some fresh parsley on top. These wings are delicious on their own, but also pair well with ranch or blue cheese dressing.

Practical tips and serving

Check the thickest part of each wing with a food thermometer; poultry must reach 165°F (74°C). Broil only briefly and watch closely. Toss the cooked wings with the garlic butter sauce just before serving.

For another recipe, see loaded potato skins or crispy baked chicken thighs.