It’s not like I hadn’t eaten in weeks. So only one thing can explain how quickly these oven-baked garlic Parmesan wings disappeared. They were fantastic! I’d been on an air and deep fryer wing binge for a while. Time to change things up and go baked! And how glad am I that I did! Lightly crunchy chicken wings, with the perfect bite-thru skin and oh, flavor! So much flavor! Garlic, Parmesan and just the slightest bit of spiciness.
Super Tasty with the Right Crunch
I used a wire baking rack when I made these baked garlic Parmesan wings, but you can cook them directly on foil or parchment paper. And in fact, I think you’ll find cleanup to be a lot easier if you skip the rack. And make sure you shake off the excess butter. If the chicken wing skin gets super oily (from the butter) it won’t crisp as well. Not a big deal, but something you might want to keep in mind!
Also try some homemade baked garlic and onion wings.
Baked Garlic Parmesan Wings
Equipment
Ingredients
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon cornstarch
- 2 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon garlic powder divided
- 4 tablespoons butter melted
- 1 cup Parmesan cheese grated, divided
- 1 tablespoon Italian seasoning
- ½ teaspoon dried red pepper flake more or less, to taste
Instructions
- Preheat your oven to 450 F.
- Line a large baking sheet with foil or parchment paper. You can also use a wire rack with foil underneath.
- Place wings into a large bowl.
- In a small bowl, combine corn starch, baking powder, salt, and 1/2 teaspoon of the garlic powder.
- Pour the seasoning over the chicken wings and toss to coat.
- Transfer the wings to your lined baking sheet. Spread them out so they do not touch.
- Bake for 20 minutes.
- Flip the wings and bake another 20 minutes.
- Place the melted butter into a small bowl.
- In another small bowl, combine 3/4 cup of the cheese, the Italian seasoning, red pepper and the remaining garlic powder.
- Check the wings. They should be starting to brown and be lightly crispy on the edges. If not, bake them a bit longer.
- Remove the wings from the oven. Working one at a time, using tongs, grab a wing and dunk it into the butter mixture. Flip to coat it well then shake off any excess. Transfer to the cheese mixture and roll to coat. Shake off the excess and return the wing to the baking sheet.
- Bake another 5-15 minutes or until golden brown.
- Serve wings sprinkled with the remaining cheese.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
