Garlic Parmesan Wings

My friend Mark called me at 11 PM one Tuesday, demanding I come over and help him recreate these wings from a sports bar that had just closed down. We spent three hours in his tiny apartment kitchen, burning garlic twice and setting off his smoke detector, until we finally nailed the balance of buttery richness and sharp Parmesan that makes these so addictive.

Last Super Bowl, I made a triple batch for my neighbors annual viewing party. When I walked in with that platter, the room actually went quiet for a second before everyone descended. By halftime, the only thing left on that platter was a single parsley sprig and three people asking for the recipe instead of the score.

Ingredients

• Chicken wings: Separating flats and drumettes helps them cook evenly and makes grabbing easier for guests
• Olive oil: Just enough to help the seasoning cling and encourage that golden crispy skin we all want
• Kosher salt: The coarse flakes stick better than table salt and give you that perfect savory foundation
• Freshly ground black pepper: Fresh cracked pepper makes a huge difference in depth of flavor here
• Garlic powder: Works with the fresh garlic to give you layers of garlic flavor throughout
• Smoked paprika: Completely optional but adds this beautiful subtle smokiness that makes people wonder what your secret is
• Unsalted butter: Control your salt level and let the garlic shine without competition
• Fresh garlic: Minced fresh garlic in that butter sauce is what makes these absolutely sing
• Crushed red pepper flakes: Just enough warmth to wake up your palate without overwhelming the delicate Parmesan
• Freshly grated Parmesan cheese: Please grate it yourself, the pre grated stuff just melts away without contributing that nutty punch we need
• Fresh parsley: Brightens up all that rich butter and cheese while making everything look gorgeous

Instructions

Get your oven ready:

Crank that oven to 425°F and set up your baking sheet with a wire rack, letting air circulate underneath those wings for maximum crispiness

Prep your wings:

Pat those wings completely dry with paper towels, then toss them with olive oil and all your seasonings until every piece is coated

Bake to perfection:

Arrange wings in a single layer on that wire rack and bake for 40 to 45 minutes, flipping them halfway through until theyre deeply golden and crispy

Make the magic sauce:

While wings bake, melt butter in a small saucepan and cook minced garlic for just 1 to 2 minutes until fragrant, stirring in red pepper flakes if using

Coat and serve:

Toss those hot crispy wings in the garlic butter, then add Parmesan and parsley, tossing again until every wing is covered in cheesy goodness

Pin It

These wings have become my daughters most requested birthday dinner, replacing cake for the past three years. Something about standing around the kitchen island, everyone grabbing wings with their fingers and getting butter all over their hands, feels more like a celebration than any fancy meal I have ever made.

Getting That Restaurant Quality Crisp

The wire rack is non negotiable here. It lets hot air circulate completely around each wing, rendering out fat and creating that uniformly crispy skin that snaps when you bite into it. If you do not have a rack, prop the wings up on crumpled foil balls or bake them directly on a preheated baking sheet.

The Garlic Butter Timing Secret

I learned the hard way that making the garlic butter too early means the garlic turns bitter and the butter separates. Time it so your sauce is ready about 5 minutes before the wings come out, then keep it warm on the lowest setting possible.

Serving Suggestions That Actually Work

Celery sticks and blue cheese dressing are classic for a reason, they cut through all that richness. But roasted broccoli with lemon or a simple arugula salad with vinaigrette work surprisingly well too. Have plenty of napkins ready and maybe designate these as a finger food only meal.

• Let wings rest 2 minutes after saucing so the cheese melts slightly and sticks better
• Extra Parmesan at the table lets guests adjust the intensity to their taste
• These reheat surprisingly well at 350°F for 10 minutes if you somehow have leftovers

Pin It

Hope these wings bring as much joy to your table as they have to mine. There is something pretty wonderful about a recipe that turns simple ingredients into something people will request for years to come.

Recipe FAQs

→ How do I get extra crispy wings in the oven?

Pat wings thoroughly dry with paper towels before seasoning. For maximum crunch, toss with 1 tablespoon baking powder before baking. Using a wire rack allows air circulation and renders fat evenly for crispy skin all around.

→ Can I make these ahead of time?

Bake the wings up to a day ahead and refrigerate. Reheat at 400°F for 10-12 minutes until crispy, then toss with fresh garlic butter and Parmesan. The sauce is best made fresh for optimal flavor.

→ What cheese works best for these wings?

Freshly grated Parmesan provides ideal salty, nutty flavor. Pecorino Romano offers a sharper alternative if preferred. Pre-grated cheese lacks proper melting ability and intensity, so grate your own for best results.

→ Can I air fry these instead of baking?

Absolutely. Cook at 375°F for 22-25 minutes, shaking halfway through. Air frying yields excellent crispiness faster than baking. Complete with the same garlic butter and Parmesan coating for identical flavor.

→ How spicy are these wings?

The base version is mild with just savory garlic and Parmesan. The optional red pepper flakes add gentle warmth without overpowering. Adjust the amount or omit entirely depending on your spice preference.