Tasty Garlic Parmesan Chicken Wings

These wings are baked twice, first to lock in their seasoning and then again after being drenched in a rich garlic and parmesan coating. This recipe can be served regardless of the occasion, whether it's a casual game night or lazy Friday dinners.

What Makes These Chicken Wings So Special?

Chicken wings have been doing their thing for decades, but their rise to global fame can be traced back to Buffalo, New York, where they were first served as a late-night snack in the 1960s. Since then, wings have traveled far beyond their spicy beginnings, picking up flavors from every corner of the world, sticky, smoky, citrusy, and in this case, unapologetically cheesy.

For this recipe, it’s less about heat and more about depth. Also, Parmesan has been used for centuries not just as a topping, but as a flavor enhancer in sauces and meats.

Pro Tips for the Best Chicken Wings

• Pat the wings dry before seasoning. Moisture is the enemy of that lightly crisp exterior.
• One clove goes a long way, and fresh garlic adds a sharper, more vibrant kick than pre-minced versions.
• Grate your own Parmesan. Pre-grated works, but freshly grated melts better and coats more evenly.
• Use foil as it keeps cleanup easy and prevents sticking, especially during the second bake.

Frequently Asked Questions

Can I use frozen chicken wings?

Yes, but thaw them completely before starting. Excess water from frozen wings can dilute the seasoning and affect how well the coating sticks. Also, pat them dry thoroughly before seasoning.

Can I make these wings spicier?

Add chili flakes, cayenne pepper, or even a dash of hot sauce to the butter mixture. It blends well with the Parmesan and adds a nice contrast.

What can I serve with these wings?

They pair beautifully with simple sides like fries, a crisp salad, or even roasted vegetables. Since the wings are rich, something fresh on the side balances things out.

Can I use an air fryer instead of an oven?

Yes, you can. Cook the wings at around 180°C in the air fryer, adjusting the time slightly depending on size. Finish with the parmesan coating just like in the oven method.

Why bake twice instead of once?

The first bake cooks the wings and sets the base flavor. The second bake allows the buttery parmesan coating to meld and slightly crisp, creating a layered taste.

Can I substitute the butter?

You can try margarine or a light olive oil mix, but butter gives the richest result and helps the parmesan stick better.

How to Store Leftovers

Let the wings cool and refrigerate them for a couple of days. When reheating, use an oven or air fryer to bring back some of that outer texture. Also, avoid stacking them too tightly to keep the coating intact.

How to Make Garlic Parmesan Chicken Wings

Step 1

Step 1

Place the chicken wings in a large bowl. Drizzle with olive oil, then add salt, mixed herbs, and pepper. Toss thoroughly so every wing is evenly coated.

Place the chicken wings in a large bowl. Drizzle with olive oil, then add salt, mixed herbs, and pepper. Toss thoroughly so every wing is evenly coated.

Step 2

Step 2

Arrange the wings on a baking pan lined with kitchen foil. Bake at 180°C (360°F) for 30 minutes.

Arrange the wings on a baking pan lined with kitchen foil. Bake at 180°C (360°F) for 30 minutes.

Step 3

Step 3

In a separate bowl, combine the melted butter, dry parsley, minced garlic, and grated parmesan.

In a separate bowl, combine the melted butter, dry parsley, minced garlic, and grated parmesan.

Step 4

Step 4

Remove the wings from the oven and transfer them back into a bowl. Pour the Parmesan mixture over them and mix.

Remove the wings from the oven and transfer them back into a bowl. Pour the Parmesan mixture over them and mix.

Step 5

Step 5

Return the wings to the foil-lined pan. Spoon any remaining mixture over the top of each wing.

Return the wings to the foil-lined pan. Spoon any remaining mixture over the top of each wing.

Step 6

Step 6

Bake again at 180°C (360°F) for another 15 minutes, letting the coating settle and slightly crisp.

Bake again at 180°C (360°F) for another 15 minutes, letting the coating settle and slightly crisp.

Step 7

Step 7

Transfer the wings to a serving plate and sprinkle extra parmesan and chopped green onion.

Transfer the wings to a serving plate and sprinkle extra parmesan and chopped green onion.