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Garlic Butter Parmesan Wings

5 from 11 votes
Time: 1 hour
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These baked Garlic Butter Parmesan Wings are better than any restaurant or fast food wings you can buy. They are always crispy and slathered in a homemade garlic butter parmesan sauce.

These wings are perfect on game day, for lunches with friends, or just because you’re craving wings. Guaranteed to become a favorite in your house!

Dipping Garlic Parmesan Wings in sauce

Better Than Restaurant Wings!

When I say these are better than restaurant wings, I’m not kidding!

I spent tons of time testing this recipe and getting the opinions of my friends and family (which is not always the easiest because they are picky). But we all agreed these crispy Garlic Butter Parmesan Wings made at home are the best.

They are baked twice and done in an hour tops! They are tossed in seasoned flour and baked, then slathered in a homemade garlic butter parmesan sauce and baked one more time. Out of the oven they are hot, crunchy wings that are NEVER greasy.

Serve them as dinner, an appetizer, a snack … HECK these are so delicious and addicting that serving them any time of day and for any occasion is appropriate.

Let’s Make These Garlic Butter Parmesan Wings Together:

Click the video below to watch a quick, 30 second, tutorial.

Ingredients In Garlic Butter Parmesan Wings

These super flavorful and crispy wings are only 10 ingredients! Most of them I guarantee are in your pantry right now. Below are a few notes on each ingredient and potential substitutions.

  • Chicken Wings: Look for the wings labeled “party wings” or “party style.” This means you will have the wingettes and drumettes separated.

Chicken Wings Coating:

  • All- Purpose Flour: I have also used gluten free 1:1 flour and have seen no difference in taste or texture.
  • Baking Powder: This is what gives our wings the super crispy exterior. To read more on the chemistry that happens, click here.
  • Salt and Black Pepper: Essential in any savory recipe.
  • Garlic Powder: Another level of garlic.

Garlic Butter Parmesan Wing Sauce:

  • Unsalted Butter: Melted and slightly cooled (but not solidified).
  • Parmesan Cheese: Freshly grated right off the block is best.
  • Mayonnaise: Use any type you prefer, I go for avocado oil mayo most of the time. This can be substituted for Greek yogurt or sour cream (just keep in mind the sauce will have a slight tang and not be as rich as mayo).
  • Garlic: Finely minced and always from fresh cloves.
  • Red Pepper Flakes: This is for a little heat and totally optional.
  • Salt and Black Pepper: See note above.
Ingredients needed for chicken wings. Chicken wings, flour, baking powder, salt, pepper, garlic powder, melted butter, mayonnaise, minced garlic, parmesan cheese, red pepper flakes, and parsley.

Equipment Needed:

  • Cookie Sheet with Wire Rack
  • Aluminum Foil
  • Kitchen Tongs
  • Meat Thermometer to ensure your wings are cooked to the perfect temperature!

How to Make Garlic Butter Parmesan Wings

Here’s a quick overview of how to bake these wings. The recipe card below will have complete details.

1. Wrap your cookie sheet with aluminum foil and then place the wire rack on top. Lightly spray the wire rack with olive oil or non stick spray to prevent sticking.

2. Prepare the chicken wings. Start by patting them dry and then tossing in flour, baking powder, salt, black pepper, and garlic powder. Place the chicken wings in a single layer, with space, on your baking sheet.

Chicken wings dusted with seasoned flour ready to bake.

3. Bake the seasoned chicken wings for 15 minutes at high heat, then reduce the heat and continue to bake for 15 more minutes.

4. Prepare the garlic butter parmesan wing sauce. In a small bowl mix together the slightly cooled unsalted butter, freshly grated parmesan cheese, mayonnaise, minced garlic, red pepper flakes, salt, and black pepper. Toss the wings in the sauce and place them back on the baking sheet.

5. Bake the wings for an additional 10 minutes. Allow them to rest on the rack for 10 minutes before removing them. Sprinkle them with additional parmesan and chopped parsley before serving.

Chicken wings covered in garlic butter parmesan sauce hot out of the oven.

Storing Information

If you have leftover garlic parmesan wings, they should be stored in an airtight container and in the refrigerator for 5 to 7 days. They can be frozen for up to 3 months but do have the possibility of becoming dry.

When reheating chicken wings, always use the oven when possible. Just place them on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes. Microwaving them tends to eliminate any crispiness.

What to Serve With Garlic Butter Parmesan Wings

Whether you are serving these as a main meal or appetizers I have some favorites you might like to try:

Served with Other Appetizers:

Served with Sides:

Delicious garlic butter parmesan wings on a plate ready to be devoured.

Notes on Internal Temperature

Chicken wings should always be cooked thoroughly to avoid any bacteria or illnesses. There are two ways to tell if your chicken wings are fully cooked.

One, inserting a meat thermometer into the thickest part of the middle chicken wing and it should read 160° F to 165° F. Two, when the chicken wing meat is cut in half the juices should run clear with no pink colored meat, only white.

Tips for Crispier Baked Wings

  1. Allow the wings to sit at room temperature for around 30 minutes before you start making them. Doing this takes the chill off and promotes a more even bake.
  2. Pat dry the chicken wings before tossing in the seasoned flour and baking. Removing the excess moisture helps them to crisp up.
  3. Don’t skip the baking powder in the seasoned flour blend. Something about baking powder changes the chemistry of the chicken skin making it even crunchier.
  4. Bake these wings at 450° F. I know this seems very hot and it can be tempting to turn the heat down, but don’t. The initial high heat not only helps these cook quicker, but it makes them crispy and crunchy.
Plate of garlic parmesan wings and spicy Caesar dressing.

Frequently Asked Questions About This Recipe

Can I make these air fryer garlic parmesan chicken wings?

Making air fryer chicken wings is just as easy as baking them, but do require more patience because you have to work in batches. Just preheat the air fryer to 400F. Arrange the seasoned wings in a single layer and cook them for 15 to 20 minutes. Toss them in the sauce and bake for an additional 5 to 7 minutes.

Do I have to use chicken wings?

Not necessarily but this recipe is for chicken wings. If you decide to use another cut of chicken, I recommend bone-in chicken like thighs or drumsticks. The bake times will differ as well so keep that in mind.

What if I do not have minced garlic?

You can easily substitute the one tablespoon of minced garlic for one and a half teaspoons of garlic powder. Fresh garlic does have a sharper flavor but in a pinch garlic powder tastes just as good.

What is the best type of parmesan cheese to buy?

Real parmesan cheese is the best, stay away from the fake parmesan cheese in the shaker bottle (you know what I am talking about). My preference is to buy a wedge of parmesan cheese and either hand grate it or use a mini food processor.

Close up of garlic butter parmesan and red pepper flakes on the wings.

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Enjoy Entirely, Elizabeth
Dipping Garlic Butter Parmesan Wings in sauce

Garlic Butter Parmesan Wings

Elizabeth Swoish
Baked Garlic Butter Parmesan Wings that are crispy and slathered in a homemade garlic butter parmesan sauce. Out of the oven they are hot, crunchy wings that are NEVER greasy. Let's make them!
5 from 11 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Course, Snack
Servings 24 wings
Calories 114 kcal



  • 3 pounds chicken wings
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Garlic Butter Parmesan Wings

  • ½ cup unsalted butter - melted and slightly cooled
  • ½ cup parmesan cheese
  • ¼ cup mayonnaise
  • 1 tablespoon garlic - minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • parsley - for garnish


  • Preheat oven to 450 °F and prepare a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil lined baking sheet and spray with olive oil or non stick cooking spray.
  • Pat dry chicken wings and toss in all-purpose flour, baking powder, salt, black pepper, and garlic powder.
  • Place seasoned chicken wings on the rack lined baking sheet, in a single layer and keeping space between them.
  • Bake the seasoned chicken wings for 15 minutes and then reduce oven to 425 °F and continue to bake for 15 more minutes.
  • While the wings bake, prepare the garlic butter sauce by whisking together the slightly cooled and melted unsalted butter, parmesan cheese, mayonnaise, minced garlic, salt, pepper, and red pepper flakes to a bowl.
  • Remove the baked chicken wings from the rack lined baking sheet and toss them in the garlic butter sauce.
  • Place the sauced chicken wings back on the rack lined baking sheet and bake for an additional 10 minutes.
  • Remove the Garlic Butter Parmesan Wings from the oven and allow them to rest for 10 minutes.
    NOTE: Chicken wings should always be cooked to an internal temperature of 160 to 165 degrees F. The meat should be white and juices running clear.
  • Garnish with parsley and more parmesan cheese. Serve with favorite dipping sauce.



Storing and Reheating Information:

  • In the refrigerator, covered and in an airtight container, for up to 7 days. 
  • Frozen, covered and in an airtight container, for up to 3 months.
  • Reheat wings by placing them on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes.

Air Fryer Instructions:

Preheat the air fryer to 400 °F. Arrange the seasoned wings in a single layer and cook them for 15 to 20 minutes. Toss them in the sauce and bake for an additional 5 to 7 minutes.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on March 24th, 2022
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Learn more about her HERE or connect on your favorite social media channels.

14 thoughts on “Garlic Butter Parmesan Wings”

  1. 5 stars
    These wings were absolutely delicious! They were a big hit at my party and I’ll definitely be making them again.

  2. 5 stars
    Amazing how a few pantry ingredients can make such a fantastic recipe!
    We made your recipe last weekend for some friends, and I wish I had made more.
    Everyone raved about it and now it is on my recipe card file to make as often as i can.
    Thank you.

  3. 5 stars
    We had a wing feast last weekend for my cousin’s birthday (oddly, wings are his favorite food) and these were part of it – they disappeared FIRST! Mainly because I grabbed most of them, and I’m not sorry, they were sooooo good!

  4. 5 stars
    Hands down, my favorite version of garlic parmesan wings! I just bought another bag from Costco to make again this weekend.

  5. 5 stars
    These were some of the best wings I’ve ever made! I used gluten free flour because my son has celiac, but I don’t think that made a difference. These are going to be my go to wing recipe from now on.

  6. 5 stars
    These were amazing! Crispy and easy to make! We will be making again and we even at reheated and still good!

  7. 5 stars
    Hi Elizabeth,

    I want to make these but want to know if I can make the sauce alone and just dip the meat? I’m not big on dredging my chicken in sauces. I prefer them to be plain and that way I can use multiple sauces on one batch.

    Thanks for your help!

    • Hi Audry,
      I have not tested using the sauce as a dipping sauce so I cannot say. It should be fine to do it that way. Keep in mind it is intended to bake on the wings and is butter based so it is a loose sauce versus a traditional thick sauce.

    • 5 stars
      i don’t think I even need to dip these wings ! I made these and my husband said these are amazing !!! We never have to go out for wings again!!! I agree they were delicious! The garlic parm sauce was perfect!! Thanks for this great recipe!

  8. 5 stars
    First time I made it I followed the recipe exactly and it was really good but we thought it was a bit salty and weren’t crazy about the flour coating. The second time, I baked the wings naked and followed the rest of the recipe but left the salt out. Delicious!!


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