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!
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.
- 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.
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.
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:
- Sliders like my Cheesy Ground Beef Sliders, Pulled Pork Sliders, Chicken Bacon Ranch Sliders, Apple Butter BBQ Pork Sliders
- Chili Cheese Nachos
- Cold dips like Onion Dip, Olive Dip, Ricotta Dip with Roasted Grapes, Fried Dill Pickle Dip
- Chicken Lime Taquitos
- Hot dips like my Pizza Dip, Buffalo Crab Dip
- Or other chicken wings
Served with Sides:
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
- 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.
- Pat dry the chicken wings before tossing in the seasoned flour and baking. Removing the excess moisture helps them to crisp up.
- 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.
- 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.
Frequently Asked Questions About This Recipe
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.
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.
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.
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.
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Garlic Butter Parmesan Wings
- 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.