Garlic Parmesan Baked Wings
Crispy garlic Parmesan baked wings tossed in melted butter, fresh garlic, and real Parm—the white-sauce wing tray for game day when buffalo is already spoken for. Cook wings to 165°F before the buttery toss so every bite is food-safe and garlicky.
🛒Ingredients
- 3 pounds chicken wings, flats and drumettes
- 1 tablespoon baking powder (aluminum-free)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup finely grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Lemon wedges for serving
🔧Kitchen Tools Needed
- Wire rack
- Rimmed baking sheet
- Small skillet
- Instant-read thermometer
- Tongs
📝Instructions
- 1
Pat wings dry. Toss with baking powder, salt, pepper, and garlic powder. Arrange on a rack over a lined sheet.
- 2
Bake at 425°F for 40–50 minutes, flipping once, until crispy and 165°F at the thickest meat near the bone.
- 3
In a small skillet, melt butter over medium-low. Soften garlic 1–2 minutes without browning. Off heat, stir in Parmesan, parsley, and red pepper flakes.
- 4
Toss hot wings in the garlic-Parmesan butter until coated. Pile on a platter; shower with more Parmesan.
- 5
Serve with lemon wedges. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 430
🏷️Recipe Tags
❓Frequently Asked Questions
Pre-grated Parmesan?
Freshly grated melts cleaner; bagged works in a pinch but can be powdery.
Too garlicky?
Cut to 2 cloves or use roasted garlic for milder sweetness.
Grill finish?
Bake or smoke first to 165°F, then toss and give a quick kiss over medium heat.
Dairy-free?
Use olive oil and nutritional yeast instead of butter and Parmesan.
Food safety?
Wings must hit 165°F before saucing; chill leftovers within 2 hours.
