These Garlic Parmesan Wings are perfectly crispy and juicy! Baked or air fried for an easy chicken dinner that is naturally low-carb, keto friendly, and gluten free.
Garlic Parmesan Chicken Wings
These Garlic Parmesan Wings are your picky eater’s best friend! They aren’t spicy, but they have loads of garlicky, tangy flavor. These are easy to make ahead of time and reheat perfectly for delicious leftover lunches.
The garlic butter sauce will make these wings the biggest success at your next watch party. You can easily keep these in a slow cooker on warm for a great potluck dish, or freeze extras to enjoy later. This convenient, simple recipe is great for beginners and is naturally low carb, gluten free, and keto-friendly.
Ingredients for Garlic Parmesan Wings
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Party Wings – These should be wings that are separated into drummies and flats. Skin-on, bone-in chicken has the most flavor and a higher fat content for super juicy meat.
- Baking powder, salt, pepper – The baking powder helps absorb any remaining water in the skin, helping it become crunchy instead of soggy.
- Salted butter, grated parmesan cheese, garlic powder – This forms a deliciously buttery sauce that makes the BEST flavor. If you are using unsalted butter instead, you can add an additional 1/8 teaspoon of salt or to your preference.
How to make Garlic Parmesan Wings
These easy, crispy wings are simple enough for beginner cooks and lazy nights! Here’s a quick step-by-step guide to walk you through the process.
Pat wings dry, then toss them in baking powder, salt, and pepper. The baking powder will help soak up any remaining moisture on the chicken skin, leaving you with a super crispy crunch.
Prepare a baking pan by covering it in aluminum foil (for easy cleanup) and topping it with a wire rack. Lightly spray the rack with oil to prevent the chicken from sticking. Place chicken on the rack and bake for 25 minutes. Flip chicken and return to oven, cooking another 20-30 minutes. When inside of chicken reaches 165 degrees F, it is ready.
Broil chicken (optional)
If you love your chicken wings super crispy, turn the oven off and the broiler on. Move wings to just 2-3″ away from the broiler, and allow the skin to crisp up for 1-2 minutes. Be very careful and keep an eye out–The skin can burn very quickly if you walk away!
In a bowl or sauce pan, melt butter and stir in parmesan and garlic powder. Once it’s well mixed, toss chicken wings into the pan and stir to coat every inch in the garlic butter sauce.
Chicken wings are best served with a great dipping sauce – We love this Chuy’s copycat Jalapeno Ranch.
Chicken wings will keep fresh in the fridge for 4 days or in the freezer for 4-6 months. Keep leftovers in an airtight container, squeezing as much air out of the container as possible.
To freeze, allow the wings to cool completely. Transfer wings to a freezer safe container, pressing or sucking out as much air as possible. Wings have the best texture the sooner you eat them, but they will last 4-6 months. Thaw overnight in the fridge for the best results.
To keep wings crispy, reheat in the air fryer (350 degrees, 2-4 minutes) or the oven (375 degrees, 5-8 minutes. You can microwave these in 30 second increments, but you’ll lose the crunch on the skin.
If you like these garlic parmesan wings, you’ll love these other chicken recipes:
- Smoked Buffalo Drumsticks – These cook low and slow for tender, fall-from-the-bone meat exploding with flavor.
- Instant Pot Whole Chicken – Let the pressure cooker turn a full chicken into a deliciously juicy classic family dinner. It’s super convenient and great for meal prepping!
- Air Fryer Chicken Legs – These chicken legs only need to cook for 15 minutes for a quick, super flavorful meal!
- Air Fryer Buffalo Chicken Wings – Saucy and spicy, this quick chicken wing recipe will be a favorite, especially during football season.
- One Pan Mexican Chicken and Rice – This one pan meal is great for a busy weeknight! Beautifully tender chicken legs on a bed of tasty rice will be a great addition to your dinner rotation.
FAQ’s about cooking chicken wings
Baking powder is great at soaking up extra moisture which is exactly what you need for crispy wings! Any water remaining on the chicken skin will steam, causing the skin to become soggy. With the baking powder absorbing any possible water, the chicken skin crisps up perfectly.
Absolutely! For the air fryer, cook these for 20-25 minutes at 375 degrees F. You may need to work in batches because you don’t want the wings stacked up on top of one another. Leave enough room for air flow for crispy, evenly-cooked chicken.
Wings have much less meat than the rest of the chicken, and the pieces are small and full of bones. If you cook these at a temperature that is too high or for too long, the meat will become dry and brittle. To avoid this, pull smaller wings 3-5 minutes early as they will finish quicker.
Sure! Garlic and parmesan are a great pair, but you could swap the parmesan for another hard (Romano) or semi-hard (Asiago) cheese. Soft cheeses would melt rather than create a nice crunchy breading.
Garlic Parmesan Wings
- 2 lbs chicken wings
- 1 1/2 tsp baking powder
- 2 tbsp butter
- 2 tbsp parmesan
- 1 tsp garlic powder
- 1/2 tsp each salt and pepper
- Preheat oven to 425 degrees F.Pat wings dry, then toss them in a bowl with baking powder, salt, and pepper. Place them on an oiled rack on a baking sheet.
- Bake chicken wings for 25 minutes, then flip each one and cook another 25-30 minutes. When the wings reach 165 degrees F, you can remove them from the oven.
- (optional) For extra crispy wings, turn off the oven and move the chicken wings to the top rack (about 3" from the broiler). Turn on the broiler and cook 1-2 minutes or until skin is super crispy.
- In a large bowl or skillet, melt butter and mix in parmesan and garlic powder. Pour in wings, then toss to coat. Serve immediately.