Garlicky, buttery, cheesy and simply lip-smacking delicious, these oven-baked garlic Parmesan chicken wings are super easy to make. They’re lightly seasoned, baked until crispy and then tossed in a rich garlic butter sauce, plenty of Parmesan cheese and fresh herbs. Bonus, they smell as good as they taste!
I’ve always loved garlic. And I’ve even confessed that I like the smell of it on my hands after handling. So, it’s no surprise that I’m obsessed with these garlic Parmesan chicken wings.
The recipe calls for two types of garlic: garlic powder and fresh garlic. I like to use about 3 to 4 cloves of garlic in the garlic butter sauce, but you can definitely add more if you like. Let your heart (and taste buds) be your guide.
Let me tell ya, the baked wings are so good on their own, all crispy and delicious, but when they are tossed with the garlic butter sauce, lots of Parmesan cheese and fresh herbs, I mean c’mon. You get these amazing clumps of buttery, herby Parmesan and you just can’t help but lick your fingers as you are devouring the wings … well, at least I know that’s definitely the case with me! Hungry yet?
- Cornstarch: The wings are lightly coated in cornstarch. The cornstarch helps the wings to bake up nice and crispy!
- Seasoning: Which includes salt, black pepper, garlic powder, onion powder and Italian seasoning.
- Chicken wings: This recipe calls for two pounds of chicken wings (a combination of drumettes and flats).
- Cooking spray: The wings are sprayed with a little cooking spray before baking.
- Butter: Regular salted butter is used. Use real butter here, not margarine for that rich buttery taste.
- Garlic: Lots of freshly minced garlic cloves adds plenty of savoury garlicky flavour.
- Parmesan cheese: Freshly grated Parmesan cheese is added to the wings partway through baking, then again once they’re cooked.
- Fresh herbs: Parsley and chives add colour and flavour.
How To Make Garlic Parmesan Chicken Wings
Here is an overview of how to make garlic parmesan chicken wings (full details are in the recipe card below):
- Mix the cornstarch, salt, onion powder and garlic powder together in a food-safe plastic bag, then add the wings. Seal the bag, then shake to coat the wings in the cornstarch mixture.
- Place the wings on a parchment paper-lined sheet pan, then bake.
- Halfway through baking, flip the wings, and then sprinkle over some Parmesan cheese.
- Continue to bake the wings until they’re golden brown and crispy on the outside and fully cooked through.
- Make the garlic butter sauce by melting some butter in a small frying pan or saucepan, then mixing in minced garlic and Italian seasoning.
- Transfer the cooked wings to a bowl, then pour over the garlic butter sauce and sprinkle over Parmesan cheese, parsley and chives. Toss or stir to coat the wings.
Serve these garlic Parmesan wings as an appetizer or an entrée. Generally, I find that served an a starter, they feed about 4 people. If serving them as a main dish, they serve 2 people (or 4 people if you pair them with a side dish).
If serving them with a side dish, they pair so good with crispy potato wedges or a Caesar salad.
And, of course, dipping sauce is a must with wings. I love to serve these garlic Parmesan wings with either Caesar dressing or truffle mayo. What’s your go-to dipping sauce for wings?
- Use one large sheet pan to bake the chicken wings so you have lots of room to spread them out with space between each one. Also, line your sheet pan with parchment paper (it makes cleanup so much easier). If you don’t have a large sheet pan to accommodate all the wings, no worries! Use a couple of smaller ones.
- If you want your wings extra garlicky, feel free to use more minced garlic.
- Use freshly grated Parmesan cheese, not the powdered stuff.
- For the garlic butter sauce, regular salted butter is used. Substituting with margarine is not recommended here.
More Chicken Wing Recipes
If you try these garlic Parmesan wings, be sure to leave a comment below!
Garlic Parmesan Chicken Wings
- 2 tablespoons cornstarch, use another ½ tablespoon or so more if you feel it's necessary to coat your wings
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds wings, cut into drumettes and flats (remove and discard tips)
- Cooking spray, to spray over the wings before baking
- ⅓ cup melted butter, 5 tablespoons
- 3 to 4 cloves garlic cloves, minced (use more if you want more garlic flavour)
- ½ teaspoon Italian seasoning
- ¾ cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives, or green onion (optional)
- Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and set aside.Note: If you don't have one large sheet pan, use two smaller ones. You want to use something that will allow you to nicely spread the wings out over the pan, with space between each one.
- Combine cornstarch, salt, black pepper, garlic powder and onion powder in a food-safe plastic bag, seal the bag, then shake to combine.
- Place the wings in the bag with the cornstarch mixture, seal the bag, then shake to coat the wings (you can do this in two batches if you like, just to make sure the wings are nicely coated in the cornstarch mixture). Place the wings on the prepared sheet pan(s), spreading them out nicely with a little space between each one. Lightly spray them with cooking spray.
- Bake the wings for 25 minutes. Remove the sheet pan(s) from the oven and flip the wings. Sprinkle ¼ cup of Parmesan cheese over the wings. Place the sheet pan(s) back in the oven and continue to bake the wings for another 25 minutes until they're golden brown and crispy on the outside and fully cooked through. Note: If you want your wings even crispier, you can cook them for another 5 to 10 minutes (for 55 to 60 minutes in total cook time) or until you've reached your desired level of crispiness.
- Once there is about 5 minutes left on baking the wings, start to make the garlic butter sauce. Place the butter in a small saucepan or small frying pan over medium-low heat and heat through until melted. Once melted, stir in the garlic and Italian seasoning and cook for 1 to 2 minutes, stirring occasionally, just until the garlic is fragrant and flavours the butter.
- Place the cooked wings in a clean bowl, then pour over the garlic butter sauce (make sure you get every last bit of the garlic from the saucepan or frying pan). Sprinkle over the remaining ½ cup of Parmesan cheese, parsley and chives (if using). Toss or stir the wings to coat in the sauce, cheese and herbs.
- Transfer to a serving dish. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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