My easy baked garlic Parmesan chicken wings are cooked to crispy perfection on the outside then tossed in a buttery garlic Parmesan sauce! These savory wings are always a hit with garlic lovers, and they make a fabulous appetizer or snack for parties, game-day, or just because!

Chicken wings are good. Baked garlic Parmesan chicken wings are BETTER!

Chicken wings are good. Baked garlic Parmesan chicken wings are better. The Super Bowl is over, but that doesn’t mean wing nights are passé.

They’re one of the best American finger foods out there, and when covered with a rich, Parmesan-garlic butter sauce, they’re hard to beat.

You can personalize the spices, but this recipe keeps the chicken simple with a sprinkling of salt and pepper before crisping them up in the oven. Top it off with some colorful parsley and toss it in sauce, and you have a family-friendly meal for any night of the week. 

These are great for a couch-friendly movie night or a pre-dinner party snack. The best part about them is the minimal mess! No oil splattered all over the kitchen from deep frying. Whoever is on dish cleanup duty will thank you.  

❤️ Why You’ll Love This Recipe!

Easy Leftovers! Crisp up your leftovers in just a few minutes for another great snack or tasty meal!

There’s Something for Everyone! A wide range of dipping sauces will bring a smile to everyone’s face!

It’s Incredibly Flavorful! This garlic Parmesan coating is a spectacular blend of some favorite flavors!

🥘 Ingredients

Nothing too unexpected on this list. Cornstarch helps crisp up your chicken, so don’t skip it!

Oven Baked Chicken Wings

  • 2 pounds Chicken Wings - Separate the wings, and remove the tip, if desired.2 tablespoons Cornstarch - You can use up to 3 tablespoons if needed.1 teaspoon each, Salt & Pepper- To taste.2 tablespoons Vegetable Oil - Oil is vital when roasting. It helps you get that nice brown color.

Buttery Garlic Parmesan Sauce

  • ½ cup Butter - This equates to 1 stick.3 tablespoons Garlic (minced) - Garlic and Parmesan make this sauce amazingly rich and delicious.2 tablespoons Fresh Parsley - Chop up the fresh kind or use 2 teaspoons dried.½ cup Parmesan Cheese - Freshly grated it, and set some extra aside for serving.

Be sure to see the recipe card below for ingredients, amounts & instructions!

📖 Variations

Cayenne Pepper - Cayenne is always a good option when you want to add some heat without changing the flavor of the dish.

Herbes de Provence - This classic French herb mix is amazing on chicken, but keep in mind it won’t blend well with certain sauces. 

Basil - Sprinkle some basil on with the salt and pepper for some extra sweetness that goes really well with garlic and Parmesan!  

🔪 Step-By-Step Instructions

Start your wings first, then continue with the garlic Parmesan sauce. Pull out a baking sheet, a roasting rack, and a saucepan before you begin.

  • Preheat. Set your oven to 400℉ (205℃). Set a metal roasting rack on top of a large, rimmed baking sheet.Prep the chicken. Dry 2 pounds of chicken wings with paper towels. Then, put them in a bowl with 2 tablespoons of cornstarch. Coat lightly, just a light dusting on every piece. Season with 1 teaspoon each of salt and pepper, or to taste.Bake. In another bowl, toss the seasoned chicken with 2 tablespoons of vegetable oil until each piece is coated. Transfer each wing to the roasting rack, leaving space between each piece. Bake for about 45 or 50 minutes. They should be crisp and golden.

  • Mix the sauce. Heat ½ cup butter in a small saucepan over medium-high heat. Then, add 3 tablespoons garlic and saute until it’s lightly browned and fragrant. Remove from heat and pour in 2 tablespoons fresh chopped parsley and ½ cup Parmesan cheese. Stir well.Coat the wings. Toss the hot wings with the sauce in a large bowl until they are thoroughly coated.Lastly, top and serve. Place chicken on a serving platter and top with extra Parmesan cheese for serving.

Serve with dipping sauces like Hawaiian BBQ sauce, homemade ranch, or spicy wing sauce. Baked garlic Parmesan chicken can be eaten as an appetizer, a finger food, or the main course. Enjoy!

💭 Angela’s Tips & Recipe Notes

  • Personalize with lots of dipping sauces! I love these wings with blue cheese, Caesar, or honey mustard. No rack, no problem. If you don’t have a metal roasting rack or wire cooling rack, don’t worry. You can still make these wings without one, though they may be slightly less crispy. They will still taste great! Nutrition note. The nutrition facts on the recipe card account for using all of the garlic Parmesan sauce. You might not use it all if everything is coated and there is sauce left over. Consider this when reading the numbers.

🥡 Storing & Reheating

Cooked chicken can be wrapped in foil or stored in an airtight container in the refrigerator for 3 to 4 days. 

To freeze, put foil-wrapped leftovers in a freezer bag and eat within 4 months.

Reheating Baked Garlic Parmesan Chicken Wings

To reheat, I recommend putting thawed leftovers on a prepared baking sheet in a single layer, leaving space between each wing. Bake for 5 to 6 minutes on each side at 350℉ (175℃).

If you are concerned about the chicken drying out, spray the wings with water or broth before re-heating.  

🐔 More Delicious Chicken Recipes!

  • Rotisserie Chicken SaladBaked Chicken ThighsInstant Pot Shredded ChickenDoritos Chicken Casserole with Cream CheeseBaked Huli Huli Chicken

How do I make my wings crispy? There are two keys to crispy wings: circulation of heat and separating meat from liquid. The oven should be hot. High heat will create crunchier wings, but it has to be able to move around each piece of chicken. Cooking wings on a wire rack allows that to happen. It also makes the second part of the equation possible, separating any juices that come out of the wings from the skin. Without that, the chicken will roast and get crisp vs. steaming in the juices (which results in soft-skinned wings). Why do you dry the chicken before coating it with cornstarch? Dry chicken leads to crispier skin. Removing as much excess moisture from the chicken as you can before cooking helps to speed along the crisping process.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 20 reviews

Baked Garlic Parmesan Chicken Wings

My easy oven-baked garlic Parmesan chicken wings are cooked to crispy perfection on the outside then tossed in a buttery garlic Parmesan sauce! These savory wings are always a hit with garlic lovers, and they make a fabulous appetizer or snack for parties, game-day, or just because!

Author | Angela

Servings: 24 servings Calories: 102kcal Prep 10 minutes Cooking 40 minutes Total Time 50 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xOven Baked Chicken Wings▢ 2 lbs chicken wings (separated and tips removed if desired)▢ 2 tablespoon cornstarch (up to 3 tablespoons if needed)▢ 1 teaspoon each, salt & pepper (to taste)▢ 2 tablespoon vegetable oilButtery Garlic Parmesan Sauce▢ ½ cup butter (1 stick)▢ 3 tablespoon garlic (minced)▢ 2 tablespoon fresh parsley (chopped, or 2 teaspoons dried)▢ ½ cup Parmesan cheese (freshly grated, plus more for serving)

InstructionsCrispy Baked Chicken WingsTo begin, preheat your oven to 400°F (205°C) and place a metal roasting rack on top of a large rimmed baking sheet. Use paper towels to pat all of the chicken wings dry, then toss them in a bowl with the cornstarch. You only want a light dusting of cornstarch on every wing, not too much. Season with salt and pepper to taste.2 lbs chicken wings, 2 tablespoon cornstarch, 1 teaspoon each, salt & pepperOnce seasoned, add the wings and vegetable oil to a large bowl and toss until coated. Place your wings on the roasting rack, making sure that there is space between each wing, and bake until they are crisp and golden (about 45-50 minutes).2 tablespoon vegetable oilGarlic Parmesan SauceIn a small saucepan over medium-high heat, melt the butter. Once melted, add the garlic and saute until lightly browned and fragrant. Then, remove the saucepan from heat and stir in the fresh chopped parsley and grated Parmesan cheese.½ cup butter, 3 tablespoon garlic, 2 tablespoon fresh parsley, ½ cup Parmesan cheesePlace your freshly baked, hot, chicken wings into a large bowl and pour the sauce over top. Toss the wings until they are thoroughly coated.Remove your wings from the bowl and top them with additional Parmesan cheese, if desired, and serve immediately with your favorite dipping sauces. Equipment You May NeedBaking SheetRoasting RackSaucepan Notes Try these wings with your favorite dipping sauces. Ranch, blue cheese, Caesar, or honey mustard would all be great options. If you don’t have a metal roasting rack (a wire cooling rack works too), you can still make these wings. They may be slightly less crispy, but still delicious. Keep in mind that the calories and nutrition information account for eating all of the sauce, however, there will be sauce left after you toss your wings that you may discard.

NutritionCalories: 102kcal (5%) | Carbohydrates: 1g | Protein: 5g (10%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg (9%) | Sodium: 82mg (4%) | Potassium: 42mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 193IU (4%) | Vitamin C: 1mg (1%) | Calcium: 31mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! baked, chicken wings, garlic parmesan Course Appetizer, Dinner Recipes, SnackCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

There are two keys to crispy wings: circulation of heat and separating meat from liquid. The oven should be hot. High heat will create crunchier wings, but it has to be able to move around each piece of chicken. Cooking wings on a wire rack allows that to happen. It also makes the second part of the equation possible, separating any juices that come out of the wings from the skin. Without that, the chicken will roast and get crisp vs. steaming in the juices (which results in soft-skinned wings).

Why do you dry the chicken before coating it with cornstarch? Dry chicken leads to crispier skin. Removing as much excess moisture from the chicken as you can before cooking helps to speed along the crisping process.

Dry chicken leads to crispier skin. Removing as much excess moisture from the chicken as you can before cooking helps to speed along the crisping process.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 20 reviews

Baked Garlic Parmesan Chicken Wings

My easy oven-baked garlic Parmesan chicken wings are cooked to crispy perfection on the outside then tossed in a buttery garlic Parmesan sauce! These savory wings are always a hit with garlic lovers, and they make a fabulous appetizer or snack for parties, game-day, or just because!

Author | Angela

Servings: 24 servings

Calories: 102kcal

Prep 10 minutes

Cooking 40 minutes

Total Time 50 minutes

Ingredients US CustomaryMetric1x2x3xOven Baked Chicken Wings▢ 2 lbs chicken wings (separated and tips removed if desired)▢ 2 tablespoon cornstarch (up to 3 tablespoons if needed)▢ 1 teaspoon each, salt & pepper (to taste)▢ 2 tablespoon vegetable oilButtery Garlic Parmesan Sauce▢ ½ cup butter (1 stick)▢ 3 tablespoon garlic (minced)▢ 2 tablespoon fresh parsley (chopped, or 2 teaspoons dried)▢ ½ cup Parmesan cheese (freshly grated, plus more for serving)

InstructionsCrispy Baked Chicken WingsTo begin, preheat your oven to 400°F (205°C) and place a metal roasting rack on top of a large rimmed baking sheet. Use paper towels to pat all of the chicken wings dry, then toss them in a bowl with the cornstarch. You only want a light dusting of cornstarch on every wing, not too much. Season with salt and pepper to taste.2 lbs chicken wings, 2 tablespoon cornstarch, 1 teaspoon each, salt & pepperOnce seasoned, add the wings and vegetable oil to a large bowl and toss until coated. Place your wings on the roasting rack, making sure that there is space between each wing, and bake until they are crisp and golden (about 45-50 minutes).2 tablespoon vegetable oilGarlic Parmesan SauceIn a small saucepan over medium-high heat, melt the butter. Once melted, add the garlic and saute until lightly browned and fragrant. Then, remove the saucepan from heat and stir in the fresh chopped parsley and grated Parmesan cheese.½ cup butter, 3 tablespoon garlic, 2 tablespoon fresh parsley, ½ cup Parmesan cheesePlace your freshly baked, hot, chicken wings into a large bowl and pour the sauce over top. Toss the wings until they are thoroughly coated.Remove your wings from the bowl and top them with additional Parmesan cheese, if desired, and serve immediately with your favorite dipping sauces.

Equipment You May NeedBaking SheetRoasting RackSaucepan

Notes Try these wings with your favorite dipping sauces. Ranch, blue cheese, Caesar, or honey mustard would all be great options. If you don’t have a metal roasting rack (a wire cooling rack works too), you can still make these wings. They may be slightly less crispy, but still delicious. Keep in mind that the calories and nutrition information account for eating all of the sauce, however, there will be sauce left after you toss your wings that you may discard.

Nutrition

Calories: 102kcal (5%) | Carbohydrates: 1g | Protein: 5g (10%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg (9%) | Sodium: 82mg (4%) | Potassium: 42mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 193IU (4%) | Vitamin C: 1mg (1%) | Calcium: 31mg (3%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizer, Dinner Recipes, SnackCuisine American

US CustomaryMetric