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Crispy Garlic Parmesan Chicken Wings

These oven-baked chicken wings achieve a shatteringly crisp exterior without deep frying, thanks to a baking powder technique. They are tossed in a rich, savory sauce of butter, fresh garlic, and Parmigiano-Reggiano, then finished under the broiler for a perfect, sticky finish. An ideal dish for game day or a flavorful dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Italian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 to 3 pounds chicken wings, split into drumettes and flats, tips removed
  • 1.5 tablespoons aluminum-free baking powder
  • 1.5 teaspoons kosher salt
  • 0.75 teaspoon freshly ground black pepper
  • 6-8 cloves fresh garlic, minced
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh parsley, chopped
  • Extra grated cheese and parsley for garnish optional
  • 0.5 teaspoon crushed red pepper flakes optional, for heat

Equipment

  • Paper towels
  • Large mixing bowl
  • Wire rack
  • Baking sheet
  • Aluminum foil
  • Small saucepan
  • Microplane or fine grater
  • Serving platter

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
  2. Pat the chicken wing pieces completely dry with paper towels.
  3. In a large bowl, toss the dry wings with baking powder, salt, and black pepper until evenly coated.
  4. Arrange the wings in a single layer on the prepared wire rack.
  5. Bake for 40-50 minutes, flipping the wings halfway through, until deeply golden brown and crispy.
  6. While wings bake, melt butter in a small saucepan over medium-low heat.
  7. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat.
  8. Immediately stir the finely grated Parmigiano-Reggiano into the butter-garlic mixture until it forms a sauce.
  9. Place the hot, crispy wings in a large clean bowl. Pour the warm sauce over them and toss vigorously to coat.
  10. Optional: Spread sauced wings back on the rack and broil on high for 1-2 minutes to fuse and caramelize the sauce.
  11. Transfer wings to a serving platter. Garnish with extra grated cheese and chopped parsley. Serve immediately.

Notes

For ultimate crispiness, ensure wings are thoroughly dried before seasoning. Do not overcrowd the baking rack; use two sheets if needed. Grating your own cheese ensures a smoother, better-melting sauce. The quick broil at the end is highly recommended for texture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven or air fryer to maintain crispness. For variations, add lemon zest and thyme to the sauce, or toss in a classic Buffalo sauce instead.