These flavorful Garlic Parmesan Wings are crispy on the outside, juicy on the inside and coated with a heavenly blend of garlic and Parmesan cheese. An absolute must for game day, these tasty wings make a great weeknight dinner too! Your friends and family will be fighting over the last one – so good!
Looking for more amazing appetizers? Check out these favorites: Corn Dip, Baked Bacon Cheese Dip and Jalapeño Popper Bites!
Garlic Parmesan Chicken Wings
Wings are on the menu most weekends because they are the number one requested appetizer for game days. We love wings any way we can get them (try my Lemon Pepper Wings and BBQ Air Fryer Chicken Wings) but lately, these Garlic Parmesan Chicken Wings have been stealing the show. Whether you choose to bake or air fry, these wings are sure to be the MVP of your game day lineup.
Each wing is seasoned, baked or air fried, tossed in a garlic butter sauce and dusted with Parmesan cheese which gets toasted to a golden brown perfection. Simple ingredients and easy to follow instructions deliver wings with maximum flavor with minimal fuss. My favorite kind of recipe.
Who says you have to wait for game day to enjoy these extra delicious wings? Our Garlic Parmesan Wings recipe brings the perfect blend of flavor and texture to your dinner table any night of the week!
Why You’ll Love This Recipe
These mouthwatering wings are perfect for game day gatherings – of course! – but also so delicious for movie nights, BBQs, family gatherings or even a fun weeknight dinner. Whether you bake or air fry (instructions for both variations are included in the recipe card below) the wings come out perfectly crisp on the outside and so juicy and flavorful on the inside.
- Flavorful: You just can’t beat the combination of garlic, Parmesan and herbs in this recipe – the wings smell as good as they taste!
- Bake or Air Fry: I like to provide both options for cooking because some prefer to air fry while other prefer to bake their wings. This recipe works for both cooking styles with superior results.
- Simple To Make: I love that these wings take minutes of prep and can be enjoyed in a variety of settings: dinner, game day, BBQs, holidays, etc.
How To Make Garlic Parmesan Wings
Making these Garlic Parmesan Wings is a breeze. Let’s take a quick look at how to make this recipe and as always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
- Wing Prep. Pat the wings dry so the butter and seasoning sticks to them well. Toss them with melted butter.
- Seasoning Mix. Combine the seasonings and sprinkle over the wings. Rub gently to evenly coat the wings.
- Cook. Bake in the oven or air fry until golden and crispy.
- Garlic Butter and Parmesan. Combine melted butter and garlic and toss with the wings. Sprinkle with Parmesan and return to the oven or air fryer until the cheese is slightly browned.
- Serve and Enjoy. Sprinkle with fresh chopped parsley and serve with your favorite dippings sauce. Enjoy!
Storage and Preparation Information
- Make Ahead: These wings are a great recipe to make in advance. Season the wings and store them in an airtight container in the fridge for up to a day in advance.
- Leftovers: Store leftover cooked wings in an airtight container in the fridge for up to 3 days. Reheat the wings in the oven or air fryer at 375°F for about 10 minutes or until heated through and crispy.
- Freezing: Freeze cooked and cooled wings in a freezer safe, airtight container for up to 3 months. For easy removal, flash freeze in a single layer on a baking sheet for 30 minutes before transferring to a freezer safe container. Reheat from frozen or thaw overnight in the fridge and reheat as above.
FAQs
Can I use frozen wings? Sure can! Thaw completely and then pat dry before proceeding with the recipe.
How do I store leftovers? Leftover wings can be refrigerated for up to 3 days in an airtight container.
Can baked wings be frozen? Yes! Flash freeze the wings on a parchment lined baking sheet for about 1 hour. Transfer to a freezer safe ziploc bag and make sure to squeeze out all excess air. Wings can be frozen for up to 3 months. To reheat, let wings thaw in the refrigerator overnight. Bake at 375°F for 10 to 15 minutes or until heated through.
Can this recipe be doubled? Got lots of friends and family coming over for game day? Then you’re going to want to double this recipe. Just make sure to give the wings plenty of space when baking or air frying. You want the air to be able to freely flow around the wings so they get nice and crispy.
What kind of chicken wings are best? You want to use wingettes and drumettes for this recipe. Those pieces (the 1st and 2nd segments) have the most meat.
Trish’s Tips
- Give the wings plenty of space on the wire rack so the air can circulate and cook the wings evenly and make them crispy.
- If your wings did not come as wingettes and drumettes, you will need to remove the wing tip and them cut them in half through the joint.
- Dry the chicken wings thoroughly with paper towels. This not only helps the wings crisp up nicely in the oven, but also helps the olive oil mixture adhere to the skin of the wing.
- Cook the wings on a wire rack that has been sprayed with non stick cooking spray so your wings don’t stick and get extra crispy.
- Use a meat thermometer to check the wings for doneness. You are looking for an internal temperature of 165°F.
More Delicious Appetizer Recipes
- Turkey Cranberry Pinwheels
- Cocktail Meatballs
- Spinach Artichoke Dip
- Olive Dip
- Ham and Cheese Sliders
Garlic Parmesan Wings
Ingredients
- 2 pounds chicken wings cut into drumettes and wingettes
- 2 tablespoons salted butter melted
- 2 teaspoons sea salt
- 2 teaspoons dried parsley
- 1½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon ground white pepper or ground black pepper
Garlic Parmesan Coating
- 6 tablespoons salted butter melted
- 1 tablespoon minced garlic
- ½ cup grated Parmesan cheese
Garnish (Optional)
- chopped parsley
Instructions
Baked Wings
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper and place a rack on top. Spray the rack with non stick spray. Set aside.
- Pat the chicken wings dry with a paper towel and place in a large bowl. Drizzle two tablespoons of butter over the top and toss to coat.
- In a small bowl, combine the salt, dried parsley, garlic powder, onion powder, dried basil and white pepper (or black pepper, if using).
- Sprinkle seasoning over the top of the wings and rub in gently on both sides of each wing.
- Place wings in a single layer on the prepared rack and baking sheet. Bake for 40 to 50 minutes, flipping wings over halfway through, until the internal temperature reaches 165°F,
- While the wings are baking, combine the remaining 6 tablespoons of melted butter and minced garlic in a medium bowl. When the wings are done, remove from oven and toss with the garlic butter mixture.
- Sprinkle Parmesan cheese on top of the wings and place wings back on the rack. Return to the oven and continue baking until the Parmesan is lightly browned.
- Serve with ranch and a sprinkle of freshly chopped parsley.
Air Fryer Wings
- Preheat the air fryer to 400°F.
- Pat the chicken wings dry with a paper towel and place in a large bowl. Drizzle two tablespoons of butter over the top and toss to coat.
- In a small bowl, combine the salt, dried parsley, garlic powder, onion powder, dried basil and white pepper (or black pepper, if using). Sprinkle seasoning over the top of the wings and rub in gently on both sides of each wing.
- Air fry the wings for 8 to 10 minutes on one side in an even layer in the air fryer, being sure not to over crowd. Flip the wings over and air fry for another 7 to 9 minutes until the internal temperature reaches 165°F. (You will need to do this in batches most likely, depending on the size of your air fryer.)
- While the wings are air frying, combine the remaining 6 tablespoons of melted butter and minced garlic in a medium bowl. When the wings are done, remove from air fryer and toss with the garlic butter mixture.
- Sprinkle the wings with the grated Parmesan cheese and return them to the air fryer for 2 to 3 minutes or until the Parmesan is lightly browned.
- Serve with ranch and a sprinkle of freshly chopped parsley.
Notes
- Make Ahead: These wings are a great recipe to make in advance. Season the wings and store them in an airtight container in the fridge for up to a day in advance.
- Leftovers: Store leftover cooked wings in an airtight container in the fridge for up to 3 days. Reheat the wings in the oven or air fryer at 375°F for about 10 minutes or until heated through and crispy.
- Freezing: Freeze cooked and cooled wings in a freezer safe, airtight container for up to 3 months. For easy removal, flash freeze in a single layer on a baking sheet for 30 minutes before transferring to a freezer safe container. Reheat from frozen or thaw overnight in the fridge and reheat as above.
Leave a Reply