Garlic Parmesan Wings

5 from 4 votes

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!

Course Appetizer

Cuisine American

Keyword garlic parmesan chicken wings, garlic parmesan wings, garlic parmesan wings recipe, parmesan garlic wings

Cook Time 20

Servings

Calories 356kcal

Author Trish - Mom On Timeout

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

Parmesan Cheese - I used store bought grated Parmesan because it coats the wings better. If you use freshly shredded Parmesan, make sure it is finely grated. Keep in mind fresh Parmesan tends to melt instead of get crisp, so the texture will be different.

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.

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