I just made Baked Parmesan Chicken Wings that somehow get impossibly crispy without frying and I’m never showing up to a party with anything else.
I’m obsessed with these Baked Parmesan Chicken Wings because they hit that crunchy, garlicky spot I can’t ignore. I love how the skin gets stupidly crisp while the meat stays juicy and slightly sticky.
And garlic cloves punch through with a raw, bright heat that refuses to be polite. Parmesan cheese dries like salty snow and clings to every nook so each bite feels layered and loud.
Perfect for a messy Super Bowl Party Wings pile or when I want something wildly addictive for dinner. No frills, just crunchy, salty, messy, irresistible.
I eat too many, seriously often. No shame.
Ingredients
- Chicken wings: the meaty, crispy base everyone fights over.
- Lemon juice: bright tang that cuts richness, wakes the dish up.
- Olive oil: keeps them moist and helps golden browning.
- Garlic: punchy, garlicky kick you’ll smell before you taste.
- Cornstarch: makes skin extra-crisp, like restaurant wings at home.
- Kosher salt: simple seasoning that lets chicken’s flavor shine.
- Black pepper: tiny heat and earthiness, keeps it interesting.
- Basically paprika: adds warm color and a hint of smoke.
- Italian seasoning: herby notes that nod to classic comfort.
- Parmesan: salty, nutty coating that clings and adds bite.
- Plus parsley: fresh pop of color and mild herbal lift.
- Chopped parsley garnish: optional freshness that brightens each bite.
Ingredient Quantities
- 2 to 3 lb chicken wings, tips removed and separated at joints
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp olive oil
- 4 garlic cloves, minced (or 2 tsp garlic paste)
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika or regular paprika
- 1 tsp dried Italian seasoning or mixed herbs
- 1/2 cup finely grated Parmesan cheese, packed
- 2 tbsp chopped fresh parsley, for garnish (optional)
How to Make this
1. Preheat oven to 425°F and place a wire rack on a rimmed baking sheet; line the sheet with foil for easier cleanup.
2. Pat 2 to 3 lb chicken wings very dry with paper towels; removing as much moisture as you can helps them get crispy.
3. In a large bowl whisk together 2 tbsp fresh lemon juice, 2 tbsp olive oil, 4 minced garlic cloves (or 2 tsp garlic paste), 2 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked or regular paprika, and 1 tsp dried Italian seasoning until mostly smooth.
4. Add the wings to the bowl and toss thoroughly so every piece is coated; let sit 10 to 15 minutes while the oven finishes heating so the cornstarch starts to cling.
5. Sprinkle in about 1/2 cup finely grated Parmesan cheese and toss again to combine; the cheese will help form a golden crust on the wings.
6. Arrange the wings in a single layer on the wire rack, skin-side up, without overcrowding; overcrowding makes them steam and get soggy.
7. Bake 35 to 45 minutes, flipping once halfway through, until skin is deep golden and crispy and the internal temperature reaches 165°F. For extra crunch you can broil 1 to 3 minutes at the end but watch them close so they don’t burn, they brown fast.
8. Remove from oven and let rest 3 to 5 minutes, then toss gently with a little extra lemon juice or a sprinkle of additional Parmesan if you like.
9. Transfer to a serving plate and garnish with 2 tbsp chopped fresh parsley if desired; serve hot so the skin stays crunchy.
10. Leftovers reheat best in a 400°F oven for 8 to 10 minutes to re-crisp, don’t microwave unless you don’t mind soggy wings.
Equipment Needed
1. Oven (preheated to 425°F)
2. Rimmed baking sheet lined with foil
3. Wire cooling rack that fits the sheet
4. Large mixing bowl
5. Whisk (or fork)
6. Measuring spoons and tablespoon/cup measurements
7. Microplane or fine grater for Parmesan
8. Paper towels
9. Tongs or a spatula for flipping
10. Instant-read meat thermometer and a timer
FAQ
Easy Garlic Parmesan Chicken Wings Recipe Substitutions and Variations
- Lemon juice (2 tbsp) — Substitute: 2 tbsp apple cider vinegar or white wine vinegar. Works the same to brighten the wings, but use slightly less if it’s sharp tasting.
- Olive oil (2 tbsp) — Substitute: 2 tbsp melted butter or avocado oil. Butter gives richer flavor and helps the Parmesan stick, avocado oil is neutral and good for higher heat.
- Cornstarch (2 tbsp) — Substitute: 2 tbsp all purpose flour or arrowroot powder. Flour crisps ok but is a bit heavier, arrowroot gives extra crisp and is a good gluten free option.
- Parmesan cheese (1/2 cup) — Substitute: 1/2 cup grated Pecorino Romano or a 1/2 cup finely shredded sharp cheddar. Pecorino is saltier and tangier, cheddar gives a different savory bite and melts into little cheesy bits.
Pro Tips
1) Pat them extra dry and let them sit uncovered in the fridge for 30 to 60 minutes if you can. That tightens the skin and makes crisping way easier, trust me.
2) Mix a tiny bit of baking powder into the cornstarch blend. Not a lot, like 1/2 to 1 tsp for 2 to 3 lb wings. It helps the skin blister and get super crunchy without changing the flavor.
3) Give each wing breathing room on the rack. If you see any touching, move them. Overcrowding makes steam and nobody wants soggy spots. Also, flip once but don’t fuss with them too often.
4) Finish under the broiler for 1 to 2 minutes only if needed, and watch like a hawk. Parmesan browns fast and will go from perfect to burned in seconds. If reheating leftovers, use a hot oven not the microwave so the skin comes back crispy.
Easy Garlic Parmesan Chicken Wings Recipe
I just made Baked Parmesan Chicken Wings that somehow get impossibly crispy without frying and I’m never showing up to a party with anything else.
4
servings
1117
kcal
Equipment: 1. Oven (preheated to 425°F)
2. Rimmed baking sheet lined with foil
3. Wire cooling rack that fits the sheet
4. Large mixing bowl
5. Whisk (or fork)
6. Measuring spoons and tablespoon/cup measurements
7. Microplane or fine grater for Parmesan
8. Paper towels
9. Tongs or a spatula for flipping
10. Instant-read meat thermometer and a timer
Ingredients
2 to 3 lb chicken wings, tips removed and separated at joints
2 tbsp fresh lemon juice (about 1 lemon)
2 tbsp olive oil
4 garlic cloves, minced (or 2 tsp garlic paste)
2 tbsp cornstarch
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp smoked paprika or regular paprika
1 tsp dried Italian seasoning or mixed herbs
1/2 cup finely grated Parmesan cheese, packed
2 tbsp chopped fresh parsley, for garnish (optional)
Directions
- Preheat oven to 425°F and place a wire rack on a rimmed baking sheet; line the sheet with foil for easier cleanup.
- Pat 2 to 3 lb chicken wings very dry with paper towels; removing as much moisture as you can helps them get crispy.
- In a large bowl whisk together 2 tbsp fresh lemon juice, 2 tbsp olive oil, 4 minced garlic cloves (or 2 tsp garlic paste), 2 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp smoked or regular paprika, and 1 tsp dried Italian seasoning until mostly smooth.
- Add the wings to the bowl and toss thoroughly so every piece is coated; let sit 10 to 15 minutes while the oven finishes heating so the cornstarch starts to cling.
- Sprinkle in about 1/2 cup finely grated Parmesan cheese and toss again to combine; the cheese will help form a golden crust on the wings.
- Arrange the wings in a single layer on the wire rack, skin-side up, without overcrowding; overcrowding makes them steam and get soggy.
- Bake 35 to 45 minutes, flipping once halfway through, until skin is deep golden and crispy and the internal temperature reaches 165°F. For extra crunch you can broil 1 to 3 minutes at the end but watch them close so they don't burn, they brown fast.
- Remove from oven and let rest 3 to 5 minutes, then toss gently with a little extra lemon juice or a sprinkle of additional Parmesan if you like.
- Transfer to a serving plate and garnish with 2 tbsp chopped fresh parsley if desired; serve hot so the skin stays crunchy.
- Leftovers reheat best in a 400°F oven for 8 to 10 minutes to re-crisp, don't microwave unless you don't mind soggy wings.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 374g
- Total number of serves: 4
- Calories: 1117kcal
- Fat: 88.6g
- Saturated Fat: 25.4g
- Trans Fat: 0.1g
- Polyunsaturated: 11.1g
- Monounsaturated: 35.7g
- Cholesterol: 380mg
- Sodium: 766mg
- Potassium: 705mg
- Carbohydrates: 5.4g
- Fiber: 0.3g
- Sugar: 0.5g
- Protein: 72.8g
- Vitamin A: 162IU
- Vitamin C: 10mg
- Calcium: 175mg
- Iron: 4.2mg
