Garlic Parmesan Wings

These garlic Parmesan wings deliver that perfect combination of crispy skin and tender meat, with a flavor explosion that’ll make your taste buds do a happy dance.

The secret is in the double hit of garlic – first in the seasoning blend, then fresh minced garlic in the buttery Parmesan coating. And that cheese? It creates this incredible savory crust that’ll have everyone fighting for the last wing.

Ingredients

For the Wings:

• 2 pounds chicken wings
• 1½ teaspoons kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon freshly ground black pepper

For the Garlic Parmesan Coating:

• ¼ cup finely grated Parmesan cheese, plus more for serving
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 2 tablespoons fresh parsley leaves, finely chopped

Steps

1. Position a rack in the middle of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack inside – this setup ensures maximum crispiness.
2. In a small bowl, combine 1½ teaspoons kosher salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper for the seasoning blend.
3. Prep your wings (if whole): Using a sharp chef’s knife or kitchen shears, locate the two joints. Cut through the first joint to remove the wing tip (save these for stock!), then cut through the second joint to separate the flat from the drumette.
4. Pat the wings completely dry with paper towels – this is crucial for achieving crispy skin. Arrange them on the wire rack with space between each piece and season evenly with the salt mixture.
5. Roast for 45-50 minutes until the skin is golden brown and crispy. To test doneness, the internal temperature should reach 165°F (74°C).
6. While the wings cook, prepare the coating: In a large bowl, combine ¼ cup Parmesan, minced garlic, and parsley. About 5 minutes before the wings finish, melt the butter and let it cool slightly.
7. Pour the melted butter into the Parmesan mixture and stir to create a paste-like consistency.
8. Transfer the hot wings directly to the bowl with the Parmesan mixture and toss until evenly coated. The residual heat will help the coating stick perfectly.
9. Arrange on a serving platter and shower with additional Parmesan if desired. Serve immediately while hot and crispy.

Smart Swaps

• Use ghee instead of butter for a dairy-free version
• Substitute nutritional yeast for Parmesan to make it vegan
• Try almond flour with seasonings for a keto-friendly coating

Make It Diabetes-Friendly

• Skip the butter coating and use 2 tablespoons olive oil instead (reduces saturated fat)
• Add 1 teaspoon Italian seasoning to the dry rub for more flavor without additional carbs
• Serve with celery sticks and a Greek yogurt-based dip

Pro Tips

• Let wings sit uncovered in the fridge for 2-4 hours before cooking for extra-crispy skin
• Don’t skip patting the wings dry – moisture is the enemy of crispiness
• For maximum crispiness, flip wings halfway through cooking time