Print

Crispy Baked Parmesan Garlic Chicken Wings Recipe

crispy baked parmesan garlic chicken wings - featured image
Print Recipe

Oven-baked chicken wings with a shatteringly crisp Parmesan-garlic crust. A simple two-temperature method delivers deep-fried crunch without the mess.

Ingredients

Scale
  • 2 lbs (900g) chicken wings (party wings, drumettes and flats)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper, freshly ground
  • ½ cup (50g) grated Parmesan cheese (from a block, finely grated)
  • 2 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • Optional: chopped fresh parsley and extra grated Parmesan for garnish

Instructions

  1. Dry the wings: Pat the wings completely dry with paper towels until the skin feels tacky.
  2. Dry brine: In a large bowl, toss the dried wings with kosher salt, garlic powder, and black pepper. Place on a wire rack set over a baking sheet, leaving space between each wing. Refrigerate uncovered for at least 1 hour (up to 24 hours).
  3. Preheat oven to 250°F (120°C) with a rack in the middle.
  4. First bake: Place the wings (straight from the fridge) in the oven and bake at 250°F for 30 minutes.
  5. Crank the heat: Increase oven temperature to 425°F (220°C) without removing the wings. Bake for another 40-50 minutes, rotating the pan halfway, until the skin is deep golden brown and crispy.
  6. Make garlic butter: While wings bake, combine melted butter and minced garlic in a small bowl.
  7. Cheese coat: Place grated Parmesan in a large bowl. Remove hot wings from the oven. Brush each wing generously with garlic butter, then toss in the Parmesan until evenly coated.
  8. Final crisp: Return coated wings to the wire rack and bake at 425°F for 5 minutes to melt the cheese onto the skin.
  9. Rest and serve: Let wings rest on the rack for 5 minutes. Transfer to a platter, garnish with parsley and extra Parmesan, and serve immediately.

Notes

Pat wings bone-dry for crispiest skin. Do not crowd the pan. The low-temperature first bake is essential for rendering fat. Add Parmesan only at the end to prevent burning. For leftovers, reheat on a wire rack at 350°F for 8-10 minutes; do not microwave.

Nutrition

Keywords: baked chicken wings, crispy wings, parmesan garlic wings, oven baked wings, gluten free wings, game day appetizer

Find it online: https://cookluma.com/crispy-baked-parmesan-garlic-chicken-wings-recipe/