Garlic Parmesan Chicken Wings – The Stay At Home Chef

You can achieve perfectly crispy, restaurant-style chicken wings right in your own oven. Tossed in a savory garlic parmesan sauce, these wings are guaranteed to be a hit with everyone. Or, as my kids like to say, ‘Winner, winner, chicken dinner!’

Mix things up and try smoked chicken wings, crispy air fryer wings or crispy oven baked wings.

Chicken wings are the perfect appetizer—they’re easy to make and can be prepared in large quantities for a crowd. Whether you’re serving them for Game Day, at a party, or even on a random Sunday, these chicken wings are sure to be a total touchdown. (See what I did there? Ha!)

Ingredient Notes

• Chicken Wings: Opt for fresh wings over frozen. If using frozen, follow our tips below for removing excess moisture before baking. Also, make sure you’re getting just the drumettes and flats, not whole wings.
• Baking Powder: Be sure to use aluminum-free baking powder for the best results.
• Butter: Salted butter works best, but if you only have unsalted butter, simply add a pinch of salt.
• Parmesan Cheese: Grated is the way to go—either freshly grated or store-bought grated cheese will work.
• Garlic Powder: Be sure to use garlic powder, not garlic salt. Using garlic salt will make your wings too salty!

The Science of Baking Powder

Baking powder is an essential ingredient in crispy baked chicken wings. Since baking powder is alkaline (has a pH higher than 7), it helps break down the proteins in the skin of the chicken wings and helps remove excess moisture, which allows the skin to become crispier when cooked. Science, y’all!

Fresh vs. Frozen Wings

Fresh wings offer the best texture and flavor when making crispy chicken wings. They retain their natural taste, while frozen wings can lose some flavor during freezing.

Frozen wings also release excess water, which can make achieving a crispy texture more difficult. That said, frozen wings are a convenient option. If you choose to use them, thaw the wings in the fridge overnight and pat them dry thoroughly to remove any excess moisture before baking.

Pieces of the Wing

Fun fact: There are three parts to a chicken wing: the drumette, the flats, and the tips. When you purchase chicken wings, you typically get a mix of the drumettes and flats.

Occasionally, you might get whole wings, which means all three parts are still connected. It’s rare, but it can happen (we got them that way with our grocery order!). If you end up with whole wings, you’ll need to butcher them yourself and discard the tips.

Short on time? Try our “cheater” method!

Refrigerating the wings for 12-24 hours is impossible when you’re short on time. Luckily, we’ve got a shortcut that delivers perfectly crispy results without the need for refrigeration! The secret? You bake the wings at a super low temperature to remove excess moisture and dry them out, then blast them with high heat to crisp them up.

Start by preheating your oven to 250°F and bake the wings for about 45 minutes to 1 hour. Once done, remove the wings and increase the oven temperature to 425°F. When it reaches the right temperature, add the wings back in and bake for an additional 30-45 minutes, or until they reach an internal temperature of 165°F and are crispy to your liking.