Garlic Parmesan Chicken Wings

Garlic and parmesan are the ultimate dynamic duo. They're the BFFs of the food world, teaming up to add big flavor to favorites like garlic bread, garlic parmesan French fries, and now, these crispy, completely addictive chicken wings. Whether you're serving them with a full lineup of game day appetizers at the Super Bowl party or enjoying them for a chicken dinner with a basket of fries any night of the week, these deeply savory garlic parmesan wings will not disappoint. Dip fanatics: these wings are delicious dunked in homemade ranch or blue cheese dressing!

What is garlic parmesan wing sauce?

It's a simple combination of ingredients that pack a major punch. The sauce is made with melted butter, fragrant garlic, and salty, nutty freshly grated parmesan. A little lemon juice adds some freshness and zing while red pepper flakes offer just a tiny touch of heat.

Is it better to bake or fry chicken wings?

Baking is better here. Fried wings are great, but you can get them just as crispy in the oven. Plus, we added baking powder to get them even crispier. It mixes with the chicken juices while the wings bake, bubbling and browning to create a golden, crispy crust.

Do you put sauce on chicken wings before baking?

Nope! Wait until these wings are fully cooked before tossing them in the garlic parmesan sauce. You want the wings to bake up crispy, so they're tossed in just dry ingredients before their baked: salt, garlic powder, and baking powder. If you were to bake them in the sauce, you'd not only get soggy wings, but you'd run the risk of the garlic burning and the cheese melting into a gooey mess.

Should I use fresh parmesan?

Yes! While it's pricier than the cheese in the little green can, freshly ground parmesan has much more flavor. It also has a little more moisture, so it's not so dusty when it's sprinkled over the finished wings. But if canned parmesan is all you have, go for it—these wings will still be delicious! If you want to substitute pre-grated parmesan for the ground parmesan cheese, use about 1/3 of a cup in place of the ground three ounces. If grinding the parmesan fresh, use an aged parmesan (at least 15 months). It will make nice crumbles when processed, and won't melt into the wings.