Parmesan Wings Garlic Coating (Printable version)

Baked chicken wings coated with garlic butter, Parmesan, and herbs for a crispy, savory bite.

# Ingredient List:

→ Chicken

01 - 2.2 lbs chicken wings, separated at joints, tips removed

→ Coating & Seasoning

02 - 1½ tsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika

→ Parmesan Mixture

07 - 4 tbsp unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 1 cup freshly grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - Zest of 1 lemon (optional)

# How to Make It:

01 - Set oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top.
02 - Dry chicken wings thoroughly using paper towels.
03 - In a large bowl, toss wings with baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
04 - Arrange wings in a single layer on the wire rack. Bake for 35 to 40 minutes, flipping halfway through, until golden and crisp.
05 - Combine melted butter and minced garlic in a large mixing bowl.
06 - Toss hot wings immediately in the garlic butter mixture, then add Parmesan, parsley, and optional lemon zest. Toss to coat evenly.
07 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • They're baked, not fried, so your kitchen doesn't smell like a fryer for three days.
  • The coating gets impossibly crispy thanks to baking powder—a trick that actually works.
  • Garlic and Parmesan together are a flavor combination that makes people ask for the recipe before they even finish eating.
02 -
  • Don't skip drying the wings—I learned this the hard way when my first batch steamed instead of crisped, and they tasted soggy underneath.
  • Toss the wings in the butter mixture immediately after they come out of the oven; letting them cool means the coating won't adhere as well.
  • If you want extra-crispy wings, refrigerate them uncovered on the rack for an hour after coating with seasoning but before baking.
03 -
  • If your Parmesan feels clumpy after tossing, it likely hit melted butter that wasn't quite the right temperature—aim for just-melted, not scorching hot.
  • A wire rack isn't optional; it lets hot air circle under the wings so they crisp underneath instead of steaming against the pan.

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