They are so very flavorful, and while the skin is wonderfully crispy, they are super juicy inside! I’m totally in love with these crispy chicken wings. As in, I can’t get enough of them! I’ve been making them at least once a week for my family. Lucky me, no one complains!
Ingredients
You’ll only need a few simple ingredients to make these tasty wings. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: The result? Extra crispy skin, juicy meat, and a wonderful flavor!
Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.Grated Parmesan cheese: Make sure you use finely grated, not coarsely shredded cheese.Seasonings: I use black pepper, lots of garlic powder, paprika, oregano, and cayenne. There’s no need to use salt because the cheese is very salty.Butter: I’m partial to creamy European butter, but any butter will work.Fresh chicken wings: You can use the wings labeled as “party wings,” usually separated into flats and drumettes. Or buy whole wings and cut them yourself. Or leave them whole - see my tip below.
Instructions
Making garlic parmesan wings is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to mix the parmesan and the seasonings in a shallow bowl. In another shallow microwave-safe bowl, melt the butter.Now, dip each wing in butter, then dredge it in the seasoned parmesan.Place the wings on a greased rack on a rimmed baking sheet. Spray them with oil.The final step is to bake them. I use my usual method for baking wings – 30 minutes at 400 degrees F, then lower the heat to the “keep warm” setting (170 degrees) and keep the wings in the oven for 60 more minutes. This method results in juicy meat and crispy skin.
Expert tip
I usually buy “party wings” at the store, those that come separated into flats and drumettes. But sometimes I get whole wings, and then, even though standard instructions are to chop the tip of the wings off, I don’t. I actually like to bake them whole, and the tips come out super crunchy, and you can just eat them, cartilage and all. Seriously, it’s surprisingly good.
Frequently asked questions
Variations
The best way to vary this recipe is by using different seasonings. For example, you could try adding a pinch of onion powder, use smoked paprika instead of regular paprika, and replace the oregano with thyme.
Serving suggestions
You can serve these tasty wings with any side dish that you like! They are truly versatile. I often serve them with one of the following side dishes:
Sauteed broccoliniSauteed green beansBaked zucchini friesRoasted frozen cauliflower (It’s great that I can bake both in the same oven).
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. I’ve been actually known to enjoy them cold!
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
