Wings
Garlic Parmesan Wings
For anyone who wants big wing flavor without the heat, garlic parmesan wings deliver with a rich, savory butter sauce loaded with fresh garlic and a generous shower of parmesan. Crispy baked wings soak it all up right out of the oven.
Why you'll love this recipe
- Rich, savory flavor with no heat at all
- Crispy baked skin, no frying
- Fresh garlic and parmesan finish
- Great non-spicy option for a mixed platter
Instructions
- Preheat the oven to 425°F (218°C) and set a wire rack over a baking sheet.
- Toss the wings with the baking powder, 3/4 tsp salt, 1/4 tsp pepper and garlic powder.
- Arrange in a single layer on the rack and bake for 40-45 minutes, flipping once halfway through, until crispy and cooked through (165°F/74°C internal).
- While the wings bake, melt the butter in a small saucepan and add the minced garlic, cooking gently over low heat for 2-3 minutes until fragrant but not browned.
- Toss the hot wings with the garlic butter, parmesan, remaining salt and pepper, and parsley right after baking.
- Serve immediately while hot.
How to tell it's done
Bake the wings until they're crisp and golden and reach at least 165°F (74°C), better at 175°F or more. The garlic butter is ready when the garlic is fragrant and just pale gold, after 2-3 minutes over low heat. If it turns brown, it will taste bitter. After tossing, the parmesan should cling to the wings and melt slightly from their heat.
Tips for success
- Cook the garlic gently over low heat — high heat can burn it quickly and turn the sauce bitter.
- Toss the wings in the sauce while they're still hot so the parmesan melts slightly and clings well.
- Use freshly grated parmesan rather than pre-shredded for the best melt and flavor.
- This flavor profile is a great option to include alongside spicier wings for guests who prefer less heat.
Ingredient notes & swaps
- Parmesan: use finely grated parmesan so it sticks to the wings. Shredded or shaved parmesan falls off.
- Garlic: fresh garlic gives the best flavor. Grate it on a microplane so it flavors the butter evenly and is less likely to burn in small pieces.
- Butter: salted butter works. Reduce the final salt to a pinch, because parmesan is also salty.
- Herbs: parsley adds color and freshness. A pinch of dried oregano or Italian seasoning in the butter adds a pizza-like note.
Storage & reheating
Refrigerate for up to 3-4 days. Reheat in an air fryer at 360°F for 5-6 minutes. The parmesan re-crisps slightly into a cheesy crust. Avoid the microwave, which makes the coating greasy.
Make ahead & freezing
Season the wings ahead and keep them uncovered on the rack in the fridge for up to 24 hours. Make the garlic butter up to 3 days ahead and rewarm it gently. Baked, unsauced wings freeze for up to 3 months. Re-crisp them, then toss in freshly warmed garlic butter and parmesan.
What to serve with it
Marinara or ranch for dipping, plus a Caesar salad, garlic knots, roasted broccoli or fries.
Frequently asked questions
Are garlic parmesan wings spicy?
No, they're a savory, non-spicy alternative to buffalo or hot wings, making them a good option for those who don't like heat.
Can I use garlic powder instead of fresh garlic?
Yes, though fresh garlic gently cooked in butter gives a rounder, more aromatic flavor than powder alone.
Why is my garlic burning in the butter?
Garlic burns quickly at high heat; keep it over low heat and watch closely, removing from heat as soon as it's fragrant.
What can I serve with garlic parmesan wings?
Ranch dressing, a simple green salad, or extra parmesan on the side all pair well.
Nutrition (per serving)
| Calories | 418 |
| Protein | 29g |
| Carbs | 2g |
| Fat | 32g |
| Sodium | 820mg |
| Sugar | 0g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Wing Recipes
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