Garlic Parmesan Wings
Updated Feb. 7, 2025
- Total Time
- 1 hour 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus 45 minutes’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds chicken wings, divided into drumettes and wingettes
- 1tablespoon baking powder
- 1teaspoon paprika
- 1teaspoon garlic powder
- 1 teaspoon onion powder
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon pepper
- 4tablespoons salted butter
- 4garlic cloves, grated
- Grated zest of 1 lemon
- 1½ tablespoons chopped fresh parsley
- ¼cup grated Parmesan
- Ranch dressing, or your favorite dipping sauce, for serving
Nutritional analysis per serving (8 servings)
745 calories; 52 grams fat; 17 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 62 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line two sheet pans with foil and then top each with a wire rack.
- Step 2
Pat wings dry with a paper towel. In a large bowl, mix the baking powder, paprika, garlic powder, onion powder, salt and pepper together until combined. Toss the wings in the mixture until they are coated completely. Arrange the wings on the wire racks so that none of the wings are touching. Refrigerate the uncovered wings for at least 45 minutes, and up to 24 hours (see Tip).
- Step 3
About 20 minutes before you're ready to cook the wings, heat the oven to 400 degrees. Remove the wings from the refrigerator and bake, still on the wire racks on the sheet pans, for 20 minutes. Flip the wings over and bake for another 25 to 30 minutes, until the wings are crispy.
- Step 4
Meanwhile, melt the butter in a saucepan. In a large bowl, mix the melted butter, garlic, lemon zest and parsley. Toss the baked wings with the butter mixture until the wings are coated. Add the Parmesan and toss the wings again until coated. Serve immediately with dipping sauce. (Leftovers can be stored in an airtight container and refrigerated for up to four days. Reheat wings in the oven.)
- If refrigerator space is a concern, wings can be placed on a single rack and sheet pan, as far apart as possible. To bake, divide between two racks on two sheet pans.
Private Notes
Comments
A note to those who come here to comment on the timing of the oven-preheat. Each of us will marinate our wings for a different amount of time and all ovens take a different amount of time to heat. Please preheat the oven at the time *you* feel appropriate.
If the wings have to be refrigerated for at least 45 minutes and up to 24 hours, why is the first step pre-heating the oven???
This is how I make lemon pepper wings also. Just add lemon zest and squeezed lemon, pepper and salt to the butter and coat the wings. The key is baking the wings right and anything works.
Delicious
This recipe works in the air fryer as well.
I am very pleased with the result. The wings were very tasty. The butter/garlic/parsley mixture coated the crispy wings beautifully, and they remained crunchy. I used twice the amount of garlic than was called for. You can never have too much garlic. I will definitely make these again.
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