Key Ingredients in Garlic Parmesan Wings
To make the punchiest, most flavorful wings, this recipe leans on both garlic powder and fresh garlic. Fresh garlic, if tossed with the uncooked wings, will burn in the oven, so it’s added to the Parmesan mixture that the wings are tossed in after cooking.
- Chicken wings: If you have whole chicken wings, you’ll need to cut them into flats and drumettes (and save the chicken wing tips for homemade chicken stock).
- Garlic powder: The chicken wings get coated with a simple mix of salt, black pepper, and garlic powder before roasting.
- Fresh garlic: Once the wings are cooked through and the skin is super crispy, you’ll drizzle them with melted butter and toss them with minced fresh garlic.
- Parmesan cheese: A generous shower of grated Parmesan is added to the garlic-butter mixture. You can also sprinkle more grated Parmesan on the wings before serving.
- Fresh parsley: Chopped fresh parsley is also added for its bright, fresh flavor and color.
How to Make Garlic Parmesan Wings
- Preheat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
- Make the seasoning mixture. Combine the kosher salt, garlic powder, and black pepper in a bowl.
- Prep the chicken wings. If needed, cut the chicken wings into flats and drumettes. Pat them dry, place on the rack in a single layer, and sprinkle the tops with the seasoning mixture.
- Roast the chicken wings. Cook them until the wings are cooked through and the skin is crispy, 45 to 50 minutes.
- Make the Parmesan mixture. Combine grated Parmesan cheese, chopped parsley, minced garlic, and melted butter in a large bowl.
- Toss the cooked wings in the Parmesan mixture. Add the wings to the Parmesan mixture and toss until well-coated.
Ingredients
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 pounds chicken wings
- 1 ounce Parmesan cheese, finely grated (about 1/4 cup), plus more for serving
- 2 tablespoons fresh parsley leaves
- 3 cloves garlic
- 4 tablespoons unsalted butter
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
- Place 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a small bowl and stir to combine.
- If needed, prepare 2 pounds chicken wings: use a chef’s knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
- Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
- Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes. Meanwhile, prepare the following, placing them all in the same large bowl: finely grate 1 ounce Parmesan cheese (about 1/4 cup), finely chop 2 tablespoons fresh parsley leaves, and mince 3 garlic cloves. A few minutes before the wings are done, melt 4 tablespoons unsalted butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
- Add the wings with to the Parmesan mixture and toss until well-coated. Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.
