• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Appetizers » Parmesan Garlic Chicken Wings

    Parmesan Garlic Chicken Wings

    Published: Jul 24, 2016 · Modified: Oct 5, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Parmesan Chicken Wings on a plate and in a pan.

    Parmesan Chicken Wings are baked  in the oven for perfect wings without all the grease.  Don’t forget the crucial step before baking that makes them so tender and crispy. Perfect for game night!

    A foil lined baking sheet with baked chicken wings

    Why you’ll love this recipe for Parmesan Wings

    For the most tender and juiciest parmesan chicken wings, try boiling them first then bake until crispy. This method will have you making chicken wings at home for your next party or game day.

    With the long days of summer, we enjoy our Friday nights sitting out on the patio with appetizers.  Most of the time, it’s nothing fancy or complicated, but something to nibble on while we enjoy a glass of wine and the company of family and friends, maybe some spiced nuts or peach salsa.  

    Many times, it’s just cheese and Italian meats from the Italian market around the corner, but last week I was in the mood for chicken wings.

    I really don’t like the chicken wings you get at most restaurants, they’re cooked to death and smothered in a sauce that has no flavor.  If you’ve never tried making them at home, parmesan chicken wings will be your new favorite appetizer or dinner.

    Parmesan Chicken Wings Recipe Tips

    The technique keeps them tender but still crispy on the outside.  To accomplish this feat, you’ll boil them first and then bake them. You can do the boiling part in advance and just have them ready to put in the oven when you’re ready to eat.

    These don’t have any sauce, just seasoning and some parmesan cheese.  You can make your own ranch dressing or smother them in buffalo sauce if you like, but I think they’re pretty awesome just the way they are.

    Parmesan Wings Ingredients

    • Chicken wings: You can use flats(wingettes) or drumettes or a combination of both. These are both much smaller than a chicken leg and are typically what is used for chicken wing recipes.
    • Broth to boil the wings
    • Vinegar: Use an inexpensive balsamic vinegar or apple cider vinegar.
    • Dried herbs: bay leaf, thyme, oregano and rosemary all will add flavor to the wings as they boil.
    • Coating: olive oil, garlic, red pepper flakes and parmesan cheese. Don’t substitute other cheeses for the parmesan, they will just melt and not create a crispy texture like parmesan will.

    How to make Parmesan Chicken Wings

    Step 1: boil the chicken

    Boil the chicken wings with a little vinegar and dried herbs. Remove them to a rack to cool.

    Boiled chicken wings drying on a rack before baking

    Step 2: Make them garlicky

    Toss slightly cooled wings with olive oil, garlic and red pepper flakes, toss with ½ cup of parmesan.

    A bowl of chicken wings mixed with garlic and red pepper flakes

    Step 3: bake

    Place on a rack or on a foil lined baking pan and cover with more parmesan cheese and bake.

    A baking sheet of chicken wings covered in parmesan

    While these have the added step of boiling the chicken wings, it’s worth every minute. Boiling keeps the chicken moist and tender. They go in the oven fully cooked so the baking just makes them crispy but not overcooked.

    A rack of baked parmesan chicken wings

    Serving Parmesan Garlic Wings

    These crispy wings are delicious all by themselves but are also delicious dipped in a buttermilk ranch dressing or blue cheese dressing. Serve them alongside some bold chex mix for game day or with some mac and cheese to make a full meal.

    Storage

    Chicken wings should be stored in an airtight container in the refrigerator for 3-5 days, or they can be frozen for up to 3 months. To reheat, place them in an airfryer, or oven at 400º for 3-5 minutes until crispy. You can also warm them in the microwave, but they won’t be crispy.

    Parmesan Chicken Wings FAQs

    How do I get my wings crispy?

    To get baked chicken wings crispy, cook them in a hot oven at 450º and coat with parmesan cheese.

    Does baking powder make wings crispy?

    Baking powder can make chicken wings crispy if you add it to the wings about 24 hours ahead of baking as part of a dry brine. This is not needed to make the chicken wings crispy in this recipe. Both boiling and letting them rest before baking works similar to how a dry brine of baking powder and salt works.

    What is the best cooking method for wings?

    For crispy wings without the frying them in oil, boil them first then bake for extra crispy, yet tender chicken wings.

    Are garlic parmesan wings good?

    Chicken wings alone don’t have a lot of flavor. Boiling them in herbs and then coating them with garlic and parmesan before baking creates a great tasting wing without the need for frying.

    More Amazing Game Day Appetizers

    • Low carb sausage balls
    • Creamy queso dip
    • Mini croque monsieurs
    • Tortilla pizza rounds
    • Bite size potato skins
    • Roasted nuts
    • Cheesy crackers
    • Bacon wrapped potatoes
    • Spinach Dip
    • Mushroom bites
    • Prosciutto pinwheels

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A foil lined baking sheet with baked chicken wings

    Parmesan Chicken Wings Recipe

    Author: Barbara Curry
    Parmesan Chicken Wings are baked  in the oven for perfect wings without all the grease.  Don't forget the crucial step before baking that makes them so tender and crispy. Perfect for game night!
    5 from 1 vote
    Print Pin
    PREP: 40 minutes
    COOK: 25 minutes
    Servings: 16

    Ingredients
     

    • 3 quarts water
    • ⅓ cup balsamic vinegar
    • ¼ cup salt
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon dried rosemary
    • 8 cloves garlic minced
    • pinch of salt
    • 3 tablespoons olive oil
    • 1 tablespoon black pepper
    • 2 teaspoons red pepper flakes
    • 2 lbs chicken wings
    • 1 cup parmigiano-reggiano cheese finely graded
    Prevent your screen from going dark

    Instructions
     

    • Combine water, vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large pot and bring to a boil. Add chicken wings and bring to boil cooking for 15 minutes. Remove with slotted spoon to a rack and allow to dry for about 15 minutes.
    • Preheat oven to 450º and line a baking sheet with aluminum foil.
    • In a large bowl, combine garlic and salt. Add olive oil, black pepper and red pepper flakes. Add wings to the garlic mixture and mix until well coated. Add ½ cup of parmesan.
    • Transfer to baking sheet and sprinkle with remaining ½ cup parmesan. Bake for 20-25 minutes or until browned.

    Nutrition

    Calories: 124kcal | Carbohydrates: 2g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 1905mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    AppetizersGluten FreeLow CarbBakedEntertainingGame Day
    « Grilled Apples
    Cheese and Chicken Enchiladas with Red Sauce »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    148 shares