Go Back
+ servings
Two crispy garlic parmesan wings balancing on small pile of baked chicken wings.
Print Recipe
5 from 4 votes

Extra Crispy Garlic Parmesan Wings (Oven Baked!)

Extra Crispy Garlic Parmesan Wings are ultra-crispy on the outside and perfectly juicy on the inside! The secret to success is using baking powder and a super hot oven to get perfect results every time. Then toss in a delicious Garlic Parmesan Sauce for mouth-watering wings that are shockingly easy to make and healthier than fried.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Dinner
Cuisine: American
Servings: 4 lbs (18-20 wings)
Calories: 712kcal

Equipment

Ingredients

Chicken Wings

  • 4 lbs chicken wings (if frozen, thaw completely)
  • 1 tablespoon aluminum free baking powder (not baking soda)
  • ½ teaspoon salt
  • 2 teaspoon garlic powder
  • teaspoon pepper

Garlic Parmesan Sauce

  • ¼ cup butter melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • teaspoon black pepper
  • ¼ cup (.25 oz) parmesan cheese grated

Instructions

  • Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.
  • If wings are sitting in juices, drain over the sink for several minutes.
  • Use paper towels to pat the chicken wings as dry as possible. Toss into a large bowl, then add baking powder, garlic powder, salt, and pepper. Stir well to coat the wings in the seasoning mixture.
    4 lbs chicken wings, 1 tablespoon aluminum free baking powder, ½ teaspoon salt, 2 teaspoon garlic powder, ⅛ teaspoon pepper
  • Line wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nice and crispy on the outside.
  • While chicken wings are baking, make the garlic parmesan sauce by combining the melted butter, garlic powder, onion powder, pepper, and parmesan cheese in a large bowl.
    ¼ cup butter, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon black pepper, ¼ cup (.25 oz) parmesan cheese
  • When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that’s normal. Just keep wiggling until they pull off.
  • Place the wings in the bowl with the sauce, then toss to coat. Serve immediately.
  • We love comments! Please come back and leave us one after you’ve tried this recipe.

Notes

Tips & Tricks
  • Make sure to use aluminum free baking powder to avoid a metallic taste. 
  • The KEY to crispy wings is getting them as dry as possible before baking. Drain them well, then pat extra dry with paper towels. 
  • Use real parmesan cheese, preferably that you grate yourself.
Can I use baking soda instead of baking powder? 
  • No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results. 
Make-Ahead and Reheating Instructions
  1. Prepare as directed and bake until crispy. Once they’re done, remove from the sheet pan, skip the sauce, and allow to cool fully. Store in an airtight container in the fridge for up to 1 week.
  2. When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray. Add cold chicken wings to pans, leaving some space in between. Bake for 15-20 minutes, or until heated through. 
  3. While baking, make the garlic parmesan sauce. Once baked, toss the wings with the sauce and serve.

Nutrition

Serving: 5wings | Calories: 712kcal | Carbohydrates: 3g | Protein: 51g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 229mg | Sodium: 1046mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 2mg | Calcium: 429mg | Iron: 3mg