Baked Garlic Parmesan Wings

Garlic parmesan wings are lightly breaded, oven-baked, and coated with garlic parmesan. Perfect for game day. Everyone will be talking about these delicious garlic parmesan wings.

Parmesan Garlic Wings

Appetizers are always at the top of my food favorites. Whether its a chicken wing recipe like this one, old-fashioned homemade veggie dip, black bean salsa, or flatbread pizza with asparagus, I’m all in.

Easy to make and it seems to be everyone’s favorite chicken wing. These garlic wings have just a hint of breading. Breaded with cornstarch instead of flour is an unusual way to bread meat. I know that it’s not typical, but it brings about this light and airy chicken wing with a hint of breading. You won’t feel one bit guilty about going back for seconds.

What You’ll Love About These Cheesy Garlic Parmesan Wings

• Coated with cornstarch, which is naturally gluten-free and low-carb
• Prep these wings ahead of time and store them covered and in the fridge until you are ready to bake
• Always a hit. I’ve even heard the best they’ve ever had from some of my guests

Ingredients

Wings cut into wing and drummette with the tips removed – If you can’t find this done for you, I will show you how to easily cut wings up, below

Cornstarch – This is what you’ll use to bread the wings. Way better than heavy all-purpose flour

Vegetable Oil – After coating wings in cornstarch you’ll dip the wings in a little bit of oil

Sea Salt – Shake some sea salt over the wings on both sides

Ground Black Pepper – Sprinkle this along with the sea salt

Unsalted Butter – You are already using sea salt, so you don’t want to over-salt your wings. There is so much flavor, you won’t even miss it

Minced Garlic – You can find this at most grocery stores and the great thing is that is lasts for months in the fridge to be used again at a later date

Fresh Parsley – I love how pretty the parsley is on top of the wings, but it also lends a little flavor, as well

Parmesan – Freshly grated Parmesan

For Dipping

Ranch Dipping Sauce – My recommendation would be to make a ranch dipping sauce using a Ranch Seasoning Packet of dry mix. I like to mix it with half mayonnaise and half sour cream and I thin it out a little bit with buttermilk.

Extra Equipment

Baking sheet with a metal rack – This will give you some space between the bottom of the baking sheet and the chicken for air to bake the wings evenly and allow them to crisp up

How to Make Garlic Parmesan Wings

Preheat the oven to 400 degrees Fahrenheit

Pour cornstarch into a medium bowl

Coat each wing in the cornstarch and place them onto the wire rack-lined baking sheet

Use tongs to dip wings into a bowl of oil – coating both sides

Sprinkle wings with sea salt and ground pepper, flip them, and add salt and pepper to the other side

Bake the wings for 50 minutes

Garlic Parmesan Wings

In a medium saucepan, melt the butter

Add garlic and cook for a few minutes, until the garlic is aromatic but not browned

In a large bowl, pour the melted butter

Let it cool for a couple of minutes before adding Parmesan

Stir in the parmesan

Place cooked wings into the bowl and toss with garlic and Parmesan

Place on a tray

Sprinkle Chopped parsley

Serve with Ranch dipping sauce

Cutting Chicken Wings

Open up the chicken wing to reveal the drumette, wing, and tip

Bend the joint to find where the center is

Slice right in the middle of the joint on both sides of the wing

Cut the tip off of the wing

Throw the tips away

Tips on Making Wings Crispy

Use a metal rack to raise the wings allowing air to circulate around the wing

Pat the wings dry before coating them

Add a pinch of baking powder to the cornstarch and mix in

FAQs

Make Ahead and Storage

You can prep these chicken wings ahead of time, but they are best if baked and served within minutes

Store leftovers covered in the refrigerator for up to three days

You can reheat leftovers on a baking sheet at 350 degrees until warmed through

More Appetizers You’ll Love

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