Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

If you’re a chicken wing lover, then you’ll also love my other chicken wing recipes, like this Baked Chicken Wings, my Air Fryer Chicken Wings recipe, Crockpot Chicken Wings: 3 Ways, and my recipe for the BEST Oven-Fried Chicken!

These Garlic Parmesan Chicken Wings have the perfect combination of crispy skin and moist chicken meat.

Coated in homemade garlic butter parmesan sauce, it’s a game day snack made in heaven that’s perfect for almost any other occasion too!

Quick and easy to make, these baked chicken wings are ideal for movie nights, party appetizers, or as part of a sharing chicken platter.

Made with simple ingredients, they are sure to be a hit with the whole family!

Ingredients Needed:

• Chicken: I’ve used split chicken wings but you can try other kinds of chicken if you prefer.
• Oil: you’ll need some kind of cooking oil or spray to coat the chicken wings in order for the cornstatch and seasonings to stick. I use canola oil.
• Corn Starch: this is the secret to extra crispy skin around the chicken. It absorbs excess moisture, ensuring a perfect crunch for a perfect party appetizer.
• Parmesan Cheese: adds a rich and salty flavor to the wings and the sauce. Freshly grated cheese will give you the best results.
• Seasoning Salt: enhances the overall taste of the wings, but you can feel free to adjust the amount based on personal preference.
• Garlic: garlic powder will give you a deliciously savory garlic flavor in the coating, while we’ll be using fresh garlic to make the sauce.
• Paprika: adds a subtle smokiness and a bit of color to the wings.
• Black Pepper: gives the wings a bit of heat and extra flavor.
• Salted Butter: the base of the butter sauce.
• Dried Parsley: adds an earthy, peppery flavor to the sauce.

How to Make Garlic Parmesan Wings

This recipe is quick to put together! Full instructions are included in the recipe card below.

1. Dry the wings: Dry the chicken wings with a paper towel.
2. Coat in oil. Place wings in a medium bowl and toss with oil.

4. Toss in seasoned coating: Combine cornstarch, Parmesan, seasoning salt, garlic powder, paprika, and pepper. Toss the wings in the mixture until fully coated.
5. Bake the wings: Place the wings on the rack, leaving space in between each one. Bake until as crispy as you desire.

5. Make sauce: Melt butter and stir in Parmesan, fresh garlic, and dried parsley.
6. Coat chicken wings: Toss the baked wings with the sauce, then serve or crisp again before serving.

How do I store Parmesan Garlic Wings?

Place leftover wings in an airtight container once they have fully cooled, and in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

You can reheat them in the oven or air fryer for best results!

Can I freeze Garlic Parmesan Chicken Wings?

Wrap the wings in parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating them.

Again, reheating in the oven or air fryer will give the best results.

Garlic Parmesan Chicken Wings Recipe Variations

• Use your favorite sauce. Instead of the Garlic Parmesan Sauce in this recipe, use another dipping sauce or glaze like a simple homemade garlic butter, blue cheese dressing, Homemade BBQ Sauce, Easy Homemade Dr Pepper BBQ Sauce, Easy Homemade Cherry BBQ Sauce, or my Pineapple Brown Sugar BBQ Sauce!
• Add more flavor. To add even more kick to these chicken wings, try adding a pinch of cayenne to the seasoning of the wings before cooking them.
• Try other seasonings. Cajun seasoning or Italian seasoning would work well to give you different varieties of wings.

Serving Suggestions

Serve these crispy chicken wings with some other amazing appetizers like my Buffalo Chicken Dip, Pizza Toast, Corn Salsa, Chicken Taquitos, and Potato Salad Bites.

For even more ideas, check out my 35+ Easy Appetizer Recipes!

More Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Appetizers

Homemade Rotel Dip

Appetizers

Jalapeno Poppers

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Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 314cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings (454 grams)
• 1 tablespoon canola oil
• 2 tablespoons corn starch
• 1 tablespoon finely shredded Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Garlic Parmesan Sauce

• ¼ cup salted butter
• ¼ cup finely shredded Parmesan cheese
• 3 garlic cloves (or ½ teaspoon garlic powder)
• ¼ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Dry wings with a paper towel. Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, 1 tablespoon Parmesan, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don’t need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is, with a sprinkle of freshly shredded Parmesan and parsley, or with the Garlic Parmesan Sauce below.

Garlic Parmesan Sauce:

• In a medium bowl, melt the butter.
• Stir in Parmesan, garlic and parsley.
• Toss with the baked wings (optional: you can serve immediately or crisp them up further in the oven).

Notes

Ingredients and Substitutions:

• Chicken wings: choose uncooked, split chicken wings for this recipe. It would also be great with small pieces of boneless chicken breast if your family prefers!
• Garlic: I prefer to use garlic powder in this recipe as I don’t enjoy chunks of garlic, but fresh garlic does have better flavor. You choose whichever you prefer!
• Garlic Parmesan Sauce: honestly, I enjoy these wings just as much without the sauce — they are super crispy and flavorful! But the sauce adds lots of flavor. Just be sure to serve them quickly after adding the sauce so that they don’t become soggy, or serve it on the side. 

Nutrition

Calories: 314cal | Carbohydrates: 4g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 850mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Garlic Parmesan Chicken Wings appeared first on The Recipe Rebel.

These Baked Chicken Wings are a healthier version of everyone’s favorite comfort food! They’re coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside!

Serve these wings on their own or toss them in your favorite wing sauce!

Love chicken wings? Try my Garlic Parmesan Chicken Wings or my Boneless Chicken Wings!

There is something so satisfying about taking classic comfort food and making it into something healthier (but just as yummy, of course.) These Baked Chicken Wings are just that! They have the same taste and texture as deep-fried chicken wings, but they’re baked in the oven instead.

They also don’t require you to stand over a pot of scalding hot oil until they’re done. Just line them on a baking sheet, pop them in the oven, and they’re good to go. Less mess and less hands-on time is always something I can get on board with!

Looking for other healthier ways to cook chicken wings? Check out my air fryer chicken wings or my crockpot chicken wings!

Ingredients for Baked Chicken Wings:

• Split Chicken Wings: you can buy already split chicken wings or split them yourself.
• Canola Oil: adds moisture to the chicken and helps the seasonings stick.
• Cornstarch: helps absorb the moisture of the meat as it cooks for a crispier texture.
• Seasonings: I use a blend of seasonings salt, garlic powder, paprika, and black pepper to give the chicken wings delicious flavor even before adding a sauce.
• Sauce: you can toss these chicken wings with any sauce of your choice. If you’d rather not toss them in sauce, they are also delicious as-is!

How to make Baked Chicken Wings

I love baking chicken wings in the oven because they’re totally hands-off! Just prep the wings, place them in the oven, and your job is done!

1. Season the wings: Place the wings into a bowl and toss with oil. Whisk together cornstarch and seasonings, then sprinkle over the wings. Toss to coat.
2. Bake: Place the wings onto a grease wire rack, then place the rack onto a rimmed baking sheet. Bake at 425ºF for 20 minutes, flip, then bake for another 20-30.
3. Serve: Serve the wings as-is or toss them with your favorite sauce.

Wing sauce ideas:

These chicken wings are absolutely delicious as-is with a side of Ranch dressing for dipping, but they’re also versatile enough to be tossed with a variety of different sauces!

• Buffalo: make buffalo chicken wings and mix in Frank’s Red Hot sauce to taste. Love the flavor of buffalo but not a huge fan of spice? Whisk the sauce with a little bit of cream cheese!
• BBQ: you can use store-bought BBQ sauce or whip up a batch of homemade classic BBQ sauce, pineapple brown sugar BBQ sauce, or Dr. Pepper BBQ sauce.
• Orange: toss the wings with the sauce from my orange chicken recipe.
• Teriyaki: use the sauce from my teriyaki chicken recipe for an Asian-inspired twist.
• Honey Garlic: try these wings smothered in my homemade honey garlic sauce.

Baked chicken wings FAQs

Tips and tricks

• Dry the wings. Before you add oil and seasonings to the wings, gently pat them dry with a paper towel to get rid of excess moisture. This results in a crispier texture.
• Use a wire rack. This isn’t totally necessary, but it does help the wings get crispy all the way around.
• If you don’t have a wire rack, you can lay the wings directly on a greased baking sheet and they will be just fine.
• Leave space. Make sure you leave space between the wings as they bake. This ensures that they cook evenly and can crisp up all over!

More appetizer recipes you’ll love

Dinner

Air Fryer Fried Chicken

Appetizers

Cheesy Chicken Alfredo Dip

Appetizers

Buffalo Chicken Dip Recipe

Side Dishes

BBQ Chicken Jalapeno Popper Cupcakes

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Baked Chicken Wings

These Baked Chicken Wings are a healthier version of everyone's favorite comfort food! They're coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside!

Course Appetizer, Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 172cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings
• 1 tablespoon canola oil
• 1 tablespoon corn starch
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ½ cup sauce of choice

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don't need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is or toss with your favorite sauce.

Video

Notes

Tips:

• Dry the wings. Before you add oil and seasonings to the wings, gently pat them dry with a paper towel to get rid of excess moisture. This results in a crispier texture.
• Use a wire rack. This isn’t totally necessary, but it does help the wings get crispy all the way around.
• If you don’t have a wire rack, you can lay the wings directly on a greased baking sheet and they will be just fine.
• Leave space. Make sure you leave space between the wings as they bake. This ensures that they cook evenly and can crisp up all over!

 

Storage:

Leftover baked chicken wings will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge overnight if frozen, then warm at 350ºF in the oven for 10-20 minutes or until heated through.

Nutrition

Calories: 172cal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 627mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The post Baked Chicken Wings appeared first on The Recipe Rebel.

These Air Fryer Chicken Wings are SERIOUSLY crispy! Served with your favorite sauce, they’re ready in just 25 minutes with minimal clean up.

Do you ever just crave a crispy, juicy, delicious basket of wings without having to go out?

For some reason, my kids love appetizers for dinner and we can make a meal out of these Air Fryer Chicken Wings with Nacho Fries and this Easy Stromboli!

The more I use my air fryer the more I love it!

Nothing beats that crispy exterior (with less oil!) and juicy interior.

Some of our other air fryer favorites are these Air Fryer Meatballs, Boneless Air Fryer Chicken Thighs and this Air Fryer Chicken Breast — they are all so juicy and flavorful.

But these wings — you have got to give them a try!

How to make air fryer wings:

1. Preheat the air fryer so that the wings start cooking when you get them in there. While it’s doing this, dry the wings with paper towel well (wet meat doesn’t brown!).
2. Oil and season the chicken wings. Mixing corn starch into your seasoning is the key, because corn starch coats the wings easily and absorbs any excess moisture– making the crispiest chicken wings you’ve ever had.
3. Then the air fryer does the rest of the work! You only have to flip them once during cooking, and they turn out so crispy and perfectly juicy!

They are just as easy as making these Crockpot Chicken Wings, but they come together even quicker!

Air Fryer Chicken Wings FAQs

How to split chicken wings:

If you can’t find already split chicken wings, you can split for own!

• Cut wings into three pieces. Start by stretching out the wing on your cutting board and cutting between the joint of the drumette and the wingette.
• Then make a second cut between the wingette and the wing tip.
• Place drumettes and wingettes in a large bowl. You can save and freeze the wing tips to make chicken stock!

How to cook frozen chicken wings in the air fryer:

Cooking frozen chicken wings in the air fryer is easy to do!

Simply toss in oil and seasoning as the recipe calls for, and cook for 10 minutes, then flip and continue cooking for 10-20 minutes until done and crispy, checking every 5-10 minutes until done.

The only problem you make encounter is that the coating and seasoning does not stick as well with frozen chicken wings, since they will release some moisture as they cook. If this happens, you can season again and cook for 5-8 minutes until crispy.

More appetizers you’ll love:

Appetizers

Buffalo Chicken Dip Recipe

Side Dishes

Air Fryer Tater Tots

Appetizers

Boneless Chicken Wings

Appetizers

Cheesy Chicken Alfredo Dip

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Air Fryer Chicken Wings

These Air Fryer Chicken Wings are perfectly seasoned and simple to make – serve with your favorite sauce! Ready in just 20 minutes with minimal clean up!

Course Air fryer, Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 355cal

Author Ashley Fehr

Ingredients

• 1 pound split chicken wings
• 1 tablespoon oil
• 1 tablespoon corn starch
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• ⅓ cup Buffalo sauce (or use another sauce, or none at all!)

Instructions

• Preheat air fryer to 400℉ for 5 minutes.
• Place chicken wings in a medium bowl and dry with paper towel (wet meat doesn't get crispy!)
• Drizzle oil over chicken. Combine corn starch, garlic powder, seasoning, salt, pepper and paprika. Sprinkle over wings and toss until thoroughly coated.
• Place seasoned chicken in a single layer in the air fryer basket. It is okay for the chicken pieces to touch, they will shrink down while cooking.
• Cook 15-20 minutes, turning once with tongs half way through. Toss with buffalo sauce or choose another sauce you enjoy.

Nutrition

Calories: 355cal | Carbohydrates: 5g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2480mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post Air Fryer Chicken Wings appeared first on The Recipe Rebel.

These Crockpot Chicken Wings are crispy on the outside but still moist & tender! With Buffalo, BBQ and Honey Garlic options, there’s something for everyone!

Let me just say that when I started planning and testing crockpot chicken wings for this post, my husband couldn’t have been happier.

For me? The easiest to cook and eat usually wings out.

That means boneless chicken breasts, ground beef, other boneless meats that are easily prepared. Things you can almost cook blindfolded (though I don’t recommend that!).

So what I do when I’m faced with something I want to make well, but always want to make easily?

I bust out the crockpot.

These Crockpot Chicken Wings are ridiculously easy because you don’t have to overthink the cook time. They’re going to be super tender and juicy in just a few hours, but you will still get that crispy skin after a couple minutes under the broiler.

Normally, I try to avoid adding in extra pans or cooking methods when I’m making something in my slow cooker or Instant Pot, but for these crockpot chicken wings, I really think we need both.

With the Superbowl coming up and other game days, parties get togethers or movie nights always on the calendar (I mean, if you don’t have 3 kids 6 and under like we do ), these slow cooker wings are a lifesaver.

You can throw them in and let them hang out with all kinds of delicious flavours in the crockpot while you have a nap (or do other very important things), and then throw down some parchment paper and broil for a few minutes before your guests arrive and you’ll look like you really put in a lot of effort

Need to keep these Crockpot Chicken Wings warm for a while?

If you happen to be bringing these chicken wings to another location for your big celebration, simply save the tin foil boats that you cooked them in (all of the juices are completely cooked so there is nothing to worry about!), and throw the broiled wings back into the crockpot for the ride over.

You can keep it plugged in on the warm setting to serve and that way no one has to eat cold wings!

Fresh or frozen chicken wings?

Let’s be honest, I love in the middle of nowhere and most of the meat I buy goes directly into the freezer for another day. I like to stock up when things are on sale so I always have food to pull out for another day.

I don’t recommend cooking chicken wings right from frozen because they will release quite a bit of water into the sauce which will dilute the flavor significantly.

To thaw quickly, always make sure you freeze in a single layer in freezer bags, then submerge in cold (but not ice cold) water in the sink for 20-30 minutes, checking often to ensure the water is cold and removing the chicken wings as soon as they are thawed.

What are the different sauces on these Crockpot Chicken Wings?

Personally, I don’t love spicy food.

Okay. I’m a total wimp.

So I wanted to make some that the husband would enjoy (he likes spicy food) and some for me, too. You can mix up the sauces you use and it shouldn’t make a difference at all, but my choices are:

BBQ Chicken Wings:

You can definitely make your own bbq sauce here, but I choose to just grab a bottle of my favorite store bought sauce. Anything that you enjoy will work well here!

Honey Garlic Chicken Wings:

For this recipe I whipped up a super simple honey garlic sauce with just a few ingredients.

If you want to save even more time, you can definitely grab a bottle of honey garlic sauce from the store.

Buffalo Chicken Wings:

For these, I grabbed a bottle of Frank’s. I mean, what else are you going to put on them? There are lots of different flavors of hot sauce available, some sweeter or milder or hotter, so grab what you think you will like the best.

Looking for more game day appetizers?

• Sweet and Sour Crockpot Meatballs
• Tortilla Roll Ups: Pizza Style!
• BBQ Bacon Cheeseburger Nachos
• Easy Pizza Pinwheels Recipe

What you’ll need for this recipe:

• I have big love for my 2.5 quart casserole crockpot — it’s nice and shallow so people can see what’s inside and it showcases the food beautifully! It’s also available in a 3.5 quart size if you’re going to be making a lot of wings.
• You’ll also need a great rimmed baking sheet and some parchment paper to crisp up these slow cooker chicken wings in the oven before serving! Nothing fancy here

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Crockpot Chicken Wings: 3 Ways

These Crockpot Chicken Wings are crispy on the outside but still moist & tender! With Buffalo, BBQ and Honey Garlic options, there’s something for everyone! 

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 24 wings

Calories 135cal

Author Ashley Fehr

Ingredients

Honey Garlic Sauce

• 1/3 cup honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon corn starch
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic

Crockpot Chicken Wings

• 24 fresh, split chicken wings (bone in, skin on)
• salt and pepper
• 1/2 cup buffalo wing sauce
• 1/2 cup barbecue sauce

Instructions

Honey Garlic Sauce

• In a medium bowl, whisk together honey, soy sauce, corn starch, sugar and garlic.

To make Crockpot Chicken Wings

• Lightly season all chicken wings with salt and pepper. 
• Fold a large piece of tin foil in half (this will make it stronger and prevent leaks), then form a “boat” or pocket for the chicken wings to cook in in the crockpot. 
• Repeat two more times for a total of 3 tin foil pockets that fit snugly in a 4-6 quart crockpot. 
• Place 8 chicken wings in each foil pocket. 
• Reserve 2 tablespoons from each of the 3 sauces, then pour remaining sauce into the foil pockets over the chicken wings, one flavour in each pocket.
• Cover and cook on low for 3-4 hours until cooked through (an internal temperature of 165 degrees F is reached).
• Place on a rimmed baking sheet lined with parchment paper, leaving some separation between flavours. Brush chicken wings with reserved 2 tablespoons of each sauce.
• Broil for 3-5 minutes, until crisped and starting to brown. Serve.

Video

Nutrition

Calories: 135cal | Carbohydrates: 7g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 294mg | Potassium: 93mg | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.5mg

The post Crockpot Chicken Wings: 3 Ways + VIDEO appeared first on The Recipe Rebel.