Baked Garlic Parmesan Wings Recipe

Contrary to popular belief, chicken wings come in all different flavors aside from the standard buffalo or BBQ sauce. This particular recipe combines garlic and Parmigiano Reggiano cheese, making it one of the best wing recipes that's worthy of a try. Whether you're looking to wow your guests who come over for the big game or simply want to try a fun, new appetizer, these baked garlic Parmesan wings are the way to one's heart.

Recipe developer Cecilia Ryu is the brains behind this fantastic wing recipe that doesn't skimp out on flavor. "I absolutely love garlic," Ryu raves. "I'm one of those people who, when a recipe calls for 2 cloves of garlic, I double it!" She also explains that the "flavors are identical to garlic bread, so imagine your favorite garlic bread butter sauce poured over crispy baked chicken wings." Yum, yum, and yum! While Ryu does consider these wings to be more of an appetizer, she does note that they could work as a side dish or even a main course. "I will definitely be serving this for my next party," she says. "The Super Bowl would be the perfect!"

Unsurprisingly, the most important ingredient in this recipe is chicken wings, and you will need three pounds of them. In addition, you will need baking powder, kosher salt, garlic powder, black pepper, unsalted butter, minced garlic, chopped parsley, and grated Parmigiano Reggiano cheese.

Since you will bake the wings, turn your oven to 400 F. Then, line a baking sheet or tray with paper towels and put the chicken wings on top. Use more paper towels to pat the chicken wings dry and remove any excess moisture — this will help the seasoning stick better.

Take out a small bowl and make a seasoning mix. Add the baking powder, salt, garlic powder, and black pepper. "The baking powder added to the seasoning also helps remove the moisture from the chicken. You could omit it if you don't have it on hand but it definitely makes a difference in the level of crispiness," Ryu explains. "Be sure to use only the amount specified. Otherwise too much can result in an off taste because of the aluminum in the baking powder. If you can find aluminum free baking powder, that would be the best option." Sprinkle the seasoning mix over the wings for added flavor.

Line a different baking sheet with aluminum foil and place a wire rack on the top. Add the seasoned chicken wings to the rack, leaving space between each piece. It's really important not to overcrowd the pan.

Then, pop the tray of wings into the fridge overnight. "The wings will taste the best when refrigerated overnight as stated in the recipe but even an hour is better than nothing," Ryu explains. "Leaving them uncovered in the refrigerator dries out the moisture in the skin and will result in extra crispy wings." 

Once you remove the wings from the fridge, it's time to get baking. If you don't have time to refrigerate the wings, you can always throw them in the oven immediately after seasoning. Cook for 30-35 minutes, or until they are fully cooked and golden brown.

While you wait for the chicken to bake in the oven, you can whip together the Parmesan sauce. Place a small saucepan on the stove and turn the heat to low. Add the butter first and wait for it to melt. Once melted, add the minced garlic, parsley, and cheese. Stir well to combine, and there you have the garlic Parmesan sauce.

Once the wings finish baking, add them to a large bowl and pour the garlic Parmesan sauce over the top. Gently toss the wings until they are all evenly coated with sauce.

Once you sauce 'em up, the wings are good to go. If you'd like to make them cheesier, sprinkle a little grated Parmesan cheese on top. These are best enjoyed when they're fresh out of the oven and nice and hot.

If you don't finish them, they make a great bonus meal! "Leftovers can be stored in the refrigerator for up to 3 days," Ryu notes.