For the big game with friends or a fun weeknight dinner, these Garlic-Parmesan Chicken Wings will have your taste buds cheering.
When I’m hosting a get-together to watch the big game, I like serving up a wide variety of wings. My spread might include classic Buffalo-style wings, sticky-sweet honey wings for those with a sweet tooth, or Atlanta-style lemon pepper wings. My guests always appreciate that there’s something for them, no matter what their flavor preferences.
But my recipe for garlic-Parmesan chicken wings seems to appeal to nearly everyone. There’s something about the combination of the nutty, cheesy flavor of Parmesan combined with the pungent burn of garlic that keeps them coming back for more.
Garlic and Parmesan have paired more than a few times on FFF. But I’ve always subscribed to the motto, “If it ain’t broke, don’t fix it.” And this combination of flavors, especially when coating juicy chicken wings, is running like a well-oiled machine. Not only is it purring with the mix of garlic and Parmesan, but there’s also a bit of heat included in the form of red pepper flakes and paprika.
It’s really quite astounding just how much flavor can be packed into one little wing. Make these for game night or for a fun family dinner, and be prepared to fight over the last one on the platter!
Are These Garlic-Parmesan Chicken Wings Healthy?
Chicken wings are an indulgence to be enjoyed every so often rather than on weekly rotation. Chicken is high in protein, but the wings’ skin is high in fat and calories. And while baking these wings instead of frying them cuts down on the fat content, they’re tossed in butter and Parmesan cheese, which adds to the fat content. Stick to a small serving of these wings and pair it with some healthy sides, such as salad or raw veggies. This recipe is suitable for a gluten-free diet.
What Types Of Chicken Can I Use For This Recipe?
If you’re looking for bite-sized goodies, then what we refer to as chicken wings will hit the spot. “Chicken wings” generally refer to the drumette, wingette, and the tip. The drumette is the part that looks like a mini drumstick. It has a lot of meat and is fun to eat! The wingette (sometimes called the flat) is the part between the drumette and the tip. There’s less meat, but it’s still tasty, thanks to the skin. Usually packaged chicken wings only include the drumette and the wingette, and not the tip, which has very little meat on it.
If you don’t have chicken wings or prefer boneless meat, you could prepare this recipe using chicken tenders and chicken thighs (with or without the bone). You’ll get the same great flavor.
How Do I Store Leftovers?
Let the wings cool completely, then store them in an airtight container in the fridge for 3 to 4 days. You can also store them in the freezer for up to 4 months. To thaw, let the wings sit overnight in the fridge. You can reheat them in the microwave, the oven, or the air fryer (the latter is your best bet for recapturing that crispy texture).
Serving Suggestions
I’m not going to judge if you eat nothing else but a big platter of these wings… they’re that good! But if you want a little variety, there are a few side dishes that go great with wings. I think a fresh salad, such as Kale Caesar Salad or Keto Salad would balance out the richness of the wings. If you’re looking for party food that you could serve alongside your wings, round out your buffet with Crab Balls, Pigs In A Blanket, and Sausage-Stuffed Mushrooms.
Finally, if you want to be like me and whip up some wings to suit every taste, you’ll want to make Teriyaki Chicken Wings, Lemon-Pepper Chicken Wings, and, of course, Buffalo Chicken Wings. It’ll be fun to see which platter of wings gets emptied first.
Ingredients
- 3 pounds chicken wings patted dry
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 4 tablespoons grated Parmesan cheese divided
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and prepare baking sheets with wire racks or parchment paper.
- Toss the chicken wings with olive oil, sea salt, and black pepper, then arrange them on the prepared baking sheets.
- Bake the wings for 40 minutes, turning them halfway through the cooking time.
- Broil the wings on high for 8-10 minutes until they are browned and crispy.
- While the wings are broiling, melt butter in a saucepan over medium heat. Add the garlic and sauté until fragrant.
- Stir in 2 tablespoons of the Parmesan cheese, the smoked paprika, red pepper flakes, and additional salt and pepper, cooking for 2 more minutes.
- Coat the wings in the garlic Parmesan sauce, then sprinkle with the remaining 2 tablespoons Parmesan cheese before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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