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garlic parmesan chicken wings on plate with crispy skin, melted butter, parmesan cheese and fresh parsley
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Garlic Parmesan Wings Recipe

Crispy garlic parmesan chicken wings made in the oven or air fryer with simple ingredients and easy steps. No frying needed.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Snack
Cuisine: American
Keyword: comfort food, Crispy, party food, Spicy
Servings: 6 people
Author: Karina Carrel

Ingredients

Seasoning Mix

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chicken bouillon powder
  • 1/2 tbsp smoked paprika
  • 1/2 tsp cayenne pepper

Chicken

  • 4 lbs chicken wings
  • Seasoning mix above
  • 1 tbsp baking powder

Garlic Parmesan Sauce

  • 1 cup butter
  • 2 tsp garlic powder
  • 8 garlic cloves grated
  • 1/2 tsp salt
  • 1 cup pre-grated parmesan cheese
  • 4 tbsp fresh parsley minced
US - Metric

Instructions

Prepare the wings

  • In a medium bowl, combine the seasoning mix and baking powder. Whisk well to fully combine.
    garlic parmesan wings seasoning mix with spices and baking powder in bowl
  • Pat the chicken wings dry with paper towels. Sprinkle the seasoning mixture over the wings.
    patting raw chicken wings dry with paper towel before seasoning
  • Toss well until the wings are evenly coated.
    chicken wings coated with dry seasoning mix before baking
  • Arrange the wings in a single layer on a rack or in the air fryer basket, leaving space between each piece.
    seasoned chicken wings arranged on baking sheet for oven
  • Cook until the wings are golden and crispy.
    crispy baked chicken wings on tray fresh out of oven
    • If you are using the oven, cook them to 450°F (230°C). 
    If you are using an Air Fryer, preheat 10 minutes to 400°F (200°C).

Make the Garlic Parmesan Sauce

    While the wings are cooking, melt the butter in a non-stick pan over medium heat.
  • Add the garlic powder, grated garlic, and salt. Sauté for about 1 minute until fragrant.
    melting butter with garlic in pan for garlic parmesan sauce
  • Transfer the garlic butter mixture to a large mixing bowl.
    garlic butter sauce in bowl ready for tossing chicken wings

Toss the wings

  • Add the cooked wings to the bowl with the garlic butter. Sprinkle the wings with the Parmesan cheese and parsley, and toss well until everything is evenly coated. Serve immediately.
    garlic parmesan chicken wings fully coated with cheese and parsley ready to serve

Notes

These garlic parmesan wings are pretty straightforward, but a few small things make a big difference in how they turn out.
  • Pat the wings dry before seasoning. This helps the skin crisp up instead of steaming.
  • Use baking powder, not baking soda. It’s what gives you that crispy finish without frying.
  • Skip the olive oil. It might seem helpful, but it actually prevents the skin from drying out properly.
I also like to use unsalted butter here. Parmesan and chicken bouillon already bring in salt, so this keeps everything balanced without overpowering the flavor.
Adding the garlic parmesan while the wings are still hot helps everything stick better, and tossing gently keeps that crispy texture intact.
If you have leftovers, reheating them in the oven or air fryer brings them back way better than the microwave.
Happy cooking!
 
If your wings aren’t crisping up enough, give them a little more space on the tray. Crowding them is one of the most common reasons they turn out soft.

Nutrition

Calories: 753kcal | Carbohydrates: 9g | Protein: 37g | Fat: 64g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1563mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2586IU | Vitamin C: 8mg | Calcium: 371mg | Iron: 3mg