Baked Garlic Parmesan Wings Recipe
User Reviews
5
Baked Garlic Parmesan Wings Recipe
Description
Baked Garlic Parmesan Wings Recipe uses wingettes, drumettes, or a combination, lightly coated in a sauce of fresh lemon juice, olive oil, minced garlic, black pepper, red pepper flakes, and salt. Cornstarch is added to help crisp the skin during baking. Grated Parmesan cheese is mixed with the wings before baking to create a flavorful crust. Baking is done on a wire rack so hot air circulates around each wing, promoting even crisping.
The wings bake for 40-45 minutes at 400°F, flipping halfway, and can be briefly broiled for extra crispiness. Garnishing with parsley and additional Parmesan adds freshness and cheesy notes. The result balances crisp exterior and juicy interior with garlic and Parmesan intensity.
This recipe is suited for parties or casual meals and pairs well with Italian or ranch dressing. Baking on a rack prevents sogginess, and the use of cornstarch is key for texture.
Ingredients such as grated Parmesan and oil quantity influence final texture. Wings can be prepared ahead before baking and leftovers stored refrigerated or frozen, with reheating instructions to maintain crispness.
Ingredients
- 2 lbs. chicken wings wingettes, drumettes, or a combo, portions
- 2 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- 1 tsp. lemon juice freshly squeezed
- 4 cloves garlic finely minced
- ¼ tsp. black pepper to taste
- ½ - 1 tsp. red pepper flakes to taste
- ½ tsp. salt to taste
- 2 Tbsp. cornstarch tapioca or arrowroot starch
- ⅓ cup Parmesan Cheese grated, plus more for serving
- parsley finely chopped, fresh
- Italian dressing or Ranch dressing
Instructions
- Toss Wings in Sauce: Preheat oven to 400 degrees. In a large bowl combine lemon juice, olive oil, garlic, both peppers, and salt. Whisk ingredients together until a slightly thick sauce forms. Add wing portions and toss to coat.
- Add Cornstarch and Parmesan: Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely. Lastly, add parmesan cheese incrementally to try and cover all of the wings completely.
- Bake in the Oven: Line a large baking sheet with aluminum foil or parchment paper and then place a wire rack on top. Layer wings in a single layer, skin side-down, being careful that none of the skin is touching. (You can also place them directly onto parchment paper, but they won't come out nearly as crispy!) Bake wings in preheated oven for 40-45 minutes, flipping halfway through. Optionally, broil wings on a high broil for 2-4 minutes.*
- Serve Wings: Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!
Notes
- Prepare wings up to baking step and refrigerate up to 2 days ahead for convenience.
- Store leftovers sealed in the refrigerator for 3-5 days or freeze up to 3 months.
- Reheat by baking at 400°F for 10 minutes, finishing with broil for crisp skin.
- Use grated Parmesan (not shredded) for best texture and coverage.
- Broil skin-side up for the crispiest skin and avoid over-oiling wings to maintain crunch.
- Using a wire rack during baking improves air circulation for even crisping.
- Do not overcrowd wings on the pan as touching wings inhibit crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20wing portions
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 102mg | 4% |
| Potassium | 40mg | 1% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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