Traditional recipes

Crispy Garlic Parmesan Wings

Crispy Garlic Parmesan Wings

Francesca Borgognone

Crispy Garlic Parmesan Wings

An ideal wing always consists of the following:

1. Bones, whoever says they like boneless wings is fooling themselves.

2. Even spice or sauce throughout, for consistency.

3. blue cheese, ranch, etc., because water won't cut it.

What happens, however, when you break all the rules, shift the spice barrior, and kick the flavor up about three notches? Cue recipe!

Click here to see 7 Creative Ways to Make Wings.


  • 12 bone-in chicken wings, split
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, melted
  • 3 cloves of garlic, minced
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/2 cup Parmesan, grated
  • Salt and pepper, to taste
  • 1 cup panko breadcrumbs


Calories Per Serving529

Folate equivalent (total)16µg4%

Riboflavin (B2)0.2mg10.5%

The Meatwave

View Recipe

January tends to me one of my favorite grilling months as my attention turns towards recipe that would make one damn tasty Super Bowl party. As much as I love barbecue, I find apps (AKA: appetizers) like potato skins, jalapeno poppers, and nachos even more irresistible. In honor of this, I've decided to dedicate all of my January recipes to my favorite of all the party foods&mdashwings! I already have a healthy collection of recipes for wings here that span the standard Buffalo to spicy Cajun to sweet Hoisin to Jamaican Jerk. Still, I don't think I could ever stop variating on these crown jewels of finger foods and have so many more tasty incarnations to share, like these garlic and parmesan wings.

My process to get juicy wings with crackling skin on the grill has been well documented on this blog over and over again. Inevitably just about every recipe this month will follow the same procedure and I figure it best to go over it once again for any newbies out there.

Grilled wings can be pretty damn good, by so many fail due to flabby skin when compared to their crispy fried cousins. A few years ago my editor Kenji over Serious Eats found a way to get crunchy wings in the oven though, and I've used it ever since without fail on the grill.

The "secret" is coating them with baking powder and letting them air dry in the fridge for eight hours in the fridge prior to grilling. The rest in the fridge dries out the skins, so they can more effectively brown and crisp over high heat, while some of the chicken juices absorbed by the baking powder expand when heated, creating a textured skin that's closer to fried chicken, creating the desired blistery texture to give them and enhanced crunch and more sauce holding power.

The rest in the fridge may seem long, but it allows ample time for the creation of sauces. In this case, I went with an Italian influence to pair with the primary ingredient of Parmesan. The coating sauce was comprised of extra-virgin olive oil, basil, thyme, red pepper flakes, and black pepper whisked together in a small bowl.

After their rest in the fridge, the wings were grilled over high indirect heat. Thanks to the high amount of fat in chicken wings, they can take this type of intense heat and still remain juicy, so I cook my wings for the right texture on the skin rather than internal temperature. When they start to look like this&mdashlight golden brown with a crackling skin&mdashthey're done. If any aren't quite there yet after about 45 minutes, they can be quickly crisped over direct heat, but be careful because they can burn pretty quickly since most surface moisture is long gone.

Off the grill, the wings were immediately tossed with the basil and oil sauce while they were pipping hot.

The sauce coated the wings entire and created moisture for the Parmesan, which was tossed in next, to cling onto.

The wings were now ready for devouring, and they went quickly. The sauce created a pleasing herbal base with a little heat thanks to the red pepper. The cheese layer then complimented the basil and oil with a sharp nutty flavor that rounded out wing and made it feel whole and balanced. They were a fitting start for what's going to be a month of recipes that take wings to new great places and will certainly make any Super Bowl shindig more interesting and delicious.

Published on Wed Jan 8, 2014 by Joshua Bousel

Garlic and Parmesan Chicken Wings

  • Yield 4-6 servings
  • Prep 15 Minutes
  • Inactive 8 Hours
  • Cook 40 Minutes
  • Total 8 Hours 55 Minutes


  • 3 pounds chicken wings, cut into drumettes and flats
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely minced fresh basil
  • 2 teaspoon freshly minced garlic, about 2 medium cloves
  • 1 teaspoon finely minced fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup grate Parmesan cheese


  1. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and 1 teaspoon salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
  2. In a large bowl, olive oil, basil, garlic, thyme, black pepper, red pepper flakes, and remaining 1 teaspoon salt. Set aside.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
  4. Transfer wings to bowl with oil and herb mixture. Toss to combine. Add in Parmesan cheese and toss again to evenly coat wings in cheese. Transfer to a serving tray and serve immediately.

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Josh Hey man, I think you're missing the garlic under the Ingredients section. Posted Wed, Jan 8 2014 12:36PM

Josh @Josh Thanks for pointing that out, it's in there now. Posted Wed, Jan 8 2014 1:19PM

Josh Awesome. Can't wait to try these. Posted Wed, Jan 8 2014 1:21PM

Dax Phillips Whoa! Those look awesome. Can't wait to give the recipe a try. Posted Wed, Jan 8 2014 3:58PM

Mike Baylus These look great, and I love the idea of extra crispy skin! I usually let them sit in the fridge overnight as well, but haven't tried the baking soda trick. Is there no residual taste from the baking soda? Posted Wed, Jan 8 2014 4:47PM

Josh @Mike Baylus Nope, no off taste that I can discern. Posted Wed, Jan 8 2014 4:48PM

Mike Can't wait to try these! Thanks! Posted Wed, Jan 8 2014 4:51PM

Phil in France Holy moly, That looks great. Posted Thu, Jan 9 2014 5:35AM

David Tried them. Awesome. Thanks josh. Posted Wed, Jan 15 2014 1:56PM

Jason Josh. What works better in this particular recipe? Microplaned fresh Parmesan or the less expensive pre-grated Parmesan? Don't want to waste the good (expensive reggino) stuff if it doesn't really matter. They're chicken wings after all ) Thanks! Posted Mon, Feb 24 2014 2:04PM

Josh @Jason You can use the pre-grated Parmesan, but use decent Parmesan though, not the weird Kraft stuff. Posted Wed, Feb 26 2014 9:34PM

Shambra Apoo I love your recipes Posted Fri, Apr 11 2014 4:13PM

Josh @Shambra Apoo Thanks! Posted Fri, Apr 11 2014 4:20PM

Dana What temp (approx) should the grill be when covered? Posted Wed, Jun 18 2014 6:22PM

Josh @Dana The grill is usually around 425°F when these start roasting. By the end it may have dropped 25-50 degrees. Posted Wed, Jun 18 2014 7:45PM

Jessica How would you modify cooking on a gas grill? Posted Sun, Oct 19 2014 2:18PM

Scott Made these on a gas Grill 2 weeks ago for tailgating. I wanted to make sure they were done so I baked them the night before for 35 minutes at 400 degrees. I then grilled for 20 minutes at the game. Turned out great. Posted Fri, Oct 24 2014 6:19PM

Jessica Nice idea! We tried this past weekend doing indirect heat and even though they were technically done temp wise they looked way undercooked and we're not crisp at all. I'll try starting in the oven next time! Posted Fri, Oct 24 2014 6:30PM

Rob When you place the wings to the cool side of the grill you cover. Do you mean wrap the wings in foil or foil pan with lid and cook 30-40 minutes or just close the lid to the grill? Thanks.
Posted Sat, Dec 27 2014 1:38PM

Josh @Rob Just close the lid of the grill. Posted Sat, Dec 27 2014 4:32PM

Robert Just curious. Can I deep fry these instead of putting them on a grill? Posted Thu, Jan 29 2015 11:19AM

Josh @Robert Yes, but you don't need the baking powder/salt rub if you're frying. I'd suggest using this method if you're frying. Posted Thu, Jan 29 2015 11:37AM

Shiela The trick with using the baking powder worked wonders. The skin was perfect. Honestly I didn't have 8 hrs. they only sat for two hours in fridge.. But I put them for 15 min in front of a fan on my kitchen counter so maybe that helped. Either way the skin came out crunchy/crispy texture as if it was deep fried. I also added Caramelized onions like anthonys coal fire does. I like that little bit of sweetness. And next time less salt. I used the exact measurement of 1 teaspoon kosher salt for sauce but it just was little to salty. But excited to make it again. Thanks Posted Sun, Aug 16 2015 8:55PM

Steve t Baking soda or baking powder? I see both mentioned. Which is it.?
I've seen soda used before to crisp a whole grilled chicken. Posted Sat, Feb 6 2016 4:24PM

Josh @Steve It's baking powder. Corrected the one mis-reference to baking soda. Posted Mon, Feb 8 2016 8:50AM

Crosby I tried it and tossed it in the trash. Tasted terrible. Posted Tue, May 31 2016 9:08PM

John Next time I'll cut way back on kosher salt. Grill time for me on indirect heat was at least an hour. (Gas grill) Posted Sun, Jun 26 2016 5:03PM

Bev Made these for dinner tonight! By far one of the best methods I've ever tried! Will definitely be making these more often. Thank you for sharing!! Posted Mon, Aug 29 2016 11:06PM

Doug Foley Can you do them in the oven and achieve the same effect? Posted Thu, Sep 1 2016 5:38PM

Den Will corn starch work instead of baking powder? Posted Thu, Sep 15 2016 11:29AM

NorthWestBrutha Nice recipe. I left the wings in the fridge 12 hours, then cooked them low & slow indirect for 3 hrs at 235 degrees (my normal method for wings). The salt was overwhelming on the first batch so I added 1/2 teaspoon of sugar during the toss on the 2nd batch which made it tolerable for my taste buds. On the flip side, I really appreciated how the meat cooked and the appearance was lovely. So lovely that I was eating them off the grill before the toss. I ate more wings naked than coated. Overall, this is a winner. Great job. Posted Wed, Sep 21 2016 1:45AM

NorthWestBrutha I left the wings uncovered overnight after the experience. My Pops once told me " It's damn good yard bird if its good cold the next day". Well, I personally think these wings as per recipe falls in that statement. The skin wasn't as crispy as hot which is to be expected, but the taste was outstanding. Great job Josh! Posted Wed, Sep 21 2016 12:40PM

Stephanie First, I would like to thank you for your recipes! I've tried a couple and they are amazing! %uD83D%uDE0D%uD83D%uDE0D the baking powder tip is everything! Which brings me to my question. I've made the Cajun wings a couple times and they come out amazing, so I was trying the garlic Parmesan ones and I keep running into the same problem. The baking powder and salt for some reason is not dying out the skin. They were in the fridge for 8 hours yesterday and when I pulled them out to cook the powder and salt was almost like a paste in the corner of the bowl and the skin wasn't dry. It worked perfectly each time with the Cajun rub. I patted the chicken dry, the bowl was dry. I removed it all, redried the chicken and did the powder and salt again, this morning it was the same way. What am I doing wrong? Please help! Posted Thu, Nov 10 2016 10:29AM

James Griewe Forget the baking soda and Use BISQUICK!! Posted Thu, Aug 31 2017 7:37PM

James Griewe Also grill initially over the hot coals 4 minutes per side then move to indirect side of grill top up to finish!!
Posted Thu, Aug 31 2017 7:40PM

Niki These are our go to recipe for wings. They are amazing!! Posted Sun, Feb 4 2018 10:22AM

BCLogger a wee arrogant i would say Posted Sun, Feb 7 2021 1:54AM

What You&rsquoll Need to Make Garlic Parmesan Wings

I&rsquom not a huge fan of super spicy food, so when it comes to wings, my go-to flavor is garlic parmesan.

It has that perfect balance of richness and spiciness, which makes it so addictive. And that crispy skin and juicy meat? To die for!

To make your very own garlic parmesan wings, you&rsquoll need 10 to 12 pieces of chicken wings.

You&rsquoll need the following ingredients to give your chicken that savory and spicy flavor:

To give your wings that iconic crunch, coat it in a mixture of:

And of course, for that rich and creamy garlic parmesan sauce, you will need:

How To Make Garlic Parmesan Chicken Wings

The process for how to make garlic parmesan chicken wings in a slow cooker is super easy.

Arrange the wings at the bottom of the Crock Pot in an even layer. Then, stir together melted butter and minced garlic. The stove or microwave works fine for melting.

In fact, if you are using the stove, take advantage of it and saute the garlic in the butter while you’re at it. The flavor is even better that way!

Pour the garlic butter over the wings. Set the Crock Pot to High and let it do all the work for 3 hours.

Toward the end, when the slow cooker chicken wings are almost done, set the oven to Broil to let it preheat. Line a baking sheet with foil and grease it very well. Note that the garlic Parmesan chicken wings will very likely stick anyway, but greasing does help.

Take the wings out of the slow cooker and arrange them on the pan in a single layer. Broil ’em for five minutes on each side, until crispy and golden.

You get the best of both worlds. They’re crispy baked garlic Parmesan chicken wings, but they’re also more tender from the slow cooker step earlier on.

Crispy on the outside, juicy on the inside… that’s what makes it the best garlic Parmesan chicken wings recipe, right?!

The final step is the Parmesan cheese. Sprinkle it on top and return the slow cooker chicken wings to the oven until it melts. Garnish with some chives or green onions, if you’d like. Yum!

Garlic Parmesan Wings

Crispy and savory, these Garlic Parmesan Wings are sure to be a hit at your dinner table or your next party. This recipe is low carb, keto friendly, gluten free and a Trim Healthy Mama S Fuel.

(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. There are affiliate links used in this post.)

Most people don’t think of making this recipe at home. But it is much more economical to buy a large bag of frozen wing pieces and then do the cooking yourself.

We still order wings on occasion, but very rarely. I usually buy the large bag of frozen wing pieces at Costco for around $23. The cost per wing usually comes to around $.30 per wing. Half the price of the “sale” of $.60 a piece at some restaurants!

I was always afraid to make my own wings at home for fear that I couldn’t get them crispy. To me, wings MUST be crispy! My sister-in-law showed me how she boiled the wings in a large pot for ten minutes, then broiled them to get them crispy.

That seemed to work great for us, and I have never looked back. However, now I cook them in my Instant Pot instead of on the stovetop. But I still put them under the broiler to crisp.

There have been ongoing arguments in the house about which flavor of wings is better – traditional hot wings, or garlic parmesan wings? My husband nearly always goes for the traditional, but I enjoy them both equally. (And sometimes I even prefer the garlic parmesan!)

The flavor of these Garlic Parmesan Wings is just incredible. Combine that with the crispy coating they get from the broiler, and you have a real winner of a recipe!

If you prefer traditional hot wings, check out my Easy Low Carb Hot Wings recipe!

We still like to dip our wings in Ranch Dressing, and Rohnda’s Ranch is the BEST homemade dressing I have found! My husband used to be a die-hard Hidden Valley fan, but even he said that this homemade ranch was the best.

So, what do you need for these Garlic Parmesan Wings?

2 Dozen Frozen Wing Pieces

⅓ – ½ Cup Grated Parmesan Cheese (from the green can)

1 Tablespoon Minced Garlic

Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter! If you make a recipe and love it, please leave a comment on my Facebook Page or tag me on Instagram (my_montana_kitchen_thm)!

Ways to Make a Meal:

These wings can be great as part of a keto meal prep. Since these wings are covered in a delicious and rich parmesan sauce, I tend to go light with the side dishes.

  • Add a salad: One way to keep this easy is to have these garlic parm chicken wings with a side salad that&rsquos topped with my keto balsamic vinaigrette or any of these low-carb salad dressings.
  • Pair with a roasted or sautéed vegetable: You can also opt to pair these with simple vegetable side dishes like Sauteed Green Beans, Air Fryer Green Beans, Air Fryer Broccoli, Roasted Air Fryer Cauliflower, Air Fryer Brussel Sprouts, or Sauteed Asparagus.

Should I Use Frozen Chicken Wings or Fresh?

I always prefer using fresh wings, but using frozen wings is ok if you don&rsquot have any fresh ones on hand. I tend to get nervous when cooking foods that are completely frozen due to the fact that bacteria can breed when the meat reaches between 40-140 degrees. The risk isn&rsquot too great, but I always err on the side of caution.

So if your wings are frozen, just thaw them out before cooking. Place the frozen wings in the fridge overnight to thaw, or leave out for a few hours on the counter.

What You&rsquoll Need to Make Garlic Parmesan Chicken Wings

If you plan on making these flavorful Garlic Parmesan Chicken Wings, these are the ingredients you will need to get:

  • Chicken Wings. Make sure you have at least two pounds of chicken wings and parts.
  • Garlic. Use minced garlic to add to your chicken wings.
  • Red Chili Flakes. Adding red chili flakes is the perfect way to kick the heat up slightly with a hint of spice.
  • Unsalted Butter. The unsalted butter is an essential ingredient used to create the sauce coating for the wings.
  • Garlic Powder. Season your chicken wings with garlic powder for added flavor.
  • Parmesan Cheese. Add grated parmesan cheese to your chicken wings to go with the garlic taste.

You will need a handful of other ingredients, including onion powder, black pepper, salt, and fresh parsley.

  • Cooking spray
  • ½ cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 teaspoons ground pepper
  • 3 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • 1 ¼ cups grated Parmesan cheese
  • 2 pounds chicken wings, cut at joints, wing tips discarded
  • 3 tablespoons balsamic glaze (see Tip)
  • Lemon wedges

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper coat with cooking spray. Combine flour, garlic powder and pepper in a shallow dish. Place eggs in a second shallow dish. Combine panko and cheese in a third shallow dish. Working in batches, dredge chicken pieces in the flour mixture, then in the eggs and finally in the panko mixture, shaking off excess after each dredging. Place on the prepared baking sheet. Coat the chicken lightly with cooking spray.

Bake, turning the chicken halfway through, until the chicken is golden brown and an instant-read thermometer inserted in the thickest portion registers 165 degrees F, 20 to 25 minutes.

Arrange the chicken pieces on a platter. Drizzle with balsamic glaze and serve with lemon wedges.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself by boiling 3/4 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 3 tablespoons, 10 to 14 minutes.

Because they're made in the oven, these crispy baked garlic parmesan wings are healthier than deep-fried wing recipes. If you're looking to satisfy your craving for wings but want something a little lower in calories, baking chicken wings is the way to go.

  1. Preheat your oven to 400°F.
  2. Put chicken in a large bowl. Add 1 tablespoon of olive oil, salt, and pepper, tossing to combine.
  3. Place a rack over a baking tray. Arrange the chicken on the rack.
  4. Bake the chicken for 20 minutes, then flip, and bake for another 20 minutes.
  5. Set your broiler to High and broil the chicken for 8 to 10 minutes, or until it becomes brown.
  6. Meanwhile, make the garlic parmesan sauce. Heat a saucepan over medium heat. Add the olive oil and butter, stirring occasionally until the butter has melted. Add the garlic to the melted butter and cook for 2 minutes, or until fragrant. Stir in the smoked paprika, chili flakes, half the parmesan cheese, and salt and pepper to taste. Cook for 2 more minutes, then remove from heat.
  7. Remove the chicken and transfer it to a bowl. Pour the garlic parmesan sauce over the chicken, tossing to combine. Garnish with 2 tablespoons of parmesan cheese, and serve.