Super Crispy Garlic Parmesan Wings

I Could Eat These Wings Every Weekend (And Have…)

So, funny thing—I started making these crispy garlic parmesan wings on a total whim one Sunday when my brother dropped by with almost no warning. I panicked, grabbed a pack of wings from the freezer, and threw this together with stuff I could find in my mildly cluttered pantry. Sometimes improvisation is pure magic (sometimes, it’s more like an episode of Nailed It, but let’s not get distracted). These wings managed to impress my very picky brother and basically became my trademark dish for gatherings. Actually, they’ve replaced chips and dip at our football nights, which honestly wasn’t an easy feat.

Why You’ll Love These More Than Average Wings

I make these Super Crispy Garlic Parmesan Wings whenever I want that perfect loud crunch (and, let’s be honest, when I want to show off a bit). My family goes absolutely wild for them because the garlic hits hard but not “I need to brush my teeth immediately” hard. Plus—you can eat them hot or cold, and they’re still delicious. Sometimes the hardest thing is waiting for them to cool down enough so you don’t scorch your mouth. Oh! And I used to dread frying messes, but honestly, these are baked, so my stovetop isn’t a disaster after. So, if you’re after wing-night heroics minus fryer drama, this is your ticket. (Though, yes, I once tried grilling them by accident, but more on that later!)

Here’s What You’ll Need (And How You Can Cheat)

• 2 pounds chicken wings (sometimes I use drumettes if that’s what’s at the shop, totally fine)
• 2 tablespoons baking powder (not soda; I always triple-check)
• 1 teaspoon sea salt (table salt is fine, too. My grandmother always insisted on Maldon but, hey, it’s wings)
• 1 teaspoon garlic powder (fresh garlic is great, but I’ll admit: the powder keeps things simple when I’m in a rush)
• 1/2 teaspoon black pepper (sometimes I throw in smoked paprika for an extra something)
• 1/4 cup unsalted butter (margarine actually works if that’s what you’ve got, though purists may shudder)
• 4 cloves garlic, minced (I’ve used the jarred stuff—it’s fine, promise)
• 1/2 cup grated parmesan (the Kraft shaker one is cool, but fresh is next-level cheesy magic)
• a small handful chopped parsley (completely optional, mostly for color anyway!)

How I Actually Make These Wings (And Where I Usually Mess Up)

1. Preheat your oven to 450 F (about 230 C). I usually forget to do this first—don’t be like me.
2. Pat your wings dry. Like, really dry. Paper towels are heroes here. If they’re even a little bit wet, you won’t get that crunch.
3. Toss the wings with baking powder, salt, garlic powder, and black pepper in a big bowl. This is where I sneak a taste—not for the wings (raw chicken, ew), but to see if there’s too much salt in the mix. Don’t worry if the powder makes them look a little ghostly—it always does.
4. Line a baking sheet with foil (easier cleanup!), put a rack on it if you have one. Oh, no rack? No biggie, just put the wings right on the foil and maybe flip halfway.
5. Spread your wings out—not stacked or crammed. Give them space, like teenagers at a school dance.
6. Bake for about 25 minutes, then flip ’em over. Bake for another 15–20 min or so, until they’re golden brown and legit crunchy. Sometimes, if they’re big, I bump it up by 5 minutes.
7. While the wings are finishing, melt the butter in a small saucepan. Toss in the minced garlic. Cook, stirring, just a couple minutes till you smell that garlicky goodness (don’t let it brown too much, burnt garlic smells like sadness).
8. Dump the baked wings into a big bowl. Pour the garlic butter all over and tumble them around so everybody gets glazed.
9. Sprinkle the parmesan over—handfuls, if we’re being honest—and add the parsley. Toss a few times. And you guys, just go for it: taste one now, before you’ve even plated. I promise you won’t regret it.

Notes: What I Learned the Hard Way

• Don’t crowd the pan. They’ll steam, not crisp, and you’ll wonder what went wrong. (Ask me how I know.)
• Baking powder is the secret; baking soda is, uh, not. The one time I mixed them up—let’s just say the wings were…interesting.
• If you like it extra cheesy, just double the parm. Nobody at my house has ever complained about too much cheese.

Wacky Things I’ve Tried for Variety

• Once I added lemon zest to the butter (it was…actually very good, super bright)
• Hot sauce in the butter? Gave them a buffalo twist. Not traditional, but people loved it.
• I tried tossing them with crushed cornflakes before baking, but honestly, they just tasted like cereal—wouldn’t do that again.

What If You Don’t Have All the Gear?

That wire rack is nice to have because the hot air gets underneath. But I’ve made these just right on my trusty old baking tray, flipping once—still great. Also, if you don’t have a saucepan, melt the butter in the microwave! That’s literally what I do half the time anyway.

So How Do You Store These Marvelous Wings?

To be super honest, leftovers aren’t a thing with these. But if you are a paragon of restraint, they’ll keep in a lidded container for three days in the fridge. Reheat in the oven (not the microwave, unless you like soggy wings). Though, truth be told, I think they taste better the next day cold—call me weird.

Wanna Dress Them Up? Here’s How We Serve ‘Em

We usually pile them on a big platter with toothpicks, right in the middle of the living room, and people just go at them. Occasionally, I’ll add celery sticks and ranch on the side (because isn’t that the law or something?). One of my mates insists they’re even better over a simple green salad—go figure.

Been There, Winged That: Pro Tips

• I once tried rushing the flipping step—big mistake. They stick if you don’t wait till they’re truly ready!
• Letting them rest for 5 minutes after baking? Sounds pointless, but they’re way crunchier. Actually, I find it works better if I ignore the urge to dig in immediately.
• If the smell starts driving your neighbors wild, that’s when you know they’re almost ready. (Not strictly a tip, but there you go!)

Real Questions I’ve Actually Gotten About These Wings

• Do I have to use fresh garlic? Nah, garlic powder is fine! But, honestly, fresh gives that “I tried a little harder” taste.
• What’s the secret for crunch? Baking powder and a very hot oven. Plus letting them dry out before the oven. Oh, don’t use too much oil—it’ll just make them soggy.
• Can I air fry them? Totally! About 20 minutes at 400 F, shake the basket once. I found this great guide at Serious Eats.
• What parmesan should I use? The pricier stuff is amazing, but if you only have the pre-grated one, it’ll still work. I love this article on picking cheese types: Bon Appétit Parm Guide.

If you’ve made it this far and you’re still reading, I’ll just say—sometimes the best recipes are the ones you accidentally invent when your family’s ravenous. Or when a football game’s about to start. Either way, happy winging it! And if you come up with any weird variations, shoot me an email—I might just try it (honestly, hasn’t failed me yet, except for those cornflake ones—yikes).