Garlic Parmesan Chicken Wings Recipe

By Becky Hardin

Updated May 16, 2025

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These oven-baked garlic Parmesan wings are loaded with flavor and turn out crisp and crunchy every time. Perfect for a game day appetizer to serve to a crowd.

Oh chicken wings, how do we love thee?! I must say I am a little obsessed with chicken wings! When the mood hits, I’ve got so many to choose from, including Crispy Baked Buffalo Wings or Sesame Sticky Wings. For a slight change of pace, I’ll sometimes whip up Thai Chicken Wings. Honestly, you can never have enough wing recipes. 

The coating on this garlic Parmesan chicken is so full of flavor and gets super crispy, just like wings should be. It’s cheesy and garlicky, and the method is easy. Because these wings are baked, they are also way healthier than fried—you only need a little oil for these.

Recipe Card

Garlic Parmesan Wings Recipe

4.82 from 27 votes

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 4 people

Author: Becky Hardin

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These oven-baked garlic Parmesan wings are loaded with flavor and turn out crispy and crunchy every time. Perfect for a game day appetizer to serve to a crowd.

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Ingredients 

1x2x3x

• ▢ 2 quarts cold water
• ▢ ¼ cup balsamic vinegar
• ▢ 1½ tablespoons kosher salt
• ▢ 1 bay leaf
• ▢ 1 teaspoon Herbes de Provence divided
• ▢ 1 teaspoon onion powder
• ▢ 2 pounds chicken wings
• ▢ 4 garlic cloves minced
• ▢ pinch of kosher salt
• ▢ 2 tablespoons olive oil
• ▢ ¾ teaspoon ground black pepper
• ▢ ½ teaspoon onion powder
• ▢ ¾ teaspoon crushed red pepper flakes
• ▢ 2 tablespoons fine bread crumbs
• ▢ ½ cup grated Parmesan cheese divided

Instructions 

• Heat oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.
• In a large saucepan bring water, vinegar, salt, bay leaf, ½ teaspoon Herbes de Provence, and onion powder to a boil. Add chicken and return to a boil. Reduce heat to low and simmer 15 minutes. Transfer chicken to a cooling rack set over paper towels for 15 minutes.
  2 quarts cold water, ¼ cup balsamic vinegar, 1½ tablespoons kosher salt, 1 bay leaf, 1 teaspoon Herbes de Provence, 1 teaspoon onion powder, 2 pounds chicken wings
  
• Place the minced garlic on a cutting board and sprinkle with a pinch of kosher salt. Mash the garlic salt together until a paste forms. (Alternately, mash the minced garlic and salt in a mortar and pestle until smooth.)
  4 garlic cloves, pinch of kosher salt
  
• In a large mixing bowl, mix together mashed garlic salt, olive oil, black pepper, onion powder, red pepper flakes and remaining ½ teaspoon Herbes de Provence. Add par-cooked chicken wings, breadcrumbs and ¼ cup Parmesan cheese; toss to coat.
  2 tablespoons olive oil, ¾ teaspoon ground black pepper, ½ teaspoon onion powder, ¾ teaspoon crushed red pepper flakes, 2 tablespoons fine bread crumbs, ½ cup grated Parmesan cheese
  
• Place chicken on the prepared baking rack and sprinkle with the remaining ¼ cup cheese.
  
• Bake wings at 425°F for 20 minutes, rotate the pan and flip wings over. Bake another 15-20 minutes or until cooked through 165°F-170°F internal temperature and golden brown.
  

Becky’s Tips

• Dry the chicken before coating it for maximum crispiness.

Calories: 411kcalCarbohydrates: 5gProtein: 28gFat: 30gSaturated Fat: 9gCholesterol: 105mgSodium: 2908mgPotassium: 237mgFiber: 1gSugar: 3gVitamin A: 399IUVitamin C: 2mgCalcium: 168mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Garlic Parmesan Chicken Wings Step by Step

Get the oven going and prepare a baking sheet: Heat the oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.

Get a saucepan ready: In a large saucepan, bring 2 quarts of water, 1/4 cup of balsamic vinegar, 1 1/2 tablespoons salt, a bay leaf, ½ teaspoon Herbes de Provence, and 1 teaspoon onion powder to a boil. Add chicken and return to a boil. Reduce heat to low and simmer 15 minutes. Transfer chicken to a cooling rack set over paper towels for 15 minutes.

Prepare the garlic paste: Place the 4 cloves of minced garlic on a cutting board and sprinkle with a pinch of kosher salt. Mash the garlic salt together until a paste forms. (Alternately, mash the minced garlic and salt in a mortar and pestle until smooth.)

Prepare the coating: In a large mixing bowl, mix together mashed garlic salt, 2 tablespoons olive oil, 3/4 teaspoon black pepper, 1/2 teaspoon onion powder, 3/4 teaspoon red pepper flakes, and the remaining ½ teaspoon Herbes de Provence. Add par-cooked chicken wings, 2 tablespoons of breadcrumbs, and ¼ cup Parmesan cheese. Toss to coat.

Rack the chicken wings: Place chicken on the prepared baking rack and sprinkle with the remaining ¼ cup cheese.

Bake, serve, and enjoy: Bake wings at 425°F for 20 minutes, rotate the pan, and flip wings over. Bake for another 15-20 minutes or until cooked through (165°F-170°F internal temperature) and golden brown.

How to Store

Store leftover chicken wings in an airtight container in the fridge for up to 4 days. Reheat in the oven so they crisp up again. Freeze uneaten wings for up to 3 months. Thaw in the fridge before reheating.

Serving Suggestions

These garlic Parmesan wings are just begging to be served with our Smoky Blue Cheese Dip Recipe or our dreamy Herb Cream Cheese Dip (Herb Coeur a La Creme). Some people love sticking with a classic Homemade Ranch Dressing Recipe, which we always support!

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