Garlic Parmesan Wings

There’s something irresistible about wings that are crisp, garlicky, and dusted with Parmesan. They turn any table lively—hands-on, saucy, and impossible to ignore.

This recipe keeps things simple: a bold garlic punch, plenty of Parmesan, and a glossy sauce that clings to every curve. Perfect for a cozy night with friends or a casual get-together, these wings are quick to make and built for sharing.

Ingredients

These garlic‑parmesan wings are sticky, garlicky, and finished with a shower of grated cheese and chopped parsley—perfect for sharing. Below is everything you’ll need to recreate the exact dish pictured.

• 2 pounds chicken wings, split
• 1 tablespoon olive oil
• 1 tablespoon baking powder, aluminum‑free
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped

Instructions

These steps will take you from plain wings to sticky, garlicky garlic‑parmesan wings with a crisp skin, a glossy honey‑butter glaze, and a final shower of grated cheese and chopped parsley—perfect for sharing.

1. Preheat the oven and dry the wings: Preheat your oven to 425°F (220°C) and pat the 2 pounds chicken wings very dry with paper towels so they crisp up in the oven.
2. Coat with baking powder and season: In a large bowl toss the wings with 1 tablespoon aluminum‑free baking powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then add 1 tablespoon olive oil and toss until evenly coated.
3. Arrange and roast until crisp: Spread the wings skin‑side up on a rack set over a baking sheet (or directly on a lined sheet) leaving space between pieces and roast for about 25–35 minutes, flipping once, until the skin is deep golden and crisp.
4. Melt butter and soften the garlic: While the wings roast, melt 4 tablespoons unsalted butter in a small saucepan over low heat and add 4 cloves minced garlic, cooking gently for 1–2 minutes until fragrant but not browned.
5. Add honey and smoked paprika: Stir 2 tablespoons honey and 1 teaspoon smoked paprika into the melted butter and garlic until the mixture is glossy and combined.
6. Toss the hot wings in the glaze: When the wings come out of the oven, transfer them to a large bowl, pour the warm honey‑garlic butter over the wings and toss quickly so each piece gets a sticky coat.
7. Finish with Parmesan and parsley: Immediately sprinkle 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley over the glazed wings and toss once more so the cheese and herbs cling to the sauce.
8. Rest briefly and serve warm: Let the wings rest 2–3 minutes so the glaze sets slightly, then serve straight away while they’re glossy and warm.

Tweaks and Additions

Here are eight small, friendly tweaks you can try to make these garlic‑parmesan wings even more interesting—pick one or two, keep the rest the same, and enjoy. Simple swaps and tiny additions that add brightness, heat, crunch, or a little extra Italian soul.

• Add lemon zest and a squeeze of lemon: Brighten the rich glaze with the finely grated zest of one lemon and a quick squeeze before serving so the wings feel fresher and cut through the sweetness.
• Stir in anchovy paste to the garlic butter: When softening the garlic, whisk in 1 teaspoon anchovy paste for a deep, savory umami note that won’t taste fishy but will make the sauce more complex.
• Use half butter, half extra‑virgin olive oil: Swap two tablespoons of the butter for good extra‑virgin olive oil to give the glaze a silkier, more Mediterranean flavour and a lighter finish.
• Add a spoon of Dijon mustard to the glaze: Whisk 1 tablespoon Dijon into the honey‑garlic butter to add a tangy lift and help the sauce cling to the wings.
• Mix Pecorino Romano with the Parmesan: Replace half the Parmesan with grated Pecorino (or use it all) for a saltier, sharper finish that sings with herbs.
• Drop in Calabrian chilli paste or red pepper flakes: For a warm, Italian heat, stir 1–2 teaspoons Calabrian chilli paste into the glaze or sprinkle a pinch of red pepper flakes when tossing the wings.
• Fold in chopped fresh oregano or thyme with the parsley: Use 2 tablespoons chopped oregano or thyme along with the parsley for a herbier, more aromatic finish that pairs beautifully with garlic and cheese.
• Sprinkle toasted, crushed hazelnuts or sesame seeds: For a little crunch and nuttiness, scatter 2 tablespoons toasted chopped hazelnuts or sesame seeds over the wings right after glazing so they stick to the sauce.