Garlic Parmesan Chicken Wings
Garlic Parmesan Chicken Wings are crispy, juicy, and flavor-packed! Bake or broil these cheesy, fragrant wings and serve with a creamy dipping sauce. Enjoy for dinner or double the recipe to share for game day and parties!
Servings: 2
Calories: 701kcal
Equipment
- 1 knife
Ingredients
Wings
- 1½ lbs chicken wings (flats and drumettes)
- 1½ tablespoon olive oil
- 1 tablespoon lemon juice
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
Garlic Parmesan Sauce and Dipping Sauce
- 6 tablespoon butter
- 6 cloves garlic minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 6 tablespoon Parmigiano-Reggiano or parmesan grated and divided
- 1 tablespoon Italian flat leaf parsley finely chopped and divided
- ½ teaspoon kosher salt or to taste
- ½ cup sour cream, greek yogurt, or mayonnaise for the dipping sauce optional
Instructions
Baked Garlic Parmesan Wings
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
- Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make wing sauce - While the wings bake, add butter, minced garlic, lemon zest, lemon juice, 4 tablespoon Parigmiano-Reggiano, and ½ tablespoon parsley in a saucepan. Warm on low heat until the butter and cheese is melted and the garlic is fragrant. Stir until combined then remove from heat.6 tablespoon butter, 6 cloves garlic, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 6 tablespoon Parmigiano-Reggiano or parmesan, 1 tablespoon Italian flat leaf parsley
- Make dipping sauce, optional - To make a dipping sauce, whisk together sour cream with 2 tablespoons of the garlic parmesan sauce. You can also use greek yogurt or mayonnaise. Add a pinch of kosher or sea salt to taste. Whisk vigorously until the sauce comes together. If you don’t want to make the dipping sauce, use the extra garlic parmesan sauce for your wings.½ cup sour cream, greek yogurt, or mayonnaise for the dipping sauce
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the remaining garlic butter sauce until coated and sprinkle the remaining 2 tablespoons of Parmigiano-Reggiano or parmesan and ½ tablespoon of chopped parsley on top. Transfer to a clean serving platter and serve immediately with the dipping sauce.1 tablespoon Italian flat leaf parsley, 6 tablespoon Parmigiano-Reggiano or parmesan
Broiled Garlic Parmesan Wings
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika
- Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make wing sauce - While the wings bake, add butter, minced garlic, lemon zest, lemon juice, 4 tablespoon Parigmiano-Reggiano, and ½ tablespoon parsley in a saucepan. Warm on low heat until the butter and cheese is melted and the garlic is fragrant. Stir until combined then remove from heat.6 tablespoon butter, 6 cloves garlic, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 6 tablespoon Parmigiano-Reggiano or parmesan, 1 tablespoon Italian flat leaf parsley
- Make dipping sauce, optional - To make a dipping sauce, whisk together sour cream with 2 tablespoons of the garlic parmesan sauce. You can also use greek yogurt or mayonnaise. Add a pinch of kosher or sea salt to taste. Whisk vigorously until the sauce comes together. If you don’t want to make the dipping sauce, use the extra garlic parmesan sauce for your wings.½ cup sour cream, greek yogurt, or mayonnaise for the dipping sauce, ½ teaspoon kosher salt
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the remaining garlic butter sauce until coated and sprinkle the remaining 2 tablespoons of Parmigiano-Reggiano or parmesan and ½ tablespoon of chopped parsley on top. Transfer to a clean serving platter and serve immediately with the dipping sauce.6 tablespoon Parmigiano-Reggiano or parmesan, 1 tablespoon Italian flat leaf parsley
Video
Notes
Storage
- Refrigerate leftover garlic parm wings in an air-tight container for up to 3 days. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
- Don’t burn the garlic - Be careful to not turn up the heat too high when you make the wing sauce or the garlic can burn and become bitter. Only cook until the garlic is fragrant and softened.
- Optional dipping sauce - The optional sauce adds a lot of flavor to the wings. If you forgo the dipping sauce, you can toss the wings in the extra sauce or reduce the recipe by 1-2 tablespoons of butter.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Everybody has a different oven. If you like your skin crispier, cook the chicken in the broiler for a couple of extra minutes until the skin reaches your desired crispiness.
- Garlic press - Use a garlic press to mince garlic in seconds.
Nutrition
Calories: 701kcal | Carbohydrates: 16g | Protein: 44g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 1956mg | Potassium: 623mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 17mg | Calcium: 543mg | Iron: 3mg