Crispy Garlic Parmesan Chicken Wings

Okay, so these garlic parmesan chicken wings… they’re kind of my thing. There’s something about the way the skin crisps up in the oven, with little bits of golden cheese clinging on, and that waft of roasted garlic that just sort of floats through the kitchen – you know when you’re cooking something and the whole house smells like you really know what you’re doing? That’s the vibe here. They’re not fussy, not fancy-looking, but the flavor is big, and comforting. Slightly messy fingers, warm plate, good company – that’s all you need.

Why You’ll Crave It

• No deep frying! Just oven-baked until crispy and golden, with hardly any cleanup
• Garlic and parmesan are a classic for a reason – bold, salty, totally addictive
• You only need five basic ingredients but it tastes like you fussed (you didn’t)
• Perfect for game day snacks, dinner, or just… when you’re craving crispy chicken
• The texture, honestly. That kind of shatter-y, cheesy crunch with tender meat underneath

The first time I made these, I ruined a white kitchen towel, and I still think it was worth it.

What You’ll Need

• Chicken wings: 1 kg, separated into drumettes and flats if you like, patted dry very well (this matters!)
• Garlic: 4 fat cloves, finely minced or grated on a microplane for serious punch
• Parmesan cheese: 100 grams, finely grated – not the pre-shredded bagged kind, please
• Olive oil: 2 tablespoons, enough to coat things without making them soggy
• Salt: To taste, start light – parm brings plenty of saltiness already

Easy How-To

Preheat Things First

Get your oven to 200°C (that’s 400°F). You want it fully hot when the wings go in – so they crisp right away, not steam. Sometimes my oven lies to me, so I give it a few extra minutes even after that beep.

Dry the Wings Like You Mean It

Now this seems simple, but it’s kind of everything. Use paper towels. Blot the wings and make sure no weird moisture clings to them. Dry wings = crisp wings. I usually lay them out for a minute or two while I mince garlic.

Toss with Flavor

In a big bowl, combine the wings with olive oil, salt, garlic, and about two-thirds of the grated parmesan (save the rest for after baking). Get in there with your hands if you’re okay with garlic fingers. Toss until coated evenly – every little wing should glisten a bit.

Lay ‘Em Out

Line a baking tray with parchment. Arrange the wings in a single, spaced-out layer. Give them room to breathe – if they’re touching, they’ll steam, not bake. I’ve made that mistake more than once.

Bake Until Magical

Pop them in the hot oven and bake for 25-30 minutes. Flip halfway through (I use tongs, quickly), and watch how the cheese caramelizes around the edges. You’re going for golden and crisp, with the tips of the wings doing that little crackly thing.

Finishing Touch

Pull them out, let them sit a few minutes so no one burns their tongue, then sprinkle the remaining parmesan over while they’re still hot. That last hit clings to the faint bit of oil and melts just enough…

Good to Know

• If you’re tempted to add more garlic – same. Just remember raw garlic can burn fast, so make sure it’s mixed in well with oil so it doesn’t sit exposed on the tray
• Got a microplane grater? It makes the garlic almost paste-like and that’s ideal… less bits, more infusion
• Sometimes I’ll toss the baked wings with a tiny splash of warm butter and a pinch more parm. Naughty, yes. Delicious? Also yes.

Serving Ideas

• Serve with a tangy yogurt dip, or even just lemon wedges to squeeze over at the end – really lifts the richness
• Make it a whole meal with roasted baby potatoes tossed in leftover garlic oil and a crisp salad on the side
• Perfect little bites for a sharing spread – think low-key dinner parties where people stand around the kitchen nibbling

Top Tricks

• Use a wire rack on top of your baking sheet, if you’ve got one – lets heat circulate and makes things even crispier
• If you’re in a rush, you can pre-season the wings a few hours ahead and keep them uncovered in the fridge. The skin dries out a bit and crisps even better.

Frequently Asked Questions

Can I use frozen wings?

Yes, but thaw them completely and dry them well before seasoning. Frozen wings can release a lot of water, which makes crispy skin much harder to achieve.

What kind of parmesan works best?

A good wedge of Parmigiano-Reggiano, grated fresh, will make these shine. The powdery stuff in the green can might work in a pinch, but… it’ll taste different, less full somehow.

How do I avoid burnt garlic?

Toss it well in oil and stay away from long strands or big pieces. Evenly distributing it helps too – and keep it nestled against the chicken as much as possible.

What’s the best dipping sauce for these wings?

I lean toward lemony garlic yogurt or a simple aioli. Something creamy, but not heavy. Even plain sour cream with cracked pepper works well. They really don’t need much.

Can I air fry them instead?

Yes! About 180°C (360°F) for 20 minutes, shake halfway – they’ll get super crisp. Some bits might get a bit darker because of the cheese, but still delicious.