Parmesan Garlic Chicken Wings

Parmesan Garlic Chicken Wings are baked, not fried and are full of flavor! The perfect easy oven baked chicken wings for game day!

These crispy oven baked chicken wings have all of the crispiness that fried wings have but are healthier! They do not lack in flavor or crispiness!

Plate of garlic Parmesan wings

Check out my blog post on How to Make Crispy Oven Baked Chicken Wings.


I love boneless chicken wings (which lets be honest are really just a chicken nugget), but the Butcher Man loves him some good ol’ bone-in wings. We use a mix of wings, and drums.

Boneless wings are yummy as well. You can try my homemade nuggets by clicking here. The homemade nuggets make great boneless wings and the parmesan garlic sauce on them makes them even more amazing!

chicken wings-wings and drums

It can be tricky to get your wings crispy in the oven instead of frying them. But I am here to tell you that I figured it out, and it is simple! I have tried many recipes to get the perfect oven baked, crispy chicken wing.

You will find some people steam the wings ahead of time or boil the wings for a few minutes to let some of the fat cook off the wings before baking. I have tried them all and they work, but who wants the extra steps.

I bake mine, without steaming, boiling or any other steps and they are delicious! They turn out crispy, juicy and full of flavor!

Making the BEST Wings

First, make sure the wings are patted as dry as possible before baking. Just use a paper towel and get them good and dry.

Raw chicken wings in a bowl

Then, you will toss them in some canola oil (olive oil works great too) and then some salt and pepper. SIMPLE! BUT SO GOOD!

Seasoned chicken wings with salt and pepper

Must Have for Crispy Wings-Wire Baking Rack

You absolutely MUST use a wire rack that is placed on top of/in a baking sheet/cookie sheet.

The wire rack lifts the wings off of the pan so they have room for the heat to circulate around the entire wing, making them more crispy. With the wire rack, there is no burning on the bottom which makes the wings so perfectly crisp!

Sheet pan with a baking rack

Baking Time for Crispy Chicken Wings

Place the wings on the wire rack. Do not put them too close to each other. You need some space around each wing so the air can circulate better which helps in getting them good and crispy.

Chicken wings in baking rack seasoned with salt and pepper
Up close shot of chicken wing seasoned with salt and pepper

Put the wings in the over. Make sure you put them in the center of the oven, so adjust your baking rack in the oven as needed.

Oven with the door open and with the baking sheet of chicken wings on the center rack

Let the wings bake for about 25 to 30 minutes.

Then flip them and let them cook for another 25 to 30 minutes.

Use a meat thermometer to make sure they are fully cooked. The wings need to reach 165 degrees F. Make sure to check the thickest part of the wing and make sure the meat thermometer is NOT touching the bone or you will get an inaccurate reading.

Chicken wings baked in the oven turned over part way through baking time

After the wings have coooked for and hour(ish), turn the oven to broil. If your oven lets you set a temperature, set it to 450 degrees F. Some ovens just got to “Broil” and you can not set a temperature and that is fine!

Oven baked chicken wings that are crispy
Baked crispy chicken wings


You can leave them in longer or shorter as they broil to your liking. Now time for the best part…the sauce!

Oven baked chicken wings that are crispy


I love anything that is parmesan garlic and this wing sauce is absolutely delicious. We love a spicy buffalo sauce but this garlic parmesan is amazing. The flavor is more of a creamier, mild flavor.

The sauce is made with some sautéed garlic, mayo, light corn syrup (sounds weird but is needed for consistency and the sweet factor), parmesan cheese (bottled works great and is what I actually prefer for the wings), and some seasonings.

A little bit of heat comes from dried red pepper flakes, which you can leave out, or add to taste to how spicy you want it.

Whip up the sauce while the wings are baking. You can double the sauce if you want some extra sauce for dipping or reheating the wings.

Paremsan Garlic Sauce in a bowl for wings


Once the wings are done baking, you can gently toss the wings in the sauce and enjoy! I love my wings dipped in ranch or bleu cheese dressing! Extra parmesan garlic sauce is also great for dipping!

Plate of garlic Parmesan wings

Leftovers/Reheating Chicken Wings

These wings can be frozen and thawed for eating later. You can freeze any leftovers and then thaw the wings completely before reheating them in the oven.

The wings have already been cooked so you just need to heat them until heated through. You can reheat them at 400 degrees.

Any leftover wings will also stay great in the fridge for up to 3 days. You can reheat them in the oven at 400 degrees or in the microwave.

Parmesan Garlic Chicken Wings are baked, not fried and are full of flavor! The perfect chicken wings for game day!

Up close shot of hand holding a chicken wing covered in garlic Parmesan sauce

If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!

For some other delicious appetizers try my Cream Cheese Jalapeno Taquitos, my Homemade Chicken Nuggets that make great boneless wings or my Copycat Chili’s Queso or my delicious Bean Dip!

Also check out my blog post on How to Make Crispy Oven Baked Chicken Wings.

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Parmesan Garlic Wings

Parmesan Garlic Chicken Wings are baked, not fried and are full of flavor! The perfect chicken wings for game day!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour



  • 3 lbs. chicken wings (I like a mix of wings and drums) see notes
  • 1 tbsp canola oil (or olive oil)
  • 1 tsp kosher/coarse salt
  • 1 tsp black pepper
  • cooking spray for spraying wire rack for cooking


  • 1 tsp canola oil (or olive oil)
  • 6 cloves garlic miced, or 3 tsp bottled minced garlic
  • 1/2 cup mayo
  • 3 tbsp parmesan cheese (bottled is great) *more to taste if desired
  • 1 1/2 tbsp light corn syrup
  • 1 tsp garlic powder
  • 1/2 tsp dried basil leaves
  • 1/2 tsp kosher/coarse salt
  • 1/4 tsp ground oregano
  • 1/4 tsp black pepper
  • 1-2 pinches dried red pepper flakes *optional, add more or less to taste

Sauce makes about 3/4 cup – perfect for 3 lbs of wings. Sauce can be doubled if you want sauce for dipping or heavily sauced wings.


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper (this is not necessary but it makes for easy clean up so the wings drip on the parchment paper). Place an oven safe wire rack on the baking sheet. Spray wire rack with cooking spray.
  • Using a paper towel, pat the wings to get them as dry as possible.
  • Drizzle canola oil over the wings and toss to make sure they are evenly covered.
  • Mix your kosher salt and pepper together. Sprinkle the salt and pepper over the wings with oil and toss gently. Try and get the wings as evenly covered with the salt and pepper as you can.
  • Line the wings up on the wire rack, trying to make sure they are not touching each other for even cooking. You can also bake them wings in batches if you don't have enough room all at once on the wire rack.
  • Place the wings in the oven. Bake for 25 minutes. Flip the wings and bake for another 25 minutes.
  • After the 50 minutes of baking, keep the wings in the oven and turn the oven temperature up to 450° and set your oven on broil. Let the wings broil for 3-5 minutes, then flip them over and let them broil for another 2-3 minutes or until they get crispy and browned to your liking.
    Remove from the oven when done.


  • While the wings are baking, in a small saucepan add the canola oil and garlic. Saute the garlic on medium heat until the garlic becomes fragrant. Remove from heat and set aside.
  • In a small bowl add all of the sauce ingredients. Add in the sautéed garlic. Mix the ingredients well. Add more or less parmesan cheese to taste. Add more or less red pepper flakes to taste.
  • After the wings have baked and broiled, toss the wings in the Parmesan Garlic Sauce and enjoy!
  • We love our wings dipped in ranch or bleu cheese dressing.


This recipe calls for 3 lbs. of wings.  The amount of wings you get in 3 lbs. will vary.  I usually get about 20-25 wings, this is a mix of wings and drums.
I use a baking sheet lined with parchment paper for easy clean up.  As the wings bake, some fat will drip off of them and the parchment paper catches it so I don’t have to clean a pan after!  
You need an oven safe wire rack to ensure the wings get crispy.  The rack lifts them off the pan to let the heat cook them evenly on all sides.  You don’t have to use a wire rack, but I recommend it.  Make sure you spray your wire rack with cooking spray. If not using a wire rack, use parchment paper on your pan or spray your pan with cooking spray so your wings do not stick to the pan. 
The wings will stay good in your fridge for up to 3 days and can be reheated in the microwave or in the oven.  To reheat in your oven, bake them at 400 degrees just until heated through.
You can freeze these wings and reheat them later.  Just thaw them before reheating.  Reheat the thawed wings on 400 degrees until heated through.
Try my Homemade Chicken Nuggets if your prefer boneless wings.  The Parmesan Garlic Sauce is amazing on them! 

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


  1. What is the purpose of the corn syrup? Assume sweetness.

    • Beth, The Butcher's Wife

      Hi Derek! Great question…. and you assume right… it is for sweetness, plus it won’t crystallize like regular sugar can at times when heated/melted, keeping the sauce smooth… you can use honey, agave nectar in place of corn syrup or even maple syrup (the flavors in those may change the taste a bit)!

      • Thank you. I used honey and making tonight!

        • Beth, The Butcher's Wife

          You are so welcome! Let me know how they turn out with honey! I hope you like them!

          • Honey is a good substitute. Provides a nice sweetness and I can’t imagine it changed the flavor much. I was weirded out and intrigued with the mayo base, but have to say it was flavorful.

          • Beth, The Butcher's Wife

            I’m so glad to hear honey worked… I’ll have to try it! The mayo for sure sounds so weird but it does help with the rich flavor I think and compliments the sweet notes and garlic flavor… for the comments, questions and feedback! I’m glad you tried the recipe!☺️

  2. 5 stars
    These wings were easy and delicious! I will make them again and again!

    • Beth, The Butcher's Wife

      Sherry I am so so happy to hear you love them as much as we do! They are a favorite around here too! Thanks for making my recipes and for the sweet comment! 😘❤️

5 from 1 vote

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