There’s a special place in my heart for hot wings. They’re the ultimate party food, the essential game day snack, and frankly, a delicious excuse to get a little messy. But let’s be honest—deep-frying wings at home can be a huge hassle. The messy oil, the cleanup, the lingering smell… it’s a lot. That’s why I perfected this recipe for baked garlic parmesan hot wings. It gives you everything you love about crispy, flavorful wings with a fraction of the work.
This recipe isn’t just a simple toss-and-bake. It’s about achieving that coveted, crispy skin without a fryer. The secret lies in a simple baking powder trick that creates an incredibly crunchy exterior, which is the perfect canvas for a rich, buttery, and incredibly garlicky parmesan sauce. The moment these wings come out of the oven, tossed in that savory sauce, your kitchen will smell absolutely heavenly. Trust me, these will be the first wings to disappear at any party.
Why I Love This Recipe
I’m a huge fan of party food that doesn’t chain me to the kitchen. These wings are exactly that. They’re easy to prepare, and once they’re in the oven, they pretty much take care of themselves. The resulting texture is what truly makes them special. You get a shatteringly crispy skin that holds up to the generous coating of rich, savory garlic parmesan sauce, a combination that’s absolutely irresistible. Whether it’s for the big game or just a Friday night, these wings are my go-to for a crowd-pleasing snack that’s big on flavor and low on fuss.
Ingredients
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 1/2 cup unsalted butter, melted
- 4-6 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp red pepper flakes (optional, for a kick)
Swaps and Notes
- Baking Powder: Make sure to use aluminum-free baking powder. The aluminum in some brands can leave a metallic aftertaste. The baking powder raises the pH of the chicken skin, helping it to brown and crisp up beautifully.
- Chicken: Using pre-separated wings (flats and drumettes) saves you a lot of time. If you buy whole wings, you can easily separate them yourself at the joint.
- Garlic: Don’t be shy with the garlic! The recipe calls for 4-6 cloves, but if you’re a serious garlic lover, feel free to add even more.
- Spice Level: For a little heat, add the red pepper flakes to the sauce. If you want them spicier, you can add a bit of your favorite hot sauce to the melted butter before adding the other ingredients.
Step-by-Step Instructions
- Prep the Wings: Pat the chicken wings completely dry with paper towels. This is a critical step for getting crispy skin. In a large bowl, toss the wings with the baking powder, salt, and pepper until they are evenly coated.
- Arrange and Bake: Place a wire rack on a baking sheet and arrange the wings in a single layer on the rack, making sure they don’t touch. This allows air to circulate around them and helps them get extra crispy. Bake at 425°F (220°C) for 40-45 minutes, flipping them halfway through. The wings should be golden brown and crispy.
- Make the Sauce: While the wings are baking, prepare the sauce. In a small bowl, combine the melted butter, minced garlic, grated parmesan cheese, chopped fresh parsley, and red pepper flakes (if using).
- Toss and Serve: Once the wings are done, transfer them to a large bowl. Pour the garlic parmesan sauce over the hot wings and toss to coat them completely. Serve immediately.
Tips for Success
- Dry Wings are Key: The drier your wings are before you add the baking powder and seasonings, the crispier they will be. Don’t skip the patting down step!
- Don’t Skimp on the Sauce: These wings are all about that rich, savory sauce. Be generous with it, and make sure every wing is coated perfectly.
- Serving Temperature: These wings are best enjoyed fresh and hot, right after they’ve been tossed in the sauce.
Serving Suggestions and Pairings
These wings are fantastic on their own, but they’re even better with a few classic pairings. A creamy ranch or blue cheese dressing for dipping is a must. Celery and carrot sticks offer a nice cool, crunchy contrast. For a truly unforgettable spread, serve them alongside other party favorites. A cold beer or a crisp dry white wine pairs perfectly with the rich, savory flavor.
Nutritional Information Per Serving
- Calories: 450-500
- Protein: 35-40g
- Fat: 35-40g
- Carbohydrates: 2-5g
Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.
Storage and Leftover Tips
Garlic parmesan wings are best enjoyed immediately. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is to pop them in an air fryer or back in the oven at 350°F (175°C) for 10-15 minutes to crisp them back up. Microwaving is not recommended as it will make them soggy.
More Recipes You Will Love
If you’re planning a party or just looking for some delicious, shareable snacks, you’ll love these other recipes:
- For another crowd-pleaser, my Crockpot Nacho Dip is a set-it-and-forget-it favorite that disappears in minutes.
- These Sheet Pan Quesadillas are my go-to for feeding a large group quickly and easily.
- If you love cheesy dips, you have to try this Beer Cheese Dip—it’s a party starter that never fails.
- For a fun, customizable meal for a group, setting up a Walking Taco Bar is always a hit.
Final Thoughts
These baked garlic parmesan hot wings have completely changed my wing game. No more messy frying, just pure, crispy, garlicky-cheesy goodness. They’re a staple in my house for good reason, and I know they’ll be a staple in yours too.
What’s your favorite thing to serve with a plate of wings? Let me know in the comments below!
The Best Baked Garlic Parmesan Hot Wings I've Ever Made
Ingredients
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- 2 tsp black pepper
- 2 cups unsalted butter
- 2 cups grated parmesan cheese
- 4 cups chopped fresh parsley
- 1 tbsp red pepper flakes (optional)
- 2 lbs chicken wings
- 4 cloves garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine baking powder, salt, and black pepper.
- Add the chicken wings to the bowl and toss until well coated.
- Place the wings on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30 minutes, flipping halfway through.
- While the wings are baking, melt the butter in a saucepan over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Remove from heat and stir in grated parmesan cheese and red pepper flakes.
- Once the wings are done baking, remove them from the oven and toss in the garlic parmesan sauce.
- Garnish with chopped parsley before serving.
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