Tulo

Garlic Parmesan Wings Recipe

A baking powder coating draws moisture to the wing surface where it dries out in a low-then-high oven, giving fried-level crispness without a deep fryer, and tossing the wings in warm garlic butter and parmesan right after baking lets the sauce cling instead of sliding off or turning soggy.

Prep
15 min
Cook
45 min
Total
60 min
Servings
4

Ingredients

Servings4
  • 3 lbs chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped

Nutrition per serving

Calories
267
Protein
15g
Carbs
2g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 250°F (120°C). Set a wire rack inside a rimmed baking sheet.
  2. 2Pat the wings completely dry with paper towels. Excess surface moisture is the main thing that keeps wings from crisping in the oven.
  3. 3In a large bowl, toss the wings with the baking powder, salt, and pepper until every piece is evenly coated in a thin white film.
  4. 4Arrange the wings skin-side up on the wire rack, leaving space between pieces so air can circulate on all sides.
  5. 5Bake for 30 minutes at 250°F (120°C), then raise the oven temperature to 425°F (220°C) without removing the wings, and bake for another 20-25 minutes, until deep golden brown and crisp.
  6. 6While the wings finish baking, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 60-90 seconds, stirring constantly, until fragrant but not browned.
  7. 7Remove the pan from the heat and stir in the garlic powder.
  8. 8Transfer the hot wings to a large bowl. Pour the garlic butter over them and toss to coat evenly.
  9. 9Add the parmesan and toss again immediately, while the wings are still hot, so the cheese melts slightly and clings to the sauce.
  10. 10Sprinkle with chopped parsley and serve right away.

Tips & variations

  • For extra-crisp skin, let the salted, baking-powder-coated wings sit uncovered in the fridge for at least an hour, or overnight, before baking; the extra drying time matters more than the bake itself.
  • Swap the parmesan for pecorino romano for a sharper, saltier finish, and cut the added salt slightly if using it.
  • If a deep fryer or air fryer is available, fry the wings at 375°F (190°C) for 10-12 minutes instead of baking, then toss in the same garlic butter and parmesan.
  • Add 1/2 teaspoon crushed red pepper flakes to the garlic butter for a mild heat that still lets the garlic and cheese come through.

Storage & reheating

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8-10 minutes, or in an air fryer at 375°F (190°C) for 5-6 minutes, to bring back the crisp skin; microwaving will make them soft.

Tips from the Tulo kitchen

  • Splitting whole wings into flats and drumettes before cooking (rather than leaving them whole) lets more surface area crisp and gives the sauce more skin to grip.
  • A wire rack is worth the extra dish to wash; wings baked directly on the sheet pan steam on the underside and never crisp all the way around.

FAQ

Can I make garlic parmesan wings without baking powder?

The wings will still cook through and taste fine, but the skin won't crisp nearly as much. Baking powder is what breaks down the skin's surface so it dries out and blisters in the oven; without it, expect softer, chewier skin.

Why are my wings soggy after tossing in the sauce?

Wings that sit in sauce too long before serving will soften, especially if the sauce or wings weren't hot enough when combined. Toss and serve within a few minutes for the crispest result.

Can I use fresh garlic instead of garlic powder in the sauce?

This recipe already uses fresh minced garlic cooked briefly in butter for the base of the sauce; the added garlic powder on top boosts the flavor further without the risk of the fresh garlic burning at high oven heat. Skipping the powder is fine if a milder garlic flavor is preferred.

Can these wings be made ahead for a party?

Bake the wings up to a day ahead and refrigerate uncovered so the skin stays dry, then reheat in a 400°F (200°C) oven for about 10 minutes to recrisp before making the sauce fresh and tossing just before serving.