Parmesan Garlic Baked Chicken Wings
Oven baked crispy chicken wings coated with Parmesan and Garlic!
Servings 4 people
Calories 306kcal
Equipment
- cooling rack one that fits in the baking sheet
Ingredients
- 2 lbs chicken wings
- 2 teaspoons baking powder
- 6 tablespoons Parmesan Cheese divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley minced + more for garnish
Instructions
- Preheat Oven: Preheat the oven to 425 degrees and add the cooling rack to a baking tray, and set aside.
- Prep Wings: With a paper towel, pat dry all of the wings.
- Optional Cheese Prep: If using store-bought grated Parmesan cheese, divide it by 2 tablespoons and another 2-3 tablespoons. If shredding your own, shred all the cheese and separate out 2 tablespoons and then finely mince the shreds to get it as finely grated as you can. The finer the grate, the better for the 2 tablespoons that will coat the wings. Leave the other 2-3 tablespoons shredded.
- Create Coating: Add 2 tablespoons of grated Parmesan cheese, baking soda, garlic, salt, onion powder, and 1 tablespoon of fresh minced parsley to a small bowl and mix well.
- Coat the Wings: Add the coating to the wings and mix well.
- Bake: Add the wings to the rack on the tray, leaving at least a little bit of space between the wings so they can have good airflow to get crispy. Bake for 20 minutes and then use oven-safe tongs to turn wings over on the tray to crisp the other side and bake for another 20-25 minutes. Internal temperature of the wings should reach at least 165℉
- Serve and Enjoy: Add wings to a plate and sprinkle with final Parmesan cheese and some more fresh minced parsley and enjoy!
Video
Notes
Storage
Chicken wings are best eaten right after they've been baked for the best crispiness. But you can of course store them in the fridge for up to 3-4 days.
Substitutions
Parmesan Cheese: Store-bought grated Parm works great for this recipe or shred your own and then mince to the same grate level.
Garlic Powder: You can use fresh minced garlic here, but we find that powder coats the wings the best. As written, this adds a nice mild garlic flavor, but you can add another 1/2 teaspoon for even more garlic punch!
Parsley: We love fresh curly parsley for this, but you can also use 1 teaspoon dried parsley in place of the fresh in the coating. Fresh is best for the final garnish, though.
Nutrition
Calories: 306kcal | Carbohydrates: 2g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 713mg | Potassium: 215mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 2mg
