This brings together everyone’s favorite flavors into a wing. Amazing.
It’s no secret we’re kind of crazy for wings. We love them all, but there is truly something special about these. Deeply flavorful and so crispy on the outside and tender and juicy on the inside. Serve with homemade blue cheese dressing and you won’t believe the response you’ll get.
How To Make Garlic Parmesan Chicken Wings
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The Ingredients You Will Need
The wings are marinated with fresh herbs, garlic, and lemon. Then it all comes together with the most amazing sauce and wonderfully grated Parmesan cheese.
Here’s What You’ll Need to Have on Hand
For the Marinade and Preparing the Chicken:
Chicken wings – Look for flats and drumettes, sometimes called ‘party wings.’
Oil – Olive oil or extra-virgin olive oil.
Lemon – Freshly squeezed is best.
Fresh herbs – Oregano, rosemary, and thyme are excellent, but go with your favorite herbs. Fresh is best.
Seasonings – Salt, pepper, and ground cumin.
Oil – Vegetable, for frying.
For the Sauce and Finishing the Wings:
Butter – Unsalted
Garlic – Minced
Hot sauce – Frank’s is our favorite.
Chicken stock – Or chicken broth, or you can substitute vegetable broth.
Seasonings – Onion powder, garlic powder, salt, and pepper.
Cheese – Seek out quality grated Parmesan, Romano, or Pecorino Romano in the specialty cheese section of your supermarket.
EXPERT TIP: You can let the chicken wings chill in the marinade for as little as one hour, but we find that 4 hours, or even better, overnight, delivers the deepest flavor. Pour the marinade over the wings, and then transfer to a 9×13″ dish, cover, and chill, tossing the wings every couple of hours, if possible.
Tips for Perfect Garlic Parmesan Chicken Wings
Let The Marinade Do Its Work – Fresh herbs make a difference in the flavor of the wings but dried can be used in a pinch. Chilling the wings in the marinade overnight makes a big difference. Move the wings around every couple of hours.
Fry Then Bake – You can bake the wings without frying them (see NOTES), but giving them a quick fry before baking will yield super crispy wings and juicy on the inside, the way wings should be.
Serve Hot – Although these wings are still addictively yummy at room temperature, they are definitely best served hot from the oven and tossed in the hot sauce just before serving. They can be fried several hours in advance.
How To Serve
As mentioned, these are best served piping hot. Right after tossing them in the hot sauce along with the grated Parmesan cheese, immediately place them on your serving dish.
We like to get a cutting board and lay down brown paper (cut up a large paper bag from the grocery store) and then place the wings on it. Drizzle with extra sauce and then provide plenty of paper towels or napkins.
These are great by themselves, but we do love to serve them with our homemade blue cheese dressing.
EXPERT TIP: After you’ve tossed the wings in the hot sauce, immediately add in the Parmesan cheese. It will form a bit of a thick sauce around the wings, which is what you’re looking for.
Other Amazing Wing Recipes to Try
We never met a well-dressed wing that we didn’t like (or love), and here are some of our all-time favorites:
Classic Buffalo Wings
Grilled Buffalo Wings
Baked Teriyaki Wings
Italian-Style Chicken Wings with Gorgonzola Dipping Sauce
Grilled Curry Chicken Wings
Bourbon Maple Wings
These are all amazing wings, without a doubt. But, in the meantime, aren’t the babies calling your name?
These wings are epic in so many ways.
We’ve served many types of wings to friends and family many times over the years. And these would rank right near the top when it comes to folks’ favorite.
This is truly a wing for the winner circle!
Ready to make the best chicken wings in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedLoon and hashtag #HowToFeedaLoon!
Garlic Parmesan Chicken Wings
Video
Equipment
- 1 Large sturdy skillet for frying see NOTES for other methods of cooking the wings.
Ingredients
For Marinating and Cooking the Chicken
- 2 lbs chicken wings flats and drumettes, party wings
- 1 tablespoon olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon oregano fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- ½ teaspoon dried cumin
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Vegetable or canola oil for frying
For the Sauce and Finishing the Wings
- ½ cup unsalted butter 1 stick
- 2 cloves garlic finely minced
- 2 tablespoon hot sauce Frank's, or your favorite wing sauce
- ¼ cup chicken stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese grated
- Homemade blue cheese for serving
Instructions
- Pat wings off with a towel and place in a large bowl.
- In a medium bowl, mix together the oil, lemon juice, oregano, rosemary, thyme, cumin, salt, and pepper. Stir with a fork until mixed. Pour over the wings.
- Mix until completely coated, then place in a 9x13" dish (cover with plastic wrap) or large zipper baggie and place in the refrigerator for 1 hour or up to overnight.
- In a large sturdy skillet or deep-fryer, heat the oil to 350°F and preheat the oven to 425°F.
- Working in batches, gently drop the chicken wings into the hot oil. One at a time, fry until golden and crispy, about 8 minutes. Use metal tongs to remove the wings and place them on a baking sheet. Repeat with the remaining wings.
- Place the baking sheet into the oven and bake for 15 minutes.
- Meanwhile, in a medium saucepan pan, add the butter, hot sauce, chicken stock, onion powder, garlic powders, salt and pepper. Stir in the fresh garlic. Simmer gently for about 15 minutes and slightly reduced.
- Remove the chicken wings from the oven and place them in a large heatproof bowl.
- Pour the sauce over the wings and toss until coated. Add the Parmesan and toss again until well coated. Serve at once with blue cheese dressing on the side.
Notes
- Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
- Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through.
- Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes.
Nutrition
POST UPDATE: This recipe was originally published in July 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!
Michelle adkins says
So no flour is needed to fry the wings
Kris Longwell says
Hi Michelle! No flour is needed! Let us know if you make them and how they turn out! Best, Kris & Wesley
Megan Kelley says
Just made these for my family and some friends and we LOVED them! Can’t wait to make them again!
krislongwell says
That is so awesome to hear, Megan!! We are so happy that you and your family loved these wings. They are so yummy, right? Congrats on the success!!! And thank you so much for letting us know!! Stay in touch!! Best, Kris & Wesley
kirti singh says
chicken wings are my all time favorite. Usually i have wings 3 to 4 times in a week. They way you decorated this extraordinary. Garlic add an extra taste in the recipe and made it toothsome. Thanks for sharing such a wonderful recipe with us.
krislongwell says
And thank you, Kirti! This is absolutely one of our all-time favorite wing recipes, and we really eat a lot of wings! We think you’ll like this a lot, and baking them is really good! Thanks again, Kris & Wesley
Nafeesah says
Soooo good. May make them again this weekend. Yum!
krislongwell says
Awesome!! Yum!!
krislongwell says
Hi Lindsay, sorry about that…left out the butter in the steps. I think I cleared things up. Take a look now and let me know if anything is still unclear. I worked on creating this recipe many times, and this final version is when it finally really all came together and is amazing. Thanks for bringing it to my attention.