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Garlic Parmesan Chicken Wings - Crispy, Savory, and Easy

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 4 tablespoons unsalted butter
  • 4–5 cloves garlic, finely minced
  • 3/4 cup freshly grated Parmesan cheese, plus extra for topping
  • 2 tablespoons olive oil
  • 1–2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional but great)
  • 2 tablespoons chopped fresh parsley
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Prep the wings: Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get.
  2. Season: In a large bowl, combine baking powder, salt, black pepper, garlic powder, and onion powder. Toss wings until evenly coated.
  3. Choose your cooking method: Oven: Heat to 425°F (220°C). Place wings on a wire rack set over a foil-lined baking sheet. Bake 40–50 minutes, flipping once halfway, until deeply golden and crisp.
  4. Air fryer: Heat to 390°F (200°C). Arrange wings in a single layer. Cook 22–26 minutes, shaking or flipping halfway, until crisp.
  5. Deep-fry: Heat oil to 350°F (175°C). Fry in batches for 8–10 minutes, until cooked through and crispy. Drain on a rack.
  6. Make the sauce: In a small pan over low heat, melt butter with olive oil. Add minced garlic and cook 60–90 seconds until fragrant but not browned. Remove from heat; stir in Parmesan, lemon juice, lemon zest, and a pinch of red pepper flakes if using.
  7. Toss to coat: Place hot wings in a clean bowl. Pour the garlic-Parmesan sauce over and toss quickly to coat. The heat will help the sauce cling.
  8. Finish and serve: Sprinkle with fresh parsley and extra Parmesan. Taste and adjust with more lemon or salt if needed. Serve immediately.