Crispy Baked Parmesan Chicken Wings – These chicken wings are baked crisp to a golden perfection, then smothered in a Parmesan cheese, parsley and chili flakes mixture. It’s finger licking good!
BAKED CHICKEN WINGS
So you like wings, don’t you? Do you like them fried? You probably do. But wings don’t need to be fried. I NEVER fry chicken wings, unless I’m making this buttermilk fried chicken. Why would you want to fry wings? Wings excel in the oven, my friends.
They’re the perfect little pieces of meat surrounded by a nice layer of fat that when baked in the oven, the fat slowly melts away causing the wings to perfectly crisp up to a golden perfection. Baked chicken wings are perfection, most of the time I just like them with salt and pepper but then sometimes I like them saucy and sticky and other times I prefer them smothered in Parmesan cheese.
HOW LONG DO YOU BAKE CHICKEN WINGS FOR
Chicken wings take about 40 minutes to bake until they’re nice and crispy at 425 F degrees. However, each oven is different, so start looking in on them after 30 minutes.
INGREDIENTS IN PARMESAN CHICKEN WINGS
Parmesan cheese with loads of parsley, salt and pepper, some garlic powder and lots of red pepper chili flakes. Oh yeah, you want those chili flakes because that’s how you kick it up a notch and go from ordinary but still good crispy baked wings to extraordinary crispy baked wings with a kick!
I loaded these babies with Parmesan cheese because I’m nuts about it. I think it’s funny that some peeps don’t like Parmesan cheese because they think it smells like dirty feet, but you need the good stuff, and grate it yourself. The good stuff is really good, still smelly but in a good way. I eat Parmesan cheese on its own, that’s how much I love it, and yeah I do put it on everything!
But baked wings are to be appreciated. All you need is to have faith that they will come out nice and crispy and perfection. Then just load them up with your faves, in this case this Parmesan mixture, and life is all good again.
CRAVING MORE CHICKEN WINGS? TRY THESE:
Crispy Baked Parmesan Chicken Wings
Ingredients
- 2 lbs chicken wings
- salt and pepper to taste
- 1/2 tsp garlic powder
Parmesan mixture
- 1/4 cup Parmesan cheese grated
- 1/4 cup chopped parsley
- 1 tsp red pepper chili flakes
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow.
- Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
- While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl.
- When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.
Notes
- My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
- If your wings aren't golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Sounds wonderful but parchment paper is only supposed to be used up to 400 degrees?!!
The parchment paper we use is good up to 450!
I have been sitting here for almost an hour searching for Parmesan garlic wings without a butter sauce! Thank goodness I found it midway through page 3 of my Google search. I was going to check “just one more recipe” and there it was! What part of “Parmesan wings without butter” was so hard for Google to retrieve?
I’m assuming when you toss the very hot wings into this mixture, the cheese melts immediately, and will even get a little gummy, even though your photo doesn’t show the cheese melted.
I can’t wait to try these tonight, love the addition of the spices! I will use dried basil, since that’s I have on hand today. I know it won’t be as good, but, I’m sure it will still be good!
Google does its best, but if the blog post doesn’t say something along the lines of “Parmesan wings without butter”, google won’t be able to find it! We’re so glad you toughed it out and found this recipe, they’re just as good without the extra fat. Enjoy!
Love the receipe but where is all that potassium coming from. I have to watch potassium due to kidney disease and I don’t see ingredients that would cause this much potassium.
I am referring to the Parmesan Chicken wing receipe.
Hi Myrna, I recalculated the nutritional information (I have a new plugin for it, hoping it’s more accurate) and it seems the potassium is different.
This looks great. There’s one ingredient I don’t care for and that’s the red pepper flakes… What would you recommend for a substitution? I don’t care for anything spicy.
Thank you!
You could skip it totally, and maybe use pepper instead
Thanks Jo for another great recipe! I made them for Super Bowl Sunday and it was a hit! Everyone loved them and kept saying that they were amazing. Thank you again!
Glad you liked it. 🙂
Wonderful! Made them last night and can’t get over how good they are! Thinking I will make them for Super Bowl party. The only thing I did different was bake them 10 minutes longer as I like extra crispy. Make sure you spray foil with Pam so they don’t stick.
They are perfect for Super Bowl! So glad you liked them. 🙂
Jo, how many wings do you consider a serving size?
Well depends how hungry I am LOL, but for the 2 lbs here, I think it was about 6 per serving.
I just saw these wings on Foodgawker and started drooling over them almost instantly. They look insanely good!!
Thankyou for all you awesome recipes…I will be making thes on Friday as having company coming up from the coast !
You’re welcome Dianne! Make lots, they’ll go fast. 🙂
I would love these if they where boneless
We have this place in NJ “Buffalo Wings” and they serve the most amazing wings, its chain restaurant but they have endless flavor combos, so they have a paramecium one that is to die for and always wanted to recreate, and now I know how 🙂 pinning!
Yeah you can’t go wrong with wings in any flavor combo, one that I’ve always wanted to try but not brave enough is the PB&J wings. LOL
Gosh, I hope those paramecium wings don’t make you sick. Nasty little buggers, those paramecium.
Oh man. I’ve never made parmesan wings this way before. I usually include parmesan in breadcrumbs. I have to try this!! Pinning, pinning away. The world needs to see this!
LOL Thanks Nagi!
I’m going to the store right this very minute for some wings! I’m drooling on my keyboard…. I, too, love me some parmesan and yes, I spend the money for the good stuff and eat it while I’m grating. And, for those terrified of the price tag for good parm (I like Reggiano), it goes farther than any other kind and tastes way better. I use it shredded and grated and I put it on or in everything. Thanks you for this recipe. Bye!
LOL hope you like the wings. What am I saying, I know you will! 🙂
this.looks.delicious.
I would do anything…yap anything for one of these now 😉
Now I know what I will cook this weekend 🙂
YUM! My brother would go crazy for these.
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