Tasty Garlic Parmesan Wings

Super crunchy chicken wings coated in savory garlic and parmesan will turn your regular dinner into something special. These wings come out of the oven tasting just like the ones from your favorite restaurant but without the mess of deep frying. The magic happens thanks to balanced flavors and our two-step baking trick that gets that amazing crunch on every wing.

My kids ask for these wings every weekend. I've tried so many different recipes, but this one always gives us that awesome crunch we want, while keeping the meat super juicy inside.

Must-Have Wing Components

• Chicken wings (around 2-3 pounds): Pick plump, fresh-looking wings with no dark areas. Bigger wings need more time in the oven but give you more meat.
• Garlic cloves (6-8 cloves): Go for firm, unspotted bulbs. You won't get the same taste from the jarred stuff.
• Parmesan cheese (1 cup, freshly grated): Real Parmigiano-Reggiano brings a nutty flavor and melts better than other types.
• High-fat butter (1/2 cup): The extra fat makes your sauce taste so much better.
• Good olive oil (1/4 cup): Get cold-pressed for the tastiest results.
• Fresh basil (1/4 cup): Look for bright green leaves that smell strong.
• Good salt and fresh ground spices: Better seasonings really do make your food taste better.

Making Knockout Wings

Getting Ready:

Wipe wings completely dry with paper towels. Put them in the fridge uncovered for 30 minutes to get rid of extra moisture.

Spice Mix:

While wings are drying, mix your spices. Combine sea salt with dried oregano and fresh ground cumin.

First Cooking:

Arrange wings on your rack with space between each one. This lets air flow all around them for even crisping.

Making Your Sauce:

Melt butter with olive oil on low heat. Add chopped garlic and let the flavors come together. Mix in fresh basil and grated parmesan until everything's combined.

Final Touch:

Cover each wing thoroughly with garlic parmesan mixture. Put back in the oven until golden and crunchy.

I've found that older parmesan really makes these wings taste amazing. My grandma always told me good parmesan should have little crunchy bits in it - she was totally right, it makes these wings so much better.

Great Side Dishes

Make your wing meal even better by adding crusty garlic bread, fresh Caesar salad, or some homemade ranch with cut-up veggies. For a fancy touch, sprinkle some torn basil and thin slices of parmesan on top.

Ways To Switch It Up

Try mixing in romano or asiago cheese for different flavors. If you like heat, add some red pepper flakes or cayenne. Watching calories? Use ghee instead of butter and cut back on cheese a bit while keeping the flavor strong.

Storing Your Wings

Put leftover wings in a sealed container and eat within three days. Heat them up in a 375°F oven for 10-15 minutes to make them crispy again. Don't use the microwave - it'll make them soft and soggy.

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I've spent years trying to make perfect wings, and this garlic parmesan version is what everyone asks for. The mix of crunchy outside, tender inside, and that rich garlic coating creates something so tasty that folks always want seconds.

Getting The Heat Just Right

Getting your oven temperature just right is super important for golden-brown wings that stay juicy inside. Start at 400°F for the first bake, but keep an eye on things during the final cooking. If your cheese starts browning too fast, turn the heat down to 375°F so it doesn't burn before the wings are done.

Prep Ahead For Easy Cooking

You can get these wings ready up to a day before cooking. Season the raw wings and leave them uncovered in your fridge overnight. This extra drying makes them even crispier. You can also make the garlic parmesan sauce ahead and warm it up when you need it.

Feeding A Crowd

Need to feed lots of people? Just double or triple everything in this recipe. Cook in smaller batches so your baking sheets aren't crowded. Keep the finished wings warm in a 200°F oven while you finish the rest. Plan for 6-8 wings per person for snacks or 10-12 if it's the main meal.

Different Sauce Ideas

There's so many ways to change up the sauce: Add a few drops of truffle oil for fancy flavor, mix in some lemon zest for brightness, toss in fresh herbs like thyme or rosemary, or drizzle in honey for a sweet-savory mix. Start with small amounts of any new ingredients and taste as you go.

Fixing Common Problems

Here's how to fix wing issues: If they won't crisp up, make sure they're completely dry before baking. If your parmesan isn't melting right, grate it fresh and let it warm up before using. If your garlic burns, add it to the sauce later. If some wings are darker than others, turn your baking sheet around halfway through cooking.

Using Up Leftover Wings

Turn yesterday's wings into today's amazing meals. Cut them up for fancy salads, stuff them in warm tortillas with veggies, or use them as pizza toppings. The garlic and parmesan flavors go great with lots of different foods.

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Frequently Asked Questions

→ What's the secret to getting crispy oven-baked wings?

Cook them at 425°F on the bottom rack with plenty of space between each wing. The two-phase baking method really helps them get extra crunchy.

→ Can I mix up the garlic sauce earlier in the day?

Sure thing! Just combine butter, olive oil, basil, garlic, parmesan and seasoning salt ahead of time and pop it in the fridge. Give it a quick warm-up before coating your wings.

→ What goes well with these wings?

Try them with cilantro garlic dip or ranch. Some crunchy celery sticks, carrot sticks, or a simple salad work great on the side too.

→ What's the best way to keep leftover wings?

Pop them in an airtight container and keep them in the fridge for up to 3 days. When you want to eat them, warm them up in a 350°F oven so they stay crispy.

→ Is store-bought grated parmesan okay to use?

Fresh grated parmesan tastes better and melts nicer, but the pre-grated stuff works in a pinch. Just make sure you're getting real parmesan cheese, not the powdery kind that sits on shelves forever.