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Crisp Parmesan garlic chicken wings on a charcoal platter, golden skin dusted with fine Parmesan, parsley and black pepper, savory dry coating with no greasy pool. The lower title bubble reads Parmesan Garlic Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Parmesan Garlic Chicken Wing Recipe

Crispy Parmesan garlic chicken wings with roasted-garlic butter, clear doneness checks and a dry-cheese finish that stays savory, not greasy.
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Prep Time 18 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 13 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 3/4 teaspoon kosher salt divided
  • 3 tablespoons unsalted butter
  • 5 cloves garlic finely grated
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup finely grated Parmesan plus 2 tablespoons for serving
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small skillet
  • Instant-read thermometer
  • Large bowl

Method
 

  1. Heat the oven to 425°F. Set a wire rack over a foil-lined rimmed sheet pan and coat the rack lightly with oil.
  2. Blot the wings thoroughly. Toss with baking powder and 1/2 teaspoon salt until the coating is thin and even.
  3. Arrange the wings with space between them. Bake 25 minutes, turn, and bake 18 to 25 minutes more until browned and crisp.
  4. Check several thick pieces near but not against the bone and continue until every checked wing reaches at least 165°F.
  5. Melt butter in a small skillet over medium-low. Add garlic and Italian seasoning and cook 60 to 90 seconds until fragrant but not browned; remove from heat and add lemon.
  6. Rest wings for 5 minutes, toss lightly with garlic butter, then add 1/3 cup Parmesan, pepper, parsley and remaining salt. Finish with the reserved cheese.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and reheated leftovers.
  • This recipe was developed through culinary research and editorial review.