These Crispy Garlic Parmesan Chicken Wings are juicy to the bone, coated in a rich garlic Parmesan butter sauce, and ready in under an hour. Brining the wings first is the secret to flavor that goes all the way to the bone, giving you restaurant-quality wings at home every single time. Perfect as a game day appetizer, party snack, or easy weeknight dinner, this is the only garlic parm wings recipe you'll ever need.
Love Chicken wings? Well, these Garlic Parmesan Chicken Wings in my family are labeled as messy wings and require a mandatory pile of napkins to accompany them due to the fact that you have to use your hands to eat them. Getting your hands dirty with chicken wings is highly recommended here!
If you've ever wondered how to make garlic parmesan chicken wings that are crispy on the outside and juicy all the way to the bone - this is your recipe. These wings start with a simple brine that seasons the meat deeply, then get baked to golden perfection before being tossed in a homemade garlic Parmesan butter sauce made with real butter, minced garlic, fresh parsley, and freshly grated Parmesan cheese.
You simply brine the chicken wings and then make the sauce. So that you can enjoy crunchy crust and lots of flavor! Two simple cooking methods - one beautiful result. No breading, no frying, no fuss - just bold, buttery, cheesy wings that disappear fast.
I just love how the chicken wings' juices penetrate them all the way to the bone and add a depth of flavor that doesn't exist with a regular boneless chicken. Go chicken wings!
Why You'll Love These Garlic Parmesan Chicken Wings
- Crowd-pleaser every single time. Game day, cookout, or a random Tuesday - these wings are always the first thing gone.
- The brine makes them juicy. Just 30 minutes in salted water seasons the meat all the way through - no dry, flavorless wings here.
- The sauce is homemade and it shows. Real butter, fresh garlic, and hand-grated Parmesan create a glossy, rich coating that bottled sauce can't touch.
- Crispy skin, no frying. High heat does all the work - you get that satisfying crunch without a deep fryer or a mess.
Other examples of how to cook chicken wings: Soy Garlic Chicken Wings and Crispy Chicken Wings in Honey Sriracha Sauce.
How to make the Garlic Parmesan Chicken Wings
1. Make Garlic Parmesan Butter Sauce
- Add butter, garlic, salt, and pepper (but not Parmesan yet) to a small skillet.
- Once the butter melts and the garlic is no longer raw, removed the butter to a large bowl to cool. Since you will be tossing the cooked wings in this bowl, make sure it's large enough to hold all the wings.
2. Brine the Wings
The first step is to brine the chicken wings a large bowl by whisking the water, salt, and sugar together until dissolved. Brine at room temperature for 30 minutes.
Drain the brine and pat the chicken extra dry with paper towels. Drizzle the oil over the wings and toss to coat. Sprinkle the seasonings over the wings and toss to coat evenly.
3. Bake
Preheat or oven to 375 F and line a baking sheet with foil, then top it with wire cooling racks to hold the chicken up off the baking sheet. Bake on the top rack for 30 minutes.
4. Toss and Serve
Once the wings are almost done cooking, finish the sauce by adding the Parmesan cheese and parsley to your cooled garlic butter sauce and mix to combine. And then - Bam! Just like that, the delicious Garlic Parmesan Butter Sauce is done!
Crispy BakedGarlic Parmesan Chicken Wings
Ingredients
Brine
- 8 cups cold water
- ¼ cup kosher salt
- 2 tablespoon sugar
Wings
- 4 lb chicken wings
- 2 tablespoon vegetable oil canola or olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper coarse
Garlic Parmesan Butter Sauce
- 8 tablespoon salted butter
- 5 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon ground pepper coarse
- ½ cup Parmesan cheese freshly grated
- 2 tablespoon Parsley chopped
Instructions
Brine chicken wings
- In a large bowl whisk the water, salt, and sugar together until dissolved. Add the chicken wings and let sit in the water at room temperature for 30 minutes.
Make Garlic Parmesan Butter Sauce
- While the chicken brines, start making the sauce. Add the butter, garlic, salt, and pepper to a small skillet or saucepan over medium heat. Do not add Parmesan yet!
- Stir frequently until the butter melts and the garlic is no longer raw, about 3-4 minutes.
- Remove the sauce to a large bowl to cool. (you will be tossing the cooked wings in this bowl so make sure it's large enough to hold all the wings)
- Drain the brine and pat the chicken extra dry with paper towels. Drizzle the oil over the wings and toss to coat.
- Sprinkle the seasonings over the wings and toss to coat evenly.
- During the last 5-10 minutes of brining, preheat your oven to 375 F
Bake
- Line a baking sheet with foil, then top it with wire cooling rack to hold the chicken wings up off the baking sheet (you can use turkey roasting pan for this too).
- Place the chicken pieces on top of the rack. Bake the wings for about 35-45 minutes, or until the surface is golden.
Final Assembly
- When the wings are almost done cooking, finish the sauce by adding the Parmesan cheese and parsley and mix to combine.
- When the wings are done, remove them directly into the Garlic Parmesan sauce bowl and toss to combine. Let rest for 5 minutes before serving, garnished with more parsley and Parmesan cheese, if desired.
Tips for Getting Crispy Chicken Wings Every Time
Crispy wings aren't luck - they're technique. Follow these and you'll nail it every time:
- Brine first, always. Even 30 minutes in salted water pulls moisture into the meat and helps the skin dry out faster during cooking - the key to crunch.
- Pat them completely dry. Before they hit the oven, dry every wing thoroughly with paper towels. Moisture is the enemy of crispy skin.
- Don't crowd the pan. If you're baking, give each wing space on the rack. Crowded wings steam instead of roast - you'll get soft, not crispy.
- Use a wire rack, not a flat pan. Elevating the wings lets hot air circulate underneath. Flat pan = soggy bottoms.
- Sauce after, not before. Toss the wings in garlic parmesan butter sauce right after they come off the heat. Saucing too early softens the skin you worked hard to crisp up.
How to Store and Reheat Garlic Parmesan Wings
These wings keep well, and reheating them the right way means they stay crispy - not soggy.
- Storing: Let wings cool completely, then transfer to an airtight container. They'll keep in the fridge for up to 4 days.
- Freezing: Freeze in a single layer on a sheet pan first, then move to a freezer bag. Good for up to 3 months. Freeze before saucing for best results.
- Reheating in the oven (best method): Spread wings on a wire rack at 400°F for 10-12 minutes. They come back crispy almost like they're new.
- Reheating in the air fryer (fastest method): 375°F for 5-7 minutes. Shake the basket halfway through. Skin crisps right back up.
- Avoid the microwave. It steams the wings and turns that beautiful crispy skin into a rubbery disappointment.
Can I make garlic parmesan wings in the air fryer?
Absolutely - and they come out fantastic. Air fry at 400°F for 20-22 minutes, flipping halfway through. The circulating hot air renders the fat and crisps the skin beautifully without any oil. Toss in the garlic parmesan butter sauce immediately after. This is honestly one of the easiest methods if you're making a smaller batch. You can see how I air fried them with the BBQ sauce in Crispy Air Fryer Chicken Wings in BBQ Sauce recipe.
Can I make them in advance?
If you're making these chicken wings for a party or gathering, dry-brine the wings 48 hours ahead (salt, garlic powder, baking powder on a rack in the fridge uncovered) and cook them the day of. I've put together a complete guide to make-ahead appetizers you can prep 48 hours in advance, including timing tips for dips, stuffed bites, marinated appetizers, and more.
Can I use jarred garlic instead of fresh?
You can, but fresh garlic makes a noticeable difference here. The sauce is simple - butter, garlic, Parmesan, parsley - so the quality of each ingredient really shows. Fresh garlic gives you a sharper, more aromatic flavor that jarred can't fully replicate. If jarred is all you have, use it, but go fresh if you can.
What size wings are best for this recipe?
Mid-size wings are the sweet spot. Too small and they overcook before the skin crisps up - too large and the inside can stay underdone by the time the exterior is done. If your wings vary in size, pull the smaller ones off the heat a few minutes early. Enjoy the best chicken wings, my friends!
How long do you brine chicken wings?
A minimum of 30 minutes is enough to make a real difference. For the best results, brine for 2-4 hours in the fridge. You can push it to overnight for deeply seasoned, ultra-juicy wings - just don't go beyond 12 hours or the texture can get slightly mushy. Even a quick 30-minute brine is worth it over skipping it entirely.
Ken says
I make these so often - dip them in primal kitchen sauce