Crispy Baked Parmesan Garlic Wings
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 lbs of chicken wings (drums and wingettes separated, if frozen make sure they are fully thawed)
  • 1 tablespoon of olive oil
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 tablespoon of fresh oregano, chopped
  • 1 tablespoon of fresh thyme, chopped
  • ½ teaspoon of cumin
  • 1 teaspoon of Kosher salt
  • ½ teaspoon of black pepper
  • Parmesan Garlic Sauce
  • ½ cup of unsalted butter (1 stick)
  • 2 TBS garlic paste or 2 large garlic cloves, finely minced
  • 2 TBS your favorite wing sauce
  • ¼ cup of chicken stock
  • 1 teaspoon of onion powder
  • ½ teaspoon of Kosher salt
  • ½ teaspoon of fresh black pepper
  • 1 tsp minced fresh thyme
  • ½ tsp minced fresh oregano
  • ¼ cup of grated Parmesan cheese
  1. Pat wings dry with a paper towel and place them in a large bowl
  2. In a smaller bowl, mix together the oil, lemon juice, oregano, thyme, cumin, salt and pepper. Whisk until incorportaed.
  3. Add wings to the bowl and toss to coat.
  4. Cover and place the bowl in the refrigerator for 30 minutes
  5. Pre-heat oven to 400 degrees.
  6. Bake for 40 minutes or until fully cooked. Size of wings will determin a longer or shorter cooking time.
  7. Meanwhile, in a medium saute pan, add the butter, wing sauce, chicken stock, onion powder, garlic powder, salt and pepper. Add in the garlic paste or fresh garlic. Heat gently for about 15 minutes and slightly reduced.
  8. Remove the chicken from the oven and place in a clean large bowl.
  9. Pour the sauce over the wings and then add the Parmesan cheese and herbs.
  10. Toss well until all wings are coated.
  11. Place on serving dish and enjoy!
  12. If you choose, serve with blue cheese dipping sauce.
I have had success both when baking my wings directly on a baking sheet, as well as a baking sheet lined with aluminum foil as well as by lining a large baking sheet with aluminum foil then placing a metal cooling rack on top of that and sprayed with non-stick cooking spray. The key is carefully turning your wings a few times to ensure all sides crisp up.
Recipe by Souffle Bombay at