Crispy Baked Parmesan Garlic Wings

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 370kcal

Author: Colleen Kennedy

Crispy and loaded with flavor these oven baked Parmesan Garlic Wings may just become your new favorite!

Print Recipe

Ingredients

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 teaspoon minced fresh thyme
½ teaspoon minced fresh oregano
¼ cup of grated Parmesan cheese

Instructions

Pat your wings dry with a paper towel and place them in a large bowl
In a smaller bowl, mix together the oil, lemon juice, oregano, thyme, cumin, salt and pepper and then whisk until incorporated.
Pour the mixture over your wings, scraping the bowl with a spatula to get every bit. Toss until the wings are evenly coated.
Cover and place the bowl in the refrigerator for 30 minutes to allow the wings to marinate.
Pre-heat oven to 400 degrees.
Place wings on a baking sheet, spreading them out and bake for 40 minutes or until fully cooked. Halfway turn the wings with tongs a couple of times throughout the cooking process. Size of wings will dictate a longer or shorter cooking time.
While the wings bake, in a medium saute pan, add the butter, wing sauce, chicken stock, onion powder, garlic powder, salt and pepper to a small pot and stir until combined. Add in garlic paste (or fresh garlic) and bring to a simmer. Allow sauce to simmer for 6-7 minutes, reducing it slightly.
Remove the cooked chicken wings from the oven and place in a clean large bowl.
Pour the sauce over the wings tossing them well until coated and then sprinkle the Parmesan cheese and herbs over-top.
Toss well until all wings are coated.
Place on serving platter and enjoy!

Notes

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.

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