Garlic Chicken Parmesan Wings Recipe

Prep wings

Pat the wings dry with paper towels. If whole wings were purchased, separate into flats and drumettes and discard tips or save for stock. Dry skin is key for crisping.

Place the wings in a large bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tbsp olive oil. Toss thoroughly so each wing is evenly coated. Let sit at room temperature 15–20 minutes while you prepare the coating (or refrigerate up to 2 hours).

Set up dredging station

In a shallow bowl or rimmed plate whisk or mix 1 cup all-purpose flour with 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano, and 1 tsp dried basil. In a second bowl beat 2 eggs. In a third bowl combine 1 cup finely grated Parmesan and 1 cup Italian-style breadcrumbs (or panko).

Coat the wings

Working in batches to avoid crowding, dredge each wing first in the seasoned flour, shaking off excess, then dip into the beaten eggs, then press into the Parmesan-breadcrumb mixture so it adheres well. Place coated wings on a wire rack set over a baking sheet. Repeat until all wings are coated.

Oven-baked method (recommended)

Preheat oven to 425°F (220°C). Place the rack with coated wings on the baking sheet in the oven on the middle rack. Bake 25 minutes, then rotate the pan and bake an additional 10–12 minutes until golden brown and internal temperature reaches 165°F (74°C). For extra crispness, switch to broil for 1–2 minutes watching closely to avoid burning.

Alternative: Air fry

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Air fry 20–22 minutes, shaking or flipping halfway, until crisp and cooked through.

Alternative: Frying

Heat neutral oil to 350°F (175°C) in a deep pot. Fry wings in batches 6–8 minutes until golden and cooked through. Drain on a wire rack or paper towels.

Make the sauce

While wings cook, melt 4 tbsp unsalted butter with 1 tbsp olive oil in a medium skillet over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add 1 tbsp fresh lemon juice and 0.25 tsp red pepper flakes (if using). Reduce heat to low and stir in 0.75 cup finely grated Parmesan until it melts into a loose sauce; add a tablespoon of warm water or chicken stock if the sauce is too thick. Taste and adjust seasoning with salt and pepper. Stir in 2 tbsp chopped parsley off heat.

Keep the sauce warm over very low heat or transfer to a warm bowl. If the wings finish before the sauce, cover to keep warm; reheat gently before tossing if needed.

Toss wings in sauce

When wings are fully cooked and crisp, transfer them in batches to a large bowl. Pour a portion of the warm garlic-parmesan sauce over the wings and toss gently to coat each piece evenly. Add additional sauce as desired but reserve about 2–3 tablespoons to drizzle when plating.

Plate and garnish

Arrange coated wings on a serving platter. Sprinkle with 1/4 cup extra grated Parmesan and the remaining tablespoon of chopped parsley. Serve immediately with lemon wedges on the side for squeezing and extra sauce if desired.

Notes: Ensure every ingredient listed in the 'ingredients' sections is used: the dredging bowls (flour, eggs, Parmesan/breadcrumbs) correspond to coating steps; sauce ingredients are incorporated into the garlic-parmesan sauce; finishing ingredients (extra Parmesan, parsley, lemon) are applied as garnish. Adjust salt to taste after tossing because Parmesan adds saltiness.