Crispy Garlic Parmesan Wings with Brown Butter
Learn how to make the ultimate garlic parmesan wings with a shatter-crisp skin. Baked at high heat and tossed in a rich brown butter and herb sauce.
Garlic parmesan wings are often a disappointment—soggy skin and a sauce that tastes like jarred dressing shouldn't be the standard. To get restaurant-quality results at home, we rely on a baking powder dry brine and a high-heat roast to achieve a crunch that rivals any deep fryer.
These baked garlic parmesan wings bypass the mess of oil while delivering a skin so thin and crisp it practically shatters. The secret is tossing them while screaming hot into a nutty brown butter base infused with fresh garlic, plenty of grassy parsley, and a zip of fresh lemon juice to cut through the richness.
For the best crispy garlic parmesan wings, don't crowd the pan. Using a wire rack allows hot air to circulate under the meat, rendering the fat efficiently and ensuring every inch of the wing is golden brown and ready to soak up that salty parmesan finish.
Ingredients
The Wings
- 2 lbs (900g) chicken wings, split into flats and drumettes
- 1 tbsp aluminum-free baking powder
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Garlic Parmesan Sauce
- 4 tbsp (56g) unsalted butter
- 4 cloves garlic, finely minced
- 1/2 cup (45g) freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
- 2 tbsp fresh Italian parsley, finely chopped
- 1 tsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
Instructions
- 1
Pat the chicken wings extremely dry using paper towels; moisture is the enemy of crispiness.
- 2
Toss the wings in a large bowl with the baking powder, salt, and pepper until every wing is evenly coated in a thin, dusty layer.
- 3
Arrange the wings on a wire rack set over a foil-lined baking sheet, ensuring they are not touching so air can circulate.
- 4
Place the wings in a cold oven and set it to 425°F (220°C); this gradual heat-up helps render the fat before the skin crisps.
- 5
Bake for 45 to 50 minutes, flipping once halfway through, until the skin is golden brown and bubbling.
- 6
While the wings finish, melt the butter in a small saucepan over medium heat, swirling until it smells nutty and the milk solids turn golden brown.
- 7
Add the minced garlic to the brown butter and cook for 1 minute until fragrant but not browned, then remove from heat and stir in the lemon juice.
- 8
Transfer the hot wings to a clean bowl and immediately pour the garlic butter over them, tossing to coat.
- 9
Add the grated parmesan and parsley, tossing again until the cheese begins to melt slightly and adhere to the skin.
- 10
Serve immediately while the skin is at peak crunch.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 535 kcal
- Protein
- 34 g
- Carbs
- 2 g
- Fat
- 43 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 840 mg
Tips
- → Do not use baking soda by mistake; the flavor will be metallic and unpleasant. Ensure you are using aluminum-free baking powder.
- → Grate your own Parmesan from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which will result in a gritty sauce rather than a silky one.
- → For even crispier skin, let the coated wings rest uncovered in the refrigerator for 4-8 hours before baking to further dehydrate the surface.
FAQ
Why does my garlic parmesan sauce turn out clumpy?
Clumping usually happens if you use pre-shredded cheese or if the wings aren't hot enough when tossed. Use freshly grated cheese and toss the wings the second they come out of the oven so the fat and cheese emulsify.
Can I make these in an air fryer?
Yes! Follow the same coating instructions and air fry at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through, then toss in the sauce as directed.
How do I get the skin extra crispy without frying?
The combination of baking powder and a wire rack is essential. The baking powder raises the pH of the skin, breaking down the peptide bonds and accelerating the browning (Maillard) reaction.
You might also like
AppetizersCrispy Baked Garlic Parmesan Wings with Brown Butter
These garlic parmesan wings feature shatter-crisp skin and a rich brown-butter sauce. A foolproof recipe for the best baked garlic parmesan wings at home.
AppetizersSmashed Hawaiian Roll Sliders with Caramelized Onions
These cheeseburger hawaiian roll sliders feature smashed ground beef, melted American cheese, and caramelized onions on soft rolls with a garlic-sesame butter glaze.
AppetizersCrispy Baked Hawaiian Roll Sliders with Ham and Swiss
These baked hawaiian roll sliders feature black forest ham, melted swiss, and a honey-dijon glaze. Perfect for parties, they bake until the tops are buttery and shatter-crisp.
AppetizersShatter-Crust Hawaiian Roll Sliders with Ham and Swiss
These baked hawaiian roll sliders feature black forest ham, melty swiss, and a poppy seed-mustard butter glaze. The ultimate party appetizer for any crowd.