Garlic Parmesan Chicken Wings
These Garlic Parmesan Chicken Wings are a great alternative to the classic buffalo hot wing, especially for people who don’t like spicy food. The sauce is really easy to make!
With football underway in the pre-season, I thought it would be a good time to share these chicken wings with you, well in advance of the many coming months of weekends where friends and family come together to eat chicken wings, pizza, and 7-layer dip.
Or I mean, watch football.
Chicken wings are always a MUST for me when I’m watching the game. My Crispy Baked Chicken Wings recipe has always been one of the top 3 most popular recipes here on Fifteen Spatulas, and they are usually my go-to. But when I’m having friends and family over, there is inevitably someone who doesn’t like spicy food, so I’ll usually make these Garlic Parmesan wings as an alternative.
…not to suggest that a buttery garlic parmesan sauce is anything subpar 😉
For cooking the chicken wings, I like to use the method from my crispy baked buffalo wings post, though every once in a while I’ll deep fry them. Then it’s just a matter of tossing the wings in a sauce right before serving.
This garlic parmesan sauce is almost embarrassingly easy to make, but I guess buffalo sauce is too. Easy is always a good thing as long as it’s delicious too!
To get started, combine grated parmesan cheese, garlic powder, dried oregano, salt, and melted butter in a bowl:
Stir together to combine:
The sauce is now ready to stand by for your cooked chicken wings, and as I mentioned before, I cook them using this parboil then bake method.
Toss the chicken wings in your sauce right before serving:
If any leftover garlic butter sauce pools on the bottom, you can serve it in a ramekin for dipping:
Enjoy! The recipe is just below, and here’s a video of the full cooking process too!
Garlic Parmesan Chicken Wings
Crispy Chicken Wings tossed in a buttery garlic parmesan sauce. It’s a great alternative to the classic buffalo hot wing, especially for people who don’t like spicy food.
- 1.5 lbs chicken wings (10 pieces)
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt + more for the water
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- Preheat the oven to 450 degrees F.
- Heat up a big pot of boiling water. Season the water with salt, like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
- Boil the chicken wings for 7-8 minutes, then drain well and dry very well with a paper towel. If you don’t dry them really well now, they won’t get crispy in the oven.
- Place the wings fatty side down on a sheet pan, and bake for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan.
- Combine the garlic powder, oregano, salt, Parmesan, and butter, then toss the chicken wings in the mixture. Serve and enjoy!
Recipe adapted from my Crispy Baked Buffalo Chicken Wings post