Photo Collage of Garlic Parmesan Chicken Wings on Platter

These Garlic Parmesan Wings are a great alternative for people who don’t like classic spicy hot wings. The sauce is really easy to make and coats the wings beautifully!

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.

Garlic Parmesan Chicken Wings - On a Platter and Held in Hand

Chicken wings are a MUST for me when I’m watching the game, and even though I like the classic Buffalo Wing Sauce for coating, inevitably there’s always someone at my house who can’t do spicy food.

So I’ll usually make these Garlic Parmesan wings as an option as well.

…not to suggest that a buttery garlic parmesan sauce is anything subpar 😉

Garlic Parmesan Wings - Piled on a Platter with Dipping Sauce

For cooking the chicken wings, I like to use the method from my baked chicken wings post, though every once in a while I’ll deep fry them.

Regardless of how you cook the wings, it’s just a matter of tossing the wings in the sauce right before serving.

This garlic parmesan sauce is almost embarrassingly easy to make, but I guess buffalo sauce is too.

Garlic Parmesan Wings Recipe - Served on Platter with Dipping Sauce in Bowl

Easy is always a good thing as long as it’s delicious too!

How to Make Garlic Parmesan Wings:

To get started, combine grated parmesan cheese, garlic powder, dried oregano, salt, and melted butter in a bowl:

Adding Butter to Bowl with Spices, Herbs, and Grated Parmesan

Note: Make sure to grate your own parmesan.

Don’t buy pre-shredded parmesan for this, as it usually isn’t as delicious as freshly grated parmesan, and sometimes the pieces are hard to chew.

You also want to use a high quality parmesan, like parmigiano reggiano from Italy. It tends to have a more salty and flavorful density to the cheese.

Stir that all together to combine:

Garlic Parmesan Sauce - In a Mixing Bowl with Green Spatula

The sauce is now ready to stand by for your cooked chicken wings, and as I mentioned before, I cook them using this Baked Chicken Wings method.

There are hundreds of reviews (I think about 600!) with raves about how much people like them more than deep fried wings. They really are worth a try if you’re looking for something that’s a little healthier, or if you think setting up the deep fryer is annoying.

Toss the chicken wings in the garlic parmesan sauce right before serving:

Wings Tossed In Garlic Parmesan Wing Sauce

If any leftover garlic butter sauce pools on the bottom, you can serve it in a ramekin for dipping:

Garlic Wings Dipped Into Parmesan Sauce in Bowl

For your football food spread, I also recommend Blue Cheese DipBuffalo Chicken Dip, and Nacho Cheese Sauce.

I also have Korean Chicken Wings and Honey Garlic Chicken Wings for other wing flavors. The Korean chicken wings are spicy, but the honey garlic is on the mellower side, like this recipe.

The recipe is below, with a video of the full cooking process right below that if you’d like it. Enjoy!

Close Up Of Garlic Parmesan Chicken Wing with Platter in Back

Garlic Parmesan 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.

Leave a Review »


  • 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!


Calories: 482kcal, Carbohydrates: 1g, Protein: 29g, Fat: 39g, Saturated Fat: 18g, Cholesterol: 149mg, Sodium: 346mg, Potassium: 224mg, Vitamin A: 795IU, Vitamin C: 0.8mg, Calcium: 204mg, Iron: 1.3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in August 2018 with more writing and tips. Originally published August 2016.