Garlic parmesan chicken wings come out crisp and golden without a deep fryer. A short simmer in a balsamic brine seasons the meat and renders fat, so the oven finishes the job fast.
A paste of garlic and olive oil, plus crushed red pepper and Parmesan, coats the wings before baking on a rack. Expect crackly skin and a savory, cheesy crust.
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Why This Garlic Parmesan Chicken Wings Recipe Works
Simmering the wings first cooks them most of the way through and melts away fat, which is what makes the skin crisp in the oven.
The balsamic brine adds a subtle sweet tang that rounds out the garlic and salty cheese.
A wire rack lets hot air circulate on every side, so the bottoms crisp as well as the tops.
Ingredients for Garlic Parmesan Chicken Wings
- 2 quarts cold water
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons kosher salt
- 1 bay leaf
- 1 teaspoon herbes de Provence, divided
- 1 teaspoon onion powder
- 2 pounds chicken wings
- 4 cloves garlic, minced
- 1 pinch kosher salt
- 2 tablespoons olive oil
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder, for the coating
- 3/4 teaspoon crushed red pepper flakes
- 2 tablespoons fine bread crumbs
- 1/2 cup grated Parmesan cheese, divided
Chicken wings. Use whole wings cut into flats and drumettes, or buy them already split.
Balsamic vinegar. It adds a gentle sweetness to the brine without tasting sharp.
Garlic paste. Mash minced garlic with a pinch of salt to turn it into a smooth paste that clings to the wings.
Bread crumbs. A small amount absorbs moisture and helps the cheese form a crust.
Parmesan. Grate it finely so it melts onto the skin and browns.
How to Make Garlic Parmesan Chicken Wings
1. Set up the pan Heat the oven to 425 degrees F. Line a baking sheet with foil and set a greased wire rack on top.
2. Make the brine Combine the water, balsamic vinegar, salt, bay leaf, 1/2 teaspoon herbes de Provence, and 1 teaspoon onion powder in a large saucepan and bring to a boil.
3. Simmer the wings Add the wings, return to a boil, then lower the heat and simmer for 15 minutes.
4. Cool and dry Move the wings to a rack over paper towels and let them cool for 15 minutes.
5. Mash the garlic Sprinkle the minced garlic with a pinch of salt on a cutting board and mash it into a paste with the flat of a knife.
6. Coat the wings In a large bowl, mix the garlic paste, olive oil, pepper, 1/2 teaspoon onion powder, red pepper flakes, and 1/2 teaspoon herbes de Provence. Add the wings, bread crumbs, and 1/4 cup Parmesan and toss to coat.
7. Arrange Set the wings on the rack and sprinkle the remaining 1/4 cup Parmesan on top.
8. Bake Bake for 20 minutes, rotate the pan, flip the wings, and bake 15 to 20 minutes more, until golden brown and at least 165 degrees F inside.
How to Serve Garlic Parmesan Chicken Wings
Serve the wings hot with crispy homemade fries and a creamy macaroni salad for a full game day plate. A bowl of Italian house salad adds something fresh and crunchy. Pair them with a cold fruity drink for a refreshing drink pairing.
How to Store and Reheat Garlic Parmesan Chicken Wings
Refrigerate leftover wings in an airtight container within 2 hours and eat them within 3 days. Reheat on a wire rack in a hot oven at 400 degrees F for 10 to 12 minutes, until hot and crisp and at least 165 degrees F inside.
Tips and Variations for Garlic Parmesan Chicken Wings
Pat dry. Blot the wings well after cooling so the coating sticks and the skin crisps.
Do not crowd. Leave space between wings so hot air can move around each piece.
Use a rack. Elevating the wings keeps them from sitting in rendered fat.
Adjust the heat. Cut the red pepper flakes in half for a milder coating.
Brown the cheese. Broil for a minute at the end for deeper color, watching closely.
Add lemon. Squeeze fresh lemon over the finished wings to brighten the flavor.
Make extra. Double the batch on two racks, since these disappear fast.
Food safety note. Check that the wings reach at least 165 degrees F, and read more in Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Garlic Parmesan Chicken Wings
How do I get crispy Garlic Parmesan Chicken Wings in the oven?
Simmer the wings first, dry them well, and bake on a wire rack at 425 degrees F so hot air reaches every side.
Can I make Garlic Parmesan Chicken Wings in an air fryer?
Yes. Cook the coated wings in a single layer, flipping once, until crisp and at least 165 degrees F inside.
How far ahead can I prepare Garlic Parmesan Chicken Wings?
Simmer and cool the wings up to a day ahead, refrigerate them, then coat and bake just before serving.
Why simmer the wings first?
The simmer cooks the meat, melts fat under the skin, and seasons the wings, which gives a crisper finish.
What dips go with these wings?
Ranch, blue cheese, or a simple marinara all work well.
Baked Garlic Parmesan Chicken Wings
Equipment
- Large saucepan
- Wire rack
- Baking sheet
- Aluminum foil
Ingredients
Main Ingredients
- 2 quarts cold water for the brine
- ¼ cup balsamic vinegar
- 1 ½ tbsp kosher salt for the brine
- 1 bay leaf
- 1 tsp herbes de Provence divided
- 1 tsp onion powder for the brine
- 2 lb chicken wings split into flats and drumettes
- 4 cloves garlic minced
- 1 pinch kosher salt for the garlic paste
- 2 tbsp olive oil
- ¾ tsp ground black pepper
- ½ tsp onion powder for the coating
- ¾ tsp crushed red pepper flakes
- 2 tbsp fine bread crumbs
- ½ cup grated Parmesan cheese divided
Instructions
Cooking
- Prep the pan. Heat the oven to 425 degrees F and set a greased rack over a foil lined baking sheet.
- Simmer. Boil the water, vinegar, salt, bay leaf, 1/2 teaspoon herbes de Provence, and onion powder, add the wings, and simmer 15 minutes.
- Cool. Transfer the wings to a rack over paper towels for 15 minutes.
- Coat. Mash the garlic with a pinch of salt, mix with the oil, spices, bread crumbs, and 1/4 cup Parmesan, and toss with the wings.
- Bake. Top with the remaining Parmesan and bake 20 minutes, flip, and bake 15 to 20 minutes more until golden and at least 165 degrees F.
