Parmesan Crusted Chicken Wings
by Sommer Collier — last updated on Feb 19, 2026 
When I need an easy appetizer everyone will devour, I make these crispy Parmesan wings. I bake them until the outside is golden and crunchy, while the inside stays juicy and tender, and the cheesy coating gives them incredible flavor. They’re always one of the first things to disappear at game day parties.
My husband and daughter are wing connoisseurs… It doesn’t matter whether they are fried, smoked, saucy, or dry-rubbed. If they are good wings, they are happy. They both love my iconic oven baked chicken wings, but I like to mix things up and keep them guessing. I love making these crispy Parmesan wings because they offer so much flavor and crunch without deep-frying. Baking them gives the perfect crispy texture, and the Parmesan coating adds a bold, savory taste with minimal effort.
Samantha – ⭐⭐⭐⭐⭐ These were the perfect game day snack! I love that they’re baked instead of fried. Can’t wait to make them again for the super bowl!
Table of Contents
Sommer’s Recipe Highlights
Simple – These wings are easy to bake in the oven with a crisp, irresistible coating, and are finished with an extra sprinkling of cheese. I think they taste just as good (no, better) than the parm wings at our local wing shack!
Slightly Healthier – When I take a bite, it feels like a breaded fried wing, but it’s not. Like my irresistible baked lemon pepper wings, these little drummies required much less oil (fat) for cooking, so you can feel good about eating them. PS, my baked chicken cutlets also have the same appeal!
Key Ingredients and Tips
- Chicken wings – Trimmed, sometimes called party wings. “Trimmed wings” are wings that have any excess skin flaps trimmed off, so they look more appealing. You can buy them trimmed or do it yourself. I like to find the packs that have been done for me.
- Cornstarch and baking powder – I find this combo makes the most crunchy and crisp chicken wing skin.
- Garlic powder – Garlic is the perfect complement to Parmesan cheese. It’s a deep, earthy, and savory spice that really makes the parmesan pop.
- Butter – Make sure this is melted. fr easy dunking
- Parmesan cheese – Use grated, not shredded parmesan, so it’s small and can stick to the wings.
- Italian seasoning – You can use either the store-bought kind, or try our Homemade Italian Seasoning blend. Personally, I like my blend!
- Crushed red pepper – Optional for slightly spicy garlic Parmesan wings (or black pepper for less heat).
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the Pan – I start by preheating my oven to 450°F. High heat is the secret to crispy, restaurant-style wings without frying. I line a large baking sheet with parchment paper or foil for easy cleanup later. Trust me, future me always appreciates this step.
Season the Chicken – Next, I grab a big mixing bowl and toss in my trimmed chicken wings. I sprinkle in the cornstarch, baking powder, salt, and garlic powder, then toss everything really well so each wing gets coated. Pro Tip: The baking powder and cornstarch are the magic combo. They help dry out the skin so it crisps up beautifully in the oven.
Bake the Wings – I spread the wings out on the baking sheet in a single layer, making sure none of them touch. Space = crispiness. Crowding = soggy wings.
I slide the tray into the oven and bake for 20 minutes, then flip each wing over. This flip makes sure both sides get evenly golden and crispy. I bake them for another 20 minutes, and by then the kitchen already smells amazing.
Mix the Parm Crust – While the wings bake, I melt the butter in a shallow microwave-safe bowl. Then in another clean bowl, I mix together the Parmesan cheese, garlic powder, Italian seasoning, and crushed red pepper. Pro Tip: Freshly grated Parmesan melts and sticks better than the pre-shredded kind, so I use it when I can.
Coat and Bake Again – Once the wings have baked for 40 minutes, I pull them out. One at a time, I dunk each wing into the melted butter, let the excess drip off, then roll it in the Parmesan mixture until fully coated. This buttery step helps the cheesy coating stick and adds incredible flavor. I place each coated wing back on the baking sheet.
I return the wings to the oven for 5-10 more minutes, just until the coating turns golden and slightly crisp. Keep an eye on them—this is where they go from good to irresistible.
When they come out, I immediately sprinkle the remaining Parmesan over the top. Pro Tip: adding cheese while they’re hot helps it melt slightly and cling to the wings.
I serve them warm, usually straight off the tray, because I can’t wait. They’re amazing on their own, but I love dipping them in ranch, blue cheese, or a garlicky Caesar dressing. Honestly, they disappear fast—so sometimes I make a double batch just in case.
Variations
- Herbs – Instead of Italian seasoning, use a combo of fresh parsley, thyme, and rosemary.
- Lemon – Mix in some fresh lemon zest into the coating for a citrus twist.
- Boneless – Instead of wings, use chicken tenders for a boneless option.
Storage Notes
- Storing Leftovers – Store leftovers in an airtight container for up to 3 days.
- Reheating Leftovers – Reheat in the oven for 10 minutes at 350 degrees Fahrenheit, or in the air fryer to revive that crispiness.
Serving Suggestions
I like to serve the chicken drummies warm, on their own, as an appetizer, snack, or fun side dish. Although they are very flavorful and technically don’t need a sauce – c’mon, we all love to dunk a crunchy breaded chicken wing into a delicious dipping sauce! A few of my favorites include:
- Ranch dressing
- Blue cheese dressing
- Caesar dressing
- Alfredo sauce
- Marinara
- Creamy pesto
Or pair them with any other rich and creamy sauce you like!
Frequently Asked Questions
No, do not cover the wings! Any covering will hold in moisture and make the breading soggy.
Using a combination of cornstarch and baking powder creates a perfectly crunchy coating. The baking powder draws the moisture out of the skin as the wings bake. It is also important not to overcrowd the baking sheet and to bake them for the full listed time.
If you want to add a garlic parmesan wing sauce to your baked chicken wings recipe, I recommend heating up the sauce and using it as a dipping sauce. This will ensure you have super-crispy wings, and they will also have an extra garlicky flavor from the garlic-parmesan sauce.
Sure! You can air fry the wings at 400 degrees F for 18-20 minutes, flipping once in the middle. Then coat the wings and air fry again for 3-5 minutes. However, the air fryer garlic parmesan wings MUST go into the air fryer in a single layer; therefore, you may have to work in batches.
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Parmesan Crusted Chicken Wings
Video
Ingredients
- 2 – 2 ½ pounds chicken wings trimmed (sometimes called party wings)
- 1 tablespoon cornstarch
- 2 teaspoon baking powder
- 1 ½ teaspoon salt
- 1 ½ teaspoon garlic powder divided
- 4 tablespoons melted butter
- 1 cup grated parmesan cheese divided (not shredded)
- 1 tablespoon Italian seasoning
- ¼ – ½ teaspoon crushed red pepper
Instructions
- Preheat the oven to 450°F. Set out a large baking sheet, and line it with parchment paper or foil.
- Set out a large mixing bowl. Place the trimmed chicken wings into the bowl. Add in 1 tablespoon cornstarch, 2 teaspoons baking powder, 1 1/2 teaspoons salt, and ½ teaspoon of garlic powder. Toss well to coat the wings in the dry mixture. Then lay the wings out on the baking sheet in an even layer, making sure the wings do not touch.
- Place the baking sheet in the hot oven and bake the wings for 20 minutes. Then flip the wings over and bake for another 20 minutes.
- Meanwhile, melt 4 tablespoons of butter in a shallow microwave-safe bowl and set aside. Then set out a clean mixing bowl and combine 3/4 cup of Parmesan cheese, the remaining 1 teaspoon of garlic powder, 1 tablespoon of Italian seasoning, and crushed red pepper to taste. Mix well.
- Once the wings have baked for 40 minutes, remove them from the oven. One at a time, dunk each wing in the melted butter, tap off the excess, and then roll it in the Parmesan cheese mixture. Set each wing back on the baking sheet.
- Once all the wings are coated in the Parmesan mixture, place them back in the oven to bake an additional 5 to 10 minutes, until golden.
- When the wings come out of the oven, sprinkle the tops with the remaining quarter cup of Parmesan cheese. Serve warm, as is, or with dipping sauces like ranch dressing, blue cheese dressing, or garlicy Caesar dressing!
These were ridiculously delicious. My fingers got super messy while I was dunking the wings, but that in of itself was a nice little snack while I baked them. Definitely gonna make these again. Probably this coming weekend.
I love this healthier version of chicken wings! They tasted incredible too, I’ll definitely be making these again.
These were the perfect game day snack! I love that they’re baked instead of fried. Can’t wait to make them again for the super bowl!
These wings were delicious, I will definitely be making them again soon.