Garlic Parmesan Baked Chicken Wings + Tips for Ultra Crispy Skin!

Parmesan Garlic Chicken Wings are baked in the oven until the skin is perfectly crunchy and crispy. A wing sauce of lemon juice, oil and a bit of cornstarch are the secret ingredients for an ultra crispy gluten-free wings recipe. Serve this easy appetizer at your next game day or Super Bowl party and watch them disappear before your eyes!

INGREDIENTS:

2 lbs. wing portions, wingettes, drumettes, or a combo
2 Tbsp. olive oil
1 tsp. lemon juice
4 cloves garlic, crushed
1 tsp. black pepper
½ - 1 tsp. red pepper flakes
½ tsp. salt
2 Tbsp. cornstarch, tapioca or arrowroot starch
⅓ cup Parmesan cheese, plus more for serving
Fresh parsley, finely chopped
Italian or Ranch dressing

INSTRUCTIONS:

Preheat oven to 400 degrees.

In a large bowl combine lemon juice, olive oil, garlic, both peppers, and salt. Whisk ingredients together until a slightly thick sauce forms. Add wing portions and toss to coat.

A sauce of lemon juice, oil, and garlic for a baked chicken wings recipe.
Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely.
Chicken wing portions with cornstarch sprinkled on top to get a crispy, crunchy skin without deep-frying.
Lastly, add parmesan cheese incrementally to try and cover all of the wings completely.

Place wing portions on a parchment paper lined baking sheet that has been sprayed with non-stick cooking spray.

Chicken wingettes that are face-down on a parchment paper lined baking sheet.
Bake wings in preheated oven for 35-40 minutes, flipping halfway through.
Tongs that are flipping a chicken wing over after baking in a 400 degree oven.
Broil wings on a high broil for 4-6 minutes.*

Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!

RECIPE NOTES:

Do not use aluminum foil in this recipe. It will only make the wings stick like crazy!
Make sure you use GRATED Parmesan cheese, and not shredded, for best results.
Broil your chicken wings skin-side-up for the crispiest skin.

[Bacchusmbt]

I like your positive energy! These wings are on the menu for my Super Bowl party, 2024, thank you!

[sheryalburris]

I made these wings last night, I couldn't wait any longer. And they turned out so delicious, I will make these again. Thank you for your recipe.

[chelseasteuwer]

Im going to be trying this tomorrow. Hope it works out great.

[kualikikacatering]

Already recooked this recipe. So yummy!!

[JDavis]

Beauty & great cooking skills. Great job!

[rosemariesandoval]

How long did you bake them for to make sure the inside of the chicken cooked ?

[heatherreich]

Your adorable dance❤❤❤ its a happy mouth dance.

[darlyduroseau]

I can't just throw my chicken in a bowl without washing with lemon and vinegar.. I just can't

[BadMonkeyTouring]

Have you tried baking them on a sheet pan and rack? You won't have to turn them and a lot of the grease drips off so they're really crispy.

[jane-iu]

They were so good!! Am going to try using the recipe to make zucchini fries today. Just subscribed. Thank you.

[jes]

This is a wonderful recipe! My husband and I tried something similar for the super bowl last year. The first time I made them, they were wonderful! But last year I was underwhelmed. I'll have to try this. Do you think baking them on a rack (like a cooling rack) would be even better than parchment? I LOVE YOUR RECIPES LONDON!

[lacyrussell]

I think the best thing is a wire rack! It’s so nice when you have a fat drip off and you’re not consuming it as well

[petergriffiinbirdistheword]

That's not crushed garlic... it's grated. This recipe looks great though. I'm making it tonight, because it's a healthier version of the other recipes I've seen. They all look amazing, but I need a little healthy.