Easy Garlic Parmesan Chicken Wings Recipe

I can’t stop thinking about these Lemon Parmesan Wings because they bake up with shockingly crispy skin and a tangy hit that makes every takeout wing taste dull.

I’m obsessed with these wings because they actually get crispy without a vat of oil. I love the crackle of the skin, the tang from lemon, and that salty hit of Parmesan cheese that keeps pulling me back for another piece.

Baked Parmesan Chicken Wings that feel like cheating, honestly. I drag friends over for Super Bowl Party Wings and nobody believes they were made in the oven until they bite.

But the mouthwatering garlic and cornstarch crust is the real deal, golden and crunchy. I don’t do tiny portions here.

Big plates, napkins, ridiculous amounts of snacking. I repeat.

Ingredients

• Plus chicken wings are the protein star, they get crispy and messy.
• Fresh lemon juice adds bright tang that cuts through richness.
• Olive oil helps browning and keeps wings from drying out.
• Cornstarch gives that addictive outer crunch you’ll love.
• Finely grated Parmesan brings nutty, salty cheesy punch you’ll crave.
• Plus extra Parmesan for sprinkling, adds looks and extra salty kick.
• Garlic powder provides steady garlicky backbone without fresh clove fuss.
• Onion powder adds savory depth without obvious onion chunks.
• Smoked paprika gives mild smoky warmth and a pretty color.
• Kosher salt seasons everything so flavors actually pop.
• Freshly ground black pepper adds quick peppery bite and a kick.
• Basically melted butter brings richness and helps the sauce cling.
• Chopped fresh parsley brightens the plate and adds fresh color.

Ingredient Quantities

• 2 pounds chicken wings (flats and drumettes), patted dry
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons cornstarch
• 1/2 cup finely grated Parmesan cheese, plus 2 tablespoons extra for serving
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Preheat oven to 425°F and put a wire rack on a rimmed baking sheet (line the sheet with foil or parchment first so cleanup is easy); spray the rack lightly with nonstick spray.

2. Pat the 2 pounds chicken wings very dry with paper towels; getting them dry is the secret to extra crispy skin, so don’t skimp.

3. In a large bowl combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil and 2 tablespoons cornstarch; whisk until mostly smooth so the cornstarch can cling to the wings.

4. Add the wings to the bowl and toss well so each piece is coated, then sprinkle in 1/2 cup finely grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; toss again until evenly covered.

5. Arrange the wings in a single layer on the prepared wire rack, spacing them so air can circulate around each piece; overcrowding makes them soggy.

6. Bake on the middle rack of the oven for 20 minutes, then flip each wing and continue baking for another 18 to 22 minutes until golden brown and crunchy (total about 38 to 42 minutes, ovens vary).

7. While the wings bake, melt 2 tablespoons butter and chop 2 tablespoons fresh parsley; also keep the extra 2 tablespoons Parmesan ready for serving.

8. When wings are done, remove them from the oven and immediately brush or toss with the melted butter and a squeeze of any leftover lemon if you like it brighter; then toss with the extra 2 tablespoons grated Parmesan so it sticks.

9. Let the wings rest 3 to 5 minutes (they’ll crisp up a bit more as they cool), then sprinkle with chopped parsley and serve hot.

10. Tips: if you have time let wings sit uncovered in the fridge for an hour before coating to dry the skin even more, and use a thermometer to check doneness if unsure (165°F is safe, but crispy skin and a bit higher internal temp is common).

Equipment Needed

1. Oven (preheated to 425°F)
2. Rimmed baking sheet
3. Wire cooling rack that fits the sheet
4. Foil or parchment paper
5. Nonstick spray
6. Large mixing bowl
7. Whisk and tongs
8. Measuring spoons and measuring cups
9. Paper towels and a meat thermometer (optional but handy)

FAQ

Easy Garlic Parmesan Chicken Wings Recipe Substitutions and Variations

• Lemon juice: swap with 1 tablespoon white wine vinegar or apple cider vinegar, or 1 tablespoon fresh lime juice if you like a tangier bite.
• Olive oil: use avocado oil or canola oil instead, or melted coconut oil for a slightly sweeter note (not for super high heat though).
• Cornstarch: replace with an equal amount of arrowroot powder or potato starch, or use 3 tablespoons all purpose flour if thats what you got.
• Parmesan cheese: try pecorino romano for a sharper flavor, grated asiago for nuttiness, or nutritional yeast for a dairy free option.

Pro Tips

1) Dry the skin as much as you can before coating. Pat with paper towels, then let the wings sit uncovered in the fridge for 30–60 minutes if you have time. Drier skin means crunchier wings after baking.

2) Get the cornstarch and cheese to stick by using the lemon and oil mixture exactly as written, but toss the wings twice: once to coat, then briefly rest them on a plate for 5 minutes and toss again so any loose flour or cheese falls off before they hit the rack.

3) Space them out and use a wire rack. Crowding traps steam and makes soggy spots. If you don’t have a rack, use crumpled foil under the wings so air can circulate underneath.

4) Finish hot and fast. Brush with melted butter right out of the oven and toss with the extra Parmesan immediately so the cheese melts and adheres. Let rest only a few minutes so the coating firms up but the wings stay hot.