Goodbye,
Buffalo sauce—these garlic-Parmesan wings are the new game day staple. If you’re looking for a little less heat and a whole lot of flavor, then these chicken wings should be on your Super Bowl food roster. We baked these wings instead of frying them, but never fear: with our top tips, they come out just as crispy, and without any of the mess. Ready to complete your spread? Keep reading on for all of our top tips on how to make these wings as crispy and saucy as possible:
Tips for making extra-crispy wings:
— Bake on a wire rack. Nobody wants soggy chicken skin—a wire rack will help. Line a large baking sheet (make sure it’s rimmed to contain the fat drippings) with a metal wire rack. The wings need the hot air to circulate underneath the skin to ensure crispiness.
— Broil if needed. The broiler is your friend if it seems like the skin just doesn’t want to crisp up. After baking, heat the broiler and broil for a couple more minutes if necessary.
— Wait to add the sauce. Avoid tossing your wings in your sauce until your chicken is completely cooked, otherwise you run the risk of burning them in the oven.
The garlic-Parmesan wing sauce:
For these wings, we simply combine melted butter, garlic, parsley, red pepper flakes, and Parm—that’s it! Feel free to leave out the red pepper flakes if you can’t take the heat, or up the amount if you want a kick of spice.
Can I make these in the air fryer?
Absolutely! Check out our recipe for air fryer chicken wings, then toss your cooked wings in the garlic-Parm mixture here.
Serving garlic-Parmesan wings:
Wings are a classic served with blue cheese dressing or ranch dressing for dunking. Those will also work great here, but we especially love these wings served with Caesar dressing. If you’re looking for side ideas, we love these served with veggies or our other favorite game day appetizers like loaded fries, spinach artichoke dip, or pigs in a blanket.
Storage and reheating:
Kept in an airtight container in the refrigerator, leftovers will last up to 4 days. When you’re reading to enjoy again, reheat in a 350° oven until warmed through and crispy.
Made these? Let us know how it went in the comment section below!
Goodbye,
Buffalo sauce—these garlic-Parmesan wings are the new game day staple. If you’re looking for a little less heat and a whole lot of flavor, then these chicken wings should be on your Super Bowl food roster. We baked these wings instead of frying them, but never fear: with our top tips, they come out just as crispy, and without any of the mess. Ready to complete your spread? Keep reading on for all of our top tips on how to make these wings as crispy and saucy as possible:
Tips for making extra-crispy wings:
— Bake on a wire rack. Nobody wants soggy chicken skin—a wire rack will help. Line a large baking sheet (make sure it’s rimmed to contain the fat drippings) with a metal wire rack. The wings need the hot air to circulate underneath the skin to ensure crispiness.
— Broil if needed. The broiler is your friend if it seems like the skin just doesn’t want to crisp up. After baking, heat the broiler and broil for a couple more minutes if necessary.
— Wait to add the sauce. Avoid tossing your wings in your sauce until your chicken is completely cooked, otherwise you run the risk of burning them in the oven.
The garlic-Parmesan wing sauce:
For these wings, we simply combine melted butter, garlic, parsley, red pepper flakes, and Parm—that’s it! Feel free to leave out the red pepper flakes if you can’t take the heat, or up the amount if you want a kick of spice.
Can I make these in the air fryer?
Absolutely! Check out our recipe for air fryer chicken wings, then toss your cooked wings in the garlic-Parm mixture here.
Serving garlic-Parmesan wings:
Wings are a classic served with blue cheese dressing or ranch dressing for dunking. Those will also work great here, but we especially love these wings served with Caesar dressing. If you’re looking for side ideas, we love these served with veggies or our other favorite game day appetizers like loaded fries, spinach artichoke dip, or pigs in a blanket.
Storage and reheating:
Kept in an airtight container in the refrigerator, leftovers will last up to 4 days. When you’re reading to enjoy again, reheat in a 350° oven until warmed through and crispy.
Made these? Let us know how it went in the comment section below!
- Yields:
-
6
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 10 mins
- Cal/Serv:
- 585
Directions
-
- Step 1
Preheat oven to 400° and line a large rimmed baking sheet with a metal rack. Toss wings with oil and season with salt and pepper.
- Step 2Transfer wings to prepared metal rack and bake until golden and crispy, about 50 minutes.
- Step 3Make sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and red pepper flakes. Add wings and toss until completely coated.
- Step 4Sprinkle with Parmesan and serve with Caesar dressing.
- Step 1
Ethan Calabrese
