Kitchen notes · a little help before you start
Super Crispy Garlic Parmesan Wings
Garlic butter and Parmesan make a very tempting finish for a bowl of crisp wings. There's a little parsley among the savory coating, ready to catch on your fingers as you eat.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Baking · Baked & roasted · Air fryer
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Dry the wings thoroughly
Pat wings completely dry before coating evenly with the baking powder and dry seasoning mixture.
2. Prepare the rack
Set a wire rack over the foil-lined sheet and spray it with cooking spray before arranging wings skin-side up.
3. Turn partway through baking
Flip the wings after the first eighteen minutes and continue until golden and cooked through, allowing for their size.
Get to know the ingredients
Wings split at the joint
Use wings halved at the joint before drying and seasoning so they're ready to arrange on the rack.
Aluminum-free baking powder
Check for the aluminum-free baking powder specified before combining it with the dry wing seasonings.
Grated fresh garlic
Grate the garlic cloves for melting with butter, parsley and the stated salt addition near the end.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Super Crispy Garlic Parmesan Wings
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss butter first, then cheese
Toss cooked wings evenly in garlic butter, sprinkle with Parmesan and toss again before plating and serving warm.
A little more help as you go
Optional refrigerated rest
The directions allow seasoning and refrigerating wings on their rack ahead of baking, with the stated pre-baking removal time.
An air-fryer route
You can air-fry in a single layer, working in batches and turning around halfway through cooking.
A few questions you might have
Does Parmesan go on before baking?
Keep it for the end, after the cooked wings have been tossed in the melted garlic butter.
Where should the oven rack be?
Position it in the upper third before preheating and preparing the sheet with its sprayed wire rack.
Must the wings be seasoned the night before?
No, the directions also give a same-day seasoning step if the optional refrigerated rest wasn't used.
When do I melt the garlic butter?
Make it when the wings are almost done, microwaving the butter mixture until melted before tossing the wings.
Can I crowd the air-fryer basket to fit everything?
Use a single layer without crowding. Cook in batches instead of fitting all the wings at once.
Any more cooking tips?
Air fryer: Preheat the air fryer to 400ºF, when hot add a single layer of wings (making sure to not overcrowd the basket. It’s better to do this in batches than all at once!) Bake for 16-22 minutes depending on their size, flipping the wings around the halfway mark. I usually let them go slightly longer with the skin side up for more color!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.