Garlic Parmesan Wings
Updated February 6, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus 45 minutes’ chilling
- Rating
- Comments
- Read comments
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Ingredients
3 pounds chicken wings, divided into drumettes and wingettes
1 tablespoon baking powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt (such as Diamond Crystal)
1 teaspoon pepper
4 tablespoons salted butter
4 garlic cloves, grated
Grated zest of 1 lemon
1 ½ tablespoons chopped fresh parsley
¼ cup grated Parmesan
Ranch dressing, or your favorite dipping sauce, for serving
Nutritional analysis per serving (6 to 8 servings)
3 grams carbs; 397 milligrams cholesterol; 745 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 17 grams saturated fat; 52 grams fat; 1 gram fiber; 793 milligrams sodium; 62 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line two sheet pans with foil and then top each with a wire rack.
- Step 2
Pat wings dry with a paper towel. In a large bowl, mix the baking powder, paprika, garlic powder, onion powder, salt and pepper together until combined. Toss the wings in the mixture until they are coated completely. Arrange the wings on the wire racks so that none of the wings are touching. Refrigerate the uncovered wings for at least 45 minutes, and up to 24 hours (see Tip).
- Step 3
About 20 minutes before you're ready to cook the wings, heat the oven to 400 degrees. Remove the wings from the refrigerator and bake, still on the wire racks on the sheet pans, for 20 minutes. Flip the wings over and bake for another 25 to 30 minutes, until the wings are crispy.
- Step 4
Meanwhile, melt the butter in a saucepan. In a large bowl, mix the melted butter, garlic, lemon zest and parsley. Toss the baked wings with the butter mixture until the wings are coated. Add the Parmesan and toss the wings again until coated. Serve immediately with dipping sauce. (Leftovers can be stored in an airtight container and refrigerated for up to four days. Reheat wings in the oven.)
If refrigerator space is a concern, wings can be placed on a single rack and sheet pan, as far apart as possible. To bake, divide between two racks on two sheet pans.
Private Notes
Comments
A note to those who come here to comment on the timing of the oven-preheat. Each of us will marinate our wings for a different amount of time and all ovens take a different amount of time to heat. Please preheat the oven at the time *you* feel appropriate.
If the wings have to be refrigerated for at least 45 minutes and up to 24 hours, why is the first step pre-heating the oven???
I would love to live in one of those TV-chef houses where the fridge actually has room for a whole baking sheet (or two!) to use in dry-brining, marinating etc. In my reality, step 1.5 of this recipe is "throw out a cubic yard of bread heels, almost-empty pickle jars and forgotten takeout containers." :)
These were very delicious! However, the wings smoked like crazy in the oven so we had to endure that the whole time it cooked. I don't know what was up with that!!!
Made as is and served with a buttermilk blue cheese sauce, so tasty! I cut cooking time by 5 minutes on both ends as my oven runs hotter than typical. My kids even liked these, double win!!
Great party food, well worth the effort and time to make. Tip: I stacked two cookie sheets in the bottom of the frig using beer cans as supports. Took up half the space and worked like a charm.