Chicken wings should be easy to prepare and taste great and those two simple rules are applied to these Garlic Parmesan Chicken Wings. With so much flavour, it’s hard to believe that they are baked in an oven! Tossed in a garlicky, cheesy, butter sauce, there never seems to be enough of these to please everyone!

Garlic Parmesan Chicken Wings was originally posted in early 2016 on my blog, but there was a catch. The catch was that I had posted a teaser here on my blog, but to get the recipe, you would need to click on a link to go to my friend’s blog. It’s a little sneaky, but it’s a great way to share with our established readers and subscribers a blog that we favour or believe in. Since 2016, my friend has closed her blog down to move on to other things, so now, my Garlic Parmesan Chicken Wings recipe has returned home to me to find a permanent home here at Lord Byron’s Kitchen.
I have to say, I really miss Paige’s blog! I used to actively follow Paige and I looked forward to reading every new recipe and story she posted. It was so easy to see how much effort she put into her blog and her love of food and family was evident in her writing style. If you’re reading this, Paige, I hope you’re doing well and still cooking up all of those fantastic recipes in Miami!
When Paige originally told me that she had tried my Japanese Chicken Wings, I knew she’d love this chicken wing recipe as well, so I handed it over to her to post on her blog. I’m a chicken wing lover, Dear Reader, but I’m sure you already know that!
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INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
For the Chicken Wings:
- Chicken Wings – This recipe is for 2 pounds of chicken wings. That should yield about 10-12 wings per pound. If you have whole wings, cut them so that the drumette and wingette are separate. I discarded the wing tip.
- Ground Black Pepper & Salt
- Cornstarch – Cornstarch is the key to a light and crispy coating on the wings.
- Nonstick Cooking Spray
To Make the Sauce:
- Olive Oil
- Unsalted Butter – I very rarely use unsalted butter, but because this sauce is prepared with a whole half cup of it, unsalted is best to prevent the sauce from becoming too salty.
- Garlic – Use fresh garlic and chop it very finely.
- Parmesan – Lots of parmesan! Please try to use a parmesan that comes in a wedge. Pop it in your food processor and pulse it until it has the consistency of wet sand. Avoid the parmesan in shaker cans if possible.
- Parsley – For garnish and freshness.

HOW TO MAKE GARLIC PARMESAN CHICKEN WINGS
Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Transfer the wings to a mixing bowl with the salt, pepper, and cornstarch. Toss the wings well until coated. Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
Transfer the olive oil and butter to a large skillet and melt together over medium-low heat. Add the garlic and cook for 2 minutes. Remove the skillet from the heat. Stir in the parmesan and parsley. Transfer the baked wings to the skillet. Toss the wings with the butter and parmesan mixture until each wing is well coated. Plate and top with more parmesan and parsley for garnish – optional. Serve immediately.

COSTCO AND CHICKEN WINGS
I’m always on one of my food kicks – this time, it’s chicken wings. I’m still blaming it on the size of the packaged wings at Costco! When this recipe was originally posted, I was waiting for my daughter to visit. In my preparation, I had purchased an excess amount of chicken wings, because apparently, that’s the only non-vegetarian item I was going to feed her. And truth be told, that’s the only meat product I cooked for her entire 10 day visit!
I should mention that my daughter has voiced an interest in becoming a vegetarian. She’s going to give it a good try when she spends the summer with us. Now the balance will be shifted to John.e’s side. I guess that means even less opportunities to prepare meat dishes… at least for the summer months! (Since this recipe was posted, my daughter has moved in with us and has adopted the vegetarian lifestyle. Now, it’s two against one!)
Even though I only prepared chicken wings – no pork, no fish, no steak – during their visit, the wings were most certainly a hit! I made two types for lunch one day while John.e was at work. Basically, we ate 50 wings among the three of us. But, in our defence, we didn’t have any sides with it – just wings and large amounts of paper towels to keep our mouths and hands clean-ish.

USE REAL BUTTER AND REAL PARMESAN
The Garlic Parmesan Chicken Wings were my ex’s favourite of the two types and with good reason too! These wings have it all – they are super moist and juicy on the inside, with a crispy, browned skin on the outside. They are then drowned in melted butter, fresh garlic, parmesan cheese, and fresh parsley. Oh my God, these are so good!
Sometimes, I feel like I’m preaching when I write these posts, but in this case, I think it’s warranted. I cannot stress enough the importance of using the best ingredients you can find and you can afford when cooking and/or baking with just a few ingredients. I always err on the side of wanting each ingredient to be at its freshest and best when there’s any recipe less than six ingredients.
Basically, Dear Reader, get good parmesan – don’t use parmesan in a can. Buy a bunch of fresh parsley, it really won’t cost more than two dollars. And, for the love of all that is sacred and holy, please use real butter. Margarine should never be used in place of butter. Finally, bib up, and get your wing-eating face on! Enjoy!

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Garlic Parmesan Chicken Wings
Ingredients
For the Wings:
- 24 pieces chicken wings
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup cornstarch
- nonstick cooking spray
For the Sauce:
- 4 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, finely minced
- 1/4 cup fresh parsley, finely chopped
- 1 cup parmesan cheese, freshly grated
Instructions
- Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Transfer the wings to a mixing bowl with the salt, pepper, and cornstarch. Toss the wings well until coated.
- Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
- Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
- Transfer the olive oil and butter to a large skillet and melt together over medium-low heat. Add the garlic and cook for 2 minutes. Remove the skillet from the heat.
- Stir in the parmesan and parsley.
- Transfer the baked wings to the skillet. Toss the wings with the butter and parmesan mixture until each wing is well coated.
- Plate and top with more parmesan and parsley for garnish – optional. Serve immediately.
Nutrition
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Peter Rappazzo says
Looks great..and simple!! Can you substitute drum sticks?
Jenni says
Deliciousness! Best recipe ever!!! Flavor! Flavor! Flavor! What a way to wake that chicken up! Love it! Thanks