If you’re craving a finger-licking, crowd-pleasing treat, this Garlic Parmesan Wings Recipe is exactly what you need. Crispy, tender chicken wings are infused with bold garlic flavor and a savory Parmesan kick, all balanced with a hint of Herbes de Provence and a touch of red pepper heat. Whether for game day, a casual dinner, or a fun appetizer, these wings promise a perfect mix of texture and taste that’s sure to have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Garlic Parmesan Wings Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building layers of flavor and ensuring the wings come out perfectly seasoned, crispy, and delicious every time.
- 2 quarts cold water: Used to poach the wings gently, ensuring juicy meat inside.
- ¼ cup balsamic vinegar: Adds subtle acidity that brightens the flavors.
- 1½ tablespoons kosher salt: Key for seasoning both the poaching liquid and the wings themselves.
- 1 bay leaf: Infuses aromatic depth during poaching.
- 1 teaspoon Herbes de Provence (divided): Brings a fragrant herbal note to the dish.
- 1 teaspoon onion powder: Adds gentle savory sweetness.
- 2 pounds chicken wings: The star ingredient for a perfect bite.
- 4 garlic cloves (minced): Offers bold, pungent flavor that defines the dish.
- Pinch of kosher salt: Helps create a garlic paste and seasons the wings evenly.
- 2 tablespoons olive oil: Helps coat the wings for crisping and flavor.
- ¾ teaspoon ground black pepper: Adds a warm, mild heat dimension.
- ½ teaspoon onion powder: A second layer of that gentle onion flavor.
- ¾ teaspoon crushed red pepper flakes: Brings a lively kick that wakes up the palate.
- 2 tablespoons fine bread crumbs: Gives a lovely texture contrast when baked.
- ½ cup grated Parmesan cheese (divided): Essential for that savory, nutty topping that makes these wings addictive.
How to Make Garlic Parmesan Wings Recipe
Step 1: Prepare Your Baking Setup
Start by heating your oven to a hot 425°F. Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. Spritz both sides of the rack lightly with nonstick cooking spray—this setup ensures your wings bake evenly and crisp up beautifully without sticking.
Step 2: Poach the Chicken Wings
Bring a large saucepan filled with water, balsamic vinegar, kosher salt, bay leaf, half of your Herbes de Provence, and onion powder to a rolling boil. Gently add the chicken wings and bring back to a boil. Lower the heat to simmer and let the wings cook for 15 minutes. This poaching step guarantees juicy wings with a tender bite that stays moist.
Step 3: Create the Garlic Paste
While the wings cool briefly on a rack over paper towels, turn your attention to that gorgeous garlic flavor. Sprinkle the minced garlic with a pinch of kosher salt and mash them together until you get a smooth, fragrant paste. This technique releases the garlic’s essential oils and mellows the sharpness for a perfect savory base.
Step 4: Toss Wings in Flavorful Coating
In a big mixing bowl, combine the garlicky paste with olive oil, black pepper, onion powder, crushed red pepper flakes, and the remaining Herbes de Provence. Add the warmed wings, breadcrumbs, and a quarter cup of Parmesan cheese. Toss everything gently but thoroughly to make sure each wing is wonderfully coated in this flavorful mixture.
Step 5: Add Final Parmesan Layer
Arrange the coated wings on your prepared wire rack. Then, sprinkle the remaining quarter cup of Parmesan cheese evenly over the top. This extra cheesy topping melts and crisps up during baking, giving each wing that irresistible golden crust.
Step 6: Bake to Perfection
Pop the wings into the preheated oven. Bake for 20 minutes, then rotate the pan and flip each wing to ensure even browning. Continue baking for another 15 to 20 minutes until the wings reach an internal temperature between 165°F and 170°F and achieve a gorgeous, crispy, golden finish.
How to Serve Garlic Parmesan Wings Recipe
Garnishes
To elevate your Garlic Parmesan Wings Recipe, fresh garnishes are your best friend. A sprinkle of finely chopped parsley or fresh basil adds a pop of vibrant green color and an herbal contrast that brightens the rich, cheesy wings. For an extra touch of indulgence, drizzle a touch of melted butter infused with garlic before serving.
Side Dishes
These wings pair beautifully with cool, crisp sides that balance their bold flavor and slight heat. Think crunchy celery sticks with creamy ranch or blue cheese dressing for dipping. A simple arugula salad with lemon vinaigrette can clear the palate and add freshness. And don’t forget crispy fries or roasted potatoes for a comforting, hearty combo.
Creative Ways to Present
Looking to impress? Serve your Garlic Parmesan Wings Recipe on a large wooden platter lined with parchment paper for a rustic vibe. Add small ramekins of dipping sauces—like tangy buffalo sauce, creamy garlic aioli, or spicy mayo—to suit every taste bud. For parties, create individual wing cups with green onion stalks or lettuce leaves for easy grabbing and snacking.
Make Ahead and Storage
Storing Leftovers
Leftover wings can be stored in an airtight container in the refrigerator for up to three days. Make sure to let them cool completely before sealing to retain their texture and flavor without sogginess.
Freezing
If you want to save your Garlic Parmesan Wings Recipe for longer, freeze the cooked wings in a single layer on a baking sheet until firm, then transfer to freezer bags or containers. They’ll keep well for up to two months and make a convenient ready-to-reheat snack or meal.
Reheating
To reheat, bake the wings in a preheated 375°F oven for about 10-15 minutes. This helps regain their crispiness far better than the microwave, keeping their irresistible crunch intact.
FAQs
Can I use fresh Parmesan or pre-grated cheese for this recipe?
Freshly grated Parmesan is always preferred for the best flavor and texture, but pre-grated Parmesan works well in a pinch. Just make sure it’s finely grated to coat the wings evenly.
Is it necessary to poach the wings before baking?
Poaching ensures the wings cook through gently, making them tender and juicy before the high-heat baking crisps the skin. While you can bake directly, poaching improves the texture significantly.
Can I adjust the heat level in this Garlic Parmesan Wings Recipe?
Absolutely! If you prefer milder wings, reduce or omit the crushed red pepper flakes. For extra heat, add cayenne pepper or more red pepper flakes to taste.
What if I don’t have Herbes de Provence?
If you don’t have Herbes de Provence, a mix of dried thyme, rosemary, oregano, and marjoram works well as a substitute, adding that lovely fragrant herbal profile.
Can I make these wings gluten-free?
Yes! Simply replace the fine bread crumbs with a gluten-free alternative, such as crushed gluten-free crackers or almond flour, to keep the coating crispy and flavorful.
Final Thoughts
This Garlic Parmesan Wings Recipe is one of those dishes that feels like a warm hug. The joyful blend of garlicky, cheesy, and slightly spicy flavors creates wings that bring people together and elevate any occasion. I truly hope you give this recipe a try and watch as it quickly becomes a favorite in your home just like it has in mine.
Print
Garlic Parmesan Wings Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Garlic Parmesan Wings recipe offers a flavorful twist on classic chicken wings by boiling them first with aromatic herbs to keep them juicy, then coating with a garlicky, spicy, and cheesy mixture before baking to crispy perfection. Perfectly balanced with garlic, Parmesan, and Herbes de Provence, these wings deliver a zesty and satisfying appetizer or snack for gatherings and weeknight meals alike.
Ingredients
Brine
- 2 quarts cold water
- ¼ cup balsamic vinegar
- 1½ tablespoons kosher salt
- 1 bay leaf
- 1 teaspoon Herbes de Provence (divided)
- 1 teaspoon onion powder
Wings and Seasoning
- 2 pounds chicken wings
- 4 garlic cloves (minced)
- Pinch of kosher salt
- 2 tablespoons olive oil
- ¾ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¾ teaspoon crushed red pepper flakes
- 2 tablespoons fine bread crumbs
- ½ cup grated Parmesan cheese (divided)
Instructions
- Prepare Oven and Rack: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray, then place the rack on top of the baking sheet.
- Brine and Simmer Wings: In a large saucepan, combine the cold water, balsamic vinegar, kosher salt, bay leaf, half of the Herbes de Provence (½ teaspoon), and onion powder. Bring to a boil. Add the chicken wings and return the water to a boil. Reduce heat to low and simmer the wings gently for 15 minutes to infuse flavor and ensure tenderness. After simmering, transfer the wings to a cooling rack set over paper towels and let them rest for 15 minutes to drain excess moisture.
- Make Garlic Paste: On a cutting board, sprinkle the minced garlic with a pinch of kosher salt. Mash this mixture using the flat side of a knife or a mortar and pestle to create a smooth garlic paste. This step mellows the garlic flavor and helps it incorporate well into the coating.
- Mix Coating Sauce and Toss Wings: In a large mixing bowl, combine the garlic paste, olive oil, ground black pepper, remaining half teaspoon of onion powder, crushed red pepper flakes, and the remaining ½ teaspoon of Herbes de Provence. Add the par-cooked chicken wings, fine bread crumbs, and ¼ cup grated Parmesan cheese to the bowl. Toss everything thoroughly to evenly coat each wing in the flavorful mixture.
- Prepare Wings for Baking: Arrange the coated chicken wings on the prepared wire rack in a single layer. Evenly sprinkle the remaining ¼ cup Parmesan cheese over the wings for an extra cheesy crust.
- Bake Wings: Bake the wings in the preheated oven at 425°F for 20 minutes. After 20 minutes, rotate the baking sheet and flip the wings over to ensure even cooking and browning. Continue baking for another 15 to 20 minutes, or until the wings reach an internal temperature of 165°F to 170°F and have a golden brown, crispy exterior.
Notes
- Simmering the wings before baking ensures juicy and tender meat inside.
- Using a wire rack elevates the wings so they crisp evenly without sitting in fat.
- Adjust crushed red pepper flakes to control the spice level to your preference.
- For extra crispiness, broil the wings for 1-2 minutes after baking, watching carefully to avoid burning.
- Leftover wings can be refrigerated up to 3 days; reheat in oven to maintain crispness.
