Spicy Garlic Parmesan Chicken Wings – Crispy, Saucy, and Packed With Flavor

These wings hit every craving at once: crispy skin, garlicky punch, buttery Parmesan, and a spicy kick that sneaks up on you. They’re the kind of snack you bring out for game day and watch disappear fast. No deep fryer needed—just a hot oven or air fryer and a few pantry staples.

The sauce is simple but bold, and the texture is everything you want in a wing: crackly on the outside, juicy inside.

Print Recipe

Spicy Garlic Parmesan Chicken Wings - Crispy, Saucy, and Packed With Flavor

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 4 servings

Ingredients

• 2.5 pounds chicken wings, flats and drumettes separated
• 1 tablespoon baking powder (aluminum-free)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese, plus extra for topping
• 1–2 tablespoons hot sauce (choose your favorite)
• 1–2 tablespoons olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

• Prep the wings: Pat the wings very dry with paper towels. In a large bowl, toss with baking powder, salt, pepper, smoked paprika, garlic powder, and cayenne if using. Coat evenly.
• Oven method: Heat oven to 425°F (220°C).Place wings on a wire rack set over a foil-lined baking sheet. Bake for 40–45 minutes, flipping halfway, until golden and crispy.
• Air fryer method: Heat to 390°F (200°C). Arrange wings in a single layer.Air fry 22–26 minutes, shaking the basket or flipping halfway, until crisp and cooked through.
• Make the sauce: In a small skillet, melt butter with olive oil over medium-low heat. Add minced garlic and cook 60–90 seconds until fragrant but not browned. Stir in hot sauce, red pepper flakes, lemon juice, and half the Parmesan.Remove from heat.
• Toss to coat: Transfer hot wings to a large bowl. Pour the warm sauce over and toss to coat. Add remaining Parmesan and toss again for a thick, clingy finish.
• Garnish and serve: Sprinkle with extra Parmesan and parsley.Serve immediately with lemon wedges if you like a bright finish.

Why This Recipe Works

• Dried-out skin equals crispiness: Patting the wings dry and tossing them with baking powder helps the skin blister in the oven or air fryer.
• Two-step flavor: Season first for depth, then toss in a buttery garlic-Parmesan sauce for glossy, savory heat.
• Balanced heat: Red pepper flakes and hot sauce bring warmth without overpowering the garlic and cheese.
• Fresh garlic matters: Blooming minced garlic in butter releases aroma and sweetness that jarred versions can’t match.

Ingredients

• 2.5 pounds chicken wings, flats and drumettes separated
• 1 tablespoon baking powder (aluminum-free)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese, plus extra for topping
• 1–2 tablespoons hot sauce (choose your favorite)
• 1–2 tablespoons olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Prep the wings: Pat the wings very dry with paper towels. In a large bowl, toss with baking powder, salt, pepper, smoked paprika, garlic powder, and cayenne if using. Coat evenly.
2. Oven method: Heat oven to 425°F (220°C).

   Place wings on a wire rack set over a foil-lined baking sheet. Bake for 40–45 minutes, flipping halfway, until golden and crispy.

3. Air fryer method: Heat to 390°F (200°C). Arrange wings in a single layer.

   Air fry 22–26 minutes, shaking the basket or flipping halfway, until crisp and cooked through.

4. Make the sauce: In a small skillet, melt butter with olive oil over medium-low heat. Add minced garlic and cook 60–90 seconds until fragrant but not browned. Stir in hot sauce, red pepper flakes, lemon juice, and half the Parmesan.

   Remove from heat.

5. Toss to coat: Transfer hot wings to a large bowl. Pour the warm sauce over and toss to coat. Add remaining Parmesan and toss again for a thick, clingy finish.
6. Garnish and serve: Sprinkle with extra Parmesan and parsley.

   Serve immediately with lemon wedges if you like a bright finish.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheat: Use a 375°F (190°C) oven or air fryer for 6–10 minutes to revive crispiness. Avoid microwaving if you want the skin to stay crackly.
• Make-ahead: Season and par-bake the wings earlier in the day. Reheat and sauce right before serving.
• Leftover tip: Chop leftovers and toss into a Caesar-style salad or fold into a wrap for an easy lunch.

Health Benefits

• Protein-rich: Chicken wings provide satisfying protein that helps keep you full.
• Oven-baked: Baking or air frying cuts down on excess oil compared to deep frying.
• Flavor-forward: Garlic and spices add excitement without relying on heavy sauces.
• Portion control: A few wings alongside a fresh salad makes a balanced meal.

Pitfalls to Watch Out For

• Skipping the dry step: Moisture prevents crisping.

  Pat the wings dry thoroughly.

• Overcrowding: Crowded pans steam the skin. Use a rack or cook in batches.
• Burning the garlic: Garlic turns bitter fast. Keep heat moderate and watch closely.
• Using pre-grated Parmesan: Many pre-grated cheeses contain anti-caking agents that melt poorly.

  Freshly grated is best.

Variations You Can Try

• Extra-crispy: Add 1 more teaspoon baking powder and extend cooking by 5 minutes.
• Lemon-pepper twist: Add 1 teaspoon lemon zest and 1 teaspoon cracked black pepper to the sauce.
• Herb-forward: Stir in chopped basil and chives with the parsley for a fresher profile.
• Honey heat: Whisk 1 tablespoon honey into the sauce for a spicy-sweet glaze.
• Blue cheese finish: Crumble blue cheese over the sauced wings for a pub-style vibe.

FAQ

Can I use frozen wings?

Yes, but thaw them completely and pat them very dry. Excess moisture will kill the crisp.

What if I don’t have a wire rack?

Line a baking sheet with parchment and flip the wings halfway. They’ll still crisp, though a rack gives the best airflow.

Is baking powder necessary?

It helps create tiny bubbles in the skin for a blistered texture.

If you skip it, bake a bit longer to compensate.

How spicy are these?

Medium heat. Reduce red pepper flakes and hot sauce for milder wings, or add extra cayenne for more kick.

Which hot sauce works best?

A vinegar-forward Buffalo-style sauce is classic, but a smoky chipotle hot sauce adds great depth too.

Can I make them gluten-free?

Yes. This recipe doesn’t use flour.

Just confirm your baking powder and hot sauce are certified gluten-free.

Wrapping Up

These Spicy Garlic Parmesan Chicken Wings bring restaurant-level crunch and flavor with simple steps and everyday ingredients. They’re easy enough for a weeknight and bold enough for a party platter. Keep the garlic buttery, the Parmesan fresh, and the wings spaced out, and you’ll get perfect results every time.

Grab napkins—these won’t last long.