These crispy chicken wings are tossed with a mix of spicy homemade Buffalo sauce and buttery garlic-parmesan sauce, an insanely delicious combination!
Buffalo-Garlic-Parmesan Wings Recipe
It's chicken wing night in the Chili Pepper Madness kitchen, my friends! Are you with me? If you're a chicken wing lover like I am, these amazing wings will surely satisfy.
We're talking Buffalo-Garlic-Parmesan Chicken Wings, and I know you're going to love them.
I am such a chicken wing junkie. I LOVE heading out to one of several wing joints in my area, mixing and matching different sauces, going crazy hot one day, sticky and sweet the next. So many wonderful choices.
Sometimes, though, you just can't beat a batch of chicken wings made at home. Plus, we can bake them and still have them nice and crispy!
I've made chicken wings many, many different ways and this is one of the simplest ways to prepare them. I've opted to bake them, which is what I usually like to do at home, rather than frying, which can be quite messy with wings.
If you have a fryer or air fryer, go for it, but baked wings are fall-off-the-bone.
Let's talk about how to make these Buffalo-Garlic-Parmesan Wings, shall we?
Buffalo-Garlic-Parmesan Wings Ingredients
- Chicken Wings. This recipe calls for 2 pounds.
- Baking Powder. This helps with the crispiness.
- Seasonings. I use garlic powder, chili powder, dried basil and salt and pepper. Add red pepper flakes for extra spicy.
- For the Buffalo-Garlic-Parmesan Wing Sauce. You'll need butter, minced garlic, your favorite Louisiana style hot sauce and shredded or grated Parmesan cheese.
How to Make Buffalo-Garlic-Parmesan Wings - the Recipe Method
Prep the Wings. Trim the wing tips from the wings and separate them. Rub them down with baking powder, garlic, chili powder, dried basil and salt and pepper. The baking powder helps draw the moisture out, allowing the skin to crisp up nicely.
Bake the Chicken Wings. Bake the wings in a preheated oven for 30 minutes at 250 degrees on a lightly oiled or coated baking sheet, then crank up the heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through. You can set them onto a wire rack to cool slightly if you wish.
Make the Buffalo-Garlic-Parmesan Wing Sauce. While the wings are baking, whip up your sauce. It only takes a few minutes, so get it going close to the end of the wings cooking time.
Here are your sauce ingredients.
Melt butter in a pan and add the garlic.
Cook a minute, until fragrant. The smell of garlic cooking slowly in butter will drive you wild.
Add in the hot sauce and heat through, then swirl in the Parmesan cheese and remove from heat.
If you add too much Parmesan it may get a slight bit gloopy, but the flavor is still there, and that gloopiness will disappear when you toss it with the wings in a large bowl.
More Parmesan Cheese. Sprinkle with a bit more Parmesan cheese and there you go. It's a simple and classic chicken wings recipe, a reliable old standby, but there is a reason it is a go-to for so many.
The resulting chicken wings are tasty as heck! Every bit delivers a combination of mellowed garlic, sharp cheese and a saucy tang. Can't get enough.
Maybe you should make a double batch. These are perfect for game day.
Recipe Tips & Notes
There are 3 important factors in achieving crispy chicken wings when baked in the oven. They are:
- Drying the Chicken Wings. Pat them very dry with a paper towel to remove as much moisture as possible. You can also set them in the fridge after this step and leave them overnight to dry out even further.
- Baking Powder and Salt. Baking powder and salt help to draw the extra moisture out of the skin where it can evaporate. Moisture is the key reason why oven baked chicken wings don’t crisp up as desired.
- The Baking Process. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).
If you’re looking for even MORE crispiness, turn on the broiler at the very end of the cooking time for a couple minutes. Just be careful to not burn them.
You can see the crispiness when you take them out of the oven. You can feel the crispy dryness on the skin. It is awesome! See my post on Oh So Crispy Baked Chicken Wings - Step by Step for more information on the method.
Time Saver. Make my homemade Buffalo Sauce Recipe ahead of time and just mix it with parmesan cheese for a quick and easy version of the sauce.
Patty's Perspective
Why ever go out for wings when you can have these beautiful, baked wings to your exact tastes? Bring on the Parm! I always want more Parm.
Storage & Leftovers
Storing your Baked Buffalo-Garlic-Parmesan Wings in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (1-2 months in the freezer). To maximize the storage life, make sure to refrigerate them promptly.
Check Out Some of My Other Popular Chicken Wing Recipes
- Buffalo Chicken Wings
- Crispy Baked BBQ Chicken Wings
- Jalapeno-Cheddar Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Baked Ghost Pepper Chicken Wings
- Mango-Habanero Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- One-Pot Sweet and Spicy BBQ Chicken Wings
- Pressure Cooker Chicken Wings
- Grilled Jerk Chicken Wings
- Smoked Chicken Wings
- Garlic Parmesan Wings
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Buffalo-Garlic-Parmesan Wings Recipe
Ingredients
- 2 pounds chicken wings separated and wing tips removed
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 2 tablespoons chili powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- 3 tablespoons butter
- 2 cloves garlic minced
- ½ cup Louisiana style hot sauce
- ½ cup shredded Parmesan cheese
Instructions
- Pat the wings as dry as you can get them. This will help with the crispiness.
- Set the wings into a large bowl and season with baking powder, garlic powder, chili powder, basil, and salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness.
- Heat oven to 250 degrees. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes.
- Increase oven heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy.
- For the sauce, add the butter to a small pan and heat to low. Melt the butter and aadd garlic. Cook a minute or so, then add hot sauce and Parmesan cheese. Swirl and heat to combine.
- Remove from heat and toss with the wings.
Video
Notes
Nutrition Information
This recipe was updated on 12/4/20 to include new video, photos and information. The original recipe was posted on 11/11/16.
Jeannie says
Wow! This is a great recipe, my husband loved him! Perfect, crispy, spicy and delicious. Thank you!
Mike Hultquist says
Awesome, Jeannie! Thanks for sharing!
Ron McDuffie says
I added a tsp of ghost pepper powder and it really set this off.
Michael Hultquist - Chili Pepper Madness says
Outstanding!!
MT says
I’ve had garlic parmesan wings at a restaurant before which inspired me to search the internet for a similar recipe. I stumbled upon this and these turned out to be so much better!! Probably the best wings I’ve ever had. Will be making again, multiple times
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad you enjoyed them, MT!
Dale says
Made these wings last night. Mine also turned out darker that the photo. I did flip the wings half way turn the second cook. Thanks for that tip. Followed the recipe exactly except for the sauce. I
didn’t have Louisiana Hot Sauce so I used a combo of 1/4 c siracha and 1/4 c Lee Kum Kee Chili Garlic Sauce. It was pretty spicy, but I loved! Btw, I still added the garlic in the sauce. Will definitely make this again. Maybe less siracha.
Michael Hultquist - Chili Pepper Madness says
Thanks, Dale! Glad you enjoyed them.
Dave says
I was gonna rate this a 1 star because I was disappointed...that I didn't have this recipe sooner. These. Are. Awesome. I'm gonna go out again tomorrow and buy more wings and make them again. However, mine did come out darker, but the flavor was still there and they were not burnt. Thinking maybe because I coated and rubbed the seasoning in making sure it adhered. Also, I may need to turn them halfway? Doesn't matter. They weren't pretty, but they were soooooooooo damn good!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dave! Yes, the seasoning could make a difference, and yes, for sure, flip them half way through the baking process to get a more consistent cook through. Glad you enjoyed them!!
cash says
loved cooking it delicious 5 stars
Michael Hultquist - Chili Pepper Madness says
Wonderful!
Halima says
I literally slurped the drool as it welled up in my mouth.... This looks amazing and is on the short list for Christmas snacks. Thank you
Michael Hultquist - Chili Pepper Madness says
Great, Halima! Super happy you loved it! You're very welcome.
Halima says
I made this... I schlurped more... Will need to double the recipe next time so that Hubby can have one or two as well hahahahaha
Michael Hultquist - Chili Pepper Madness says
Haha, yes! Better to share with your hubby! Glad you enjoyed them.
Patricia Marcum says
Thank you for these wings.they are easy and since my husband's heart attack we have had to make diet changes. Thank you for this tastey choice.
Michael Hultquist - Chili Pepper Madness says
Thanks, Patricia. I'm glad you enjoyed them.