Crispy Baked Garlic Parmesan Chicken Wings
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These Parmesan Chicken Wings are perfect as the star of the meal or served as an appetizer. Either way, they're always a crowd-pleaser!
I'm so excited to be sharing these super yummy Crispy Baked Garlic Parmesan Chicken Wings with you today. These wings are baked not fried, but you can't even tell the difference. They turn out super crispy without frying them. Great as an appetizer on game day or entertaining, or serve as a main dish with a big salad.
Wing night is a fun and easy dinner that the whole family will love. I guarantee these are finger-licking good! Your family will go crazy for these gems.
Why steam the chicken wings first?
I follow Alton Browns method of steaming the wings first assuring that they stay moist. Crispy skin requires high heat. Steaming the wings first renders the fat out of the skin, which ensures that they get crispy when baked. I recommend you double the batch because these will go super fast.
- Step 1: Melt the butter and garlic in a saucepan.
- Step 2: Drizzle butter over crispy chicken wings.
- Step 3: Toss with Parmesan cheese until coated.
- Step 4: Sprinkle with fresh parsley and serve!
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Crispy Baked Garlic Parmesan Chicken Wings
Ingredients
- 2 lbs chicken wings
- 4 tablespoons olive oil
- 4 tablespoons of butter
- 2-3 tablespoon of minced garlic
- 3 tablespoons of chopped parsley
- 1/2 teaspoon salt
- 1/2 cup of fresh grated Parmesan cheese
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Instructions
- Place an 8-quart saucepan with a steamer basket with 2 inches of water. Cover and bring to a boil over high heat. Add wings and steam for 10-12 minutes.
- Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
- Preheat oven to 425 degrees place the baking sheet in the oven and bake for 20 minutes then flip and bake for another 20 minutes or until brown and crispy.
- In a small saucepan add olive oil, butter, and salt, let it melt then add garlic and cook on low for 3 minutes.
- Remove wings from oven and place in a bowl.
- Pour melted garlic butter, parmesan cheese and parsley over wings. Toss until coated, place on a serving platter. Sprinkle with more Parmesan cheese if desired.
What happens if you cook them without steaming first? Do they turn out not as crispy?
Oh yay Tina! I am so glad you loved them. I made some tonight too, my family gobbles them up! Thanks for coming back here to share with me 🙂
OMG, I just made them. they were good. I dont like chicken wings because they are chewy, but these were good.
I followed Alton Browns recommended cooking for crispy chicken wings. They turn out perfect every time. 🙂
Just wondering....I know the steaming doesnt cook them all the way through, but can you do that with meat? I thought you weren't supposed tp cook meat then refrigerate then cook again?--heat yes, but not 1/2 cook then cook
Thank you.
I will be trying them out this weekend 🙂
Mine are thawed, but you could do it frozen to. I would just add 4-5 more minutes. Hope this helps Terra 🙂
Do you steam the wings while they are still frozen or do you thaw them first?
Thanks 🙂
Oh Yay Pat! I'm so happy you found my recipe. I love Alton! 🙂
This is the recipe I've been looking for. I wanted to try Alton Browns method of steaming wings first, so I did that this morning and needed to find the right sauce. I was also looking for a recipe that wasn't too spicy or too sweet or sticky. This is it. I'm making these tonight.