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.
Can you steam them in an Instant pot?
Yay Markie I'm so glad you loved them 🙂 When I make this recipe I always double it, then when we want to eat the leftovers I just toss them under the broiler to quickly crisp up the skin again, but not over cook them. Ive never tried freezing them, but I'm thinking it will work. Just thaw them completely in the fridge first, before re-heating. Hope this helps 🙂
Hi! Im a newer to home cooking and these wings are just fantastic! I made them without any fuss or hassel and the recipe was easy to follow! Do you think the chicken wings would hold up in the freezer after being steamed and baked without sauce? By the time I get off work Im so exhausted I cant fathom cooking or just dont have the time to. So any shortcuts are greatly sought after. Thank you for the delightful recipe!
I've never filled a pot with water to boil them. I just add a couple inches of water and steam them. Steaming them is just a gentle way to cook the wings prior to baking them in the oven. Hope this helps Vickie 🙂
Can you boil them for a few min instead of steaming then put them in the fridge?
Minced garlic 🙂
Is the garlic minced or powder?
You won't get the same crispy skin if you BBQ these. 🙂
Have you or can I BBQ these?
Steaming the wings first helps render some of the fat. Then of course drying them in the fridge, removes the moisture from the skin, which allows them to get super crispy without drying out the meat. Hope this helps Jennifer 🙂