Baked Parmesan Chicken Wings

My neighbor showed up with a platter of these wings at a summer gathering, and I watched them disappear faster than the ice in people's drinks. When she mentioned the secret was the Parmesan crust and a quick broil at the end, I knew I had to recreate them. The first batch I made came out impossibly crispy on the outside and tender inside, and I've been making them ever since for anything that calls for a showstopper appetizer.

I made these for the first time when my partner's team was coming over to watch the big game, and I was stressed about having enough food ready before kickoff. The oven did all the heavy lifting while I set out plates and drinks, and when those golden wings came out, everyone's attention shifted immediately from the TV to the kitchen. That's when I realized this recipe was a keeper—it looks impressive, tastes amazing, and doesn't demand your attention the whole time.

Ingredients

• Chicken wings (2.5 lbs, flats and drumettes separated): Pat them completely dry before coating or moisture will make the crust soggy instead of shatteringly crisp.
• Parmesan cheese (3/4 cup grated): Use freshly grated if you can; the pre-shredded stuff contains anticaking agents that prevent it from crisping up properly.
• Breadcrumbs (1 cup fine): Fine breadcrumbs create a delicate, even crust; panko will give you thicker clusters, which some people love but isn't what this recipe needs.
• Garlic powder, onion powder, and Italian herbs: These three are doing the flavor work while the Parmesan does the texture, so don't skip or halve them.
• Smoked paprika (1/2 tsp): It adds barely visible color and a whisper of smoke that makes people ask what's in here.
• Sea salt and black pepper: Measure these into your coating mix instead of seasoning the wings afterward, so every bite is seasoned.
• Eggs and milk: This wet mixture helps the breadcrumb coating stick; the milk keeps the egg wash from being too thick.
• Olive oil (2 tbsp): A light brush or drizzle before and after helps the crust brown without the wings feeling oily.

Instructions

Heat your oven and prep the pan:

Set the oven to 425°F and line a baking sheet with parchment paper, then brush it lightly with olive oil so the wings don't stick. This takes just a minute but saves you from scraping later.

Make your wet and dry coatings:

Whisk eggs and milk in one shallow bowl until combined, then mix Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, paprika, pepper, and salt in another bowl. Keep these stations separate because you'll be moving quickly through the wings.

Dry the wings thoroughly:

Pat every wing with paper towels until they feel almost dry to the touch; any moisture will prevent the coating from adhering properly. This is the step people skip, and it's why their wings don't crisp up.

Coat each wing with care:

Dip a wing into the egg mixture, let excess drip off, then press it firmly into the Parmesan mixture, turning to coat all sides. You want it completely covered but not swimming in coating, which would create thick, unevenly baked clusters.

Arrange and brush with oil:

Lay wings in a single layer on the prepared sheet without crowding, then brush or drizzle very lightly with olive oil. If wings are touching, they'll steam instead of crisping, and too much oil makes them greasy rather than golden.

Bake and turn halfway:

Bake for 35 to 40 minutes, turning the wings over halfway through with tongs. They're done when the coating is golden brown and the internal temperature reaches 165°F.

Optional broil for extra crunch:

For that extra shatteringly crisp finish, place the wings under the broiler for 2 to 3 minutes at the end, watching closely so the coating doesn't blacken. This step transforms them from crispy to restaurant-quality.

Serve while hot:

Transfer to a serving plate and pair with ranch dressing or marinara sauce if you like, though honestly they're perfect on their own.

Save

I made these for my kids' birthday party last spring, and watching a table full of eight-year-olds actually choose these wings over pizza made me feel like a chef. That moment taught me that simple, honest food that tastes good and feels special in your mouth is what people remember.

Why the Coating Works So Well

The magic here is that Parmesan doesn't just add flavor; it browns in the oven and creates a crust that's naturally crispy without deep frying. The egg wash acts as glue for the breadcrumb mixture, and the breadcrumbs give you that satisfying crunch. By the time the wings finish baking, the coating has turned golden and shatteringly crisp, almost like a light crust that shatters between your teeth.

Making Them Your Own

This recipe is forgiving enough to swap flavors around without losing what makes it work. If Italian herbs aren't your thing, try replacing them with cayenne pepper for heat, dried ranch seasoning for a familiar flavor, or even a tablespoon of grated lemon zest mixed into the breadcrumb mixture for brightness. The structure stays the same, so you're just playing with the seasonings.

The Small Details That Matter

These wings stay crispy for about 20 minutes after they come out of the oven, which is long enough for most situations, but they're undeniably best served immediately. If you're making them ahead for a party, reheat them in a 350°F oven for 5 to 10 minutes instead of the microwave, which will turn the coating soggy.

• Always remove the wing tips before cooking; they don't have much meat and will burn before the flats and drumettes finish cooking.
• If you don't have fine breadcrumbs, you can pulse regular panko in a food processor for 10 seconds to break it down.
• A meat thermometer is your friend here; 165°F is the safe internal temperature, and it takes the guessing out of whether they're done.

Save

These wings have become my go-to for any gathering because they're foolproof and they disappear. Once you nail them once, you'll make them again and again.

Recipe Questions

→ How do you achieve crispy chicken wings without frying?

Coating the wings with a parmesan and breadcrumb mixture and baking at a high temperature helps develop a crisp crust without frying.

→ Can these wings be made gluten-free?

Yes, substituting regular breadcrumbs with gluten-free breadcrumbs keeps the coating crunchy and suitable for gluten-free diets.

→ What spices complement the parmesan coating?

Garlic powder, onion powder, dried Italian herbs, smoked paprika, black pepper, and sea salt balance and enhance the parmesan flavor.

→ Is it necessary to use an egg wash before coating?

The egg and milk mixture helps the parmesan and breadcrumb coating adhere evenly to the wings, ensuring a consistent crust.

→ How do you ensure wings are cooked through and safe to eat?

Baking until the internal temperature reaches 75°C (165°F) guarantees fully cooked wings. Turning halfway promotes even cooking.

→ What serving suggestions work well with these wings?

Serve warm with dips like ranch or marinara, and offer celery sticks or blue cheese dip for a classic pairing.