Baked Parmesan Chicken Wings (Print Version)

Golden baked wings with a savory parmesan and herb crust, perfect for snacks and parties.

# Components:

→ Chicken

01 - 2.5 lbs chicken wings, separated into flats and drumettes, tips removed

→ Coating

02 - 3/4 cup grated Parmesan cheese
03 - 1 cup fine breadcrumbs (use gluten-free if required)
04 - 2 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried Italian herbs or oregano
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp sea salt

→ Wet Mix

10 - 2 large eggs
11 - 2 tbsp milk

→ For Baking

12 - 2 tbsp olive oil

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.
02 - Whisk together eggs and milk in a shallow bowl until combined.
03 - In a separate bowl, stir together Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt.
04 - Pat wings dry with paper towels. Dip each wing in the egg mixture, then coat thoroughly with the Parmesan breadcrumb mixture, pressing gently to adhere.
05 - Place the coated wings in a single layer on the prepared baking sheet. Lightly drizzle or brush the wings with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until golden, crisp, and cooked through to an internal temperature of 165°F.
07 - Serve wings hot, optionally with ranch or marinara sauce.

# Expert Advice:

01 -
  • They're genuinely crispy without a deep fryer, which means less cleanup and less oil splattering on your stovetop.
  • The herb and Parmesan coating tastes restaurant-quality but comes together in under five minutes of prep.
  • They vanish at parties, and people always ask for the recipe because they can't believe something this good came from a regular oven.
02 -
  • The difference between wings that are crispy and wings that are burnt comes down to how much oil you use and whether you watch that final broil step; start checking at 35 minutes so you catch them at golden, not dark.
  • Separating the flats and drumettes isn't just for looks—they cook evenly and are infinitely easier to eat than whole wings with tips.
03 -
  • Line your baking sheet with foil instead of parchment if you want an even crispier bottom; the foil conducts heat more aggressively.
  • Toss the coated wings in a tiny pinch of fleur de sel right after they come out of the oven for a finishing touch that adds texture and brings out the Parmesan flavor.
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