Garlic Parmesan Wings Recipe
Inside: How to make 9-Ingredient garlic parm chicken wings and the method for taking the sting out of whole garlic cloves.
Shake up your wings with this Garlic Parmesan Wings Recipe. These beauties are tossed with buttery-soft garlic, golden pan-charred onions and real parmesan cheese for an irresistibly savory flavor. Your family will praise these garlic chicken wings, which are great for game days.
This garlic parmesan wings recipe was inspired by a local pizza joint–Tucci’s. Their pizzas are good, but their wings are better. Charred and served with a generous topping of whole caramelized garlic, onions, and a flurry of parmesan cheese.
They are truly memorable, which is why, despite having already shared these lip-smacking Asian Chicken Wings and these Hatch Chile Grilled Chicken Wings, I knew you’d want this recipe too.
You’ll love this departure from those deep-fried, Buffalo-sauced standards.
These wings are marinated, not sauced.
Baked, not fried.
Gloriously tossed with whole sweet garlic, golden onions and a flurry of Parmigiano Reggiano.
They are instantly homey and familiar while maintaining a snacky, hand-held novelty that’s perfect for game day. As you devour the parmesan wings, you’ll find yourself popping the sweet garlic and onions into your mouth to complete each bite.
Why you’ll love this garlic parmesan wings recipe:
- They’re meaty, juicy, tender and flavorful.
- The ingredient list is simple, with no hard-to-get items.
- Depending on your schedule, you can marinate the poultry for as little as an hour or overnight.
- Searing the wings and then roasting in a hot oven creates a golden crust and seals in the juices.
- The recipe can be doubled.
Ingredients:
- Chicken Wings–separated into drumsticks and flats (save the wing tips for making chicken stock).
- Garlic Bulbs–look for whole garlic bulbs, not the pre-peeled garlic cloves.
- Fresh Rosemary–to season and add aroma to the marinade.
- Lemon Zest–this is where most of the flavor and aroma comes from. Avoid the bitter white pith.
- Kosher Salt–I use Diamond Crystal which is less salty by volume than Morton’s. If you have Morton’s, cut the amount by ¼ teaspoon.
- Crushed Red Pepper Flakes–adds just a hint of spice to the garlic parmesan chicken wings. If you like it more spicy, add a bit more.
- Olive Oil–you don’t need a fancy oil for this. Use your everyday stuff.
- Onion–I used plain yellow onion, but you could use white, red or sweet onions as well.
- Grated Parmesan Cheese–to finish the wings, adding a salty umami depth. Be sure to use the real thing.
Step-by-step instructions:
- Whisk together fresh rosemary, lemon zest, kosher salt, black pepper, crushed red pepper flakes and olive oil in a small bowl.
2. Pour the marinade over the chicken wings and toss with your clean hands to coat.
3. Cover the wings with plastic wrap and marinate in the refrigerator for at least one hour or overnight for more flavor.
4. Break apart the garlic cloves, but leave the peels on. Transfer the garlic to a small saucepan of boiling water and blanch them for 3-4 minutes. This is the key to taking the harsh sting out of the alliums. Blanching in boiling water cooks them, consequently mellowing their flavor. Roasting later on, makes them sweet.
5. Drain the water and let the garlic cool until it’s comfortable to handle. Slip the skins off the whole cloves (they will come off easily, but you may need to use a paring knife to get it started at the end.
6. Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. When the pan is hot, add the olive oil and the sliced onions. Quick saute for 2-3 minutes, until they just begin to take on some color. Transfer to another dish.
7. Working in batches, sear the chicken wings in the hot skillet, letting them cook for 2-3 minutes undisturbed before flipping them and searing the other side.
8. Arrange the chicken wings in the pan and add the blanched garlic cloves and sauteed onions. Spread them evenly into the pan to ensure the skins have contact with the hot skillet. Roast in the oven for 8 minutes.
9. Flip the wings and stir the garlic and onions. Arrange them into a single layer and return the skillet to the oven for another 5-8 minutes until they’re mostly cooked through, but not crisp.
10. For the final cook, transfer the wings and alliums to a wire rack set over a rimmed baking sheet (I line the pan with heavy-duty aluminum foil to avoid the cleanup) and roast in a hot (450° oven) until the skin is crisp.
11. When the skin is golden brown, they’re ready.
12. Arrange the flats and drums with garlic and onions on a platter and liberally dust them with grated parmesan cheese to serve.
Pro-Tips:
- For extra char, move the baking sheet 3″-4″ beneath the broiler element and broil for 3-4 minutes.
- Some chicken wing recipes use baking powder or cornstarch to produce an extra crispy skin. However, I avoid that step here because I don’t dredge the wings in a sauce after baking. The skin has a crispy texture and alluring aroma, similar to that of a roast chicken.
- The blanched and roasted garlic is sweet and buttery without the usual sharp sting of fresh garlic. You can eat them straight from the plate and they melt in your mouth.
Swaps and Variations:
- If you’re craving a dipping sauce, I recommend using a buttermilk ranch dressing, blue cheese dressing or garlic parmesan wing sauce. Though garlic butter sauce may sound enticing, it’s too greasy for the oven-roasted flats and drums.
- Finish the wings in the air fryer instead of the oven for extra crispy skin. Here’s how: Transfer the garlic wings to the air fryer basket and set the temperature to 360° F. Cook for 10-15 minutes and flip them. Air fry for an additional 8-10 minutes until cooked through. I use my oven for this recipe because my air fryer doesn’t have room for 3 pounds of flats and drums, but if you don’t mind working in batches, it does a good job.
- Serve parmesan garlic wings with sticks of carrots, celery and radishes.
FAQs
With a lemony, herb marinade, sweet onions, roasted garlic and grated cheese, these garlic parm chicken wings don’t need an extra sauce. If you wanted to dip them in something, I’d recommend ranch dip.
Most of the calories and fat come from the skin of the chicken wing. While baking is healthier than deep frying, you’re still eating the skin (’cause that’s where the flavor is).
Make ahead:
- To get a head start on the garlic wings, begin marinating the chicken the day before. You can also blanch and peel the garlic cloves a few days ahead. Store them covered in the refrigerator for up to 3 days.
Storage:
- Store leftovers wrapped in foil or in an airtight container in the fridge for 3-5 days.
Reheating:
- Preheat the oven to 350° F and arrange the poultry pieces, garlic and onions in a single layer. Heat for 8-10 minutes or until hot. Sprinkle extra parmesan cheese over the garlic chicken wings to serve.
Freezing:
- I don’t recommend freezing the wings once they’ve been cooked. You’ll lose some of the flavors in the freezing and thawing, and the skin will be chewy rather than crispy.
More game day snack recipes:
Garlic Parm Chicken Wings
INGREDIENTS:
- 3 pound chicken wings separated into flats and drums
- 1½ tablespoons rosemary chopped fresh
- 1 lemon, zested
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil divided
- 1 large onion peeled and sliced into ¼-½" wedges
- 2 heads garlic not peeled, separated into cloves
- ½ cup grated parmesan cheese
DIRECTIONS:
- In a small bowl combine 1½ tablespoons rosemary, 1 lemon, zested, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes and 3 tablespoons olive oil and stir well. Set aside.
- Place 3 pound chicken wings in a medium-sized non-reactive bowl Add the marinade and massage the chicken wings in the marinade until well coated. Cover and refrigerate for several hours or overnight.
- Before cooking, take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes to come to room temperature.
- Preheat the oven to 400°.
- Separate 2 heads garlic into indivdiual cloves, without peeling them.
- Bring a small pot of water to a boil and add the garlic. Cook for 3-4 minutes, drain and let the cloves cool. Slip the skins off the cloves of garlic and set aside.
- Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add the remaining one tablespoon olive oil, when the oil is hot, add 1 large onion and cook while stirring occasionally for one minute. Transfer the onions to a separte bowl.
- Working in batches Add the chicken wings to the hot pan and cook for 1-2 minutes (without turning or prodding them) so that they get a little sear. Using tongs, flip the wings.
- Once the wings are seared, return all the chicken to the cast iron skillet and add the blanched garlic cloves and onions. Use tongs to combine the wings and alliums, cook for 1-2 more minutes, then transfer the skillet to the hot oven.
- Roast for 8 minutes, flip the chicken wings and stir the onions and garlic before returning to the oven. Cook an additional 8 minutes and flip the chicken wings again. This will render most of the fat. Cook for a final 8 minutes and remove from the oven.
- Line a sheet pan with foil and place a wire cooking rack over it. Spray the rack with vegetable spray. Transfer the garlic chicken wings, onions and garlic to the rack. Separate the chicken pieces so they're not touching.
- Return the chicken to the oven for a final 8 minutes to crisp the skins and finish cooking. Transfer the wings to a platter and sprinkle with ½ cup grated parmesan cheese to serve.
NOTES:
-
- To get a head start on the garlic wings, begin marinating the chicken the day before. You can also blanch and peel the garlic cloves a few days ahead. Store them covered in the refrigerator for up to 3 days.
- Store leftovers wrapped in foil or in an airtight container in the fridge for 3-5 days.
- Preheat the oven to 350° F and arrange the poultry pieces, garlic and onions in a single layer. Heat for 8-10 minutes or until hot. Sprinkle extra parmesan cheese over the garlic chicken wings to serve.
- I don’t recommend freezing the wings once they’ve been cooked. You’ll lose some of the flavors in the freezing and thawing, and the skin will be chewy rather than crispy.
NUTRITION:
“Pin It” For Later!
Lisa, your pictures and descriptions are fantastic! I can’t wait to try just as you did. Then I’ll try in my Farberware rotisserie with a basket. I’ll let you know and take a pic to share.
Tried this for my family and they were amazing!!
So glad you and your family enjoyed them!
These are so easy. I followed exactly. I don’t have a cast iron skillet so used a sheet pan for the oven part. Best ever wings!!
With one substitution, the result was sensational. (I didn’t have a lemon to make zest with, but I had a jar of preserved lemons – my own – so I minced one up instead, including the pulp which provided the salt.) This was the fasted moving platter of wings I have ever made.
I like to hear that, David! Send me some preserved lemons, next time!
Hi may I ask. Is it possible to bbq the wings instead?
Absolutely. I love grilled wings — You might want to put the onions and garlic in a cast iron skillet on the grill – so they don’t fall through the grates.
Such a delish combination of flavors whether on chicken or fish.
Thanks, Julie! Glad you like it!
THANK YOU FOR ADDING THE TEMPERATURE, IT TURNED OUT TO BE VERY GOOD…
I’m so glad you enjoyed it Carolyn… Thanks for the catch!
WHAT TEMPERATURE TO SET THE OVEN?. I DON’T SEE IN THE RECIPE.
Oops! Thanks for catching that — 400°. I fixed it in the recipe.
Love the combo of rosemary and lemon, especially with red pepper flakes for a kick! Great job on the step by step direction pictures.
I’m a firm believer in a little spice kick!
I’m also not typically a person who craves chicken wings (surprising, considering I grew up about an hour outside of Buffalo, NY), but these look absolutely fantastic! Lemon and rosemary is such a delicious combo and these look perfectly crisp.. just the way wings should be!
Glad you like the flavor combo!
Gosh these wings look mouthwatering! And they are so easy, I’m adding these to my Super Bowl list for sure – everyone here LOVES wings! Thanks for the recipe!
Thanks, Kristine!
Wow these look phenomenal! Love that you hit them in a cast iron first before finishing in the oven. A great way to keep them healthy but also keep that crisp!
Thanks Tracy! Who doesn’t like chicken wings?!
These look easy, and so delicious! I really love garlic.
Yeah – it’s a weakness of mine too!