These wings are the kind of weeknight dinner that doubles as party food. Golden, slightly crisp on the edges, and tossed in a bright garlic-Parmesan sauce, they hit the comfort notes without needing a fryer or a long ingredient list. They’re straightforward to shop for, quick to assemble, and forgiving—good news on busy evenings.

I test recipes until they behave predictably in a real kitchen: limited steps, clear timing, and simple techniques. This version bakes the wings at high heat for a short time, then dresses them in a buttery, herb-forward Parmesan mixture while they’re still hot. A blue cheese–Dijon dip keeps things balanced: tangy and cooling against the savory wings.

Below you’ll find a shopping guide, the exact step-by-step directions, small adjustments for different kitchens, and storage notes so leftovers stay pleasant. Follow the steps as written for reliable results, and I’ll point out safe swaps if you’re missing something.

Ingredients

1 teaspoon dried oregano — adds an earthy, slightly peppery herb note; crush lightly between fingers to release oils.
1 teaspoon dried rosemary — provides piney, savory depth; break up any large sprigs so it distributes evenly.
1/2 teaspoon ground cumin — a warm, nutty accent; a little goes a long way to round the flavor.
1 teaspoon kosher or sea salt (or 1/2 teaspoon table salt) — seasoning for the wings; adjust if you use salted butter later.
2 1/2 pounds chicken wings — the main ingredient; pat dry with paper towels for better browning.
3 tablespoons melted butter or olive oil — binds the garlic-Parmesan sauce and adds richness; butter gives a fuller flavor, oil keeps it lighter.
2 tablespoons minced fresh basil — bright herb lift in the sauce; mince rather than tear to avoid bruising.
2 garlic cloves, finely minced (use a garlic press) — primary aromatic; press or mince finely so it disperses in the sauce.
1/4 cup grated parmesan cheese — salty, umami-rich coating element; use freshly grated for best texture.
1/2 teaspoon seasoning salt (like Lawry’s) — an extra layer of seasoned saltiness in the sauce; omit if you want less sodium.
1 cup blue cheese dressing — for the dipping sauce; creamy, tangy counterpoint to the warm wings.
1–2 teaspoons Dijon mustard (or to taste) — mixed into the dip; adds a sharp, tangy backbone—use less if you prefer milder dips.

Your Shopping Guide

Shop with a short list in hand: wings, Parmesan, garlic, basil, butter or olive oil, blue cheese dressing, and a few dried herbs and seasonings. Fresh basil lifts the sauce more than dried basil would, so try to grab a small bunch if possible. The dried oregano and rosemary are pantry staples—no need to buy fresh for this recipe.

When choosing wings, pick them cold and well-chilled from the display. If they’re already prepped (drumettes and flats separated), that’s fine. If they’re whole, ask your butcher to split them or do it at home with a clean, sharp knife. For Parmesan, a wedge for grating beats pre-shredded bags—texture and flavor are noticeably better.

Cook Baked Parmesan Garlic Chicken Wings Like This

Preheat oven to 425°F (220°C). Arrange 2 1/2 pounds chicken wings in a single layer on a baking sheet.
In a small bowl, stir together 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1/2 teaspoon ground cumin, and 1 teaspoon kosher or sea salt (or 1/2 teaspoon table salt). Evenly sprinkle this mixture over the wings and rub to coat.
Bake the wings for 20–25 minutes, turning once halfway through, until cooked through and golden (internal temperature 165°F/74°C).
While the wings bake, make the garlic-Parmesan sauce: in a medium bowl combine 3 tablespoons melted butter or olive oil, 2 tablespoons minced fresh basil, 2 garlic cloves finely minced (use a garlic press), 1/4 cup grated parmesan cheese, and 1/2 teaspoon seasoning salt (like Lawry’s). Stir until blended.
In a separate small bowl, mix 1 cup blue cheese dressing with 1–2 teaspoons Dijon mustard (or to taste) to make the dipping sauce.
When the wings are cooked, transfer them to a large bowl, pour the garlic-Parmesan sauce over the wings, and toss until evenly coated.
Serve the coated wings immediately with the blue cheese–Dijon dipping sauce.

Why This Recipe Is Reliable

High-heat baking for a short time is the backbone of consistent wings without frying. At 425°F (220°C) the skin renders fat quickly, giving you crisp edges while keeping the meat juicy. Turning once ensures both sides get color without over-handling. The sauce is tossed on hot wings right after baking so the butter melts into the skin and Parmesan adheres—no soggy coating.

The spice rub is intentionally simple: oregano, rosemary, cumin, and salt. Those flavors play well with Parmesan and garlic without overpowering them. The blue cheese–Dijon dip is straightforward but important: it tames richness and adds acidity to balance each bite. These choices create a reproducible, balanced result in most home ovens.

Ingredient Flex Options

Butter vs. olive oil: Use butter for a rich, slightly nutty finish. Olive oil keeps the sauce dairy-light and is useful if you want a dairy-free option—though you’ll lose the full Parmesan meld.
Fresh herbs: If you don’t have fresh basil, omit it rather than substituting dried; the sauce will still be tasty. If you must, use 1 teaspoon dried basil.
Cheese: Stick to grated Parmesan as written. Pre-grated varieties work, but freshly grated yields better texture and melt.
Dip swap: If blue cheese dressing isn’t your thing, a plain ranch or a yogurt-based ranch will work; add the Dijon for bite.

Tools & Equipment Needed

Baking sheet — large enough to hold wings in a single layer for even roasting.
Small bowl — for mixing the dry rub.
Medium bowl — for the garlic-Parmesan sauce.
Separate small bowl — for mixing the blue cheese–Dijon dip.
Garlic press or sharp knife — a press speeds things up and evenly distributes garlic.
Tongs and an instant-read thermometer (optional) — tongs for turning and tossing; thermometer for checking doneness if you want to be precise.

Pitfalls & How to Prevent Them

Wings turn out rubbery

Cause: Overcrowded pan or under-browning. Prevent it by arranging wings in a single layer with space between them. If your sheet is too small, use two.

Coating slides off or becomes soggy

Cause: Sauce added to wings that aren’t hot enough or sauce too watery. Add sauce immediately after wings come out of the oven so residual heat helps it cling. Use melted butter rather than cold butter so it mixes smoothly with the cheese.

Undercooked joints

Cause: Uneven oven heat or too-large pieces. Rotate the pan halfway through and turn wings once. If unsure, check a couple of pieces with an instant-read thermometer; pull at 165°F (74°C).

Year-Round Variations

Spring/Summer: Brighten the sauce with a tablespoon of lemon zest or a squeeze of lemon juice added just before tossing. Serve with a herb-forward slaw for freshness.

Fall/Winter: Swap the fresh basil for a tablespoon of chopped thyme or sage, and finish with a pinch of smoked paprika in the rub for warmth and depth. Serve with roasted root veggies.

Game Day: Make double the sauce and keep extra warmed in a small pot; toss another batch of wings in the sauce right before serving so they stay glossy. Offer celery sticks and extra blue cheese–Dijon on the side.

Flavor Logic

This recipe balances savory, herb, and tang elements. Parmesan provides umami and salt; garlic supplies the aromatic drive; basil adds freshness; and seasoning salt layers extra savory notes. Cumin is a small, strategic inclusion—its warm, slightly citrusy undertone complements the roasted chicken without making it taste “curry-like.”

The blue cheese–Dijon dip is the counterpoint. Rich wings can feel heavy; the tang and slight acidity of the dip cut through that richness and refresh the palate. Think of the dip as essential for contrast, not just an optional topping.

Storing Tips & Timelines

Cool wings to room temperature no longer than two hours before refrigerating. Store in an airtight container for up to 3–4 days. Keep the dipping sauce in a separate container; it will keep at least as long as the wings. Reheat wings in a 375°F (190°C) oven for 8–10 minutes to refresh the exterior—don’t microwave if you want to keep some texture.

For longer storage, freeze wings in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and re-crisp in a hot oven before serving. Do not freeze the blue cheese–Dijon dressing; it separates.

Handy Q&A

Can I make these ahead for a party?

Yes. Bake them, toss in the sauce, then let cool and refrigerate. Reheat on a baking sheet at 375°F (190°C) until warmed through and re-crisped. Keep extra dip chilled until serving.

Are these wings spicy?

No. This recipe is savory and herb-forward rather than hot. If you want heat, add 1/4 teaspoon cayenne to the rub or a pinch of red pepper flakes to the sauce.

Can I grill these instead?

Yes. Season as written and grill over medium-high heat, turning occasionally, until cooked through and charred in spots. Finish by tossing with the warm garlic-Parmesan sauce.

Next Steps

Make a shopping list from the Ingredients section, preheat your oven, and lay out bowls for mixing. Follow the Cook Baked Parmesan Garlic Chicken Wings Like This steps in order for the best timing. If you enjoyed these, experiment with a small tweak—smoked paprika in the rub, lemon zest in the sauce, or switching to turkey wings—and note which change you liked best.

After you’ve tried the recipe, come back and leave a note: did you use butter or olive oil? Any timing changes in your oven? Those small details help the next person in the kitchen get the same reliable results.

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