I love a recipe that feels indulgent but is actually sensible to make. These Garlic Parmesan Chicken Wings walk that line: a quick par-cook, a bright garlic paste, a crunchy Parmesan finish, and a reliable oven roast that gives you crisp, golden skin without an air fryer. No fussy steps, just a few smart moves that pay off in flavor and texture.

The method is practical: a short simmer to render a bit of fat and make the wings accept the coating, then a confident toss with garlic, bread crumbs and Parmesan before baking. The result is a wing with a crisp exterior, savory garlic, and that salty, nutty Parmesan hit that makes people reach for seconds.

Below you’ll find a clear shopping list, the exact ingredient breakdown, step-by-step instructions taken from the tested method, and sensible tips for substitutions, storage and small mistakes to avoid. If you want a party-friendly wing that you can reliably make on a weeknight, this one belongs in your regular rotation.

Shopping List

2 quarts cold water
1/4 cup balsamic vinegar
Kosher salt
1 bay leaf
Herbes de Provence
Onion powder
2 pounds chicken wings
4 garlic cloves
Olive oil
Ground black pepper
Crushed red pepper flakes
Fine bread crumbs
Grated Parmesan cheese

Ingredients

2 quarts cold water — for the simmer that par-cooks and seasons the wings.
1/4 cup balsamic vinegar — adds depth and a touch of tang to the poaching liquid.
1 1/2 tablespoons kosher salt — seasons the poaching liquid so the wings pick up flavor.
1 bay leaf — subtle aromatics in the simmering liquid; discard before coating.
1 teaspoon Herbes de Provence (divided) — floral, savory herb mix split between the poach and the coating.
1 teaspoon onion powder — used in the poaching liquid for gentle onion background flavor.
2 pounds chicken wings — the main ingredient; split or whole, as you prefer.
4 garlic cloves, minced — mashed into a paste to release maximum garlic flavor.
Pinch of kosher salt — brought into the garlic paste to help grind it into a paste and bring out flavor.
2 tablespoons olive oil — binds the garlic paste and helps the breadcrumb mixture adhere.
3/4 teaspoon ground black pepper — adds warmth and bite to the coating.
1/2 teaspoon onion powder — additional onion note in the coating (separate from the poach).
3/4 teaspoon crushed red pepper flakes — for a subtle heat; adjust to taste.
2 tablespoons fine bread crumbs — help create a light, crisp coating.
1/2 cup grated Parmesan cheese (divided) — nutty, salty finish; some goes into the coating, some is sprinkled on before baking.

Garlic Parmesan Chicken Wings: From Prep to Plate

Preheat oven to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top; lightly grease the rack if desired to prevent sticking.
In a large saucepan, combine 2 quarts cold water, 1/4 cup balsamic vinegar, 1 1/2 tablespoons kosher salt, 1 bay leaf, 1/2 teaspoon Herbes de Provence, and 1 teaspoon onion powder. Bring to a boil.
Add the 2 pounds chicken wings to the boiling liquid, return to a boil, then reduce heat to low and simmer for 15 minutes. This par-cooks the wings.
Using tongs, transfer the wings to a cooling rack set over paper towels and let drain and cool for 15 minutes. Discard the bay leaf.
Place the 4 minced garlic cloves and a pinch of kosher salt on a cutting board and mash together until a paste forms (or use a mortar and pestle).
In a large mixing bowl, combine the garlic paste, 2 tablespoons olive oil, 3/4 teaspoon ground black pepper, 1/2 teaspoon onion powder, 3/4 teaspoon crushed red pepper flakes, and the remaining 1/2 teaspoon Herbes de Provence. Stir to combine.
Add the par-cooked wings, 2 tablespoons fine bread crumbs, and 1/4 cup grated Parmesan cheese to the bowl. Toss thoroughly so each wing is evenly coated.
Arrange the coated wings on the prepared wire rack in a single layer. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the wings.
Bake at 425°F for 20 minutes. Rotate the pan, flip each wing, then bake an additional 15–20 minutes, or until the internal temperature reaches 165°F–170°F and the wings are golden brown.
Remove from the oven and let the wings rest a few minutes before serving.

Why This Garlic Parmesan Chicken Wings Stands Out

There are three simple reasons these wings sing: the short poach, the raw garlic paste, and the Parmesan finish. The poach gently renders fat and jump-starts cooking, which means the oven time focuses on browning rather than cooking through. That keeps the meat juicy and reduces oven stress.

Mashing the garlic into a paste before mixing it with oil unlocks an intense garlic flavor that coats the wing instead of sitting on top. The bread crumbs give a slight crust, and the grated Parmesan melts into a savory, salty crust that browns beautifully at 425°F. In practice this combination produces wings that are flavorful inside and crisp outside, without needing deep frying or complicated glazing.

Smart Substitutions

Substitutions are useful when you’re short on one item. If you don’t have Herbes de Provence, a pinch of dried thyme or a mixed Italian herb blend will play a similar role. If fine bread crumbs aren’t available, crushed crackers or panko (use a bit less panko as it can be coarser) will still give you texture. If you prefer less heat, halve the crushed red pepper flakes.

Parmesan is crucial for the flavor profile, but if you have Pecorino Romano and tolerate a saltier note, it will work as a finish—use a little less as Pecorino is saltier. Olive oil is the binder for the garlic; a neutral oil will work if that’s what you have on hand.

Kitchen Gear Checklist

Large saucepan — for the poaching liquid.
Wire rack plus baking sheet lined with foil — lets the wings crisp evenly and makes cleanup easy.
Tongs — for moving wings safely.
Mixing bowl — to toss wings in the garlic-Parmesan mixture.
Cutting board and chef’s knife (or mortar and pestle) — to mash garlic into a paste.
Measuring spoons and cups — to keep the seasoning balanced.
Instant-read thermometer (optional but recommended) — to check the internal temperature.

Don’t Do This

Don’t skip the brief simmer. Skipping the par-cook increases oven time and risks drying the wings before the crust sets.
Don’t overload the rack. Crowding wings traps steam and prevents crisping—give them a single layer with space between pieces.
Don’t add too much wet sauce before baking. The garlic paste and oil are enough; avoid excess liquid that softens the coating.
Don’t rely solely on time. Use an instant-read thermometer when unsure—look for 165°F–170°F internal temperature.

Customize for Your Needs

Make these wings milder or more assertive depending on your audience. Reduce crushed red pepper flakes for kids, or add a sprinkle of smoked paprika for a subtle smoky note. For a citrus lift, finish with a light squeeze of lemon over the hot wings just before serving—no new ingredient quantities required, just a splash to brighten the dish.

If you need to make these ahead, par-cook and cool the wings, then store airtight in the refrigerator. When it’s time to serve, toss with the breadcrumb-Parmesan mixture and bake from chilled, adding a few minutes to the oven time as needed.

Behind the Recipe

I developed this method because I wanted wings that could be made on a weekday without deep frying or an air fryer, yet still deliver the texture and flavor of a party wing. The poach step borrows from classic techniques used to develop moistness and even cooking, while the garlic paste ensures real garlic flavor (not just tiny flecks). Parmesan adds the savory, umami-rich finish that turns good wings into great ones.

I’ve tested this at different oven temperatures and found 425°F gives the best balance of browning and internal doneness in the times listed. The divided Parmesan is deliberate: some mixed in for adhesion and flavor, some on top to get that distinct browned, cheesy finish.

Keep It Fresh: Storage Guide

Refrigerator: Cool wings completely, store in an airtight container, and refrigerate up to 3 days. Reheat in a 400°F oven for 8–12 minutes to refresh the crisp.
Freezer: Freeze cooked wings on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 425°F oven for 20–25 minutes, flipping once, until hot and crisp.
Make-ahead tip: You can par-cook and cool the wings, then refrigerate the plain par-cooked wings for up to 24 hours. Toss with the coating and bake when ready.

Reader Q&A

Q: Can I skip the poach and go straight to oven?
A: You can, but expect longer oven time and a greater chance the skin doesn’t crisp evenly. The short poach saves oven time and improves juiciness.

Q: Will this work for drumettes or boneless wing pieces?
A: Yes. Adjust baking time slightly: smaller pieces may finish faster, and larger bone-in pieces may need the extra 5–10 minutes. Use an instant-read thermometer to confirm 165°F–170°F.

Q: How do I make them less salty?
A: Reduce the kosher salt in the poach slightly and make sure your Parmesan isn’t an overly salty batch. Taste and adjust the next time you cook.

Make It Tonight

These Garlic Parmesan Chicken Wings are straightforward: a quick poach, a flavorful garlic-Parmesan coating, then a confident roast at 425°F. They’re terrific for game night, a casual dinner, or when you want something shareable with minimal fuss. Gather your ingredients, preheat the oven, and start with step one—the payoff is hands-down worth the small bit of prep.

If you make them, I’d love to hear how you tweaked the spice level or what dipping sauce you paired them with. Tag a friend, serve warm, and expect that second-plate request.

Print Recipe Save it for later

Garlic Parmesan Chicken Wings Recipe

Crispy baked garlic Parmesan chicken wings that are par-cooked in a seasoned brine, then coated with a garlicky spice mixture, breadcrumbs, and Parmesan before roasting until golden.

Prep Time20

Cook Time40

Total Time1

Servings: 4 servings

Ingredients

2 quartscold water
1/4 cupbalsamic vinegar
1 1/2 tablespoonskosher salt
1 bay leaf
1 teaspoonHerbes de Provencedivided
1 teaspoononion powder
2 poundschicken wings
4 garlic clovesminced
pinchof kosher salt
2 tablespoonsolive oil
3/4 teaspoonground black pepper
1/2 teaspoononion powder
3/4 teaspooncrushed red pepper flakes
2 tablespoonsfine bread crumbs
1/2 cupgrated Parmesan cheesedivided

Instructions

Preheat oven to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top; lightly grease the rack if desired to prevent sticking.
In a large saucepan, combine 2 quarts cold water, 1/4 cup balsamic vinegar, 1 1/2 tablespoons kosher salt, 1 bay leaf, 1/2 teaspoon Herbes de Provence, and 1 teaspoon onion powder. Bring to a boil.
Add the 2 pounds chicken wings to the boiling liquid, return to a boil, then reduce heat to low and simmer for 15 minutes. This par-cooks the wings.
Using tongs, transfer the wings to a cooling rack set over paper towels and let drain and cool for 15 minutes. Discard the bay leaf.
Place the 4 minced garlic cloves and a pinch of kosher salt on a cutting board and mash together until a paste forms (or use a mortar and pestle).
In a large mixing bowl, combine the garlic paste, 2 tablespoons olive oil, 3/4 teaspoon ground black pepper, 1/2 teaspoon onion powder, 3/4 teaspoon crushed red pepper flakes, and the remaining 1/2 teaspoon Herbes de Provence. Stir to combine.
Add the par-cooked wings, 2 tablespoons fine bread crumbs, and 1/4 cup grated Parmesan cheese to the bowl. Toss thoroughly so each wing is evenly coated.
Arrange the coated wings on the prepared wire rack in a single layer. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the wings.
Bake at 425°F for 20 minutes. Rotate the pan, flip each wing, then bake an additional 15–20 minutes, or until the internal temperature reaches 165°F–170°F and the wings are golden brown.
Remove from the oven and let the wings rest a few minutes before serving.