Baked Parmesan Chicken Wings (Printable)

Crispy baked chicken wings with Parmesan and herbs, ideal for easy, flavorful appetizers or snacks.

# What You Need:

→ Chicken

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

→ Coating

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

→ Wet Mix

10 - 2 large eggs
11 - 2 tablespoons milk

→ For Baking

12 - 2 tablespoons olive oil

# Step-by-Step:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and brush lightly with olive oil.
02 - Whisk together eggs and milk in a shallow bowl.
03 - In a separate bowl, blend Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt.
04 - Pat wings dry with paper towels. Dip each into the egg mixture, then thoroughly coat with the Parmesan breadcrumb blend, pressing to adhere.
05 - Place wings in a single layer on the prepared baking sheet and lightly drizzle or brush with olive oil.
06 - Bake for 35 to 40 minutes, flipping once halfway through, until golden, crisp, and cooked through (internal temperature 165°F).
07 - For extra crispness, broil wings for 2 to 3 minutes at the end of baking.
08 - Serve hot, optionally with ranch or marinara sauce alongside celery sticks and blue cheese dip.

# Expert Suggestions:

01 -
  • No deep frying means less mess and oil splatter all over your stovetop and clothes.
  • The Parmesan creates a naturally savory crust that doesn't require fancy sauces to taste incredible.
  • They come together in under an hour, which beats most appetizers when friends show up unexpectedly.
02 -
  • Wet wings will cause your coating to slide off or become soggy, so that paper towel step is non-negotiable even though it feels fussy.
  • Don't crowd the baking sheet or the bottoms won't crisp because steam gets trapped underneath.
03 -
  • Make your coating mixture the night before in a sealed container so flavor compounds meld and you save yourself time on game day.
  • If your breadcrumbs are coarse, pulse them in a food processor for 10 seconds to fine them down so the coating adheres better.
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