Save It My neighbor showed up at my door one Sunday with a plate of these wings still warm from her oven, and I remember being shocked at how crispy they were without deep frying. She'd been experimenting with a Parmesan crust for her daughter's soccer team fundraiser, and one bite told me she'd nailed it. The golden coating shattered between my teeth, giving way to tender chicken that somehow stayed juicy underneath all that crunchy, herb-studded cheese. I pestered her for the recipe that afternoon, and now it's become my go-to when I need something that looks impressive but doesn't require wrestling with a pot of hot oil.
I brought a batch to a game day gathering last fall, and somehow they disappeared before halftime even started. One of my friends asked if I'd ordered them from somewhere, which felt like the highest compliment—not because they thought I couldn't cook, but because they genuinely believed these had come from a restaurant. That moment of doubt followed by "wait, you made these?" is exactly why I keep making them.
Ingredients
- Chicken wings (2.5 lbs), flats and drumettes: Pat them completely dry before coating—any moisture steals your crispiness, and that's the whole point here.
- Grated Parmesan cheese (3/4 cup): Use the good stuff you grate yourself, not the stuff in the green can; it actually melts and browns differently.
- Fine breadcrumbs (1 cup): Panko gets too chunky and can burn before the chicken finishes cooking, so fine crumbs give you an even, delicate crust.
- Garlic and onion powders (1 tsp each): These distribute flavor evenly through the coating in a way fresh garlic and onion never would.
- Dried Italian herbs, smoked paprika, salt, and pepper: This blend is forgiving—you can swap the herbs for whatever dried spices you love without ruining anything.
- Eggs and milk (2 eggs, 2 tbsp milk): The egg wash is your glue; milk keeps it from being too thick and gluey.
- Olive oil (2 tbsp): A light drizzle before baking helps the coating brown and crisp up beautifully.
Instructions
- Heat your oven and prep the pan:
- Get the oven to 425°F and line your baking sheet with parchment paper, then brush it lightly with olive oil so nothing sticks. I learned this the hard way after scrubbing a sheet for twenty minutes.
- Mix your wet and dry coatings:
- Whisk eggs with milk in one bowl until they're combined and slightly bubbly, then combine all your dry ingredients in another bowl and mix thoroughly so the seasonings are evenly distributed. This is the moment everything gets flavorful.
- Prepare and coat the wings:
- Pat your wings completely dry—I mean really dry, use paper towels and don't skip this step—then dip each one into the egg mixture, letting excess drip off before rolling it in the Parmesan mixture until it's completely covered. Press gently so the coating actually adheres.
- Arrange and brush with oil:
- Lay the wings in a single layer on your prepared sheet, making sure they're not touching, then brush or drizzle each one lightly with olive oil. This is what gets them golden and crispy instead of pale and disappointing.
- Bake and turn:
- Slide them into the oven for 35–40 minutes, turning them over halfway through so they brown evenly on both sides. They're done when they're golden, the coating is crispy, and the thickest part reaches 165°F inside.
- Optional finishing touch:
- If you want extra crispiness—and honestly, who doesn't—blast them under the broiler for 2–3 minutes at the very end, but watch them carefully because they go from golden to burnt faster than you'd think.
Save It There's something almost meditative about watching these wings turn golden through the oven window, knowing you've nailed the technique and they're going to turn out perfect. It's become the kind of dish where I actually enjoy the cooking process as much as the eating.
Why Parmesan Over Other Coatings
Parmesan has this unique quality where it crisps up and browns instead of just coating and sitting there like some spice rubs do. The cheese creates a genuinely crunchy texture that stays crunchy even as the wings cool down slightly, and the salt and umami in it means you don't need to pile on extra seasoning to make them taste incredible. I've tried versions with coconut flour, almond flour, and even crushed nuts, and none of them give you that same shattered, golden-brown, restaurant-quality crust.
Make Them Your Own
The beauty of this recipe is that the Parmesan base is flexible enough to play with, so you can adjust the seasonings without losing what makes them work. I've added everything from lemon zest to fresh rosemary, hot paprika to garlic-herb blends, and they've all turned out great as long as I didn't go too heavy-handed with wet ingredients that would turn the coating gummy.
Serving and Storage
Serve these while they're still warm and crispy, maybe with celery sticks and a blue cheese dip if you want to feel fancy, or just dip them in ranch if you're keeping it simple. They stay okay in the fridge for a couple of days, and you can reheat them in a 350°F oven for about ten minutes to bring back some of the crispiness, though they're honestly best fresh from the oven.
- Leftover wings make an excellent cold snack straight from the fridge the next day.
- You can prep and coat the wings several hours ahead, then bake them right before guests arrive.
- If you're feeding a crowd, this recipe doubles easily and bakes on two sheets with no trouble at all.
Save It These wings have a way of turning ordinary moments into something worth celebrating, and that's really all any recipe should do. Make them once and you'll be making them forever.
Recipe FAQs
- → How do I make the wings extra crispy?
Broil the wings for 2–3 minutes after baking to achieve extra crispiness and a golden finish.
- → Can these wings be made gluten-free?
Yes, by using gluten-free breadcrumbs, you can maintain the texture and flavor without gluten.
- → What herbs are used in the coating?
Dried Italian herbs or oregano blend with garlic and onion powders to create a flavorful crust.
- → Is it necessary to pat the wings dry before coating?
Yes, drying the wings ensures the coating adheres properly and results in a crisp texture.
- → What temperature should the wings be baked at?
Bake at 220°C (425°F) for 35–40 minutes, turning once halfway through for even cooking.