Baked Parmesan Chicken Wings (Printable Version)

Golden, crispy wings baked with a Parmesan and herb crust, ideal for flavorful snacks or parties.

# What You'll Need:

→ Chicken

01 - 2.5 lbs 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 needed)
04 - 2 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried Italian herbs or oregano
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp sea salt

→ Wet Mix

10 - 2 large eggs
11 - 2 tbsp milk

→ For Baking

12 - 2 tbsp olive oil

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.
02 - Whisk together eggs and milk in a shallow bowl.
03 - In a separate bowl, mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt.
04 - Pat chicken wings dry. Dip each wing 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. Lightly drizzle or brush wings with olive oil.
06 - Bake for 35 to 40 minutes, flipping once halfway, until golden, crisp, and internal temperature reaches 165°F.
07 - Remove from oven and serve immediately. Optional accompaniments include ranch or marinara sauce.

# Additional Tips::

01 -
  • They're genuinely crispy without the mess and smell of deep frying taking over your kitchen for days.
  • The Parmesan-herb coating tastes like you spent way more time on these than the fifteen minutes of actual prep.
  • Everyone asks for the recipe, and you get to keep this little secret about how ridiculously easy they are to pull off.
02 -
  • Drying the wings is non-negotiable; wet wings turn steamy instead of crispy, and that ruins everything you're trying to achieve.
  • The second you brush them with oil after coating, you've crossed the point of no return, so make sure they're arranged on the pan first or you'll lose pieces of coating to your brush.
03 -
  • Don't skip the parchment paper or you'll spend ten minutes scraping instead of enjoying your victory.
  • A light hand with the oil is key—too much and they get greasy, too little and they don't crisp up properly.
Return