Save The first time I made these wings, my roommate was hosting a surprise watch party and I volunteered to bring something that could sit warm without drying out. I'd seen Parmesan-crusted everything trending, so I grabbed wings on my way home and threw together what I thought would be a simple coating. What came out of that oven was something totally different from what I'd imagined—the cheese had crisped into these golden, shattering clusters that tasted like the best bar food mixed with something homemade. I've made them countless times since, always for moments when I want something that feels impressive but doesn't require standing over a stove.
I'll never forget the New Year's Eve my neighbor brought a casserole dish over while I was testing a batch, and the smell hit them at the door before they could even say hello. They stayed for wings, then came back the next day asking for the recipe. Now their kid requests them for school functions. It's funny how something that took me 15 minutes to prep turned into this running thing that shows up at gatherings.
Ingredients
- Chicken wings (2.5 lbs), flats and drumettes separated: Removing the tips gives you two uniform pieces per wing that cook evenly and are way easier to eat. Pat them completely dry before coating—any moisture steams the crust instead of letting it crisp.
- Grated Parmesan cheese (3/4 cup): Use the good stuff from a block if you can; the pre-grated variety has anti-caking agents that make the coating less cohesive and a bit gritty.
- Fine breadcrumbs (1 cup): Panko will give you extra crunch, but fine breadcrumbs create that more delicate, shattering texture that fuses with the cheese.
- Garlic and onion powder (2 tsp and 1 tsp): These are your flavor backbone—don't skimp or substitute with fresh versions, which can add moisture and ruin the crust.
- Dried Italian herbs, smoked paprika, salt, and black pepper: The paprika adds a subtle warmth and color; the herbs tie everything together into something that tastes less like plain fried chicken and more like seasoned comfort.
- Eggs and milk (2 eggs, 2 tbsp milk): This wet mixture is your adhesive—the milk thins the egg just enough that the coating adheres evenly without pooling.
- Olive oil (2 tbsp): A light brush before and after keeps things moist inside while the exterior browns.
Instructions
- Prep the oven and sheet:
- Heat your oven to 425°F and line your pan with parchment paper, then brush it lightly with olive oil. This one small step prevents sticking and makes cleanup actually pleasant.
- Make your wet and dry stations:
- Whisk eggs with milk in one bowl, then mix all your dry ingredients in another. Having these ready means the next step is quick and nothing gets soggy.
- Dry the wings completely:
- Pat each wing with paper towels until they feel almost dry to the touch. Moisture is the enemy of a crispy crust, and this step is non-negotiable.
- Coat each wing with precision:
- Dip one wing into the egg mixture, let excess drip back, then roll it in the Parmesan mixture, pressing gently so the coating sticks and doesn't just slide off. This takes a minute longer but makes all the difference.
- Arrange and brush:
- Lay wings in a single layer on your prepared sheet without crowding, then brush or drizzle each one lightly with olive oil. The oil crisps the exterior and keeps the coating from drying out.
- Bake and turn:
- Bake for 35–40 minutes, turning once halfway through. You're looking for golden-brown edges and an internal temperature of 165°F. The flip ensures even cooking and even browning on both sides.
- Optional broil finish:
- If your crust isn't as shatteringly crisp as you want, broil for 2–3 minutes at the end. Just watch carefully so the cheese doesn't burn.
Save There's a particular moment with these wings that keeps me making them—it's when you pull them out of the oven and the whole kitchen goes quiet for a second because everyone's just breathing in that smell of toasted Parmesan and herbs. That pause before anyone grabs one feels like the truest kind of cooking success.
Why the Crust Makes All the Difference
I used to make these with wet ingredients like ranch powder and hot sauce mixed into an egg wash, thinking more flavor meant better wings. It was a disaster—the crust stayed soft no matter how long I baked them. Then I realized the Parmesan itself carries so much flavor that you don't need a complicated wet mixture, and using just egg and milk actually lets the crust crisp properly. The simplicity is what makes it work. The cheese browns from the Parmesan's own moisture and fat, creating this almost fried texture without any frying involved.
Making Them Your Own
These wings are forgiving enough that you can swap the Italian seasoning for whatever you're craving—I've done them with everything bagel seasoning, Old Bay, even curry powder mixed into the breadcrumb mixture. The structure stays the same; only the flavor changes. One friend swears by adding a tablespoon of grated Pecorino Romano to amp up the salt and bite. Another uses half panko and half fine breadcrumbs for a texture that's crispy on the outside but more tender inside. The beauty is that once you understand how the coating works, you can play with it endlessly.
Serving and Storage
Serve these hot, and they're magic—serve them room temperature and they're still good, just less shattery. I usually set them out with celery sticks, blue cheese dip, and something spicy like hot sauce on the side. Leftovers keep in an airtight container for three days, and you can reheat them in a 350°F oven for about 10 minutes to re-crisp the crust. They're one of the few foods that genuinely benefit from being made ahead since the coating actually sets and firms up as they cool.
- Serve straight from the oven for maximum crispiness, or set up a warm platter if you're holding them for a few minutes.
- Pair them with cool, tangy dips to balance the richness of the Parmesan and chicken.
- Double the recipe without hesitation—these disappear faster than you'd think, and they're just as good the next day cold from the fridge.
Save These wings stopped being a last-minute appetizer a long time ago—they're now the thing people ask for by name. There's something about making food that's crispy and seasoned and shared that turns an ordinary night into something memorable.
Recipe FAQ
- → How do I ensure the wings get crispy when baking?
Patting the wings dry before coating and baking at a high temperature helps achieve a crispy crust. Adding a light brush of olive oil also promotes browning and crunch.
- → Can I substitute the Italian herbs with other spices?
Yes, you can swap Italian herbs for your favorite spice blend such as Cajun seasoning or smoked paprika to customize the flavor.
- → Is it necessary to use eggs and milk in the coating process?
The eggs and milk mixture helps the Parmesan and breadcrumb coating stick well to the wings, ensuring an even and flavorful crust.
- → How can I make this dish gluten-free?
Use gluten-free breadcrumbs instead of regular ones and double-check the Parmesan cheese for any additives containing gluten.
- → What is the internal temperature to check for doneness?
Cook the wings until they reach an internal temperature of 75°C (165°F) to ensure they are safely cooked and juicy inside.