Baked Parmesan Chicken Wings (Print View)

Golden, crispy chicken wings coated in Parmesan and herbs, baked to irresistible crunch.

# Components:

→ 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 optional)
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 - In a shallow bowl, whisk together eggs and milk until combined.
03 - Combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt in another bowl.
04 - Pat wings dry with paper towels. Dip each wing into the egg mixture, then press thoroughly into the Parmesan breadcrumb mixture to adhere.
05 - Place coated wings in a single layer on the prepared sheet and drizzle or brush lightly with olive oil.
06 - Bake wings for 35 to 40 minutes, turning once halfway through, until golden, crisp, and cooked to an internal temperature of 165°F.
07 - Serve hot, optionally with ranch or marinara sauce.

# Expert Advice:

01 -
  • They bake instead of fry, so your kitchen doesn't smell like a takeout place for three days, but you still get that crackling crust.
  • The cheese doesn't just coat the wings—it actually caramelizes and turns into crispy, savory bits that make people reach for more.
  • You can prep everything 20 minutes before guests arrive and just slide them in the oven.
02 -
  • The wings will continue to crisp slightly as they cool, so they can look a little soft straight from the oven—this is normal and actually a sign they're still moist inside.
  • Separating the flats from the drumettes beforehand changes everything about how evenly they cook; don't skip this step even though it takes five minutes.
  • If your coating slides off during cooking, your wings were too wet; that's the main reason this happens, and it's worth the extra minute of patting them dry.
03 -
  • Buy whole chicken wings and separate them yourself; pre-separated wings are often smaller and cook unevenly, and you save money doing it yourself.
  • If you're making these for a crowd, prep all the coating and wet mixture the morning of, then coat the wings 30 minutes before baking so the coating has time to set slightly and adhere better.
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