Baked Parmesan Chicken Wings (Printable)

Golden chicken wings coated in Parmesan and herbs, baked to crisp perfection for tasty snacking.

# What you 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 the 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 until fully combined.
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 with paper towels. Dip each wing into the egg mixture, then coat evenly with the Parmesan breadcrumb blend, pressing to adhere.
05 - Place coated wings in a single layer on the prepared baking sheet and drizzle or lightly brush with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until wings are golden, crispy, and reach an internal temperature of 165°F.
07 - For extra crispness, broil the wings for 2 to 3 minutes at the end of baking.
08 - Serve hot, optionally accompanied by ranch or marinara sauce, celery sticks, or blue cheese dip.

# Expert tips:

01 -
  • They're crispy and golden without any deep-frying mess or oil splatters everywhere.
  • The Parmesan crust tastes restaurant-quality but comes together in your own kitchen with ingredients you probably already have.
  • One pan, 40 minutes, and you've got enough wings for a crowd or leftovers for yourself.
02 -
  • Patting the wings completely dry before coating is the secret to avoiding a soggy layer under the crust—don't skip this step.
  • Turning them halfway isn't just for even browning; it prevents the bottom from sticking and ensures both sides get equally crispy.
03 -
  • A convection oven setting shaves 5–10 minutes off baking time and increases crispiness—use it if you have it.
  • Don't crowd the pan; wings need breathing room to crisp, not steam, so use two sheets if you're doubling the recipe.
Go back