Pin It My roommate texted me one Sunday afternoon asking if I could bring something to watch the game, and I found myself standing in my kitchen staring at a bulk pack of chicken wings, wondering how to make them taste special without deep frying. That's when I remembered my grandmother's trick of coating things in Parmesan for extra flavor, and it hit me—crispy baked wings with a cheesy crust. The first batch came out golden and salty, with this incredible umami bite that made everyone forget we weren't eating fried food. Now these wings show up at every gathering I host, and I've stopped counting how many times people ask for the recipe.
I made these for a casual dinner party once, and someone actually abandoned their salad to reach for a third wing—that moment when food stops being food and becomes a moment people remember is exactly why I keep making them. There's something about the combination of that crispy exterior and juicy meat inside that just works, especially when people are gathered around eating with their hands and talking loud. That's the kind of recipe that becomes part of a gathering, not just something on the table.
Ingredients
- Chicken wings (2.5 lbs, separated into flats and drumettes): Pat them dry before coating or the breadcrumbs won't stick properly—moisture is the enemy of crispiness.
- Grated Parmesan cheese (3/4 cup): Don't grab the green shaker can; freshly grated melts into the coating and creates a deeper, more savory crust.
- Fine breadcrumbs (1 cup): Panko is too chunky here, and regular breadcrumbs sometimes get dusty; find the fine kind or pulse regular ones in a food processor.
- Garlic powder and onion powder (1 tsp each): These are your secret weapons for savory depth without needing fresh herbs that might burn in the oven.
- Dried Italian herbs (1 tsp): Oregano works beautifully if you don't have the blend, and it won't overpower the Parmesan.
- Smoked paprika (1/2 tsp): This tiny amount adds color and a whisper of smokiness that makes people ask what your secret ingredient is.
- Black pepper and sea salt (1/2 tsp each): Measure these carefully or you'll end up with wings that taste more like the seasoning than the chicken.
- Eggs and milk for the wet mix: This creates the glue that holds everything on; the milk lightens the egg so the coating isn't too dense.
- Olive oil for the pan and wings: A light brush prevents sticking and helps everything get golden brown.
Instructions
- Heat your oven and prep your stage:
- Get the oven to 425°F and line a baking sheet with parchment paper, brushing it lightly with olive oil. A hot oven is non-negotiable if you want that crispy exterior.
- Mix your wet and dry:
- In one bowl, whisk eggs with milk until combined. In another, mix Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, paprika, pepper, and salt, stirring until the cheese is evenly distributed.
- Dry the wings thoroughly:
- This step feels tedious but changes everything—use paper towels to pat each wing until no visible moisture remains. Wet wings won't get crispy, period.
- Coat each wing carefully:
- Dip a wing into the egg mixture, then immediately press it into the breadcrumb coating, turning to coat all sides. Press gently so the mixture adheres; it should look generously covered but not slathered.
- Arrange and brush with oil:
- Spread wings in a single layer on your prepared sheet with space between them. Drizzle or brush each one lightly with olive oil—this is what creates the golden crust.
- Bake with a midway turn:
- Bake for 35 to 40 minutes, turning the wings about halfway through so they brown evenly on both sides. They're done when golden, crispy, and the internal temperature reaches 165°F.
- Optional crispy finish:
- If you want extra crispiness, broil them for 2 to 3 minutes at the end, watching closely so they don't burn. Let them cool for a minute before serving.
Pin It I learned the hard way that these wings are best eaten right out of the oven when they're still crackling and warm. The moment they cool down, the coating softens just slightly, and while they're still delicious, they lose that magic crackle that makes people reach for another one. It's the kind of food where timing matters, where serving it hot is almost part of the recipe itself.
Why These Wings Work Every Time
There's something about baking instead of frying that makes this recipe feel less intimidating while delivering crispy results. You avoid the splatter and oil smell that lingers for days, but you still get wings with enough texture and depth to satisfy. The oven does most of the work while you can actually relax and prepare other things, which is why this recipe has become my go-to for gatherings where I need to impress without stress.
Flavor Variations Worth Trying
Once you master the base, the coating is endlessly customizable—I've swapped the Italian herbs for curry powder, added a pinch of cayenne for heat, and even mixed in fresh grated lemon zest. The Parmesan is forgiving enough to support other flavors, and since you're already controlling the spices, you can make these wings taste completely different from batch to batch. Some of my best kitchen moments have come from tiny experiments with the coating, discovering that a hint of everything bagel seasoning or a tablespoon of nutritional yeast could be just the twist needed.
Serving and Storage Ideas
Serve these hot with celery sticks and blue cheese dip for a classic pairing, or get creative with ranch, marinara, or even a tangy honey-hot sauce. They're equally at home at a casual dinner party or a game-day spread, and leftovers reheat beautifully in a 350°F oven for 8 to 10 minutes if you want to restore some of the crispiness. One last thing—if you make these gluten-free by swapping the breadcrumbs, the rest of the recipe stays exactly the same, so dietary preferences don't have to stop anyone from enjoying them.
- Always serve hot to keep that crispy texture everyone loves.
- Reheat leftovers in the oven rather than the microwave to preserve crispiness.
- Make a double batch because they disappear faster than you expect.
Pin It These wings have a way of bringing people together, whether it's a quiet Sunday with friends or a big game day gathering. Once you make them, they'll become your answer to the question of what to bring.
Recipe Q&A
- → How do I make the wings extra crispy?
After baking, broil the wings for 2–3 minutes to enhance crispiness without drying them out.
- → Can I use gluten-free breadcrumbs?
Yes, using gluten-free breadcrumbs makes this dish suitable for gluten-sensitive diets without altering flavor.
- → What herbs are best for the coating?
Dried Italian herbs or oregano work well, but you can customize with your preferred spice blend.
- → What temperature should the wings reach when cooked?
The internal temperature should reach 75°C (165°F) to ensure they are fully cooked and safe to eat.
- → Can I prepare these wings ahead of time?
Yes, you can coat the wings and refrigerate for a few hours before baking to allow flavors to meld.