Baked Parmesan Chicken Wings (Printer-friendly)

Golden-baked chicken wings coated in Parmesan and herbs, perfect for game day or parties.

# 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

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.
02 - Whisk together the eggs and milk in a shallow bowl until fully combined.
03 - In a separate bowl, mix grated Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, pepper, and salt.
04 - Pat wings dry with paper towels. Dip each wing into the egg mixture, then press into the Parmesan breadcrumb mixture to coat evenly.
05 - Place wings in a single layer on the prepared baking sheet. Drizzle or brush lightly with olive oil over the wings.
06 - Bake for 35 to 40 minutes, turning once halfway through, until wings are golden, crisp, and reach an internal temperature of 165°F.
07 - For extra crispiness, broil the wings for an additional 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.

# Top Tips:

01 -
  • Crispy, golden coating without a deep fryer or mess, just a hot oven and 40 minutes.
  • The Parmesan crust adds real depth and savory flavor that plain breaded wings can't touch.
  • Takes 15 minutes to prep, making it perfect for when you want impressive food that doesn't require fussing.
02 -
  • Damp wings will steam instead of crisp, so the drying step is genuinely the difference between crispy and disappointing—don't skip it.
  • Brushing the wings with oil rather than tossing them in oil keeps the coating from getting soggy while still ensuring crispiness.
03 -
  • Use a meat thermometer to check doneness without cutting into the wings and losing that perfect crust.
  • If your breadcrumb mixture seems to be sliding off during coating, let the egg-coated wings sit in the freezer for 15 minutes to help everything stick better.
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