Baked Parmesan Chicken Wings (Printer View)

Golden wings baked to crisp, coated with Parmesan and Italian herbs for a flavorful bite.

# What You'll Need:

→ Chicken

01 - 2.5 pounds chicken wings, separated into flats and drumettes, tips removed

→ Coating

02 - 3/4 cup grated Parmesan cheese
03 - 1 cup fine breadcrumbs (use gluten-free if necessary)
04 - 2 teaspoons garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried Italian herbs or oregano
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sea salt

→ Wet Mix

10 - 2 large eggs
11 - 2 tablespoons milk

→ For Baking

12 - 2 tablespoons olive oil

# Method Steps:

01 - Heat the oven to 425°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.
02 - Whisk together eggs and milk in a shallow bowl.
03 - In a separate bowl, mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt until evenly combined.
04 - Pat wings dry with paper towels. Dip each wing into the egg mixture, then thoroughly coat with the Parmesan breadcrumb mixture, pressing to adhere.
05 - Place wings in a single layer on the baking sheet and drizzle or brush lightly with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until the wings are golden, crisp, and reach an internal temperature of 165°F.
07 - Serve immediately, optionally accompanied by ranch or marinara sauce.

# Expert Advice:

01 -
  • No deep fryer mess, no oil splatter on your stovetop, just a clean oven and crispy results.
  • The Parmesan crust gets addictively crunchy while the chicken stays juicy inside, and people always assume you spent way more effort than you actually did.
02 -
  • Damp wings will steam instead of crisp, so that paper towel patting step is non-negotiable—it's the difference between soggy and spectacular.
  • Skipping the oil brush before baking means you'll end up with dry, dull coating instead of that shiny, golden crust everyone reaches for first.
03 -
  • For extra crispiness, broil the wings for the last 2–3 minutes of cooking—watch them closely so the coating doesn't burn, but that high direct heat gives you restaurant-quality texture.
  • If you want a lighter version, you can spray the wings with cooking spray instead of brushing with olive oil, though the brush method delivers better browning and more flavor.
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