Baked Parmesan Chicken Wings (Printable)

Golden-baked wings with a crispy Parmesan and herb crust, ideal for snacks or gatherings.

# What You’ll 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 (use gluten-free if needed)
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

# How To Make:

01 - Preheat 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, fine breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt.
04 - Pat wings dry with paper towels, dip each into egg mixture, then press firmly into the Parmesan breadcrumb blend until fully coated.
05 - Place wings in a single layer on the prepared sheet and lightly drizzle or brush with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until golden, crisp, and internal temperature reaches 165°F.
07 - Serve immediately, optionally accompanied by ranch or marinara sauce.

# Top Suggestions:

01 -
  • They're crispy on the outside and juicy inside, but you don't have to babysit hot oil—just slide them in the oven and forget about them.
  • The Parmesan crust tastes indulgent and restaurant-quality while taking barely any real effort.
  • You can make them gluten-free, dairy-free cheese-style, or swap spices around based on what's in your pantry.
02 -
  • Wet wings will never crisp properly no matter what you do—that paper towel step is non-negotiable, and I learned this after making a batch that stayed disappointingly soft.
  • Turning them halfway sounds like a small thing, but it's the difference between wings that are golden on one side and pale on the other versus evenly beautiful everywhere.
  • The internal temperature matters, but honestly, the visual cue of deep golden color usually means they're cooked through by the time you see it.
03 -
  • If you're making these ahead, you can coat the wings and refrigerate them on the baking sheet for up to 4 hours before baking—actually, they bake even better when they're cold because the coating gets crunchier.
  • Don't crowd the pan; the wings need space to get air circulating around them, which is what creates that crispy texture you're after.
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