Baked Parmesan Chicken Wings (Print-Friendly)

Crispy wings with a golden Parmesan herb crust, baked to perfection for a flavorful snack.

# 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 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

# How To Make It:

01 - Preheat 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 - Combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt in a separate bowl.
04 - Pat chicken wings dry with paper towels. Dip each wing into the egg mixture, then thoroughly coat with the Parmesan breadcrumb mixture, pressing gently to adhere.
05 - Place wings in a single layer on the prepared baking sheet and drizzle or brush lightly with olive oil.
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 wings for 2 to 3 minutes at the end of baking. Serve hot, optionally with ranch or marinara sauce.

# Expert Advice:

01 -
  • They're crispy on the outside and juicy inside without a drop of deep-frying oil splattering your stovetop.
  • The Parmesan crust stays golden and crunchy even after they've cooled slightly, so you're not racing to eat them.
  • You can make a full batch in under an hour, which means spontaneous game-day hosting actually feels possible.
02 -
  • Drying the wings is non-negotiable; if they're wet, the coating slides right off instead of forming a crust.
  • Turning them halfway through baking is what separates crispy, evenly golden wings from pale spots and uneven browning.
03 -
  • Space the wings apart on the baking sheet with a bit of breathing room; crowding them creates steam instead of crispiness.
  • Don't skip the halfway turn—it's the difference between wings that look homemade and ones that taste like you took real care.
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