Baked Parmesan Chicken Wings (Printable Version)

Golden baked chicken wings with a Parmesan and herb crust, crisp and flavorful for any occasion.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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, breadcrumbs, garlic powder, onion powder, Italian herbs, paprika, pepper, and salt.
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 coated wings in a single layer on the prepared baking sheet. Lightly drizzle or brush with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until wings are golden, crispy, and the internal temperature reaches 165°F.
07 - Serve wings hot, optionally with ranch or marinara sauce.

# Expert Advice:

01 -
  • They're crispy and golden without needing a deep fryer or dealing with hot oil splatters.
  • The Parmesan coating stays crunchy even as it cools, making them perfect for standing around eating.
  • You can prep everything ahead and bake just before guests arrive.
02 -
  • Wet wings won't crisp properly—that initial pat-dry is worth the extra minute.
  • Don't skip turning them halfway; it ensures both sides get golden and the coating sets evenly.
  • The coating should feel pressed onto the wing, not just dusted on—think of it as armor, not decoration.
03 -
  • Use a meat thermometer to guarantee the wings are cooked through without guessing—it removes all doubt and prevents both dry and undercooked results.
  • Press the coating onto the wings firmly as you dip them; loose coating falls off and doesn't crisp the same way.
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