When I was making lunches for an ad agency, I would always make a special lunch for people's birthdays. They would have the chance to pick the meal for that day, the main dish, desserts, drinks, and all. Can you guess what the number one lunch request was? If you said fried chicken, you're absolutely right. There was one month that I made fried chicken three times; they just never got sick of it! Whether it was Asian fried chicken, buttermilk fried chicken, or chicken wings, it was always on top of the list. Surprisingly, one of the chicken wings recipes was a hit was these garlic parmesan chicken wings. Baked until perfection with a simple garlic marinade and finished with lemon parsley oil, these wings are addictingly good.
Garlic Parmesan Chicken Wings
Garlic parmesan chicken wings
- 2 lbs chicken wings and drummettes
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano dried
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons oil
- ¼ cup parmesan grated
Lemon parsley oil
- ¼ cup olive oil
- ¼ cup parsley chopped
- 2 garlic cloves grated
- zest of 1 lemon
- juice of ½ lemon
- 1 tablespoon oregano fresh
- salt and pepper
- Preheat oven to 425 degrees F.
- Toss 2 lb chicken wings and drummettes with garlic powder, onion powder, oregano, salt, and black pepper. Drizzle 2 tablespoons oil on chicken and arrange in even layer on baking sheet. Bake for 30-35 minutes or golden brown, flipping chicken over halfway. Remove and toss with ¼ cup grated parmesan.
- Meanwhile, make lemon parsley oil. Combine olive oil with chopped parsley, garlic, the zest of 1 lemon, the juice of ½ lemon, and fresh oregano. Season with salt and pepper. Drizzle lemon parsley oil on top of chicken. Serve immediately.
Watch how to make this:
**Helpful tips and common mistakes
When you're making chicken wings for 30 people, it's not ideal to fry 120 pieces over two burners. I would have to first, split up the wings, then, fry some, and bake the rest. I love a great fried chicken wing but over the years I've been leaning more towards baked wings. Is it because they're healthier? Who knows.
Toss chicken wings and drummettes with garlic powder, onion powder, oregano, salt, pepper, and oil.
Spread them on a baking sheet, making sure they aren't overcrowding the pan and bake the wings at 425 degrees for about 35 minutes or until golden brown. Flip the chicken halfway through the cooking process to get both sides golden brown.
Meanwhile, make the lemon parsley oil. Is this oil absolutely essential for the wings? Some would argue not but I honestly think it makes them better. The hit of acid and fresh herbs balances the garlic and parmesan oh so well.
Toss the finished wings with parmesan and drizzle some of that lovely lemon parsley oil on top.
I'm not the biggest fan of wings but I would gladly eat these garlic parmesan chicken wings any day of the week. There's just something about garlic, parmesan, and lemon that I can't seem to resist. Plus it doesn't hurt that since these are baked, they're a tad healthier.
For more chicken inspiration check out this Moroccan glazed chicken!