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 #1 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 that were a hit were 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

 

Serves 3-4

1187

Garlic Parmesan Chicken Wings

1 hrTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

    Garlic parmesan chicken wings
  • 2 lbs chicken wings and drummettes
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano, dried
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp oil
  • 1/4 cup parmesan, grated
  • Lemon parsley oil
  • 1/4 cup olive oil
  • 1/4 cup parsley, chopped
  • 2 garlic cloves, grated
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tbsp oregano, fresh
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. Toss 2 lb chicken wings and drummettes with 2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Drizzle 2 tbsp oil on the chicken and arrange them on an even layer on a baking sheet. Bake for 35-40 minutes or golden brown, flipping the chicken over halfway. Remove the chicken and toss with 1/4 cup grated parmesan.
  3. Meanwhile, make the lemon parsley oil. Combine 1/4 cup olive oil with 1/4 cup chopped parsley, 2 grated garlic cloves, the zest of 1 lemon, the juice of 1/2 lemon, and 1 tbsp fresh oregano. Season with salt and pepper. Drizzle lemon parsley oil on top of the chicken. Serve immediately.
7.8.1.2
452

 

**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 split up the wings and 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.

season the wings

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.

lemon parsley oil

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.

baked wings

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.

garlic parmesan chicken wings

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

Sharing is caring!