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These baked garlic parmesan chicken wings finished with lemon herb oil are about to become your new favorite, guaranteed to have everyone fighting for the last piece. Yes, they are that good!
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What makes this dish special
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 crispy Asian fried chicken, Szechuan Nashville fried chicken, or Korean fried chicken, it was always on top of the list.
Surprisingly, one of the chicken wing recipes was a hit was these baked garlic parmesan chicken wings. Cooked until perfection with a simple garlic marinade and finished with lemon parsley oil, these wings are addictingly good.
Ingredients
- Chicken wings: The primary protein of the dish, chicken wings provide a crispy skin and tender meat that absorbs flavors exceptionally well.
- Seasonings: Use a combination of garlic powder, onion powder, salt, pepper, and oregano to season the chicken. You can also add other spices such as lemon pepper or paprika.
- Parmesan: Used as a finishing touch to give the chicken savory umami notes.
- Parsley: Used in the herb oil to bring a bright, fresh flavor that cuts through the richness of the wings.
- Lemon: Brings acidity and brightness to the wings, helping to balance the rich, fatty nature of the chicken.
Substitutions and variations
- Chicken: Try this recipe with other parts of the chicken, such as drumsticks, chicken thighs, or chicken breasts, adjusting the cooking time accordingly.
- Spicy: If you want to add a kick, add cayenne to the spice mixture.
Recipe
Baked Garlic Parmesan Chicken Wings
Ingredients
Garlic parmesan chicken wings
- 2 pounds 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 grated parmesan
Lemon parsley oil
- ¼ cup olive oil
- ¼ cup chopped parsley
- 2 garlic cloves grated
- zest of 1 lemon
- juice of ½ lemon
- 1 tablespoon fresh oregano
- salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Toss 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.
Notes
Step-by-step instructions
Step 1: Prepare chicken
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.
Let's start by preparing the chicken. 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.
If you want to deep fry the chicken wings, cook the chicken at 350 degrees F for about 8-10 minutes or until the internal temperature reaches 165 degrees F.
Step 2: Make finishing 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.
Toss the finished wings with parmesan and drizzle some of that lovely lemon parsley oil on top. Since we baked the wings, it doesn't hurt to add a little extra oil on top, right?
I'm not the biggest fan of wings, but I would gladly eat these baked 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.
Enjoy these wings with a side of portobello fries, potato mushroom croquettes, or Mexican samosas for a full spread!
Make-ahead and storage
- Make-ahead: You can season the wings up to 24 hours in advance and keep them refrigerated until ready to bake.
- Store: Store in an airtight container in the refrigerator for up to 3-4 days.
Frequently asked questions
Make sure the wings are dry before seasoning, and don't overcrowd the baking sheet. Flipping halfway through cooking also helps achieve crispiness.
Yes, air fry at 375°F for about 20-25 minutes, shaking the basket halfway through.
More chicken wing recipes
Looking for more chicken wing ideas? Try these:
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