Baked Parmesan Chicken Wings (Printable)

Golden-baked chicken wings coated in a savory Parmesan herb crust for a crispy, flavorful treat.

# 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 (gluten-free if needed)
04 - 2 teaspoons garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried Italian herbs (or oregano)
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sea salt

→ Wet Mix

10 - 2 large eggs
11 - 2 tablespoons milk

→ For Baking

12 - 2 tablespoons olive oil

# Directions:

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 - Mix Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and salt in another bowl.
04 - Pat wings dry with paper towels. Dip each wing into the egg mixture, then coat thoroughly with the Parmesan breadcrumb mixture, pressing to adhere.
05 - Place wings in a single layer on the prepared baking sheet. Drizzle or brush lightly with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until wings are golden, crisp, and an internal temperature of 165°F is reached.
07 - Serve hot, optionally with ranch or marinara sauce.

# Expert Advice:

01 -
  • They're crispy and golden on the outside without deep-frying, which means less oil and fewer regrets the next day.
  • The Parmesan crust tastes fancy enough for guests but comes together in minutes, so you can actually relax before people arrive.
02 -
  • Patting the wings dry is non-negotiable—any moisture on the surface steams them instead of crisping them, and you'll end up with a soft, disappointing coating.
  • Turning them halfway through matters more than you think; it ensures even browning and keeps the bottom from getting soggy.
03 -
  • If your breadcrumb mixture isn't sticking, your wings might be too wet—one extra pat with paper towels usually fixes this.
  • The broiler trick at the end is what separates homemade crispy wings from restaurant-quality ones; just don't walk away while it's running.
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