Baked Parmesan Chicken Wings (Printable)

Crispy golden wings with a Parmesan herb crust, ideal for game days and gatherings.

# What You'll Need:

→ 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 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:

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, smoked paprika, black pepper, and sea salt.
04 - Pat chicken wings dry with paper towels. Dip each wing into the egg mixture, then coat thoroughly with the Parmesan breadcrumb blend, pressing to adhere.
05 - Place wings in a single layer on the prepared sheet and drizzle or brush lightly with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until wings are cooked through and golden with an internal temperature of 165°F.
07 - For extra crunch, broil wings for 2 to 3 minutes at the end of baking.
08 - Serve hot, optionally with ranch dressing or marinara sauce.

# Expert Advice:

01 -
  • They're genuinely crispy without a deep fryer, which means less oil and way less mess to clean up.
  • The Parmesan crust keeps the chicken juicy inside while turning golden and savory outside, every single time.
  • You can prep them ahead and bake whenever guests arrive, making last-minute entertaining feel totally effortless.
02 -
  • Wet wings will steam instead of crisping, so drying them with paper towels is the single most important step—it's worth taking 30 extra seconds.
  • Turning them halfway through baking makes an enormous difference in even browning and ensures the undersides don't stay pale or soggy.
03 -
  • If you want even more flavor, add a pinch of cayenne pepper or some fresh lemon zest to the breadcrumb mixture—small changes that shift the whole mood of the dish.
  • Separating the flats and drumettes before coating means everything cooks at the same rate and coats more evenly than whole wings would.
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