Garlic Parmesan Chicken Wings Recipe

I’m always looking for a new way to level up our weeknight dinners.

This creamy garlic parmesan chicken wings recipe delivers exactly that: crispy edges, rich sauce, and zero fuss. These easy oven-baked wings with a vibrant roasted red pepper cream sauce are a total game changer compared to traditional wings.

The combination of savory garlic parmesan flavor with a hint of smoky sweetness makes for a family-friendly meal that disappears fast. This approach ensures maximum flavor and minimal cleanup, making it one of my favorite easy dinner ideas. We’ll show you how to get ultra-crispy skin in the oven and then coat them in the most decadent sauce.

Ingredients List

Here’s what you need to create this amazing garlic parmesan chicken wings recipe:

• Chicken Wings: 1.5 kg (3.3 lbs) chicken wings, separated into flats and drumettes. Pat them thoroughly dry with paper towels; moisture is the enemy of crispy skin. For best results, use a mix of both flats and drumettes to satisfy all preferences.
• Baking Seasoning: 30 ml (2 tablespoons) olive oil, 5 g (1 teaspoon) fine sea salt, 2.5 g (1/2 teaspoon) black pepper, and 5 g (1 teaspoon) garlic powder. The olive oil helps distribute the seasonings evenly and aids in crisping the skin during baking. The garlic powder provides an essential base layer of flavor before the sauce is added.
• Roasted Red Pepper Cream Sauce Base: 120 g (4 oz) jarred roasted red peppers, drained well; 4 cloves garlic, minced; 30 ml (2 tablespoons) unsalted butter; 180 ml (3/4 cup) heavy cream; 60 g (1/2 cup) freshly grated Parmesan cheese. Using jarred red peppers saves time and ensures a consistent, smoky-sweet flavor without extra roasting steps. Heavy cream and butter create the luxurious texture, while fresh Parmesan adds a salty, nutty counterpoint. (Note: If you need a dairy-free option, you can try full-fat coconut milk instead of heavy cream, though the flavor profile will change slightly.)
• Sauce Seasoning and Garnish: 2.5 g (1/2 teaspoon) red pepper flakes (optional, for a kick); 2.5 g (1/2 teaspoon) dried oregano; 15 g (1/4 cup) fresh parsley, finely chopped. Red pepper flakes give the sauce a gentle kick without overpowering the other flavors. Fresh parsley brightens the finished dish and adds a vibrant pop of color.

Step-by-Step Instructions

1. Prep the Wings for Baking: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier. Ensure your wings are completely dry by patting them down with paper towels, then place them in a large bowl.
2. Season and Arrange the Wings: Toss the dried wings with olive oil, salt, black pepper, and garlic powder until every piece is evenly coated. Arrange the seasoned wings in a single layer on the prepared baking sheet, leaving space between each wing for proper air circulation. Avoid overcrowding the pan; if necessary, use a second baking sheet to guarantee maximum crispiness.
3. Bake Until Golden Brown: Bake for 40-45 minutes in the preheated oven, flipping the wings halfway through the cooking process. The wings are done when they are golden brown and crispy, reaching an internal temperature of 74°C (165°F). For an extra-crispy finish, broil for the last 2-3 minutes, but watch closely to avoid burning.
4. Prepare the Roasted Red Pepper Cream Sauce: While the wings are baking, combine the drained roasted red peppers in a food processor or blender. Puree the peppers until a completely smooth and uniform sauce forms. In a medium saucepan, melt the unsalted butter over medium heat and sauté the minced garlic for 1 minute until fragrant; be careful not to let the garlic brown, as this will add a bitter flavor to the sauce.
5. Simmer and Thicken the Sauce: Stir the red pepper puree into the saucepan, along with the heavy cream, red pepper flakes (if using), and dried oregano. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the freshly grated Parmesan cheese and continue to cook for 3-5 minutes, allowing the sauce to thicken slightly. (If the sauce gets too thick, add a splash of heavy cream to loosen it up.)
6. Toss and Serve: Once the wings are cooked and crispy, transfer them immediately to a large heatproof bowl. Pour the warm roasted red pepper cream sauce over the wings and toss gently until each garlic parmesan chicken wing is thoroughly coated and glistening. Plate the wings on a serving platter, drizzle with any extra sauce from the bowl, and garnish generously with chopped fresh parsley and extra grated Parmesan cheese. I always double this garlic parmesan chicken wings recipe when I’m feeding the whole family, because they disappear fast.

Tips for Achieving Ultra-Crispy Oven Wings

The secret to achieving crispy wings starts with preparation, not just cooking time. Patting the wings dry before seasoning removes surface moisture that would otherwise steam the skin during cooking. For even crispier results, place the dry wings uncovered in the refrigerator for 1-2 hours after seasoning; this dehydrates the skin further.

Don’t overcrowd the baking sheet. Ensure every wing piece has ample space on the pan for hot air to circulate around it. If your wings are too close together, they will steam instead of roast, resulting in soggy skin. This preparation tip is key for this garlic parmesan chicken wings recipe.

Use a high cooking temperature, and finish with a quick broil. A high oven temperature (400°F/200°C) is key to rendering fat and achieving a crispy exterior. If a baking rack is available, use it over the sheet pan to allow fat to drip away, promoting crispier results.

Why This Roasted Red Pepper Sauce is a Game Changer

This isn’t your average garlic parmesan wing. The roasted red pepper base adds a smoky sweetness and vibrant color that makes these wings feel like a special occasion meal. The new flavor profile makes this garlic parmesan chicken wings recipe a family-friendly favorite, perfect for healthy eating.

It’s incredibly easy to make. By using jarred roasted red peppers, you skip all the work of roasting and peeling them yourself. The entire sauce comes together in minutes while the wings are baking in the oven, making it ideal for quick meals.

Easy Serving Suggestions

For a quick family meal, serve these wings with a side of steamed rice to soak up the creamy sauce. A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the wings. For game day, pair them with simple sides like celery sticks, carrot sticks, and ranch dressing.

To make the meal heartier, consider serving the wings alongside roasted potatoes or a big batch of quick mac and cheese. This easy garlic parmesan chicken wings recipe pairs well with many options.

FAQs (Frequently Asked Questions)

Can I make garlic parmesan wings ahead of time?

You can prep the wings by seasoning them and keeping them uncovered in the fridge for up to 24 hours. The sauce can also be made ahead of time and stored in the fridge for up to 3 days; gently reheat before tossing with fresh wings. This is great for meal prep recipes for busy weeknights.

Can I use an air fryer instead of the oven?

Yes, for a faster method, cook the seasoned wings in an air fryer at 400°F (200°C) for 18-20 minutes, flipping halfway. The wings will be very crispy, but you may need to cook in batches to avoid overcrowding and get the best results.

Is this sauce spicy?

The primary flavor comes from the roasted red peppers and garlic, which are sweet and savory. The optional red pepper flakes add a mild, controlled kick, but you can omit them entirely for a non-spicy version.

How do I fix a lumpy or thin sauce?

Ensure the Parmesan cheese is fully grated before adding it; if it’s lumpy, whisk vigorously over low heat until melted. If the sauce is too thin, simmer it on low heat for an additional few minutes to reduce and thicken; if it’s too thick, add a splash more heavy cream. My quick fix for a thin sauce is often to just let it sit off heat for five minutes and it usually thickens on its own as it cools slightly.

Can I substitute other chicken pieces?

Yes, this method works well with boneless, skinless chicken thighs or breasts cut into chunks. Adjust cooking time accordingly to ensure they reach 165°F (74°C) internal temperature. This high-protein option for a low-carb meal works well with the garlic parmesan chicken wings recipe sauce.

Conclusion

These creamy garlic parmesan chicken wings with a vibrant red pepper sauce are a simple way to create a memorable meal. They deliver crispy perfection with a rich, flavorful sauce that appeals to both kids and adults.

Don’t wait—try this recipe for your next family dinner and watch it disappear. Pin this recipe for later and share it with friends who love an easy weeknight meal.

garlic parmesan chicken wings recipe

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• Author: Alyssa Bennett
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

Oven-baked chicken wings with crispy skin coated in a rich, creamy roasted red pepper and garlic parmesan sauce. This recipe offers a new twist on classic wings for a memorable weeknight meal.

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Ingredients

Scale 1x2x3x

• 1.5 kg (3.3 lbs) chicken wings, separated
• 30 ml (2 tbsp) olive oil
• 5 g (1 tsp) fine sea salt
• 2.5 g (1/2 tsp) black pepper
• 5 g (1 tsp) garlic powder
• 120 g (4 oz) jarred roasted red peppers, drained
• 4 cloves garlic, minced
• 30 ml (2 tbsp) unsalted butter
• 180 ml (3/4 cup) heavy cream
• 60 g (1/2 cup) freshly grated Parmesan cheese
• 2.5 g (1/2 tsp) red pepper flakes (optional)
• 2.5 g (1/2 tsp) dried oregano
• 15 g (1/4 cup) fresh parsley, chopped

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Instructions

1. Preheat Oven and Prep Wings: Preheat oven to 400°F (200°C) and line a baking sheet. Pat chicken wings thoroughly dry with paper towels to ensure crispy skin.
2. Season and Arrange Wings: Toss the dried wings with olive oil, salt, black pepper, and garlic powder until evenly coated. Arrange them in a single layer on the prepared baking sheet, ensuring space between pieces for air circulation.
3. Bake Until Crispy: Bake for 40-45 minutes, flipping halfway through, until wings are golden brown and crispy. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to prevent burning.
4. Prepare Red Pepper Sauce Base: While wings bake, puree the drained roasted red peppers in a food processor or blender until smooth. In a medium saucepan, sauté minced garlic in melted butter for 1 minute until fragrant.
5. Simmer and Thicken Sauce: Add the red pepper puree, heavy cream, red pepper flakes (if using), and oregano to the saucepan. Bring to a gentle simmer, then reduce heat to low and stir in the Parmesan cheese. Cook for 3-5 minutes until the sauce thickens slightly.
6. Combine and Serve: Transfer hot, crispy wings to a large bowl. Pour the warm red pepper sauce over the wings and toss gently to coat thoroughly. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

To achieve extra crispy skin, pat the wings thoroughly dry before seasoning and consider refrigerating them uncovered for 1-2 hours. Do not overcrowd the baking sheet; use multiple sheets if necessary to ensure proper air circulation. Using a baking rack also helps fat drain away for crispier results.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main course
• Method: Oven baking
• Cuisine: American

Nutrition

• Serving Size: 250g
• Calories: 685 calories
• Sugar: 3g
• Sodium: 800mg
• Fat: 58g
• Saturated Fat: 20g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 150mg