By Becky Hardin
Updated May 16, 2025
These oven-baked garlic Parmesan wings are loaded with flavor and turn out crisp and crunchy every time. Perfect for a game day appetizer to serve to a crowd.
5-Star Review
“This was really good! Everyone at my house loved it!” -Toni
Oh chicken wings, how do we love thee?! I must say I am a little obsessed with chicken wings! When the mood hits, I’ve got so many to choose from, including Crispy Baked Buffalo Wings or Sesame Sticky Wings . For a slight change of pace, I’ll sometimes whip up Thai Chicken Wings . Honestly, you can never have enough wing recipes.
The coating on this garlic Parmesan chicken is so full of flavor and gets super crispy, just like wings should be. It’s cheesy and garlicky, and the method is easy. Because these wings are baked, they are also way healthier than fried—you only need a little oil for these.
Ingredients1x2x3x
- ▢ 2 quarts cold water
- ▢ ¼ cup balsamic vinegar
- ▢ 1½ tablespoons kosher salt
- ▢ 1 bay leaf
- ▢ 1 teaspoon Herbes de Provence divided
- ▢ 1 teaspoon onion powder
- ▢ 2 pounds chicken wings
- ▢ 4 garlic cloves minced
- ▢ pinch of kosher salt
- ▢ 2 tablespoons olive oil
- ▢ ¾ teaspoon ground black pepper
- ▢ ½ teaspoon onion powder
- ▢ ¾ teaspoon crushed red pepper flakes
- ▢ 2 tablespoons fine bread crumbs
- ▢ ½ cup grated Parmesan cheese divided
Video
Instructions
- Heat oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.
- In a large saucepan bring water, vinegar, salt, bay leaf, ½ teaspoon Herbes de Provence, and onion powder to a boil. Add chicken and return to a boil. Reduce heat to low and simmer 15 minutes. Transfer chicken to a cooling rack set over paper towels for 15 minutes. 2 quarts cold water, ¼ cup balsamic vinegar, 1½ tablespoons kosher salt, 1 bay leaf, 1 teaspoon Herbes de Provence, 1 teaspoon onion powder, 2 pounds chicken wings
- Place the minced garlic on a cutting board and sprinkle with a pinch of kosher salt. Mash the garlic salt together until a paste forms. (Alternately, mash the minced garlic and salt in a mortar and pestle until smooth.) 4 garlic cloves, pinch of kosher salt
- In a large mixing bowl, mix together mashed garlic salt, olive oil, black pepper, onion powder, red pepper flakes and remaining ½ teaspoon Herbes de Provence. Add par-cooked chicken wings, breadcrumbs and ¼ cup Parmesan cheese; toss to coat. 2 tablespoons olive oil, ¾ teaspoon ground black pepper, ½ teaspoon onion powder, ¾ teaspoon crushed red pepper flakes, 2 tablespoons fine bread crumbs, ½ cup grated Parmesan cheese
- Place chicken on the prepared baking rack and sprinkle with the remaining ¼ cup cheese.
- Bake wings at 425°F for 20 minutes, rotate the pan and flip wings over. Bake another 15-20 minutes or until cooked through 165°F-170°F internal temperature and golden brown.
Becky’s Tips
- Dry the chicken before coating it for maximum crispiness.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Garlic Parmesan Chicken Wings Step by Step
Get the oven going and prepare a baking sheet: H eat the oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.
Get a saucepan ready : I n a large saucepan, bring 2 quarts of water, 1/4 cup of balsamic vinegar, 1 1/2 tablespoons salt, a bay leaf, ½ teaspoon Herbes de Provence, and 1 teaspoon onion powder to a boil. Add chicken and return to a boil. Reduce heat to low and simmer 15 minutes. Transfer chicken to a cooling rack set over paper towels for 15 minutes.
Prepare the garlic paste: Place the 4 cloves of minced garlic on a cutting board and sprinkle with a pinch of kosher salt. Mash the garlic salt together until a paste forms. (Alternately, mash the minced garlic and salt in a mortar and pestle until smooth.)
Prepare the coating : In a large mixing bowl, mix together mashed garlic salt, 2 tablespoons olive oil, 3/4 teaspoon black pepper, 1/2 teaspoon onion powder, 3/4 teaspoon red pepper flakes, and the remaining ½ teaspoon Herbes de Provence. Add par-cooked chicken wings, 2 tablespoons of breadcrumbs, and ¼ cup Parmesan cheese. Toss to coat.
Rack the chicken wings: Place chicken on the prepared baking rack and sprinkle with the remaining ¼ cup cheese.
Bake, serve, and enjoy: Bake wings at 425°F for 20 minutes, rotate the pan, and flip wings over. Bake for another 15-20 minutes or until cooked through (165°F-170°F internal temperature) and golden brown.
How to Store
Store leftover chicken wings in an airtight container in the fridge for up to 4 days. Reheat in the oven so they crisp up again. Freeze uneaten wings for up to 3 months. Thaw in the fridge before reheating.
Serving Suggestions
These garlic Parmesan wings are just begging to be served with our Smoky Blue Cheese Dip Recipe or our dreamy Herb Cream Cheese Dip (Herb Coeur a La Creme) . Some people love sticking with a classic Homemade Ranch Dressing Recipe , which we always support!
More appetizer recipes
Bacon Wrapped Crackers
Shrimp and Grits Appetizer Cups (Garlic Butter Shrimp and Grits Recipe)
Asparagus Crescent Rolls (Cheesy!)
Crockpot Kielbasa Sausage Bites Appetizer
Garlic Parmesan Wings Recipe
Ingredients
- 2 quarts cold water
- ¼ cup balsamic vinegar
- 1½ tablespoons kosher salt
- 1 bay leaf
- 1 teaspoon Herbes de Provence divided
- 1 teaspoon onion powder
- 2 pounds chicken wings
- 4 garlic cloves minced
- pinch of kosher salt
- 2 tablespoons olive oil
- ¾ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¾ teaspoon crushed red pepper flakes
- 2 tablespoons fine bread crumbs
- ½ cup grated Parmesan cheese divided
Instructions
- Heat oven to 425°F. Line a baking sheet with aluminum foil and spray both sides of a wire rack with nonstick cooking spray. Set the wire rack over the baking sheet.
- In a large saucepan bring water, vinegar, salt, bay leaf, ½ teaspoon Herbes de Provence, and onion powder to a boil. Add chicken and return to a boil. Reduce heat to low and simmer 15 minutes. Transfer chicken to a cooling rack set over paper towels for 15 minutes. 2 quarts cold water, ¼ cup balsamic vinegar, 1½ tablespoons kosher salt, 1 bay leaf, 1 teaspoon Herbes de Provence, 1 teaspoon onion powder, 2 pounds chicken wings
- Place the minced garlic on a cutting board and sprinkle with a pinch of kosher salt. Mash the garlic salt together until a paste forms. (Alternately, mash the minced garlic and salt in a mortar and pestle until smooth.) 4 garlic cloves, pinch of kosher salt
- In a large mixing bowl, mix together mashed garlic salt, olive oil, black pepper, onion powder, red pepper flakes and remaining ½ teaspoon Herbes de Provence. Add par-cooked chicken wings, breadcrumbs and ¼ cup Parmesan cheese; toss to coat. 2 tablespoons olive oil, ¾ teaspoon ground black pepper, ½ teaspoon onion powder, ¾ teaspoon crushed red pepper flakes, 2 tablespoons fine bread crumbs, ½ cup grated Parmesan cheese
- Place chicken on the prepared baking rack and sprinkle with the remaining ¼ cup cheese.
- Bake wings at 425°F for 20 minutes, rotate the pan and flip wings over. Bake another 15-20 minutes or until cooked through 165°F-170°F internal temperature and golden brown.
Video
Notes
- Dry the chicken before coating it for maximum crispiness.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
