Pin it My cousin texted me on a random Tuesday asking if I could bring wings to his place for the game, and I had maybe an hour to figure something out. I remembered my mom used to make these crispy baked wings years ago, but I couldn't quite recall her method—so I decided to wing it, pun intended. The moment I pulled them from the oven and that golden-brown Parmesan crust caught the light, I knew I'd nailed it. There's something about homemade baked wings that makes store-bought versions feel like a distant memory. Now they're my go-to move whenever I need to show up with something that tastes like I actually tried.
I brought these to a potluck last summer, and my friend who's usually skeptical about anything "healthier" ended up eating nearly half the batch before the main course even came out. The fact that they were baked instead of fried didn't matter to anyone because they were that good—nobody was thinking about virtue, just flavor. That's when I realized these wings could genuinely compete with any fried version, texture and all.
Ingredients
- Chicken wings (1.2 kg / 2.5 lbs), separated: Ask your butcher to separate them for you if you're not comfortable doing it yourself—it saves time and your hands will thank you. Make sure to remove those bony tips and save them for stock.
- Grated Parmesan cheese (80 g / 3/4 cup): Freshly grated makes all the difference; the pre-shredded stuff has anti-caking agents that make the crust less crispy. Splurge a little here.
- Fine breadcrumbs (60 g / 1 cup): Panko works too if you want extra crunch, but fine breadcrumbs give a more refined crust. Gluten-free versions work just as well.
- Garlic powder (2 tsp), onion powder (1 tsp), dried Italian herbs (1 tsp), smoked paprika (1/2 tsp): These spices are the backbone of flavor—don't skimp or substitute with unknown blends without tasting first.
- Black pepper (1/2 tsp) and sea salt (1/2 tsp): Freshly ground pepper tastes noticeably better, and sea salt dissolves into the coating more evenly than table salt.
- Eggs (2 large) and milk (2 tbsp): The egg mixture is your adhesive; it's what makes the coating stick and crisp up beautifully instead of falling off.
- Olive oil (2 tbsp): Use decent olive oil here—it browns the wings and adds a subtle richness that enhances the Parmesan flavor.
Instructions
- Prep your workspace:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. A light brush of olive oil on the parchment helps prevent any sticking and adds to that golden crust.
- Set up your coating stations:
- Whisk eggs and milk together in one shallow bowl until combined. In another bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, paprika, pepper, and salt with a fork until evenly distributed—this is where the magic lives.
- Dry your wings thoroughly:
- Pat each wing completely dry with paper towels; moisture is the enemy of crispiness. Wet wings won't coat properly and will steam instead of bake.
- Coat each wing:
- Dip each wing into the egg mixture, letting excess drip off, then immediately roll it in the Parmesan mixture, pressing gently so the coating adheres. You want every inch covered, including the sides.
- Arrange and oil:
- Lay wings in a single layer on the prepared sheet, not touching. Drizzle or lightly brush each one with a tiny bit of olive oil—this is what gives you that golden-brown finish.
- Bake and turn:
- Slide into the oven for 35–40 minutes, turning wings halfway through with tongs. You're looking for a deep golden color and an internal temperature of 75°C (165°F)—use a meat thermometer to be sure, especially with larger pieces.
- Optional extra crispiness:
- If you want them extra crispy, turn your broiler on high for the last 2–3 minutes, but watch closely because they can go from golden to burnt in seconds.
Pin it I made these for my brother's birthday party, and watching people reach for a third and fourth wing without any social hesitation told me everything I needed to know. There's a moment when food stops being about hunger and becomes about connection, and these wings somehow trigger that moment every single time.
Storage and Reheating
Leftover wings keep in an airtight container in the fridge for up to four days, though honestly they rarely last that long. Reheat them in a 190°C (375°F) oven for about 8 minutes to restore crispiness—the microwave will make them rubbery, so resist that urge. Cold wings straight from the fridge aren't bad either, if you're into that sort of thing.
Flavor Variations You Can Try
Once you master the base recipe, the coating is incredibly versatile. I've swapped the Italian herbs for Mexican spices (cumin, chili powder, lime zest), made an everything bagel version with sesame seeds and poppy seeds, and even tried a lemon-herb variation that tasted like summer in a bite. The Parmesan stays constant because it's what makes these wings sing, but everything else is your playground to experiment with.
Serving Suggestions and Pairings
These wings are at their best served immediately while the coating is still crackling, but they're also impressive at room temperature on a party spread. Ranch dip, marinara for dipping, or even just a squeeze of fresh lemon makes them feel complete, and pairing them with celery sticks and a cold drink turns them from appetizer into a whole experience. I've served them alongside roasted vegetables, in a salad, or honestly just eaten them as a snack while standing over the counter with no regrets.
- Serve within 10 minutes of coming out of the oven for maximum crispiness.
- Set out small bowls of different dipping sauces so people can choose their own adventure.
- Double the batch if you're feeding a crowd—these disappear faster than you'd expect.
Pin it These wings have become my answer to almost every gathering, and I love that they're foolproof enough for a weeknight snack but impressive enough for when it actually matters. Once you make them once, you'll understand why they've become a regular rotation in my kitchen.
Recipe FAQs
- → How do I achieve crispy chicken wings without frying?
Coating wings with a Parmesan-breadcrumb mixture and baking at 220°C (425°F) for 35–40 minutes creates a crispy texture, especially when finished with a brief broil.
- → Can I make this dish gluten-free?
Yes, use gluten-free breadcrumbs to keep the coating crisp while maintaining the gluten-free status.
- → What herbs complement the Parmesan coating?
Dried Italian herbs or oregano provide a fragrant, savory flavor that pairs well with Parmesan and garlic.
- → Is it necessary to soak the wings in egg and milk?
The egg and milk mixture helps the Parmesan breadcrumb coating adhere evenly, ensuring a flavorful crust.
- → What is the best way to serve these wings?
Serve hot with accompaniments like ranch or marinara sauce, celery sticks, or blue cheese dip for a classic touch.