Baked Parmesan Chicken Wings (Printable)

Crispy chicken wings with a golden Parmesan herb crust, ideal for flavorful snacking or parties.

# What You 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 optional)
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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and brush lightly with olive oil.
02 - Whisk together eggs and milk in a shallow bowl.
03 - In separate bowl, combine Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and sea salt.
04 - Pat wings dry with paper towels. Dip each wing into egg mixture, then coat thoroughly with Parmesan breadcrumb mixture, pressing to adhere.
05 - Place wings in single layer on baking sheet. Drizzle or brush lightly with olive oil.
06 - Bake for 35–40 minutes, turning once halfway through, until wings are golden, crisp, and reach an internal temperature of 165°F.
07 - Serve hot, optionally accompanied by ranch or marinara sauce.

# Expert Suggestions:

01 -
  • They're crispy on the outside without deep frying, so your kitchen doesn't smell like a fryer for three days.
  • The Parmesan crust is genuinely addictive—salty, herby, and rich in a way that makes people ask for seconds before they've finished their first wing.
  • Prep is genuinely quick, and the hands-off baking time means you can actually relax instead of standing over hot oil.
02 -
  • Drying the wings is non-negotiable; I learned this the hard way by skipping this step once and watching them turn out soft instead of crispy.
  • Turning them halfway through prevents uneven browning and ensures the coating crisps on both sides rather than staying soft on the bottom.
  • The olive oil drizzle is what separates these from tasting like diet food—don't try to skip it thinking you're saving calories.
03 -
  • If your wings seem to be browning too fast, tent the baking sheet loosely with foil for the first 20 minutes, then uncover to finish crisping.
  • Adding a tablespoon of cornstarch to your breadcrumb mixture creates an even crunchier texture—I discovered this accident and never looked back.
Return