Parmesan Butter Baked Chicken Wings
Crispy, buttery, and bursting with umami flavor, these Parmesan-coated wings are a gourmet twist on a classic favorite. Baked to golden perfection with a savory herb crust, they’re a crowd-pleasing appetizer or main course—no frying required.
Prep Time: 10 minutes
Cook Time: 40–60 minutes
Servings: 4
Ingredients
- 2 lbs (900g) chicken wings (split into drumettes and flats, tips removed)
- ¼ cup (25g) freshly grated Parmesan cheese
- 2–3 tbsp (30–45g) grass-fed butter, melted
- ½ tbsp fresh parsley, minced (or ½ tsp dried parsley)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Optional Enhancements:
- 1 tsp garlic powder (for extra depth)
- ½ tsp smoked paprika (for a smoky kick)
- Lemon wedges (for serving)
Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Pat wings dry with paper towels (crucial for crispiness).
2. Coat the Wings
- In a shallow bowl, melt butter in the microwave (15–20 seconds).
- In another bowl, mix Parmesan, parsley, salt, and pepper.
- Dip each wing in butter, letting excess drip off, then dredge in the Parmesan mixture. Place on the baking sheet in a single layer.
3. Bake & Crisp
- Bake for 40–60 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).
- For extra crispiness, broil for 2–3 minutes at the end (watch closely!).
4. Serve
- Let rest 5 minutes to set the crust. Garnish with extra parsley and serve with:
- Ranch or blue cheese dip
- Celery sticks
- A squeeze of lemon
Pro Tips
- Extra Crispy? Bake on a wire rack set over the baking sheet for airflow.
- Time-Saver: Use pre-cut wings or ask your butcher to separate them.
- Make It Spicy: Add ¼ tsp cayenne pepper to the Parmesan mix.
Nutrition (per serving)
Calories: 348 | Fat: 27g | Carbs: 1g | Protein: 25g
Why You’ll Love These
- Low-Carb/Keto: Almost zero carbs, rich in protein and healthy fats.
- Meal Prep Friendly: Reheat in the oven or air fryer to maintain crispiness.
- Versatile: Swap Parmesan for Pecorino Romano or add lemon zest to the butter.