Baked Parmesan Chicken Wings (Printable Version)

Golden chicken wings baked to crisp with Parmesan and herbs, ideal for gatherings and easy meals.

# What You’ll 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 if needed)
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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • They come out genuinely crispy without the mess and cleanup of deep frying, which feels like cheating in the best way.
  • The Parmesan crust is savory enough that you might skip the dipping sauce entirely, though I never do.
  • Forty minutes of hands-off baking time means you can prep other appetizers or actually sit down before guests arrive.
02 -
  • The egg wash is what makes the breadcrumb coating stick; without it, it flakes off into the oven and you end up with naked wings.
  • Crowding the baking sheet traps steam and prevents crisping, so spacing matters even though it feels like you could fit more.
  • Turning them halfway is not optional if you want even browning; the bottom side browns slower than the top.
03 -
  • If your breadcrumbs are on the coarse side, pulse them in a food processor for a few seconds until they're finer and adhere better to the wings.
  • Make your spice mix the night before and store it in an airtight container; it actually blends together better after sitting.
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