Baked Parmesan Chicken Wings (Printable)

Crispy wings baked with a savory Parmesan and herb coating, ideal for game day or parties.

# 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

# How to Make It:

01 - Preheat the 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.
04 - Pat chicken wings dry with paper towels. Dip each wing into the egg mixture, then thoroughly coat with the Parmesan breadcrumb blend, pressing gently to adhere.
05 - Place wings in a single layer on the prepared baking sheet. Drizzle or brush lightly with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through, until wings are golden, crisp, and reach an internal temperature of 165°F.
07 - Serve wings hot, optionally accompanied by ranch or marinara sauce.

# Expert Advice:

01 -
  • They bake instead of fry, so your kitchen doesn't smell like a deep fryer for three days.
  • The coating stays crispy even as they cool, which means they're equally good at room temperature during a gathering.
  • Most of the prep is just tossing things in bowls—genuinely hard to mess up.
02 -
  • Patting the wings truly dry is non-negotiable—I skipped it once and spent twenty minutes wondering why they steamed instead of crisped.
  • The olive oil brush at the end is what separates these from sad, pale wings; don't skip it thinking the coating is enough.
  • Turning them halfway ensures even browning and prevents the underside from staying pale or burning.
03 -
  • Make your coating mixture the night before and store it in an airtight container; assembly becomes even faster when you're pressed for time.
  • If you accidentally use warm eggs instead of room temperature, the mixture will still work fine, but it takes a bit longer to set on the wings.
  • Pair these with cold beverages and celery sticks, or go rogue with your favorite dipping sauce.
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