Save My neighbor brought a tray of these wings to a casual backyard gathering years ago, and I couldn't stop reaching for them. The golden crust crackled between my teeth, giving way to tender, juicy meat inside, and I remember thinking how something so crispy could come from an oven instead of a deep fryer. When she mentioned the simple trick of using an egg wash and pressing the coating firmly, it clicked—no fancy equipment needed, just technique and patience. That evening sparked a tradition in my kitchen that's become second nature now.
I made these last winter when my sister came over complaining about a failed attempt at homemade wings from some recipe that promised "just as good as fried." Within 20 minutes of mixing and coating, we had wings in the oven, and when she bit into one, she went quiet for a moment—the kind of quiet that means victory. We sat at the kitchen counter with napkins everywhere, laughing about how the Internet had steered her wrong, while these humble baked wings proved that sometimes simplicity wins.
Ingredients
- Chicken wings (2.5 lbs / 1.2 kg): Ask your butcher to separate them into flats and drumettes, and have them remove the tips—this small step makes eating easier and the pieces cook more evenly.
- Grated Parmesan cheese (3/4 cup / 80 g): Freshly grated tastes sharper and coats better than the pre-shredded stuff, which often contains anti-caking agents that interfere with texture.
- Fine breadcrumbs (1 cup / 60 g): Panko works fine, but finer crumbs create a more delicate, crispy shell that sticks without feeling heavy.
- Garlic powder, onion powder, dried Italian herbs, smoked paprika (2 tsp, 1 tsp, 1 tsp, 1/2 tsp): These build a savory depth that keeps people coming back for another wing without being able to name exactly why.
- Salt and black pepper (1/2 tsp each): Season boldly—these seasonings need to cut through the richness of the coating.
- Eggs and milk (2 eggs, 2 tbsp milk): This mixture acts as edible glue; the milk loosens the egg slightly so it doesn't create a thick, rubbery layer.
- Olive oil (2 tbsp): A light coating on the wings and baking sheet ensures they crisp without drying out.
Instructions
- Heat your oven and prepare:
- Set the oven to 220°C (425°F) and line a large baking sheet with parchment paper, then brush it lightly with olive oil. This temperature is your sweet spot—hot enough to develop color quickly without burning the coating.
- Make your wet mixture:
- Whisk eggs with milk in a shallow bowl until combined. The milk thins the egg just enough to coat evenly without clumping.
- Combine the coating:
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, paprika, pepper, and salt. Toss everything together so the seasonings and cheese are distributed evenly.
- Prepare the wings:
- Pat wings dry with paper towels—moisture is the enemy of crispiness. Damp wings create steam instead of a crust.
- Coat each wing:
- Dip a wing into the egg mixture, let excess drip off, then place it in the breadcrumb mixture and press firmly on both sides. This pressure is what makes the coating cling instead of flaking off during baking.
- Arrange and brush:
- Lay wings in a single layer on the prepared sheet, then lightly drizzle or brush with olive oil. This step is crucial—the oil helps them brown and crisp.
- Bake with a flip:
- Bake for 35–40 minutes, flipping halfway through. You're looking for golden color and an internal temperature of 75°C (165°F) in the thickest part.
- Optional finishing touch:
- If you want extra crispiness, broil for 2–3 minutes at the end, watching carefully to avoid burning.
- Serve immediately:
- Serve hot with your choice of dipping sauce—ranch, marinara, or even a simple hot sauce work beautifully.
Save I made these for my daughter's soccer team sleepover, and they disappeared faster than anything else I'd prepared that night. One of the parents asked for the recipe, assuming I'd ordered them from a restaurant, which felt like the ultimate kitchen compliment—the moment you realize you've made something that feels indulgent and special but is actually within reach.
Why the Oven Works Better Than You'd Think
Baking might seem like a compromise, but here's the secret: hot air circulating around the wings creates a crust just as crispy as deep frying, without the oil splatter on your stovetop or the lingering smell in your kitchen for three days. The Parmesan and breadcrumbs brown and crisp beautifully at 220°C (425°F), and you get that satisfying crunch with a much simpler cleanup. Once you've made these and tasted how genuinely crispy they are, you'll stop believing the lie that oven-baked chicken is inherently soggy.
Customizing Your Coating
The beauty of this recipe is how forgiving the coating is—swap the Italian herbs for cajun spice, ranch powder, or even a hit of lemon zest mixed with the Parmesan. I've made a version with sesame seeds mixed into the breadcrumbs that became an instant favorite, and another with a touch of cayenne for a subtle heat. The egg-oil-bread formula stays the same; you're just playing with flavor, which means you can adjust to whatever you're craving or what's already in your pantry.
Timing and Serving Ideas
These wings are best eaten fresh and hot, straight from the oven, but they also reheat beautifully in a 180°C (350°F) oven for about 10 minutes if you're making them ahead. Serve them with celery sticks and blue cheese dip for a classic pairing, or get creative with your sauces—marinara, honey mustard, or even a simple garlic aioli transforms them into something new. If you're feeding a crowd, the recipe doubles easily, though you may need two baking sheets to avoid overcrowding.
- Make them gluten-free by using certified gluten-free breadcrumbs and checking your cheese label.
- Leftover wings keep in an airtight container for up to three days in the fridge.
- These freeze beautifully raw—coat them, freeze on a sheet, then transfer to a bag for up to a month.
Save These wings have become my answer to any gathering where I want to contribute something people will actually remember. There's a quiet satisfaction in knowing that something so good came from your own hands and your own oven.
Recipe Questions & Answers
- → How do I ensure the wings are crispy?
Pat the wings dry before coating and use olive oil to promote browning. Broiling for 2-3 minutes at the end adds extra crispiness.
- → Can I make this gluten-free?
Yes, substitute regular breadcrumbs with gluten-free ones to maintain the crispy texture without gluten.
- → What herbs are used in the coating?
The coating features dried Italian herbs or oregano, combined with garlic and onion powders for flavor depth.
- → Is it necessary to dip the wings in eggs and milk?
Yes, the egg and milk mixture helps the Parmesan breadcrumb coating adhere better, creating a crisp crust.
- → What temperature and time are recommended for baking?
Bake the wings at 220°C (425°F) for 35–40 minutes, turning halfway, until golden and fully cooked.