Baked Parmesan Chicken Wings (Printable)

Golden baked chicken wings with a savory Parmesan and herb crust, ideal for snacks or gatherings.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, flats and drumettes separated, 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

# Step-by-Step Guide:

01 - Set oven temperature 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 combined.
03 - In a separate bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and salt.
04 - Dry chicken wings thoroughly with paper towels. Dip each wing into the egg mixture, then press into the coating blend to adhere evenly.
05 - Place coated wings in a single layer on the prepared baking sheet. Drizzle or lightly brush olive oil over wings.
06 - Bake wings for 35 to 40 minutes, turning once halfway through, until golden and crisp with an internal temperature of 165°F.
07 - For extra crisp texture, broil wings for an additional 2 to 3 minutes at the end of baking.

# Expert Tips:

01 -
  • They're genuinely crispy without the oil-splatter mess of deep frying, which means less cleanup and a clearer conscience.
  • The Parmesan-herb crust tastes fancy enough to impress at parties but comes together in under 15 minutes of prep.
  • They reheat beautifully, making them perfect for meal prep or unexpected guests.
02 -
  • Pat those wings completely dry before coating—I learned this the hard way after steaming a batch instead of crisping it because I was in a hurry.
  • Pressing the coating firmly onto the wings makes all the difference; a gentle touch means a coating that falls off in the oven.
  • Don't skip the oil brush on the wings themselves; air-frying-style recipes sound healthier but produce rubbery, sad wings.
03 -
  • Use a wire rack on your baking sheet if you have one—it lets air circulate underneath the wings for even crisping on all sides.
  • Don't open the oven door obsessively; every peek drops the temperature and slows browning, so trust the timer and flip once at the halfway mark.
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