Baked Parmesan Chicken Wings (Printable)

Golden-baked wings with a savory Parmesan and herb coating, crispy and flavorful for any occasion.

# Ingredient List:

→ 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:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.
02 - In a shallow bowl, whisk together the eggs and milk until combined.
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 using paper towels. Dip each wing into the egg mixture, then dredge thoroughly in the Parmesan breadcrumb mixture, pressing gently to ensure adhesion.
05 - Place coated wings in a single layer on the prepared baking sheet. Lightly drizzle or brush with olive oil.
06 - Bake for 35 to 40 minutes, turning once halfway through cooking, until wings are golden, crisp, and internal temperature reaches 165°F.
07 - For extra crispiness, broil wings for an additional 2 to 3 minutes after baking, watching carefully to prevent burning.
08 - Serve hot, optionally with ranch or marinara sauces, and celery sticks if desired.

# Expert Tips:

01 -
  • They're genuinely crispy without deep-frying, which means less cleanup and less guilt.
  • The Parmesan crust develops this addictive umami quality that makes people eat more than they planned.
  • Comes together in under an hour from start to table, perfect when unexpected guests arrive.
02 -
  • Drying the wings is absolutely worth the extra minute; it's the difference between crispy and soggy, and you can't fake it with heat.
  • Don't skip the parchment paper or the light oil brush on the sheet—these two things handle half the crispiness battle.
03 -
  • If your coating seems to be sliding off during the egg dip, your breadcrumb mixture is too dry—add a tiny splash of the egg mixture to dampen it slightly and everything sticks better.
  • A meat thermometer takes the guesswork out; 165°F is the magic number, and knowing exactly when you've hit it means perfectly cooked chicken every single time.
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