They are incredibly flavorful. Their skin is wonderfully crispy, and they are perfectly juicy inside! Chicken wings are delightful. They have the perfect ratio of meat to skin! I love making buffalo wings and teriyaki wings, but lately, I can’t get enough of these garlic parmesan wings. They’re a bit different than most recipes you’ll find. Instead of baking and then dipping them in a butter-parmesan sauce, I coat them in butter and parmesan and then bake them in a hot oven. The result: Extra crispy skin and juicy meat!
Ingredients
Variations
The best way to vary this recipe is to use different seasonings. I sometimes add a generous pinch of onion powder. I’ve also experimented with using smoked paprika instead of regular paprika and replacing the oregano with thyme. I liked all of these variations. If you’d like to use a sauce, season the wings with salt and pepper and spray them with oil. Place them in a 400°F oven for 30 minutes, then lower the heat to 170°F and leave them to crisp up for 30 more minutes. Shortly before they’re ready, melt ¼ cup of butter and mix in ¼ cup of dry-grated parmesan, two minced garlic cloves, and a tablespoon of minced fresh parsley. Dip the wings into the sauce and serve.
Instructions
More Wing Recipes
Recipe Card
Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it ideal for cooking. Grated Parmesan cheese: Use finely grated, not coarsely shredded cheese. Seasonings: Black pepper, lots of garlic powder, paprika, oregano, and cayenne. Butter: I’m partial to creamy European butter, but any butter will work. Fresh chicken wings: You can use the ones labeled “party wings,” which come separated into flats and drumettes, or buy whole wings.
Mix the parmesan and seasonings in a shallow bowl. In another shallow microwave-safe bowl, melt the butter. Place the wings on a greased rack on a rimmed baking sheet. Spray them with oil.
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