Baked Parmesan Chicken Wings (Printable)

Golden chicken wings baked with a crispy Parmesan and herb coating; perfect for crispy, flavorful bites.

# 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 (use gluten-free if needed)
04 - 2 teaspoons garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried Italian herbs or oregano
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sea salt

→ Wet Mix

10 - 2 large eggs
11 - 2 tablespoons milk

→ For Baking

12 - 2 tablespoons olive oil

# Directions:

01 - Heat 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 eggs and milk until combined.
03 - Combine Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, smoked paprika, black pepper, and salt in another bowl.
04 - Pat wings dry with paper towels. Dip each wing into the egg mixture, then coat evenly with the Parmesan breadcrumb mixture, pressing 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 hot, optionally accompanied by ranch or marinara sauce.

# Expert Tips:

01 -
  • They're genuinely crispy without deep frying, which means less guilt and way less cleanup.
  • The coating stays put instead of sliding off halfway through eating, a small victory that matters more than it should.
02 -
  • Patting wings dry is non-negotiable; skipping this step is how you end up with soggy, disappointing results that taste fine but miss the whole point.
  • Turning them halfway through matters because the side facing the sheet gets done first, and you need both sides golden and equally crispy.
03 -
  • For extra crispiness that borders on shattering, broil for a final 2 to 3 minutes, but stay in the kitchen—the difference between perfect and burnt happens in seconds.
  • If you want to meal prep, coat and freeze the wings uncooked, then bake directly from frozen, adding 5 to 10 minutes to the cooking time.
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