Spicy Garlic Parmesan Wings: Irresistible Flavor Bombs

For as long as I can remember, wings have been my favorite food group. There’s just something about those little pieces of chicken coated in a savory sauce that I can’t get enough of. While you can prepare wings in many ways, like fried or baked, one of my absolute favorites is done on the grill. Have you guys tried Spicy Garlic Parmesan Wings before? Let me tell you, they are simply dang good. With the smoked paprika and garlic working together to create a bold yet balanced sauce, each grilled wing is tossed in perfection.

Not only are these wings ridiculously finger-licking delicious, but they are also a total crowd-pleaser. During football season, you better believe these Spicy Garlic Parmesan Wings are hitting the grill. With minimal effort, you too can be the king of game nights by trying this easy garlic Parmesan wings dinner recipe. Are you convinced yet to give these wings a whirl? Stay tuned because I’m about to share all the details you need to prepare these perfect appetizers yourself. You don’t want to miss how these taste bud-tingling wings are made – they might just become your new favorite food group, too!

Spicy Garlic Parmesan Wings

This recipe combines everyone’s favorite flavors of garlic, parmesan cheese and a little heat. I’ll share my simple baking method that coats the wings in a seasoned breading for big taste without much work.

How to Get Crispy Chicken Skin?

One of the keys to perfect Spicy Garlic Parmesan Wings is getting that skin nice and crispy. Here are my tips for chicken wing crispiness:

1. Pat them try: First, use kitchen shears or a knife to trim and cut the wings into two sections – the drumette and the flat. Thoroughly dry the wings really well with paper towels. Layer several sheets of paper towels on a cutting board and line up the wings side by side, skin-side-up. Place another few sheets of paper towels on top and blot well to remove moisture.

2. Quick Brine Boost: A quick brining of the wings in a concentrated salt-water-sugar solution helps keep the meat juicy and tender. It also cuts down cooking time and helps the skin brown better when grilling.

3. Don’t Forget the Baking Powder: A secret ingredient that really works is adding one teaspoon of baking powder per pound of wings. The baking powder helps the wings crisp up to a beautiful golden brown hue.

4. Air Dry for Crispness: Spread the pat-dry wings out on a wire baking rack set over a baking sheet. This allows air circulating to help the skin dry and brown without steam building up in the oven. For small wings, one sheet may be optimum – for larger amounts, use two baking sheets and arrange the wings in a single layer.

Garlic Parmesan Wings Ingredients

Here are the ingredients for spicy garlic parmesan wings:

Brining the Wings

To start, I make a quick brine by combining water, sugar, and salt in my large bowl. I stir everything together until completely dissolved. For extra flavor and crispiness, I use cornstarch, which helps season the wings and pull moisture. This allows them to crisp up nicely. Once the brine ingredients are mixed, I add chicken wings right into the same bowl and cover it. Then into the refrigerator it goes for 30 minutes. The short soak ensures the wings will be freshly seasoned but still moist under the crispy exterior. This step is key before moving onto the rest of the spicy garlic parmesan wings recipe.

Preparing the Grill

After 30 minutes, I remove the chicken wings from the fridge and drain and discard the brining solution. To do this, I pour the wings into a large colander in the sink. While the wings drain, I preheat my grill to medium-high heat between 400°F-450°F with all the burners turned on to prepare for direct-heat grilling. The high heat helps tighten the skin to prevent the wings from becoming rubbery. Some wood chips, like cherry or pecan, add extra smoke flavor if desired. Be sure to finish grilling until the wings have a good char. This ensures they will be perfectly crispy on the outside and cooked through.

Seasoning and Grilling

After removing the wings from the brine, I transfer them to a large colander to drain. While the grill is preheating, I pat the wings completely dry with a kitchen towel or several paper towels. I want them as dry as possible, so the seasoning adheres nicely. To season, I place the wings in a large bowl and drizzle with a light coating of olive oil to moisten. Then I generously apply my favorite poultry seasoning. For extra crisping power, I also dust with a bit more cornstarch to complete the coating. I mix everything together in the bowl to make sure the chicken wings are evenly coated. A shake of additional poultry seasoning can be added if need be. Then it’s time to load them onto the smoking hot grill!

Before placing the wings on the grill, I grease the hot grill grates by wiping them down with a paper towel that’s been soaked in oil. Then I place the seasoned wings directly on the grill. I always close the lid initially to get some good browning with the radiant heat. After about 8 minutes, I give everything a flip and rearrange if needed, since some pieces may be cooking faster than others. Then it’s back undercover to cook for another 8 minutes or so. The wings are done when they reach an internal temperature of at least 165°F for food safety.

However, I prefer to cook them up to 185°F for super tender meat that isn’t still pink. To check, I remove a wing from the grill and cut into the large wing section down to the bone. Once the meat is no longer pink and has rendered nicely, they’re ready to sauce!

Baking the Wings (Oven Method)

For those times when I’m not feeling the grill, I prefer the ease of the oven method. To toss the wings with a homemade seasoning blend, I combine smoked paprika, onion powder, garlic powder, baking powder, salt and pepper in a sealable container. I give it all a good blend to distribute the flavors evenly. Then I add a touch of flour, just enough for a light coating. This allows the wings to get extra crispy as they bake.

Once the wings are generously coated in the seasoning mixture on both the skin side and flesh side, I arrange them skin-side up on a baking sheet. If time permits, I like to line them up and place them in the fridge overnight or up to 24 hours in advance. This lets the flavors sit and marinate beautifully into the chicken. When ready to cook, I let the wings sit at room temperature for 10–15 minutes before baking immediately. This ensures they get crisp, juicy, and full of savory smoky goodness without any messy sauce sticking too much.

Once the wings are prepped and ready on the baking sheet, I like to add a handful of unpeeled whole garlic cloves to the pan. Their aroma and flavor infuse the chicken as it bakes. I bake everything together at 400°F (200°C) for 20 minutes. Then I flip the wings and bake for another 10 minutes until the skin is nicely crispy. At this point, the wings should be cooked through but still juicy inside. I pull the garlic cloves off the pan so they don’t get too dark or burn. Giving the wings a final flip, I let them bake just a bit longer for that last bit of crisping without burning the tender flesh underneath. As the timer dings, the baked garlic parmesan wings emerge from the oven, exuding a tantalizing aroma that promises a mouthwatering culinary experience.

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Fried Garlic Parmesan Wings

For those who prefer extra crunchy wings, I highly recommend the fried method. Begin by making a simple batter of 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp each of smoked paprika, garlic powder, onion powder and salt. In a separate shallow bowl, whisk together 1 cup milk and 2 eggs.

Pat the wings dry and toss about 10 at a time in the flour mixture, shaking off any excess. Next, dip them into the egg wash, allowing the excess to drip back into the bowl. Finally, add the coated wings to hot oil in a large heavy pot or Dutch oven and fry for 8–10 minutes until golden brown and cooked through. Fried garlic parmesan wings get extra crispy thanks to this double breading technique. Once fried, toss the hot wings in your favorite garlic Parmesan seasoning blend or homemade creamy sauce. They’re the perfect game day finger food!

Spicy Garlic Parmesan Sauce Recipe

Now that the wings are grilled to beautiful perfection or baked to crispy gold, it’s time to make the signature sauce that takes them to the next level. Warning – this Garlic Parmesan Wings Sauce Recipe is freaking delicious, and you’ll want to drink the leftovers. With that heads up, let’s get into the easy process. Making it is simple – just melt some unsalted butter in a small pan over medium heat. Once the butter is sizzling, add some finely minced garlic and cook for 1–2 minutes until fragrant. Then add shredded Parmesan cheese, hot sauce, and dried Italian seasoning. If some of you don’t prefer spices, you might want to consider trying creamy garlic Parmesan wings by adding 1/2 cup mayonnaise, 1/2 cup grated Parmesan cheese, and 2 cloves minced garlic to 1/4 cup melted butter for a rich yet mild sauce. Give it all a good stir to combine.

Saucing and Serving the Wings

The moment I’ve been waiting for is finally here – time to pour about half the hot garlic Parmesan sauce over the grilled or baked wings still in their pan. I give everything a good toss to combine the wings with the rich, cheesy sauce. Then it’s time for one last garnishing – more shredded parmesan and some fresh chopped cilantro for a hint of Mexican influence. The remaining wing sauce goes into a small ramekin for dipping. Now I can barely wait to finally dig in! 

The spicy garlic parmesan coating takes these already crispy, juicy, and savory wings to a whole new level of indulgence. The addition of hot sauce gives everything just the right amount of zip, so each bite leaves you wanting more. Whether grilled or baked, they’re a guaranteed crowd-pleasing appetizer worth making again and again.

Tips for Grilling Chicken Wings

Next, a few tips for ensuring the best results when grilling chicken wings:

1. I often notice a lot of smoke where it’s not usual on my grill. If this happens, I carefully open the lid and check that the wings haven’t caught on flare-ups. These little grease fires can happen when excess fat drips from the skin or pieces of poultry. If so, just reduce the heat on that side and either move the food away from the flame or turn the pieces over back to their normal cooking position.

2.  I also keep an eye out if some wings are cooking faster than others. If noticed, I’ll rearrange the pieces on the grill to help swap the fast cooking ones with any slow ones.

3.  Once the wings seem just about done, I pop them all into a large metal bowl. A light drizzle of garlic butter adds more richness as I use long tongs to toss and swirl everything together. This keeps any remaining garlic parmesan sauce from sticking to the bowl or each other.

Conclusion

In the end, exploring various recipes for spicy garlic parmesan wings proved most satisfying. Whether baked to crispy perfection or fried for ultimate crunch, the blend of savory garlic and creamy Parmesan was reminiscent of favorite appetizers from dining out. Sauces like the hearty garlic butter or indulgent creamy version truly elevated the wings to restaurant quality. I can see why versions of this recipe persist as crowd-pleasing party foods and games day staples. With little effort but big flavor, garlic parmesan wings feel like a gourmet meal without much fuss right in your own kitchen. The tasty combinations explored are sure to become new family favorites for easy entertaining anytime.

Frequently Asked Questions (FAQs)

1. What is garlic parmesan wing sauce made of?

The sauce is made of butter, minced garlic, shredded parmesan cheese, hot sauce, and Italian seasoning. These ingredients are cooked together to create a rich, flavorful coating for the wings.

2. Are parmesan garlic wings good?

Yes, parmesan garlic wings are delicious! The salty, savory flavors of the cheese and garlic complement the chicken perfectly. People enjoy the balance of tastes and crisp texture. It’s one of the most popular wing flavors.

3. Why do you use baking powder on the wings?

Baking powder helps dry the skin and improves crispiness during cooking. It causes the skin to puff up and brown nicely. Crisp skin is a big part of what makes wings enjoyable.

4. I’m making these for the big game, how many wings should I prepare per person?

For a game day party, plan on 10–12 wings per person as an appetizer or snack. You may need a bit more if they’re the only food until later in the game. It’s always safe to have extra wings since people love to nibble on them!

5. Can you make these in the air fryer?

Yes, you can definitely make parmesan garlic wings in an air fryer. Just coat and cook them like the oven method, checking the wings occasionally and adjusting the cook time as needed. The air fryer will give a crisp skin without much oil.

6. How do you store and reheat leftover wings?

Store leftover wings covered in the refrigerator for up to 4 days. To reheat, either bake at 350F until hot and crispy, about 15–20 minutes, or microwave in 30 second intervals, stirring between until steaming hot.

Spicy Garlic Parmesan Wings

Recipe by Carmen FoodieCourse: AppetizersCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

90

kcal

Total time

40

minutes

Crispy oven-baked wings coated in a savory blend of garlic, Parmesan, paprika and red pepper make for an easy and delicious appetizer. A short bake is all it takes to deliver tender chicken with a crispy exterior. Great for game days or parties, these spicy garlic parmesan wings are sure to be a crowd-pleaser.

Ingredients

• 1 lb chicken wings, split at joint

• 1/4 cup olive oil

• 1/4 cup grated Parmesan cheese

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp red pepper flakes

Directions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• In a large bowl, combine olive oil, Parmesan cheese, garlic, paprika, salt and red pepper flakes. Add chicken wings and toss to coat evenly.
• Arrange wings in a single layer on the prepared baking sheet.
• Bake for 30 minutes. Flip wings and bake another 15-20 minutes until skins are crispy and meat is no longer pink.
• Transfer wings to a serving platter. Serve warm with blue cheese or ranch dressing for dipping.