Description
Crispy baked garlic parmesan wings with a tangy lemon and garlic marinade, perfectly seasoned with black and red pepper flakes, then baked to golden perfection and topped with fresh parmesan and parsley. A delicious and healthier alternative to fried wings, served with your choice of ranch or Italian dressing.
Ingredients
Scale
Wings
- 2 pounds wing portions (wingettes, drumettes, or a combo)
Marinade & Coating
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon freshly squeezed lemon juice
- 4 cloves garlic, finely minced
- ¼ teaspoon black pepper, to taste
- ½ – 1 teaspoon red pepper flakes, to taste
- ½ teaspoon salt, to taste
- 2 tablespoons cornstarch (or tapioca or arrowroot starch)
- â…“ cup grated Parmesan cheese, plus more for serving
Garnish & Serving
- Fresh parsley, finely chopped
- Italian or Ranch dressing, for serving
Instructions
- Toss Wings in Sauce: Preheat your oven to 400°F (200°C). In a large bowl, whisk together lemon juice, olive oil, minced garlic, black pepper, red pepper flakes, and salt until a slightly thick sauce forms. Add the wing portions and toss well to coat them evenly with the marinade.
- Add Cornstarch and Parmesan: Sprinkle cornstarch evenly over the wings and toss again to ensure each wing is coated. Gradually add the grated Parmesan cheese, tossing continuously to cover all wings thoroughly with the cheesy coating.
- Bake in the Oven: Line a large baking sheet with aluminum foil or parchment paper and place a wire rack on top. Arrange the wings in a single layer on the rack, skin side down, making sure the wings do not touch each other for maximum crispiness. Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through the cooking time. For extra crispness, optionally broil the wings on high for 2-4 minutes at the end.
- Serve Parmesan Wings: Remove the wings from the oven and immediately sprinkle with additional Parmesan cheese and freshly chopped parsley.
- Serve Wings: Serve the wings hot with ranch or Italian dressing on the side for dipping and enjoy the crispy, flavorful wings fresh from the oven.
Notes
- For extra crispiness, use a wire rack so air circulates around the wings while baking.
- If you prefer spicier wings, increase the red pepper flakes to your liking.
- Using freshly grated Parmesan yields the best flavor and texture.
- Broiling at the end is optional but highly recommended for an extra crunchy finish.
- Substitute cornstarch with tapioca or arrowroot starch if preferred for coating.
