(Baked Parmesan Garlic Wings are inspired by the wings here at Joyful Healthy Eats, so go check that out too.)
Step by Step Instructions:
Baked Parmesan Garlic Wings come together in under an hour, so here’s what you’ll need: Vegan Parm (or regular) which is easy to make using this recipe, Avocado Oil (or favorite cooking oil), Smoked Paprika, Organic Ghee (this is a mix of Ghee and Coconut Oil which is great for cooking and baking as it has a high smoke point), Red Pepper Flakes, Salt & Pepper, Hot Sauce (optional), Scallions, Honey (optional), 1 1/2 to 2 pounds of Chicken Wings, 2 large Garlic Cloves, not pictured is Sriracha which is optional.
Preheat your oven, and then line a baking sheet with foil and place a wire cooling rack on the top. This method allows the air to circulate all around the Baked Parmesan Garlic Wings so it bakes evenly.
Using my kitchen sheers, I cut off the sing as you see here, and then patted each wing dry with paper towels.
Add the dried wings to a large bowl and toss with 2 T. Avocado Oil and a teaspoon each of salt and pepper.
Then it’s time to cook the Baked Parmesan Garlic Wings, so place the chicken on the cooling rack and bake for 20 minutes.
Now remove the wings from the oven and flip over and bake another 20 minutes.
While the wings baked, I prepped my garlic for our Baked Parmesan Garlic Wings sauce.
I love my garlic mincer for quickly mincing garlic, so check that out here.
After 20 minutes, remove the wings from the oven and set the oven to broil on high. Then flip the wings over to skin side up and put them back in the oven for 6-10 minutes or until browned. You’ll want to check periodically so they don’t burn.
While the chicken broils, put 3 T. of avocado oil and 3 T. ghee/coconut oil in a pan over medium-high heat.
As the butter melts, add 4 T. vegan part, 1/4 t. each of smoked paprika and red pepper flakes plus salt and pepper to taste in a small bowl.
Once the ghee melts, add the garlic and cook it for 1-2 minutes or until you can smell it.
Now add the bowl of spices and part to the butter. Stir and cook for 1-2 minutes, then remove it from the heat.
Once the wings are brown and crispy remove them from the oven, and you’ll see I only baked mine for 6-7 minutes and they crisp up fast.
Then transfer the wings to a bowl.
Now pour the parmesan garlic butter to the wings and toss to ensure the Baked Parmesan Garlic Wings are well coated. Serve the Baked Parmesan Garlic Wings immediately and I loved topping mine with honey, hot sauce, and Sriracha for even more flavor! So happy wings eating! And if this looks great and you love Asian flavors, then check out this Spicy Asian Wings recipe I made last Fall – so good!
Baked Parmesan Garlic Wings
Yield 4 servings
These guys are perfect for game day, or any day. Plus they offer a lactose free recipe that could be dairy free as well.
- 1.5-2 lbs. Chicken Wings
- 2 T. Avocado Oil (divided)
- 1 t. Pink Himalayan Sea Salt
- 1 t. Freshly Ground Pepper
- 3 T. Ghee (I used a Ghee/Coconut Oil combo product)
- 3 T. Avocado Oil
- 2 Garlic Cloves, minced
- 4 T. Vegan Parmesan (or regular if you choose)
- 1/4 t. Smoked Paprika
- 1/4 t. Red Pepper Flakes
- Salt & Pepper, to taste
- Hot Sauce
Begin by preheating the oven to 400 degrees, and then lining a baking sheet with foil and placing a wire cooling rack on the baking sheet.
Then trim your wings (for example, I trim off the end of the chicken wings I bought). And toss the wings with 2 T. Avocado oil and about a teaspoon each of salt and pepper.
Put the wings on the rack on the baking sheet and bake for 40 minutes, flipping over halfway through. Then turn the broiler to high and put the wings on the top rack (I put it 2 rows down so it’s not super high as the chicken splatters). Also make sure the chicken is skin side up and broil for 6-10 minutes or until it’s browned and crispy.
While the chicken broils, heat 3 T. ghee & 3 T. avocado oil to a small saucepan and heat over medium-high heat. Once the butter has melted, add the minced garlic and cook about 1-2 minutes or until the garlic is fragrant. Then add all of the remaining spices and vegan Parm to the butter, and cook for about a minute until it smells really great. Then remove the garlic oil from the heat, and by now the chicken should be finished.
Remove the chicken from the oven, put it in a large bowl, and then add the garlic butter to the chicken. Toss gently to coat the wings and serve right away. I love a drizzle of honey and a few dashes of hot sauce and Sriracha for an extra kick, but it’s totally optional. Enjoy!
Quick Tip: If you want this totally dairy free, then just use a dairy free butter like Earth Balance instead of the ghee.
Serving Size 2 wings (approx)
Amount Per Serving
% Daily Value
Total Fat 48 g
Saturated Fat 17 g
Unsaturated Fat 20 g
Cholesterol 11 mg
Sodium 820 mg
Total Carbohydrates 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 25 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.