Garlic Parmesan Wings (Wingstop Copycat Recipe)

These garlic Parmesan wings are crispy, buttery, garlicky, and absolutely loaded with flavor, just like the ones from Wingstop, but even better made at home. The wings bake up ultra-crisp in the oven thanks to a simple baking powder coating and a wire-rack setup, then get tossed in warm garlic butter and plenty of grated Parmesan. They’re the perfect game day snack, party appetizer, or weeknight wing-fix craving. If you’ve tried my Wingstop Louisiana Rub Wings or Wingstop Lemon Pepper Wings, you already know I take my copycat wings seriously, and these garlic Parmesan wings are truly top-tier.

Why I Love These Garlic Parmesan Wings

I’ve had a lot of garlic Parmesan wings over the years, but my all-time favorites have always been from Wingstop. After nailing a few of their other recipes (like the Louisiana Rub wings, lemon pepper wings, Louisiana Voodoo fries, and corn), I knew it was time to tackle their garlic Parmesan flavor. I also wanted a version I felt good about making at home more often, so I went the baked, not fried, route. The result is honestly addictive.

What I love about these wings is how you still get that restaurant-level crispiness without deep frying. The baking powder helps dry out the skin, the high oven temperature renders the fat and crisps everything up, and then the garlic-Parmesan butter brings in all the savory, garlicky, cheesy flavor you’re craving.

They’re easy, reliable, and I'm constantly getting requests to make them. Serve them for game day, parties, or a fun wing night at home, and watch how fast they get devoured. For a full garlic parm spread, make these garlic parmesan fries to serve with the wings.

Ingredients You’ll Need

• 2½ lbs chicken wings, halved at the joint
• 1 Tbsp aluminum-free baking powder
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp paprika
• 2 Tbsp parsley, chopped
• 4 garlic cloves, grated
• 5 Tbsp unsalted butter
• 4 Tbsp grated Parmesan cheese

How To Make Garlic Parmesan Wings

Step 1: Prep the Wings

Pat the chicken wings extremely dry using paper towels. Removing surface moisture is key for crispiness.

Step 2: Season the Skin

In a small bowl, combine the baking powder, garlic powder, salt, pepper, and paprika. Toss the wings thoroughly in the mixture until every wing is coated.

Step 3: Dry the Wings in the Fridge

Arrange the wings on a wire rack placed over a baking sheet. Refrigerate uncovered overnight or at least 45–60 minutes. This helps the skin dry out so it gets extra crisp in the oven. If you chill them overnight, bring the wings out of the refrigerator 30–40 minutes before baking.

Step 4: Bake the Wings

Preheat the oven to 450°F (230°C) and position the oven rack in the upper third. Line a baking sheet with foil, set a wire rack on top, and lightly spray it with cooking spray. Place the wings skin-side up and bake for 28–38 minutes, flipping halfway, until golden, crispy, and fully cooked.

Step 5: Make the Garlic Butter

While the wings bake, combine the butter, grated garlic, chopped parsley, and a pinch of salt in a microwave-safe bowl. Melt until smooth and fragrant, then stir well.

Step 6: Toss & Finish

Transfer the hot wings to a large bowl. Drizzle with the garlic butter and toss until evenly coated. Add the Parmesan and toss again until each wing is evenly coated.

Step 7: Serve

Serve immediately while hot and crispy with a side of Wingstop ranch for dipping. Garlic Parm wings taste best right out of the oven.

Expert Tips To Make The Best Garlic Parmesan Wings

• Use aluminum-free baking powder: Baking powder is the secret to ultra-crispy baked wings, but it must be aluminum-free. Regular baking powder can leave a chalky, metallic aftertaste. Aluminum-free gives you that crackly skin without messing up the flavor.
• Dry the wings really well: Water = steam, and steam kills crispiness. Pat the wings dry with plenty of paper towels, top and bottom, and between the joints. The drier the skin before you add baking powder and seasoning, the crispier your garlic Parmesan wings will be.
• Refrigerate the wings uncovered before baking: If you have the time, place the seasoned, baking-powder-coated wings on a rack and let them sit uncovered in the fridge for at least 30 minutes (or up to overnight). This helps draw more moisture out of the skin and gives you that glassy, blistered crispness once they bake.
• Use a wire rack over a baking sheet: Don’t bake the wings directly on the pan. Set a wire rack over a foil-lined baking sheet and arrange the wings on the rack. Elevating the wings lets hot air circulate all the way around them so they crisp on every side—not just the top.
• Give them space on the rack: Avoid crowding. If the wings are touching, the skin in those spots will steam instead of crisp. Space them out in a single layer so hot air can flow between them. If needed, use two racks/baking sheets.
• Bake hot and flip halfway through: High heat is key. Bake at a high temperature (I've found 450°F works best for crispy wings) and flip the wings halfway through the cook time. Flipping helps render the fat evenly and keeps any one side from getting soggy or pale.
• Let them go until they’re truly crisp: Wings can look “done” before they’re actually crisp. If you want that Wingstop-level crunch, let them bake until the skin looks tight, browned, and a little blistered. If your oven runs cooler, don’t be afraid to give them an extra 5–10 minutes.
• Grate or microplane the garlic into the butter: Finely grating the garlic (instead of just mincing) releases more juice and flavor, which infuses the butter better. You get a stronger garlic punch in every bite and avoid big raw garlic chunks.
• Use freshly grated Parmesan: Pre-grated Parmesan can be dry and powdery. Freshly grated Parmesan melts more smoothly into the warm garlic butter and clings better to the crispy wings. It also tastes richer and more “real cheese” than the shelf-stable stuff.
• Toss wings in garlic-Parmesan butter right before serving: For maximum crunch, toss the hot wings in the garlic butter and Parmesan just before they go to the table. If they sit too long in the butter, the skin will soften. If you’re serving a crowd, you can even toss in smaller batches so each round is piping hot and crisp.
• Serve immediately (with napkins and a dip): Garlic Parmesan wings are at their best straight out of the bowl. Serve them right away with ranch or blue cheese on the side for dipping, and if you somehow have leftovers, re-crisp them in the oven or air fryer instead of the microwave.

Garlic Parmesan Wings FAQs

Can I use frozen wings for this recipe?

Yes, you can start with frozen wings, but they need to be fully thawed first. Thaw them in the fridge overnight, then pat them very dry with paper towels before adding baking powder and seasoning. Any excess moisture on the skin will keep the wings from getting truly crispy.

Why does this recipe use baking powder?

Baking powder helps mimic the texture of fried wings in the oven. It raises the pH of the skin and draws out moisture, which allows the fat to render and the skin to crisp up and blister as it bakes. Just be sure to use aluminum-free baking powder to avoid any metallic taste.

Can I make these garlic Parmesan wings ahead of time?

The best way to make them ahead is to dry-brine the wings. Toss the raw wings with baking powder and seasoning, place them on a rack, and refrigerate them uncovered for several hours or overnight. This dries the skin out and builds flavor. Bake and toss in the garlic-Parmesan butter right before serving so they stay crisp.

How do I reheat leftover garlic Parmesan wings so they’re crispy?

Skip the microwave. For the best texture, reheat them in an air fryer at 375°F for 5–7 minutes or in a 400°F oven for about 10 minutes, until the skin re-crisps and the wings are hot in the center. If they look dry, you can toss them in a tiny bit of fresh garlic butter after reheating.

Can I use drumsticks instead of wings?

Yes, chicken drumsticks work too. Follow the same method, but extend the bake time to about 40–45 minutes, flipping halfway through, until the skin is crisp and the internal temperature is at least 165°F. You may want to add a bit more garlic-Parmesan butter since drumsticks are larger.

Can I fry the wings instead of baking them?

Definitely. For a traditional fried garlic Parmesan wing, pat the wings dry, season, and skip the baking powder. Deep fry at 350°F until golden and cooked through (usually 10–12 minutes), drain on a rack, then toss in the warm garlic-Parmesan butter. They’ll be extra crunchy and very close to classic restaurant wings.

Can I make garlic Parmesan wings in the air fryer?

Yes, air frying works great. Pat the wings dry, coat with baking powder and seasoning, and air fry at 380–400°F for 20–25 minutes, flipping halfway, until the skin is browned and crisp. Toss immediately in the garlic-Parmesan butter and serve.

Are these garlic Parmesan wings very garlicky?

They’re definitely garlicky, but you can control the intensity. If you prefer a milder garlic flavor, reduce the amount of fresh garlic in the butter or use a mix of fresh garlic and garlic powder. For extra garlic punch, grate the garlic very finely (or use a microplane) so it infuses the butter more.

Can I use pre-grated Parmesan instead of fresh?

You can, but freshly grated Parmesan melts and clings to the wings better and has a richer flavor. Pre-grated or shelf-stable Parmesan will still work in a pinch, but for the best garlic Parmesan wings, a wedge of Parmesan and a grater are worth it.

What should I serve with garlic Parmesan wings?

These wings are fantastic with celery sticks, carrot sticks, and a good dipping sauce like ranch or blue cheese. For a full meal, serve them alongside fries, a simple salad, garlic bread, or your favorite Wingstop-style sides like cajun corn or copycat Fries.

My Final Thoughts

These garlic Parmesan wings are everything you want in a wing night—crispy, buttery, and loaded with garlicky, cheesy flavor that rivals Wingstop’s version. The baked skin gets crackly and golden, the garlic-Parmesan butter clings to every nook and cranny, and they always disappear faster than I expect. Honestly, I’d plan on a double batch from the start, because they never stick around for long. Give them a try and let me know what you think by leaving a comment and review below.

Copycat Recipes To Make Next

• Hot Honey Chicken Tenders (Wingstop-Inspired)
• McDonald's Chicken Nuggets (Crispy McNuggets)
• Onion Wrapped Flying Dutchman Burger (In-N-Out Copycat)
• Taco Bell Nacho Fries with Nacho Cheese (Copycat Combo)
• Animal style fries (Copycat In-N-Out Loaded Fries)
• Coney sauce (Perfect for a Coney Island Hot Dog)