Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. We’re talking Buffalo-Garlic-Parmesan Chicken Wings, and I know you’re going to love them. I am such a chicken wing junkie. I LOVE heading out to one of several wing joints in my area, mixing and matching different sauces, going crazy hot one day, sticky and sweet the next. So many wonderful choices. Sometimes, though, you just can’t beat a batch of chicken wings made at home. Plus, we can bake them and still have them nice and crispy! I’ve made chicken wings many, many different ways and this is one of the simplest ways to prepare them. I’ve opted to bake them, which is what I usually like to do at home, rather than frying, which can be quite messy with wings. If you have a fryer or air fryer, go for it, but baked wings are fall-off-the-bone. Let’s talk about how to make these Buffalo-Garlic-Parmesan Wings, shall we? Bake the Chicken Wings. Bake the wings in a preheated oven for 30 minutes at 250 degrees on a lightly oiled or coated baking sheet, then crank up the heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through. You can set them onto a wire rack to cool slightly if you wish. Make the Buffalo-Garlic-Parmesan Wing Sauce. While the wings are baking, whip up your sauce. It only takes a few minutes, so get it going close to the end of the wings cooking time. Here are your sauce ingredients. Cook a minute, until fragrant. The smell of garlic cooking slowly in butter will drive you wild. Add in the hot sauce and heat through, then swirl in the Parmesan cheese and remove from heat. If you add too much Parmesan it may get a slight bit gloopy, but the flavor is still there, and that gloopiness will disappear when you toss it with the wings in a large bowl. More Parmesan Cheese. Sprinkle with a bit more Parmesan cheese and there you go. It’s a simple and classic chicken wings recipe, a reliable old standby, but there is a reason it is a go-to for so many. Maybe you should make a double batch. These are perfect for game day. If you’re looking for even MORE crispiness, turn on the broiler at the very end of the cooking time for a couple minutes. Just be careful to not burn them. You can see the crispiness when you take them out of the oven. You can feel the crispy dryness on the skin. It is awesome! See my post on Oh So Crispy Baked Chicken Wings - Step by Step for more information on the method.
Storage & Leftovers
Storing your Baked Buffalo-Garlic-Parmesan Wings in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (1-2 months in the freezer). To maximize the storage life, make sure to refrigerate them promptly. This recipe was updated on 12/4/20 to include new video, photos and information. The original recipe was posted on 11/11/16.
