Restaurant Style Garlic Parmesan Wings Recipe: With Step By Step Photos

These wings deliver restaurant-quality taste at home with a spicy seasoning blend, crispy oven-roasted skin, and a rich garlic parmesan butter coating. Paired with a creamy dipping sauce, they make an irresistible appetizer or main dish.

Ingredients

For the Wings:

• 2.5 lb of Wings, trimmed
• 1 Tbsp of Chicken Bouillon Powder
• 1 Tbsp of Chicken Seasoning of choice (Montreal chicken seasoning recommended)
• 1 Tbsp of Dried Parsley
• 1 tsp of Granulated Garlic
• 1 tsp of Paprika
• 2 Tbsp of Neutral Oil such as canola or vegetable oil

For the Butter Parmesan Coating:

• 3 Tbsp of Unsalted Butter
• 6 Cloves of Garlic, minced
• 2 Tbsp Chopped Parsley
• 1/2 cup of Grated Parm

All-Purpose White Dipping Sauce:

• 1/4 cup of Mayo
• 1/4 cup of Sour Cream
• 1 Tbsp of Dijon Mustard
• Squeeze of Lemon
• 1 Clove of Garlic, grated
• Salt, to taste​

1. Essential Equipment Guide

1. Baking sheet
2. Cooling rack
3. Oven preheated to 425°F
4. Small skillet
5. Mixing bowls
6. Tongs
7. Grater for parmesan and garlic
8. Knife and cutting board​

2. Timing and Servings

1. Prep Time: 15 minutes
2. Cook Time: 35-45 minutes (30-40 minutes roasting plus 5 extra if needed)
3. Servings: 4-6 as an appetizer​

Step 1: Prepare the Spice Mixture

Start by gathering all your ingredients for the spice blend in a medium mixing bowl. Add 1 tablespoon of chicken bouillon powder, which acts as a flavor booster that infuses deep umami into the wings even before cooking begins. This powder dissolves slightly with the oil, creating a marinade-like effect that tenderizes and seasons the meat.​

Next, incorporate 1 tablespoon of your chosen chicken seasoning, such as Montreal chicken seasoning, known for its balanced saltiness and herbaceous notes that complement poultry perfectly. Follow with 1 tablespoon of dried parsley for a fresh herbal lift, 1 teaspoon of granulated garlic for savory depth without the sharpness of fresh garlic at this stage, and 1 teaspoon of paprika to add a subtle smokiness and vibrant color to the coating.​

Step 2: Toss and Coat the Wings

Measure out 2 tablespoons of neutral oil, like canola or vegetable oil, into the spice mixture. Stir everything together vigorously until it forms a thick, aromatic paste. The oil helps the spices adhere to the wings and promotes crispy skin during roasting by separating the fat layers.​

Take your 2.5 pounds of trimmed wings, which should already be separated into flats and drumettes if purchased that way. If starting with whole wings, cut them into three parts: discard the tips or save for stock, and separate the drumettes from the flats. Pat the wings dry with paper towels to remove excess moisture, which is crucial for achieving that golden, crunchy exterior.​

Add the wings to the spice mixture bowl. Use your hands or tongs to toss them thoroughly, ensuring every piece is evenly coated on all sides, especially the skin. Let them sit for 5-10 minutes if time allows; this resting period allows the bouillon and seasonings to penetrate slightly, enhancing flavor throughout.​

Step 3: Arrange for Roasting

Line a baking sheet with a cooling rack to elevate the wings, allowing air circulation for even crisping and preventing sogginess from trapped fat. Place the coated wings on the rack skin-side down. This orientation lets the spices infuse the underside first while protecting the skin from direct heat initially.​

Space the wings out without overcrowding to ensure proper airflow. If needed, use two baking sheets. Slide the tray into a preheated 425°F oven. High heat is key here, as it renders the fat quickly and creates that restaurant-style crunch.​

Step 4: Roast to Perfection

Set a timer for 15 minutes. The wings will start to sizzle and release aromas of garlic and herbs filling your kitchen. At the halfway point, use tongs to carefully flip each wing so the skin-side is now up. This flip exposes the skin to direct heat, promoting browning and blistering for ultimate crispiness.​

Continue roasting for another 15-20 minutes, checking at the 30-minute total mark. Look for deeply golden skin, crispy edges, and juices running clear when pierced. Ovens vary, so add 5 more minutes if needed. The internal temperature should reach 165°F for safety, but the visual cues of charred bits indicate doneness.​

Remove the tray and let the wings rest for 2-3 minutes on the rack. This rest allows juices to redistribute, keeping them moist inside despite the crispy exterior.​

Step 5: Make the Garlic Parmesan Butter

While wings finish roasting, prepare the coating. In a small skillet over medium-low heat, melt 3 tablespoons of unsalted butter. It may seem scant, but it stretches perfectly when tossed with the hot wings.​

Finely mince 6 cloves of garlic. Add them to the melting butter, stirring frequently. Cook for 2-3 minutes until fragrant, lightly golden, and bubbling gently. Avoid browning too much, as burnt garlic turns bitter. The butter will take on a nutty aroma, infusing the garlic flavor deeply.​

Chop 2 tablespoons of fresh parsley and grate 1/2 cup of parmesan cheese. Stir the parsley into the garlic butter off heat. The residual warmth wilts it slightly without wilting texture. Have the parmesan ready nearby.​

Step 6: Coat the Wings

Transfer the hot roasted wings to a large bowl. Pour the garlic butter mixture over them immediately. Toss vigorously to coat every wing, using tongs or a spoon. The heat melts the parmesan as you sprinkle it in gradually, creating a glossy, cheesy embrace.​

Add a pinch of optional red pepper flakes for heat if desired. Continue tossing until all wings are evenly sauced, with bits of garlic and parsley visible. The parmesan clumps slightly for texture, mimicking bar-style wings.​

Step 7: Whip Up the Dipping Sauce

In a small bowl, combine 1/4 cup mayo and 1/4 cup sour cream for a creamy base. Whisk in 1 tablespoon Dijon mustard for tang and emulsification. Grate 1 clove of garlic directly into the mix for fresh punch.​

Add a squeeze of lemon juice, about 1 teaspoon, and salt to taste. Stir until smooth and creamy. Taste and adjust; more lemon brightens, more salt balances. This versatile sauce doubles as a sandwich spread or veggie dip.​

Step 8: Serve and Enjoy

Plate the wings hot, with extra parmesan sprinkled on top and sauce on the side. Garnish with more parsley if desired. Serve immediately to preserve crispiness. Pair with cold drinks to cut the richness.​

Nutritional Information (Per Serving, Approx. for 1/2 lb Wings)

Pairings

• Ice-cold lager or pale ale to balance richness.
• Crisp green salad with vinaigrette for freshness.
• Celery and carrot sticks with extra dipping sauce.
• Fries or onion rings for a full bar snack spread.
• Sparkling water with lemon for a lighter option.​

Variations

• Swap Montreal seasoning for Cajun for spicy kick.
• Use brown butter by cooking longer for nuttier depth.
• Air fry at 400°F for 20-25 minutes, flipping halfway.
• Add honey to butter mix for sweet-savory glaze.
• Bake parmesan into crumbs for extra crunch coating.​

Cooking Tips

• Pat wings very dry before seasoning; moisture is the enemy of crispiness.​
• Use a wire rack always; it drains fat and ensures even cooking.​
• Taste spice mix before coating; adjust salt since bouillon adds plenty.​
• Finely mince garlic uniformly to avoid raw or burnt pieces in butter.​
• Grate parmesan fresh; pre-grated has anti-caking agents that prevent melting.​
• Flip wings precisely at 15 minutes; timing builds even color.​
• Rest wings post-roast before saucing to lock in juices.​
• Make sauce ahead; flavors meld better after 30 minutes in fridge.​
• Double garlic in butter for bolder flavor if you love it pungent.​
• Store leftovers in airtight container; reheat in 400°F oven to recrisp, not microwave.

Restaurant Style Garlic Parmesan Wings Recipe: With Step By Step Photos

Print Recipe

Print Recipe

These wings deliver restaurant-quality taste at home with a spicy seasoning blend, crispy oven-roasted skin, and a rich garlic parmesan butter coating. Paired with a creamy dipping sauce, they make an irresistible appetizer or main dish.

• Total Time: 1 Hr

Ingredients

For the Wings:

• 2.5 lb of Wings, trimmed
• 1 Tbsp of Chicken Bouillon Powder
• 1 Tbsp of Chicken Seasoning of choice (Montreal chicken seasoning recommended)
• 1 Tbsp of Dried Parsley
• 1 tsp of Granulated Garlic
• 1 tsp of Paprika
• 2 Tbsp of Neutral Oil such as canola or vegetable oil

For the Butter Parmesan Coating:

• 3 Tbsp of Unsalted Butter
• 6 Cloves of Garlic, minced
• 2 Tbsp Chopped Parsley
• 1/2 cup of Grated Parm

All-Purpose White Dipping Sauce:

• 1/4 cup of Mayo
• 1/4 cup of Sour Cream
• 1 Tbsp of Dijon Mustard
• Squeeze of Lemon
• 1 Clove of Garlic, grated
• Salt, to taste

Instructions

Step 1: Prepare the Spice Mixture

Start by gathering all your ingredients for the spice blend in a medium mixing bowl. Add 1 tablespoon of chicken bouillon powder, which acts as a flavor booster that infuses deep umami into the wings even before cooking begins. This powder dissolves slightly with the oil, creating a marinade-like effect that tenderizes and seasons the meat.​

Next, incorporate 1 tablespoon of your chosen chicken seasoning, such as Montreal chicken seasoning, known for its balanced saltiness and herbaceous notes that complement poultry perfectly. Follow with 1 tablespoon of dried parsley for a fresh herbal lift, 1 teaspoon of granulated garlic for savory depth without the sharpness of fresh garlic at this stage, and 1 teaspoon of paprika to add a subtle smokiness and vibrant color to the coating.​

Step 2: Toss and Coat the Wings

Measure out 2 tablespoons of neutral oil, like canola or vegetable oil, into the spice mixture. Stir everything together vigorously until it forms a thick, aromatic paste. The oil helps the spices adhere to the wings and promotes crispy skin during roasting by separating the fat layers.​

Take your 2.5 pounds of trimmed wings, which should already be separated into flats and drumettes if purchased that way. If starting with whole wings, cut them into three parts: discard the tips or save for stock, and separate the drumettes from the flats. Pat the wings dry with paper towels to remove excess moisture, which is crucial for achieving that golden, crunchy exterior.​

Add the wings to the spice mixture bowl. Use your hands or tongs to toss them thoroughly, ensuring every piece is evenly coated on all sides, especially the skin. Let them sit for 5-10 minutes if time allows; this resting period allows the bouillon and seasonings to penetrate slightly, enhancing flavor throughout.​

Step 3: Arrange for Roasting

Line a baking sheet with a cooling rack to elevate the wings, allowing air circulation for even crisping and preventing sogginess from trapped fat. Place the coated wings on the rack skin-side down. This orientation lets the spices infuse the underside first while protecting the skin from direct heat initially.​

Space the wings out without overcrowding to ensure proper airflow. If needed, use two baking sheets. Slide the tray into a preheated 425°F oven. High heat is key here, as it renders the fat quickly and creates that restaurant-style crunch.​

Step 4: Roast to Perfection

Set a timer for 15 minutes. The wings will start to sizzle and release aromas of garlic and herbs filling your kitchen. At the halfway point, use tongs to carefully flip each wing so the skin-side is now up. This flip exposes the skin to direct heat, promoting browning and blistering for ultimate crispiness.​

Continue roasting for another 15-20 minutes, checking at the 30-minute total mark. Look for deeply golden skin, crispy edges, and juices running clear when pierced. Ovens vary, so add 5 more minutes if needed. The internal temperature should reach 165°F for safety, but the visual cues of charred bits indicate doneness.​

Remove the tray and let the wings rest for 2-3 minutes on the rack. This rest allows juices to redistribute, keeping them moist inside despite the crispy exterior.​

Step 5: Make the Garlic Parmesan Butter

While wings finish roasting, prepare the coating. In a small skillet over medium-low heat, melt 3 tablespoons of unsalted butter. It may seem scant, but it stretches perfectly when tossed with the hot wings.​

Finely mince 6 cloves of garlic. Add them to the melting butter, stirring frequently. Cook for 2-3 minutes until fragrant, lightly golden, and bubbling gently. Avoid browning too much, as burnt garlic turns bitter. The butter will take on a nutty aroma, infusing the garlic flavor deeply.​

Chop 2 tablespoons of fresh parsley and grate 1/2 cup of parmesan cheese. Stir the parsley into the garlic butter off heat. The residual warmth wilts it slightly without wilting texture. Have the parmesan ready nearby.​

Step 6: Coat the Wings

Transfer the hot roasted wings to a large bowl. Pour the garlic butter mixture over them immediately. Toss vigorously to coat every wing, using tongs or a spoon. The heat melts the parmesan as you sprinkle it in gradually, creating a glossy, cheesy embrace.​

Add a pinch of optional red pepper flakes for heat if desired. Continue tossing until all wings are evenly sauced, with bits of garlic and parsley visible. The parmesan clumps slightly for texture, mimicking bar-style wings.​

Step 7: Whip Up the Dipping Sauce

In a small bowl, combine 1/4 cup mayo and 1/4 cup sour cream for a creamy base. Whisk in 1 tablespoon Dijon mustard for tang and emulsification. Grate 1 clove of garlic directly into the mix for fresh punch.​

Add a squeeze of lemon juice, about 1 teaspoon, and salt to taste. Stir until smooth and creamy. Taste and adjust; more lemon brightens, more salt balances. This versatile sauce doubles as a sandwich spread or veggie dip.​

Step 8: Serve and Enjoy

Plate the wings hot, with extra parmesan sprinkled on top and sauce on the side. Garnish with more parsley if desired. Serve immediately to preserve crispiness. Pair with cold drinks to cut the richness.

• Author: Ida Sorenson
• Prep Time: 15 Mins
• Cook Time: 45 Mins