Garlic Parmesan Baked Chicken Wings

Parmesan Garlic Chicken Wings are baked in the oven until the skin is perfectly crunchy and crispy. A wing sauce of lemon juice, oil and a bit of cornstarch are the secret ingredients for an ultra crispy gluten-free wings recipe. Serve this easy appetizer at your next game day or Super Bowl party and watch them disappear before your eyes!

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Garlic Parmesan Baked Chicken Wings Recipes :

Ingredients

2 lbs. wing portions wingettes, drumettes, or a combo
2 Tbsp. olive oil
1 tsp. lemon juice
4 cloves garlic crushed
1 tsp. black pepper
½ - 1 tsp. red pepper flakes
½ tsp. salt
2 Tbsp. cornstarch tapioca or arrowroot starch
⅓ cup Parmesan cheese plus more for serving
Fresh parsley finely chopped
Italian or Ranch dressing

Instructions

Preheat oven to 400 degrees.
In a large bowl combine lemon juice, olive oil, garlic, both peppers, and salt. Whisk ingredients together until a slightly thick sauce forms. Add wing portions and toss to coat.
A sauce of lemon juice, oil, and garlic for a baked chicken wings recipe.
Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely.
Chicken wing portions with cornstarch sprinkled on top to get a crispy, crunchy skin without deep-frying.
Lastly, add parmesan cheese incrementally to try and cover all of the wings completely.
Place wing portions on a parchment paper lined baking sheet that has been sprayed with non-stick cooking spray.
Chicken wingettes that are face-down on a parchment paper lined baking sheet.
Bake wings in preheated oven for 35-40 minutes, flipping halfway through.
Tongs that are flipping a chicken wing over after baking in a 400 degree oven.
Broil wings on a high broil for 4-6 minutes.*
Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!

Recipe Notes

Do not use aluminum foil in this recipe. It will only make the wings stick like crazy!
Make sure you use GRATED Parmesan cheese, and not shredded, for best results.
Broil your chicken wings skin-side-up for the crispiest skin.