Easy Baked Creamy Garlic Parmesan Chicken Wings uses baking powder to make wings extra crispy. For juicy chicken wings, cover them in Buffalo, teriyaki or BBQ sauce and more!
Extra Crispy Chicken Wings
I can’t imagine living in a world without chicken. Can you? Over the years, it’s served my family and friends very well.
Chicken is popular and versatile, is still somewhat inexpensive, and there are different cuts to choose from. Take the wings for example.
If you’ll allow me a slight brag, I gotta say my extra crispy chicken wings are exceptional; namely, my baked creamy garlic Parmesan chicken wings. If truth be told, I could them every day.
It all started at a local restaurant we frequented that made the most delightful extra crispy chicken wings without deep frying them. What was their secret? I just had to know.
Once I learned that baking powder was the magic ingredient that made chicken wings extra crispy , I got to work. Turns out, there’s a science behind it.
Baking powder liberates a type of gas forming protein bubbles that dehydrate. This drying process leaves behind a crisp surface resulting in the most wonderful extra crispy chicken wings you’ll ever make!
With baking powder as a base, there are so many flavorful options you can add to chicken wings. For example, take my homemade Buffalo wing sauce which only has 4 ingredients. So much better than store bought, I guarantee it will please those special people in your life to no end!
And best of all? You can adapt these extra crispy chicken wings to whatever flavors you like.
If you’re a fan of wings, garlic and Parmesan, then you just might find these crispy baked creamy garlic Parmesan chicken wings heavenly!
Or blanket these extra crispy chicken wings in barbecue sauce. My favorite barbecue recipes are included in this post.
A little dipping sauce goes a long way in making these wings a delight. That being said, I’ve listed 4 of the best wing dip recipes ever! Not only are these dips fantastic with wings, they also make vegetables shine!
My husband, Ken’s favorite dips are creamy blue cheese, buttermilk ranch and Caesar Parmesan. Put these on chicken wings and flavor has come to town!
All of these sauces and dips bring out the very best in what chicken wings have to offer.
So, the next time you’re in the mood for extra crispy chicken wings, remember the sauces and don’t skip on the dip. You won’t be sorry.
Baking Powder Chicken Wings
Deep-fried crispiness and taste starts with baking powder (NOT baking soda), then slow roast the chicken wings by lowering the temperature of the oven.
Don’t confuse baking soda with powder as only the latter will work.
My wonderful neighbor and personal food critic, Renate, complained she couldn’t get her wings crispy enough in the oven without burning them. And like many of us, she didn’t want to fry them.
Chicken is her favorite protein on the planet, and when I told her about the baking powder, she couldn’t wait to get started! I also urged her to try out one of my sauces and dips with them.
Days later, she called and said she couldn’t believe how crispy her chicken wings turned out and that the Caesar Parmesan dip was divine!
Renate now keeps her freezer stocked with frozen chicken wings, and every time she bakes them, she tries a different sauce and dip. Brings a different taste experience to this chicken wing dish every time.
Baking powder also helps dry out the skin and turns those wings into a beautiful brown color.
A baking rack is required to assist with air circulation around the chicken wings. This allows the extra fat to drip underneath the chicken instead of baking in it.
Slow roast baking powder chicken wings on a really low temperature, then finish them off by turning the oven up higher.
All it takes is a little chicken seasoning, and some baking powder to get the flavor and crispiness you’re looking for.
Choose one of your favorite dips or sauce to coat these extra crispy chicken wings and then indulge!
Easy Chicken Wings Recipe
Now that you know the secret to making chicken wings extra crispy, it’s time to put this easy chicken wings recipe to the test.
Baked creamy garlic Parmesan chicken wings are simply the best. I kid you not!
Baked Chicken Wings
Thanks to baking powder, baked chicken wings have never been crispier.
Follow this chicken wings recipe and the result will be an oven-baked Buffalo chicken wings dish that rises above the rest!
Slow Cooker Chicken Wings
Create the most fabulous chicken wings without frying by using the slow cooker.
Baking powder is NOT required in this recipe. Finish these slow cooker chicken wings under the broiler to get that crispiness we all crave. The taste of these slow cooker chicken wings will astound you!
Ingredients
- 2 – 2 ½ pounds of chicken wings, cut at the joints and trimmed; wingtips discarded
- 2 tablespoons of paprika
- 2 teaspoons of pepper
- 2 teaspoons of salt
- cooking spray
Lightly coat the slow cooker with vegetable oil spray.
Add paprika, pepper and salt in a large bowl and stir until blended.
Cover and set the slow cooker on low until chicken is tender; between 4 and 5 hours.
Adjust oven rack to about 6 inches from broiler.
Preheat oven to broil.
Line a rimmed baking sheet with tinfoil and lightly coat its rack with cooking spray.
Spread cooked chicken wings all over baking sheet rack.
Broil chicken until lightly-charred and crisp for 15 to 20 minutes, flipping chicken midway through broiling.
Decide what sauce you want and go for it!
Creamy Garlic Parmesan
My favorite, without question.
- 1 cup creamy Caesar salad dressing
- Parmesan cheese
Place wings in a large bowl and squeeze Caesar salad dressing on top of wings. Toss until coated and sprinkle with grated Parmesan.
Buffalo Wing Sauce
A little bit of hot with a little bit of sweet is all you need. My son’s absolute favorite.
- ½ cup hot sauce
- 6 tablespoons unsalted butter, melted
- 2 tablespoons molasses
- 1 teaspoon cornstarch
Combine hot sauce, melted butter, cornstarch and molasses in large bowl until combined. Gently toss chicken to coat.
Barbecue Sauce
Store-bought is just fine, but homemade is finer!
- ⅛-1/4 teaspoon of liquid smoke
- 1-2 tablespoons of mustard (yellow or Dijon)
- 2-4 tablespoons of honey
- 1-2 teaspoons of garlic powder
- 1-2 teaspoons of onion powder
- 1 teaspoon of chili powder
- 1 jalapeno, seeded and minced
- 1-2 tablespoons of Worcestershire sauce
- 1-2 teaspoons of crushed red pepper flakes
Teriyaki Sauce
This homemade version is FABULOUS!
- 1 cup of soy sauce
- 1 cup of packed brown sugar
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 2-4 tablespoons of honey
- ¼ cup of Mirin (or substitute with dry white wine, sherry or rice wine vinegar, and add 2 teaspoons of sugar to balance out tartness).
- 2 tablespoons of cornstarch
Honey Glaze
This glaze is second to none!
- ½ cup of liquid honey
- 5 tablespoons of cider vinegar
Best Chicken Wing Dips
By themselves, extra crispy chicken wings are wonderful and satisfying. Add one of my best chicken wing dips to the mix and you’ve got wings with personality! And boy do I have dips for you that are shamelessly addictive!
Figuring out which one to make may be the only dilemma. The answer to that is to give them all a try and see what dips you like best.
When we’re having a party, I serve a few of them at once. After all, variety is the spice.
Ideally, prepare dip the day before (or earlier in the day); let it set in the fridge to allow the flavors to blend together and to ensure the consistency is thick.
For all you blue cheese lovers out there, I have the perfect dip. So much better than store-bought, this blue creamy blue cheese dip is a classic!
And the buttermilk ranch dip? Outstanding! Same goes for honey mustard and the Caesar Parmesan dips. Simply AMAZING!
Admittedly, I’ve eaten an entire batch of dip with just a few carrots or chicken wings in one sitting. Maybe not the proudest moments, but highly enjoyable just the same.
Caesar Parmesan dip calls for minced anchovy fillets. If that sounds yucky to you, the anchovies completely disintegrate, leaving behind the most INCREDIBLE flavor!
Use real, grated Parmesan cheese if you can. Although it costs more, it’s so worth it.
For a list of ALL of our favorite dips, here they are at your fingertips! Have a look. You won’t be disappointed.
Baked Buffalo Chicken Wings
There’s no getting away from it. Baked Buffalo chicken wings are the real deal.
Homemade Buffalo wing sauce has all the flavor without added preservatives or chemicals that store-bought ones have. There’s a lot of comfort in that.
Homemade Buffalo Wing Sauce
This recipe yields about ¾ of a cup of Buffalo Wing sauce.
- ½ cup hot sauce
- 6 tablespoons unsalted butter, melted
- 2 tablespoons molasses or honey
Combine all of the ingredients in a small bowl. If you’re crazy for hot sauce like my son, add a little more. Taste as you go before tossing it in the chicken wings.
My preference is molasses over honey. I used honey for years until my late friend Marcel suggested I use molasses. What a difference! Give it a try and see for yourself.
Toss the cooked wings in the sauce or use it as dip for theae baked Buffalo chicken wings or drumsticks.
My husband actually prefers drumsticks to the wings because they’re meatier.
Your choice. All delicious just the same.
Baked BBQ Chicken Wings
Using store-bought barbecue sauce for baked BBQ chicken wings is perfectly fine. I’ve used it on many occasions when time wasn’t on my side.
When referring to an extra crispy chicken wings recipe that calls for BBQ sauce, it doesn’t really matter whether it’s store-bought or homemade. Either way, those extra crispy chicken wings are going to taste fabulous!
Now that I have some extra time on my hands, I aim to make homemade BBQ sauce as often as I can.
Being in control of the taste of barbecue sauce has its rewards.
This quick barbecue sauce recipe takes only minutes to prepare. Makes 1-¼ to 1-½ cups total and will last in the fridge for up to 3 days in an airtight container.
Baked BBQ chicken wings made with homemade barbecue sauce is outstanding. All I can say is they’re mouth-wateringly good!
When making barbecue sauce for the first time, start by using ¾ cup ketchup. Add the rest of the ingredients and see if it needs a bit more ketchup.
Quick Barbecue Sauce
- ¾ – 1 cup ketchup
- 3 tablespoons molasses
- 1 tablespoon cider vinegar
- 1 teaspoon hot sauce
- salt to taste
- pepper or cayenne to taste
Whisk together all ingredients in a small bowl and decide if you want to add any of the options listed below. If making this easy barbecue sauce recipe for the first time, begin with the basic recipe first.
Tasting as you go is key. Come the next time, you’ll know exactly how you like it. Or keep experimenting. It can’t hurt, right?
Again, start with ¾ of a cup of ketchup. If you add too much of anything, dilute the flavor by adding in an extra ¼ cup of ketchup.
Don’t be afraid to try something new and different.
Baked BBQ chicken wings with homemade barbecue sauce is an absolute delight. See for yourself what all the fuss is about.
Options
- ⅛ – ¼ teaspoon liquid smoke
- 1-2 tablespoons mustard, yellow or Dijon
- 2-4 tablespoons honey
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- 1-2 tablespoons Worcestershire sauce
- 1-2 teaspoons chili powder
- 1-2 teaspoons red pepper flakes
- 1-2 teaspoons minced chipotle chile in adobo
- 1 jalapeño chile, stemmed, seeded, and minced
I can’t wait to hear how your baked BBQ chicken wings with barbecue sauce turns out.
Teriyaki Chicken Wings
Ingredients in Easy Teriyaki Sauce
- soy sauce
- brown sugar
- ginger
- garlic
- honey
- mirin or rice wine
- cornstarch
How to make Easy Teriyaki Sauce
In a small saucepan mix together soy sauce, sugar, ginger, and garlic.
Combine mirin and cornstarch in a small bowl.
Stir until cornstarch is dissolved. Then add to soy mixture.
Over medium high heat, bring sauce to a boil, stirring occasionally.
Reduce heat and simmer, stirring occasionally until sauce is reduced and becomes syrupy; about 10 to 14 minutes.
Add honey and stir.
Taste mixture to see if more honey is needed.
Cover and set aside.
Enjoy!
Ingredients in Baked Creamy Garlic Parmesan Chicken Wings
- chicken wings (2 pounds)
- seasoned salt
- pepper, lemon pepper or another pepper blend
- baking powder
- cooking spray
Garlic Parmesan Coating
- creamy Caesar salad dressing
- Parmesan cheese
Honey Glaze
- liquid honey
- apple cider vinegar
Alternate Ideas
- lemon pepper instead of regular pepper
- coat or toss wings in barbecue sauce or Buffalo wing sauce
How to make Baking Powder Chicken Wings
Learn how to make baking powder chicken wings and you’ll never make wings any other way!
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250 degrees.
Line a rimmed baking sheet with tinfoil and coat it’s rack with cooking spray. Set aside.
Wash and pat wings dry with paper towel and place them in a large resealable bag.
Sprinkle baking powder all over them.
Adjust and shake the wings around to ensure they’re lightly coated in baking powder.
Place chicken wings on racked baking sheet.
Sprinkle with seasoning salt and pepper (or lemon pepper).
Bake for 30 minutes on the lower-middle rack.
Remove wings from lower-middle and move to upper-middle rack and turn the temperature up to 425 degrees.
Bake until wings are a nice golden brown color; between 40 to 45 minutes.
Timing will depend on the size of the wings so cooking time could take a little bit longer. Turn the baking sheet halfway through baking.
Remove baking powder chicken wings from oven and let stand for at least 5 minutes.
Transfer wings to a medium or large bowl.
Serve plain or toss with Caesar salad dressing and sprinkle with Parmesan cheese. Or add barbecue sauce, Buffalo wing sauce or any sauce of your choice, with or without dip.
Serve immediately. Enjoy!
Baked Creamy Garlic Parmesan Chicken Wings
Equipment
- rimmed baking sheet
- rack
Ingredients
- 2 pounds chicken wings
- 1 tsp seasoned salt to taste
- pepper or lemon pepper - sprinkling
- 1 tblsp baking powder
- cooking spray
Ken's Favorite Wing Dip
- ½ cup blue cheese dressing
- 2 teaspoons Dijon mustard (up to 1 tablespoon)
Another Option
- lemon pepper - sprinkle on wings when baking
Coating Your Baked Wings
- creamy Caesar salad dressing - as needed to coat wings
- Parmesan cheese grated - as needed to sprinkle on wings after coated
- or your favorite barbecue nsauce -as needed to coat wings
Quick Barbecue Sauce
- ¾ - 1 cup ketchup
- 3 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- ⅛ -¼ teaspoon liquid smoke
- salt
- pepper or cayenne
Barbecue Sauce Options
- ⅛-1/4 teaspoon liquid smoke
- 1-2 tablespoons mustard, yellow or Dijon
- 2-4 tablespoons honey
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 jalapeño, seeded, and minced
- 1-2 tablespoons Worcestershire sauce
- 1-2 teaspoons crushed red pepper flakes
- 1-2 teaspoons chipotle chile in adobo, minced
Creamy Blue Cheese Dip
- ¾ cup bleu or blue cheese, crumbled
- ¾ cup mayo
- 6 tablespoons sour cream or Greek yogurt
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon hot sauce, optional
- 1 pinch garlic powder
- 1 pinch pepper
Buttermilk Ranch Dip
- 1 cup mayo
- ½ cup buttermilk
- 4 teaspoons fresh chives, minced
- 4 teaspoons fresh cilantro, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon white vinegar
- ¼ teaspoon pepper or cayenne pepper
- ¼ teaspoon salt
- 1 tablespoon garlic, minced
Caesar Parmesan Dip
- 1 cup mayo
- ½ cup sour cream or Greek yogurt
- ½ cup Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, minced
- 1 tablespoon garlic, minced
- 1 teaspoon anchovy fillets, minced to a paste (2 fillets)
- 1 pinch pepper
Slow Cooker Chicken Wings
- 2 - 2 ½ pounds chicken wings, cut at joints and trimmed, wingtips discarded
Spice Rub
- 1 tablespoon paprika
- 1 teaspoon pepper or cayenne
- 1 teaspoon salt or seasoned salt
Buffalo Wing Sauce
- 2 tablespoons molasses (not blackstrap)
- ½ cup hot sauce
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch
Teriyaki Sauce
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2-4 tablespoons honey
- ¼ cup mirin
- 2 tablespoons cornstarch
Honey Glaze
- ½ cup liquid honey
- 5 tablespoons cider vinegar
Instructions
Quick Barbecue Sauce
- Start by using ¾ cup ketchup. In a small bowl, whisk all ingredients together.
- Add salt and pepper to taste. Don't be afraid to experiment and try something new. If you add too much of something, add up to another ¼ cup of ketchup to dilute an overwhelming flavor.
- The sauce makes between 1-¼ and 1-½ cups total and can be refrigerated for up to 3 days in an airtight container.
Making your Wings
- Adjust oven racks to upper-middle and lower-middle positions.
- Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and coat its rack with cooking spray. Set aside.
- Wash and pat wings dry with paper towel and place in a large resealable bag.
- Sprinkle baking powder all over them. Adjust and shake the wings around to ensure they're lightly coated in baking powder.
- Place chicken wings on rack of prepared baking sheet.
- Season with salt and pepper (or lemon pepper) and bake for 30 minutes on the lower-middle rack.
- Remove wings from lower-middle to upper-middle rack and turn the temperature up to 425 degrees.
- Bake until wings are a nice golden brown color; between 40 to 45 minutes. Timing will depend on the size of the wings and cooking time could take a little bit longer. Turn baking sheet halfway through baking.
- Remove wings from oven and let stand for at least 5 minutes.
- Transfer wings to a medium or large bowl.
- Serve plain or toss with Caesar salad dressing and sprinkle with Parmesan cheese. Or add wing sauce of your choice, with or without dip.
- Serve immediately. Enjoy!
Slow Cooker Wings
- Coat the inside of the slow cooker with cooking spray.
- In slow cooker, toss chicken with paprika, pepper or cayenne and salt.
- Cover and cook until chicken is tender; 4 to 5 hours on low.
- Adjust oven rack about 6 inches from the broiler and turn it on to preheat.
- Prepare a rimmed baking sheet with tin foil and coat its rack lightly with cooking spray.
- Place chicken on top of prepared rack.
- Broil chicken until lightly charred and crisp; between 15 to 20 minutes, flipping chicken midway through broiling.
Decide on which sauce or dip, if any
- For garlic Parmesan sauce, place wings in a large bowl. Drizzle Caesar salad dressing on top of the wings. Toss to coat and sprinkle with grated Parmesan cheese.
- For Buffalo wing sauce, combine hot sauce, melted butter, cornstarch and molasses in large bowl. Add wings and toss until coated.
- If using barbecue sauce, gently toss chicken in sauce to coat.
Teriyaki Sauce
- In a small saucepan, mix together soy sauce, sugar, ginger, and garlic.
- Combine mirin and cornstarch in a small bowl.
- Stir until cornstarch is dissolved.
- Add to soy mixture.
- Bring sauce to a boil over medium high-heat, stirring occasionally.
- Reduce heat and simmer (stirring occasionally) until sauce is reduced and becomes syrupy; between 5 and 7 minutes.
- Add honey and stir.
- Taste the mixture to see if more honey is needed.
- Toss the sauce wings and serve.
Honey Glaze
- Combine cornstarch and water in a bowl until dissolved. Set aside.
- In a small saucepan, over medium high heat, bring honey and 4 tablespoons of vinegar to a boil.
- Once boiling, reduce temperature to medium-low and continue to simmer, stirring periodically, until mixture is reduced to about ½ cup. Usually between 4 or 5 minutes.
- Add cornstarch mixture.
- Whisk until blended and continue to simmer for a 2 to 3 more minutes. The mixture will thicken. Keep warm over low heat until needed. Then toss the wings in the sauce. Enjoy.
DIPS - BEST DIPS EVER
- Rather than coating the wings in sauce, serve as a dip. Here's a list of favorites dips to choose from. BEST DIPS EVER
Creamy Blue Cheese Dip
- Combine all ingredients in food processor until smooth, scraping down sides, as necessary. Serve. (Dressing can be refrigerated in airtight container for 1 week.)
Buttermilk Ranch Dip
- Whisk until blended. Season with salt and pepper to taste. Cover and refrigerate.
Caesar Parmesan Dip
- In a medium bowl, combine all ingredients until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended; at least 1 hour. Serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)
Notes
Awesome. Stinkin’ awesome. Done on the inside, CRISPY on the outside. Follow the directions and you can’t go wrong– takes out all the guess work.
So glad to hear you enjoyed them! We love this recipe around here. Thank you for letting me know! You really made my day! Hopefully you will find some other recipes on our site that you enjoy just as much. Take care and all the best. Karin