These crispy Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce are oven-baked to golden perfection and coated with buttery garlic, Parmesan cheese, and savory herbs. Baking the chicken wings on a rack at high heat gives them a deliciously crispy texture without deep-frying, while the creamy, zesty Buffalo Ranch Dipping Sauce adds a flavorful kick. Whether you're looking for an easy game-day appetizer, a party snack, or a delicious way to enjoy chicken wings at home, this recipe is sure to be a favorite.
Jump to:
- Why You'll Love Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Ingredients - Here's What You'll Need for the Buffalo Ranch Dipping Sauce
- Steps to Make Buffalo Ranch Dipping Sauce
- Ingredients - Here's What You'll Need for the Garlic Parmesan Chicken Wings
- Steps to Make Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Appetizers
- Recipe
Why You'll Love Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- They're crispy without deep-frying. Baking the chicken wings on a rack in a hot oven gives them a wonderfully crispy exterior without the mess and extra work of deep-frying.
- They're perfect for game day. These crispy baked wings make an easy appetizer for Super Bowl parties, game-day gatherings, casual get-togethers, and other occasions when you're feeding a crowd.
- You can prepare them ahead of time. The wings can be partially prepared a day in advance, making them especially convenient when you're entertaining.
- They're made with simple ingredients. Chicken wings, butter, herbs, garlic, and Parmesan come together to create an impressive appetizer without complicated ingredients.
Ingredients - Here's What You'll Need for the Buffalo Ranch Dipping Sauce
Steps to Make Buffalo Ranch Dipping Sauce
- Place the mayonnaise, sour cream, garlic powder, and Frank's RedHot Sauce in a small bowl.
- Use a small whisk to mix everything together well. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to combine.
Ingredients - Here's What You'll Need for the Garlic Parmesan Chicken Wings
Steps to Make Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Preheat oven to 425°F. Line one half-sheet pan with parchment paper, or cover the entire pan with aluminum foil for easier cleanup, then spray a half-sheet rack with non-stick cooking spray and place inside the pan. Then set the pan aside until ready to use. Line the other pan with a triple layer of paper towels and place the chicken wing sections on top of the paper towels. Place more paper towels on top of the wings, allow the pan to sit for 30 minutes to dry the wings, and allow them to come to room temperature.
- Place the dried parsley, garlic powder, dried basil, onion powder, ground white pepper, and sea salt in a small bowl. Then, use a small whisk or fork to combine. Set aside until ready to use.
- Place the dried wings in a large bowl. Melt four tablespoons of salted butter in small bowl the microwave. Drizzle it over the wings, then use a pair of tongs to coat them in the butter.
- Sprinkle the mixed seasoning over the wings and use the tongs to toss.
- Use the tongs to place the wings on the rack in the prepared pan. Bake in 425°F oven for 50 minutes, flipping the wings over halfway through baking.
- When you've got a few minutes of baking time left make the garlic butter. Melt ½ cup of salted butter in a large bowl in the microwave, then stir in minced garlic.
- Remove the wings from the oven and use tongs to place them in the bowl with the garlic butter. Then use a silicone spatula to stir the wings to coat them with the garlic butter.
- Sprinkle freshly grated parmesan cheese over the wings, then stir the wings to coat them with the cheese. Place the wings back on the rack in the sheet pan. Spoon the remaining parmesan mixture from the bowl to on top of the wings. Return to the oven and bake for an additional 15 minutes, until the cheese is melted and the wings are crispy.
- To serve, top the Garlic Parmesan Wings with minced parsley and freshly grated parmesan cheese, and the Buffalo Ranch Dipping Sauce on the side.
These Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce combine crispy oven-baked chicken wings with a rich garlic butter and Parmesan coating for an incredibly flavorful appetizer. The creamy, zesty Buffalo Ranch Dipping Sauce provides the perfect complement to the savory wings and makes them especially appealing for game day and parties. With simple ingredients and an oven-baked method, Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce are an easy homemade appetizer that's sure to disappear quickly.
Frequently Asked Questions
Toss the hot, freshly baked wings with the melted garlic butter immediately after they come out of the oven. Sprinkle the Parmesan over the butter-coated wings and toss gently so the cheese adheres to the warm surface.
Store leftover wings in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a 375°F oven for about 10 to 15 minutes, or until heated through and crispy.
Yes you can! Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket, making sure not to overcrowd them. Cook for 20-25 minutes, flipping them halfway through, or until golden and crispy.
Placing the wings on a rack keeps them elevated above the sheet pan and allows hot air to circulate around the chicken. This helps the wings brown more evenly and contributes to a crispier exterior.
Recipe Tips and Tricks
- Dry the wings thoroughly. Removing excess moisture from the chicken wings before baking is an important step for achieving a crispy exterior.
- Don't skip the 30-minute resting period. Allowing the wings to dry and come to room temperature before baking helps them cook more evenly.
- Use freshly grated Parmesan when possible. Freshly grated Parmesan gives the garlic Parmesan coating excellent flavor and texture, although store-bought grated Parmesan can also be used.
- Don't discard the Parmesan mixture left in the bowl. Spoon any remaining garlic butter and Parmesan mixture over the wings before the final bake for an extra flavorful coating.
Other Great Appetizers
- Crispy Oven-Baked Buffalo Wings
- Ultimate Meatball Sub Bundtwich
- Quick & Easy Warm and Cheesy Bean Dip
- Easy Mustard Hasselback Kielbasa Bites
- Easy Cheeseburger Pretzel Bites
- Easy Oven-Baked Honey Teriyaki Chicken Wings with Sriracha Aioli Sauce
- Mini Loaded Baked Potatoes
- Quick & Easy Pepperoni Pizza Crescent Rolls
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Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
Equipment
- 2 half sheet pans
- Paper Towels
- Parchment paper or aluminum foil
- Half Sheet Rack
- Large Bowl
- Small Whisk or fork
- Small Bowl
- Tongs
- Silicone Spatula
- non-stick cooking spray
Ingredients
- 3 lbs Chicken Wing Sections
- 4 tbs Salted Butter, melted 1
- 1 tbs Sea Salt or Kosher Salt
- 1 tbs Dried Parsley
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Ground White Pepper
For the Garlic Parmesan Coating
- ½ c Salted Butter1
- 1 ½ tbs Minced Garlic
- 3 oz Parmesan Cheese freshly grated2
For the Buffalo Ranch Dipping Sauce
- ½ c Mayonnaise
- ¼ c Sour Cream
- 2 teaspoon Garlic Powder
- 2 tbs Frank's RedHot Sauce
Instructions
Steps to Make Buffalo Ranch Dipping Sauce
- Place the mayonnaise, sour cream, garlic powder, and Frank's RedHot Sauce in a small bowl. Use a small whisk to mix everything together well. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to combine.
Steps to Make the Garlic Parmesan Chicken Wings
- Preheat oven to 425°F. Line one half-sheet pan with parchment paper, or cover the entire pan with aluminum foil for easier cleanup, then spray a half-sheet rack with non-stick cooking spray and place inside the pan. Then set the pan aside until ready to use. Line the other pan with a triple layer of paper towels and place the chicken wing sections on top of the paper towels. Place more paper towels on top of the wings and allow the pan to sit for 30 minutes to dry the wings and let them come to room temperature.
- Place the dried parsley, garlic powder, dried basil, onion powder, ground white pepper, and sea salt in a small bowl. Then, use a small whisk or fork to combine. Set aside until ready to use.
- Place the dried wings in a large bowl. Melt four tablespoons of salted butter in small bowl the microwave. Drizzle it over the wings, then use a pair of tongs to coat them in the butter. Sprinkle the mixed seasoning over the wings and use the tongs to toss. Use the tongs to place the wings on rack in the prepared pan.3
- Bake in 425°F oven for 50 minutes, flipping the wings over halfway through baking.
- Remove the wings from the oven. Melt ½ cup salted butter in a large bowl in the microwave, then stir in minced garlic. Use tongs to place the winds in the bowl with the garlic butter. Then use a silicone spatula to stir the wings to coat them with the garlic butter.
- Sprinkle freshly shredded parmesan cheese over the wings, then stir the wings to coat them with the cheese. Place the wings back on the rack in the sheet pan. Spoon remaining parmesan mixture from the bowl on top of the wings. Return to the oven and bake for an additional 15 minutes, until the cheese is melted and the wings are crispy.
- To serve the Garlic Parmesan Wings, top with minced parsley and freshly grated parmesan cheese, with the Buffalo Ranch Dipping Sauce on the side.
- Yield 15 Chicken Wings4, 5
Tips/Notes
- May substitute unsalted butter for the salted butter.
- I prefer to use freshly grated Parmesan cheese. However, you can substitute store-bought grated parmesan cheese.
- These wings can be semi-prepared a day in advance. Coat them in the butter and herb mixture and refrigerate in an airtight container. Allow them to come to room temperature before baking and finishing with the garlic butter and parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Allow the leftovers to come to room temperature for 30 minutes. Reheat in a 375°F oven for 10-15 minutes until heated through and crispy.
- Cooked and cooled wings can be stored in an airtight container and frozen for up to three months. Thaw overnight in the refrigerator overnight and reheat as directed above.
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