Name: Baked Parmesan Garlic Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lb frozen party chicken wings (about 1 kg; thawed before cooking); 1 tsp dried oregano; 1 tsp dried rosemary; 1/2 tsp ground cumin; 1/2 tsp salt; 2 tbsp olive oil; 6 fresh sweet basil leaves (chopped); 2 cloves garlic (minced); 1/4 cup grated Parmesan cheese; 1/2 tsp Lawry’s Seasoned Salt; 1 cup bottled blue cheese dressing; 2 tsp Dijon mustard

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There’s something irresistible about wings that are crisp on the outside, tender inside, and loaded with garlicky, cheesy flavor. In this recipe I’ll walk you through how to make Baked Parmesan Garlic Chicken Wings that hit all those notes, using simple pantry ingredients and a minimal hands-on approach. These wings come together in one bowl and then bake until golden and fragrant—perfect for game day, a casual dinner, or an appetizer that disappears fast.

Why you’ll love this recipe

These Baked Parmesan Garlic Chicken Wings are designed to be straightforward and flavor-forward. You get the fragrant herbs—oregano and rosemary—with a warm hint of cumin, bright basil, and a punch of garlic. Parmesan brings a nutty, salty crust while a drizzle of olive oil helps the wings crisp. The Dijon and bottled blue cheese dressing make a tangy dipping partner that complements the savory coating beautifully.

Ingredients

▢2lbs (1kg) frozen party chicken wings
▢1 teaspoon dried oregano
▢1 teaspoon dried rosemary
▢1/2 teaspoon ground cumin
▢1/2 teaspoon salt
▢2 tablespoons olive oil
▢6 fresh sweet basil leaves, chopped
▢2 cloves garlic, minced
▢1/4 cup grated parmesan cheese
▢1/2 teaspoon Lawry’s Seasoned Salt
▢1 cup bottled blue cheese dressing
▢2 teaspoons Dijon mustard

Make-ahead and thawing notes

These wings start frozen. For best results, plan ahead and thaw the wings in the refrigerator overnight. If you’re short on time, you can place the sealed package in cold water to speed up thawing, changing the water every 30 minutes until thawed. Pat the wings dry with paper towels before seasoning; excess moisture prevents proper browning.

Equipment

Baking sheet
Wire rack (optional but recommended)
Large mixing bowl
Small bowl for dressing
Paper towels
Tongs

Prep and flavor tips

Use good-quality grated parmesan for the best texture and flavor—freshly grated from a wedge will melt into the coating more evenly than pre-shredded versions that contain anti-caking agents. Chop the basil finely so it distributes through the coating, and mince the garlic as finely as possible so it releases its aroma without large raw bites. If you like extra crispiness, place the wings on a wire rack set inside the baking sheet; air circulates under the wings and helps them brown all over.

Step-by-step directions

Follow these rewritten, clarified directions to make the Baked Parmesan Garlic Chicken Wings. The order of steps follows the original recipe sequence but is written in clearer, action-oriented language.

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. If you have a wire rack that fits inside a baking sheet, set it aside for use; otherwise, line a baking sheet with parchment paper for easier cleanup.
Remove the frozen party chicken wings from their packaging and fully thaw them either overnight in the refrigerator or with the cold-water method. Once thawed, pat the wings dry thoroughly with paper towels to remove excess moisture.
Place the dried wings into a large mixing bowl. Add the olive oil and toss the wings until they are evenly coated; the oil helps the seasonings adhere and promotes browning.
Sprinkle the dried oregano, dried rosemary, ground cumin, salt, and Lawry’s Seasoned Salt directly over the oiled wings. Toss the wings again to distribute the dry seasonings evenly over each piece.
Add the minced garlic, chopped fresh sweet basil leaves, and grated parmesan cheese to the bowl. Gently toss the wings so the garlic, basil, and parmesan coat the wings and stick to the seasoned oil.
Arrange the coated wings in a single layer on the prepared wire rack or parchment-lined baking sheet. Leave a little space between wings for air circulation and crisping; crowding will cause them to steam instead of brown.
Place the baking sheet in the preheated oven and bake for about 35 to 45 minutes, flipping the wings once halfway through the cooking time. Start checking for doneness at 35 minutes—the skin should be golden and the juices should run clear when pierced. If you prefer a darker crust, broil for 1 to 2 minutes at the end, watching carefully to prevent burning.
While the wings bake, make the dipping sauce. In a small bowl, whisk together the bottled blue cheese dressing and Dijon mustard until smooth and well combined. Taste and adjust the ratio if you prefer a tangier or milder dip.
When the wings are fully cooked and crisped to your liking, remove them from the oven. Let them rest for 3 minutes to set the crust and allow the juices to redistribute.
Transfer the wings to a serving platter and serve immediately with the blue cheese Dijon dipping sauce on the side. Garnish with a few extra chopped basil leaves or a light sprinkle of parmesan if desired.

Serving suggestions

These Baked Parmesan Garlic Chicken Wings are excellent with raw veggie sticks—carrot, celery, and cucumber—for crunch and freshness. Serve them alongside a simple green salad, roasted potato wedges, or garlic butter rice for a fuller meal. For a party spread, add a platter of assorted cheeses, pickles, and olives to create a balanced table.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and keep them crisp, place the wings on a baking sheet and warm in a preheated 375°F (190°C) oven for 8–10 minutes, or until heated through. Avoid microwaving if you want to preserve the crust’s texture; it will soften the coating.

Flavor variations

If you want to switch things up, try these simple swaps while keeping the same process:

Spicy Kick: Add 1/2 teaspoon of smoked paprika or 1/4 teaspoon cayenne pepper to the dry seasonings for a smoky heat.
Citrus Brightness: Stir 1 teaspoon of lemon zest into the parmesan for a bright, zippy finish before baking.
Herb-forward: Double the chopped basil and add 1 tablespoon of chopped fresh parsley for a greener herb profile.

Common troubleshooting

Wings are soggy instead of crisp: Make sure wings are thoroughly dried before seasoning and avoid overcrowding on the baking sheet. Using a wire rack helps air circulate for crisping.
Seasoning doesn’t stick: The olive oil is key. Toss wings well in oil so grated parmesan and herbs have something to cling to. Also press the parmesan into the wings gently when coating.
Parmesan burns: If your oven runs hot, or if the parmesan begins to darken too quickly, reduce oven temperature by 10–15°F and extend the bake time slightly to finish cooking through gently.

Nutrition snapshot

These wings are a protein-rich option with savory herbs and a modest amount of olive oil. The parmesan adds calcium and a bright umami note. Serving size and exact nutrition will depend on portioning and the brand of blue cheese dressing used for dipping.

Final thoughts

Simple ingredients and a short list of steps make these Baked Parmesan Garlic Chicken Wings a reliable favorite whenever you want something easy and crowd-pleasing. The combination of oregano, rosemary, cumin, basil, garlic, and parmesan creates a layered flavor profile that’s both comforting and a little unexpected. Follow the clear, step-by-step directions above for reliably crispy wings every time.

If you make these wings, I’d love to hear how they turned out and any twists you tried. Enjoy—these disappear fast, so make plenty!