These baked garlic Parmesan chicken wings use just three ingredients and minimal prep to deliver extra-crispy, flavor-packed wings in every bite.
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I can be picky about wings. When I want wings, they must be:
● Extra crispy (no soggy wings allowed)
● Free of breading
● Served with sauce on the side
These garlic Parmesan wings tick all those boxes. They’re breading-free yet incredibly crispy, with Parmesan caramelized onto the skin so every bite is packed with garlicky, cheesy flavor. In my opinion, they’re the best Parmesan wings I’ve tried.
The technique here is key: the wings are coated in mayonnaise and rolled in seasoned Parmesan before baking, so the flavor bakes into the meat and the cheese crisps up on the exterior. That results in juicy wings inside and a satisfyingly crunchy coating outside.
They’re so addictive some people call them “low carb crack wings.” We devoured the whole batch—every single wing—minutes after they came out of the oven.
Three-Ingredient Garlic Parmesan Wings
You only need three main ingredients to make these wings sing:
● Mayonnaise
● Quality grated Parmesan cheese — don’t skimp here
● Garlic and Herb seasoning blend (or another favorite seasoning)
Cleanup is almost laughably easy: a fork, a spoon, foil or parchment, and a plate. Minimal mess and maximum flavor—what’s not to love?
How to Make the Best Garlic Parmesan Chicken Wings
These wings are simple but impressive. The process is quick and hands-on:
- Preheat the oven to 375°F and line a sheet pan with foil or parchment paper.
- Coat each wing piece in mayonnaise.
- Roll the mayo-coated wings in a mixture of Parmesan and seasoning so they’re evenly coated.
- Arrange the wings on the lined pan and bake until golden and cooked through.
The longest part is the 40 minutes in the oven while the house fills with garlicky, cheesy aroma.
Important: Remove the wings from the foil or parchment immediately after baking. If you leave them on the pan, the caramelized cheese can stick. Taking them off right away preserves the crispy Parmesan coating so it stays on the wings instead of the foil.
What to Serve with Garlic Parmesan Wings
These wings are excellent as an appetizer with celery and carrot sticks, or you can turn them into a full meal. They pair nicely with:
- A crisp green salad
- Broccoli salad or a crunchy bell pepper salad
- Other finger foods for a party spread
If you want to double down on garlicky Parmesan flavors, serve them with roasted garlic Parmesan vegetables like Brussels sprouts or green beans for a cohesive, flavor-packed dinner.
No matter how you serve them, these wings are sure to be a hit.
Easy Baked Garlic Parmesan Chicken Wings (Low Carb)
Ingredients
- 3 pounds chicken wings, cut into pieces (about 11 whole wings)
- ½ cup mayonnaise
- 1 cup grated Parmesan cheese (about 4 oz; use good-quality cheese)
- 2 tablespoons Garlic and Herb Seasoning Blend (or your favorite seasoning to taste)
Instructions
Preparation
-
Cut each wing into three pieces: wingette, drumette and tip. Discard or reserve the tips for making bone broth later.
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Preheat oven to 375°F and line a large sheet pan with foil or parchment paper. Do not use waxed paper.
Method
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Combine 2 tablespoons of the seasoning blend with the Parmesan in a shallow bowl.
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Place mayonnaise in a large zip-top bag, add the wing pieces, seal, and massage until each piece is evenly coated. Alternatively, toss wings in a bowl with the mayonnaise.
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Using a fork, transfer each mayo-coated wing to the seasoned Parmesan, press to coat, then place on the lined sheet pan. Repeat until all wings are coated and arranged on the pan.
Bake
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Bake for 40 minutes or until the wings are golden brown and cooked through.
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If you used foil, remove the wings from the pan immediately to prevent the caramelized cheese from sticking to the foil.
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Serves about 4 people (roughly 5 wings per person). Estimated net carbs per serving: 1.96g.
Notes
Nutrition
Carbohydrates: 2.71g |
Protein: 37.98g |
Fat: 38.5g |
Cholesterol: 106mg |
Sodium: 976mg |
Fiber: 0.75g |
Sugar: 0.23g
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