This crispy, savory Italian Chicken Wings is made with garlic powder, dried herbs, and parmesan cheese and ready in 55 minutes. Pulling the golden wings from the oven and immediately tossing them in grated cheese creates an irresistible melted coating. I always make a double batch when friends come over.
Why This Classic Works
Baking wings at a high temperature renders out the fat, leaving you with wonderfully crisp skin without needing a deep fryer. I used to struggle with soggy wings until I started patting them completely dry before seasoning.
The combination of dried oregano, basil, and garlic powder sticks perfectly to the light olive oil coating. It is a simple lesson in letting pantry staples do the heavy lifting for maximum flavor.
Italian Chicken Wings Ingredients
- 2 lbs chicken wings (flats and drumettes)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh parsley, chopped
How To Make Italian Chicken Wings
- Prep the chicken: Preheat your oven to 400°F and thoroughly pat the chicken wings dry with paper towels.
- Coat the wings: In a large bowl, toss the dried wings with olive oil, garlic powder, oregano, basil, salt, and pepper until evenly coated.
- Bake the wings: Arrange the wings in a single layer on a wire rack set over a baking sheet, and bake for 45 minutes until golden brown.
- Add the cheese: Remove from the oven and immediately toss the hot wings with grated parmesan cheese and fresh chopped parsley.
Recipe Tips
- Dry the skin completely: Removing moisture from the skin is the secret to getting a truly crispy exterior in the oven.
- Use a wire rack: Elevating the wings allows hot air to circulate underneath, preventing soggy bottoms.
- Toss with cheese while hot: Adding the parmesan right out of the oven helps it melt slightly and stick to the wings.
What To Serve With Italian Chicken Wings
These savory wings pair beautifully with a crisp Caesar salad or a simple warm marinara dipping sauce. You can also serve them alongside freshly baked garlic knots to soak up any stray bits of herb and cheese.
How To Store
Keep leftover wings in an airtight container in the fridge for up to 4 days. Reheat them in a 375°F oven or air fryer for 5-7 minutes to restore their crunch.
FAQs
Can I use an air fryer?
Yes, you can air fry these wings at 380°F for about 20 minutes, flipping halfway. Ensure they are in a single layer for the best texture.
Do I need baking powder for crispiness?
You do not need it if you use a wire rack and dry the wings, but adding a teaspoon can enhance the crunch. Just make sure it is aluminum-free.
Can I use fresh herbs instead of dried?
Dried herbs withstand the high oven heat better without burning or turning bitter. Save fresh herbs like parsley or basil for the final garnish.
Nutrition
- Calories: 320 kcal
- Total Fat: 22 g
- Saturated Fat: 6 g
- Cholesterol: 95 mg
- Sodium: 450 mg
- Total Carbohydrate: 2 g
- Protein: 24 g
Italian Chicken Wings
4
servings10
minutes45
minutes55
minutesCrisp and savory Italian Chicken Wings tossed with garlic, oregano, and sharp parmesan cheese, ready in 55 minutes. These easy baked wings are exactly what you need for a casual dinner or your next weekend gathering.
Ingredients
2 lbs chicken wings (flats and drumettes)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup grated parmesan cheese
1 tbsp fresh parsley, chopped
Directions
- 1. Prep the chicken: Preheat your oven to 400°F and thoroughly pat the chicken wings dry with paper towels.
- 2. Coat the wings: In a large bowl, toss the dried wings with olive oil, garlic powder, oregano, basil, salt, and pepper until evenly coated.
- 3. Bake the wings: Arrange the wings in a single layer on a wire rack set over a baking sheet, and bake for 45 minutes until golden brown.
- 4. Add the cheese: Remove from the oven and immediately toss the hot wings with grated parmesan cheese and fresh chopped parsley.
