Baked Parmesan Garlic Chicken Wings

What you’ll learn:

  • Oven bake chicken wings instead of frying them! Less mess, more flavor.
  • Chef Jesse Thomas’ secret herb formula
  • Optional blue cheese/Dijon mustard dipping sauce

This recipe for Baked Parmesan Garlic Chicken Wings is a must-try. If I could, I’d duct tape it front and center on my favorite recipes list. These, along with Momofuku’s Chicken Wings make me a very happy girl. Forget Buffalo wings, forget even the Hooters wings (I just heard my husband gasp). The next time you’re at the market, grab a couple pounds of wings and try this out.


But wait. It gets better.

The dipping sauce is a mixture of blue cheese dressing with Dijon mustard! The Recipe is from Chef Jesse Thomas of PizzAmore restaurant in Mount Dora.


Baked Parmesan Garlic Chicken Wings Recipe

Servings: Serves 4 Prep Time: Cook Time:


1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)


1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.


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Comments 151

  1. momgateway

    Yum! Wings are my fav food. Can’t wait to try these healthy wings — only problem I foresee is these look so good that Hubby and Teen might like them so much I won’t get to eat any (but, maybe if I cook it when they’re not around, I can have all I want…shhh!).

  2. Big Boys Oven

    wow great wingz, love your recipe and I had just heard the tsunami of Momofuku, just pretty awesome, that’s what I say, “finger sucking good!” 🙂

  3. Lively

    Mmm… It was a resolution to expand into the unknown of cooking… and cook healthier – this one blows that away! Must try this one soon, very very soon.

  4. Pingback: Baked Parmesan Garlic Chicken Wings Recipe | Food and Recipes

  5. Ambria

    Made this tonight but didn’t have chicken wings so I used drumsticks. Very tasty and very juicy!

  6. Brian Child

    Great Recipe – we had a local pizza eatery in Las Vegas where we lived that made a fried version of this recipe. They were to DIE for! Can’t wait to make this puppy!

  7. Angelique

    Heya! Happy New Year! This looks like a lovely recipe! I love wings and can get kind of tired of the same medium, hot, honey garlic options. This up the wings to a whole new level! Thanks for sharing! Hope you had a wonderful holiday!
    xoxo BK Crew

  8. SkeeterNYC

    This is exactly what I want to eat tonight! After seeing this and watching Throwdown with Bobby Flay “Chicken Wings” I’m a one track mind.

  9. Munira

    Really flavorful wings – loved the spices. however, they did seem very greasy. Perhaps I added more oil than I thought. Would definitely make again but with less oil. Can’t say the same for the blue cheese dressing – not a big fan, tried it out, but it was too overpowering for me.

    glad you tried the recipe! next time try ranch + mustard – love that combo too ~j

  10. Karen

    These wings were delicious! I made them last night and loved every bite!
    I want to try the other wing recipe that you posted – the Momofuku recipe. Will be making both for Superbowl>

  11. Jennifer

    Made these the other night with chicken legs instead of wings. I thought they were really good- even for leftovers the next day.

  12. nicole

    Hard to believe, but I don’t do wings! However, this looks and sounds yummy so can you suggest how I can “fix” for chicken breasts instead?

  13. Anne

    These were a HUGE hit at the Superbowl party. Went faster than the hot wings. The combination of cumin rub, butter, and parmesan is really inspired. Also used this recipe with boneless breast chunks – tossed in butter sauce then skewered, served with the dipping sauce. A tad more refined while retaining the killer flavor. (I cut down the Lawry’s but would not cut it out – adds to the mural of flavor that sets these apart.)

  14. Heather Mays

    Made this last week and the family loved it. As I’m allergic to bleu cheese, I skipped the dipping sauce. We thought it would be great with pork too.

  15. phyllis westhoek

    This is the first recipe for hot wings that I’ve made and my husband and I really liked.

    Will be making this one again. Out of this world. Tasty and the dipping sauce was great. Highly recommend it.

  16. Natasha

    I stumbled on your website a few months ago, loved the simplicity of your recipes so I went and bought your cookbook that very same day – and that’s before I had tried even a single one from your website! It’s been a whirl wind of trying out your recipes ever since 🙂

    I roasted a boneless lamb leg last night after marinating it in your Asian pesto (from your book) and served it with the rest of the pesto as a topping – yummy! The pesto was nutty with just the right amount of zing from the cilantro and mint. I did increase the amount of chilies from 2 to 6 to give it that extra kick.

    These chicken wings are AMAZING. I first tried it a couple of weeks ago and have made it 3 more times since then, per multiple requests from my family. I didn’t use the dipping sauce (I’m not big on blue cheese or Dijon) but that’s ok because the flavours of the chicken wings all by themselves are foot tapping good! One change though: as I do with most recipes, I doubled or even tripled the amount of herbs/spices and garlic. When it comes to spices and aromatics, I’m not one for subtle flavour 🙂

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  18. Damond

    I made this awesome finger licking wings and my family loved them. Making them again for a super bowl party I’m invited to.

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  21. Amy Lampert

    These looked so amazing that I made half a recipe for myself to enjoy tonight while I watch the Super Bowl (Confession: I’m not so into the football, but I love the commercials and the excuse to eat fun food!). Wow, these are incredibly good!! I made the dry rub and rolled the wings in them before baking them for 25 minutes. When I made the parmesan garlic sauce I did it with butter and added a small glug of olive oil to loosen it up a bit at the last minute. I used the full amount of dry rub (and then some) and the full amount of sauce for roughly half the amount of wings called for in the recipe. I didn’t bother to measure the garlic or basil…the more, the merrier! This recipe is totally a keeper. I might leave the oil out next time, but I would make more sauce if I made more wings. I would also toss the wings in the dry rub in a big Ziploc bag next time. I can’t wait to make these wings for someone else to enjoy with me! VERY easy, delicious recipe!

  22. Amy Lampert

    P.S. I didn’t make the dipping sauce since I didn’t personally care for the ingredients, but frankly, I didn’t see the need for a dipping sauce. These were fabulous on their own.

  23. james lee

    everything was great…………except i changed the times for cooking….after 25 min. they were still raw…….so i baked for 45 min.@ 425 degree’s / then broiled them for 6 min/ then flipped for another 6 to make them nice and golden , just like the picture…..everyone loved them

  24. elishma

    OMG!!!-TRIED YOUR RECIPE-LOVED IT!!! THANKS!-cooked my wings a little longer though but still…WOW!

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  26. Karen

    This recipe sounds wonderful. Just one question, when you say grated Parmesan Cheese did you use fresh grated or the grated Parmesan Cheese like Kraft’s grated Parmesan Cheese? Thank you!

  27. Erin

    I accidentally made these with fresh sage instead of basil and they were fantastic. Can’t wait to try with basil.

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  29. lilian

    can i substitute the seasoned salt with just normal salt? I do have a bottle of poultry seasoning (like chicken seasoning) could i mix a tsp of that with 1/2 tsp salt? love to try out this recipe.

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