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5 from 1 vote

Crispy Garlic Parmesan Chicken Wings


  • 4 lbs chicken wings thawed
  • 1 1/2 cups {1/2 container} Chef Shamy Garlic Butter
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste


  • Grease two large baking sheets.
  • Rinse and then dry the chicken wings thoroughly with paper towels.
  • Spread the wings in a single layer on the two baking sheets.
  • Season with salt and pepper all over.
  • Bake the wings until browned and crispy, about 45 minutes.
  • I like to get a nice crunch to them so I toss them on the grill for 5 minutes after baking. You can also broil them.
  • While the wings are grilling, add the Garlic Butter to a small saucepan over low heat and melt until smooth.
  • Stir in Parmesan cheese. Remove from heat.
  • When the wings are done, transfer them to a large, heatproof bowl.
  • Pour the warm sauce over the wings and gently toss to coat.
  • Serve warm with lots of napkins!