There’s a reason Little Caesars Garlic Parmesan Wings have a cult following. They’re hot, crispy, and loaded with flavor — savory garlic, nutty Parmesan, and a buttery finish that clings to every bite.
Unlike their spicy buffalo cousins, these wings lean into richness and depth, making them perfect for anyone who loves big flavor without the heat.
This copycat recipe recreates those addictive Garlic Parmesan Wings at home, starting with oven-baked or air-fried wings that are tossed in a homemade garlic butter sauce and finished with a generous shower of real Parmesan cheese.
The result? Restaurant-style wings that are crispy on the outside, juicy on the inside, and coated in garlicy goodness — no delivery needed.
Why You’ll Love This Recipe
These wings are everything you want in a snack or dinner — easy to make, family-friendly, and packed with flavor. They’re baked instead of fried (though you can fry if you like), which means less mess and no deep fryer required.
They pair perfectly with pizza night, game day, or a casual weeknight dinner. Plus, they reheat surprisingly well, so you can enjoy leftovers the next day.
What You’ll Need
For the Wings:
- 2 pounds chicken wings, split and tips removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika (optional for color)
For the Garlic Parmesan Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced (or 1 teaspoon garlic paste)
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ⅓ cup grated Parmesan cheese (plus more for topping)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Pro Tips
- Pat wings dry – Moisture prevents crisping. Dry wings with paper towels before seasoning.
- Bake on a rack – Use a wire rack over your baking sheet so air circulates evenly for crispy skin.
- Use fresh garlic – Freshly minced garlic gives the sauce authentic flavor and texture.
- Toss while hot – For the best coating, toss the wings in the sauce right out of the oven.
- Don’t skip the Parmesan – Use finely grated Parmesan so it melts slightly into the butter and coats the wings perfectly.
Tools Required
- Baking sheet
- Wire rack (optional but recommended)
- Mixing bowls
- Tongs
- Saucepan
- Garlic press or knife
- Pastry brush (optional for sauce)
- Parchment paper
Substitutions and Variations
- Air fryer option: Cook wings in batches at 400°F for 22–25 minutes, shaking halfway through.
- Fry them: Deep fry wings at 350°F for 8–10 minutes for classic crispness.
- Vegan option: Use cauliflower florets and plant-based butter for a tasty plant-based version.
- Extra cheesy: Add shredded mozzarella or provolone for gooey Garlic Parm wings.
- Heat lovers: Add a pinch of red pepper flakes or a few dashes of hot sauce to the butter sauce.
Make-Ahead Tips
You can season the wings up to 24 hours ahead and refrigerate them uncovered to dry out the skin for even crispier results. The garlic butter sauce can be made 1–2 days in advance and gently reheated before tossing.
Instructions
1. Preheat oven and prep wings
Preheat oven to 425°F. Line a baking sheet with parchment and set a wire rack on top. Pat chicken wings dry with paper towels and place in a bowl.
2. Season and arrange
Toss wings with olive oil, salt, pepper, garlic powder, and paprika. Arrange in a single layer on the rack.
3. Bake
Bake wings for 40–45 minutes, turning once halfway through, until golden and crispy. Internal temperature should reach 165°F.
4. Make the garlic Parmesan sauce
While wings bake, melt butter in a saucepan over medium heat. Add minced garlic, salt, and onion powder. Sauté 1–2 minutes until fragrant. Remove from heat and stir in Parmesan cheese.\
5. Toss wings in sauce
Transfer hot wings to a large bowl and pour garlic Parmesan sauce over them. Toss to coat evenly.
6. Serve
Plate the wings and sprinkle with extra Parmesan and chopped parsley. Serve hot with ranch or blue cheese if desired.
Leftovers and Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes or in the air fryer for 5–6 minutes until heated through and crisp. Avoid microwaving, as it softens the skin.
Recipe FAQ
1. Can I use pre-cooked wings?
Yes, but they won’t crisp up as well. Bake or air fry until warmed through and then toss in the sauce.
2. What kind of Parmesan should I use?
Use real grated or shredded Parmesan, not the powdered kind in the can. It melts better and has more flavor.
3. Can I make these ahead for a party?
Yes! Bake the wings ahead, refrigerate, then reheat and toss with freshly made sauce before serving.
4. Are these spicy?
No — they’re garlicky and savory, not spicy. You can add red pepper flakes if you want heat.
Crispy, Cheesy, and Garlic-Loaded — Just Like the Takeout Classic
These Little Caesars Garlic Parmesan Wings are proof that big flavor doesn’t require deep frying or takeout.
Whether you serve them for a party, a pizza night, or just because you’re craving something cheesy and satisfying, this recipe brings the crunch, the comfort, and that bold garlic-Parmesan punch you expect.
Try them out and let me know what you thought — did you go all in with extra cheese or add your own twist? Leave a comment below and share how you made these wings your new favorite at-home indulgence.
