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Garlic Parm Wings

Rich, creamy, salty, and garlicky--a blend of flavors that pops when you dip our original Garlic Parm Wings in our homemade garlic Caesar dipping sauce. Perfect for picnics, BBQs, or movie night at home, these chicken wings are the ultimate appetizer or main course. We’ve combined Murray’s authentic Italian Parmigiano Reggiano with fresh garlic to create a cheesy, herbaceous coating for cooked and brined wings, then paired them with a traditional Caesar dressing that’s been infused with more Parm and garlic. This crowd-pleaser is a classic for any occasion.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

3 Tbsp. fresh lemon juice

1/2 tsp. kosher salt

1/2 tsp. fresh black pepper

3 garlic cloves

2 tsp. Fallot Smooth Dijon Mustard

1 cup Sir Kensington's Mayonnaise

1 tsp. Worcestershire sauce

2 Ortiz Anchovies (+ 1/2 tsp oil from the jar)

2 oz. Murray's Parmigiano Reggiano, grated

1/4 lb. Murray's Parmigiano Reggiano, grated

2 lb. Chicken wings, separated into drums and flats

2 tbsp. Kosher salt

1 tsp. Fresh cracked black pepper

1 tsp. Garlic powder

1 small bunch Fresh parsley, chopped finely

4 cloves garlic

4 tbsp. Isigny Ste Mère Unsalted Butter

To make the Caesar dipping sauce, combine all ingredients in a food processor or blender until smooth. Set aside to chill in the fridge while you prepare the wings.
Clean the wings and pat them dry with fresh paper towels. Toss the wings in a large bowl with the kosher salt. Ensure that they are coated before placing on a wire rack set into a large baking sheet that has been lined with tin foil.
Place the wings in the refrigerator and allow them to dry brine for 6-8 hours.
Remove the wings from the fridge and brush the excess salt off. Use a paper towel to soak any moisture that many have accumulated on the skin during this time. This process is called dry brining and will ensure the meat is densely packed with flavor and the skin of the wings becomes extra crispy.
Preheat the oven to 400F and roast the wings for 40-45 minutes or until the skin is browned and crispy. Rotate the wings halfway through, along with turning the baking sheet so that the wings that were in the farther back of the oven are now in the front and vice versa.
While the wings are baking, finely chop the parsley and mince the garlic. Mix the two in a large bowl with the grated Parmigiano and black pepper.
Just before the wings are finished cooking, melt the butter in a medium saucepan and just before it begins to foam, add the parsley garlic Parmigiano mixture and turn off the heat. Stir to combine and set aside.
Remove the wings from the oven and toss into a large bowl. Pour the butter garlic mixture over top while tossing the bowl carefully as to coat the wings. Serve hot.

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