Ingredients
- 5 lbs chicken drummettes (or about 2–3 lbs split into wing pieces for smaller servings)
- Salt and pepper to taste
- Garlic powder
- Onion powder
- 1/4 cup (1 stick = 1/4 cup measured here) butter, melted
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
- Arrange the chicken wings in a single layer on the prepared sheet. Season with salt, pepper, garlic powder and onion powder, tossing to coat evenly.
- Bake the wings in the preheated oven for 30 minutes. Remove them from the oven and set aside. Keep the oven on.
- In a large bowl, combine the melted butter with the grated Parmesan and Romano cheeses. Stir until evenly mixed.
- Add the baked wings and any pan juices to the butter-and-cheese mixture and toss to coat the wings thoroughly.
- Clean the baking sheet, line it with fresh foil, then arrange the coated wings on it. Return to the hot oven and bake 10 more minutes to set the coating and crisp the exterior.
- Transfer the wings to a serving platter and spoon any remaining pan juices or sauce over them. Serve warm with marinara sauce on the side.
Make-ahead tip
To prepare ahead, stop after tossing the wings in the butter-cheese mixture. Keep them covered in the refrigerator and, up to an hour before serving, warm in a 250°F oven to keep them hot, then finish with the final 10-minute bake just before serving if desired.
Why these wings are so good
The blend of Parmesan and Romano adds nutty, savory depth and helps create a golden, slightly crisp coating while keeping the meat juicy. Simple spices like garlic and onion powder enhance the cheese without overpowering the chicken, delivering a crowd-pleasing appetizer that’s easy and affordable.
Tips for best results
- Use freshly grated Parmesan and Romano when possible — they offer stronger flavor and melt better than pre-grated varieties.
- Season generously and taste as you go. The cheese provides saltiness, so adjust salt accordingly.
- For extra crunch, increase the cheese slightly or broil the wings for a minute at the end while watching closely to avoid burning.
- Make sure wings are placed in a single layer so they cook evenly and brown nicely.
Serving suggestions
These wings work well with fries, potato chips, or roasted vegetables. Offer creamy dips such as ranch or tzatziki and include crunchy celery sticks for contrast. For a heartier meal, serve them with a small portion of pasta, rice, and a light salad.
Nutrition (approximate per serving)
- Serving size: 1 serving
- Calories: ~400 kcal
- Fat: ~25 g (saturated fat ~12 g)
- Protein: ~23 g
- Carbohydrates: ~2 g
- Sodium: ~800 mg
Frequently asked questions
Q: Can I use buffalo or hot sauce in the butter mixture?
A: Yes — add hot sauce to the melted butter for a spicy, tangy version. Adjust quantity to taste.
Q: Can I bake the wings from frozen?
A: It’s best to thaw first for even cooking. If baking from frozen, increase initial bake time and ensure the wings reach an internal temperature of 165°F (74°C).
Q: How long can leftovers be stored?
A: Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to preserve texture.
