Super crispy baked chicken wings coated with a butter, garlic, and parmesan sauce. These wings are the perfect game day or party food.

For the best results, start with fresh chicken wings;

  1. You can use the double wings cut in half or use drumettes. I prefer the drumettes but keep in mind they may need longer to cook.
  2. Snip the skin around the edges where there is excess. Do not remove too much of the skin or you’ll lose that crispiness.
  3. Coat the wings in a flour, baking powder and seasoning mixture.
  4. Bake the wings in a super hot (450 degrees) oven, on a foil covered baking sheet. For even better results, top the baking sheet with a wire baking rack. Turn them once so both sides have a chance to get nice and crisp.
  5. Coat them in the sauce of your choice, in this case, a creamy garlic parmesan sauce.


  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher or sea salt or 1/2 tsp table salt
  • 2 1/2 pounds chicken wings
  • 3 tablespoons melted butter or olive oil
  • 2 tablespoons minced fresh basil
  • 2 garlic cloves finely minced
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon seasoning salt
  • 1 cup blue cheese dressing
  • 1-2 teaspoons mustard


  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 butter 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.