• 2 lbs. wing portions wingettes, drumettes, or a combo
  • 2 Tbsp. olive oil
  • 1 tsp. lemon juice
  • 4 cloves garlic crushed
  • 1 tsp. black pepper
  • ½ – 1 tsp. red pepper flakes
  • ½ tsp. salt
  • 2 Tbsp. cornstarch tapioca or arrowroot starch
  • ⅓ cup Parmesan cheese plus more for serving
  • Fresh parsley finely chopped
  • Italian or Ranch dressing


  1. Preheat oven to 400 degrees.
  2. In a large bowl combine lemon juice, olive oil, garlic, both peppers, and salt. Whisk ingredients together until a slightly thick sauce forms. Add wing portions and toss to coat. 
  3. A sauce of lemon juice, oil, and garlic for a baked chicken wings recipe.
  4. Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely.
  5. Chicken wing portions with cornstarch sprinkled on top to get a crispy, crunchy skin without deep-frying.
  6. Lastly, add parmesan cheese incrementally to try and cover all of the wings completely. 
  7. Place wing portions on a parchment paper lined baking sheet that has been sprayed with non-stick cooking spray. 
  8. Chicken wingettes that are face-down on a parchment paper lined baking sheet.
  9. Bake wings in preheated oven for 35-40 minutes, flipping halfway through.
  10. Tongs that are flipping a chicken wing over after baking in a 400 degree oven.
  11. Broil wings on a high broil for 4-6 minutes.* 
  12. Sprinkle wings with additional Parmesan cheese and parsley. Serve wings immediately with ranch or Italian dressing and enjoy!

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