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The Best Baked Garlic Parmesan Wings You Will Ever EAT!
Oct 22, 2025
The Best Baked Garlic Parmesan Wings You Will Ever EAT!
View Video Transcript
0:00
[Music]
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I'm back at it again, folks, with
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another game day video. Listen, you've
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read that title. I'm going to tell you
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again. Garlic Parmesan party wings.
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Let's get it. All right. First thing we
0:21
going to do is we want to preheat our
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oven, right? So, we want to preheat it
0:24
to 400°. Once you get over here, I want
0:26
you to see how I got this broke down.
0:28
I'll move that out the way. Look, I got
0:30
these ingredients right here. This is
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everything that I use to put on the
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wings, right? This how we going to coat
0:34
it. The uh cornstarch, all of that. Got
0:37
the parm. You come over here. Look, I
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put it on this color board. So, you guys
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can see this. I'm going to give you
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Listen, all of this is a dump and go. We
0:43
going to make an epic blue cheese
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dressing. All right. First thing you
0:46
want to do is get yourself a bowl. And
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you want to look I separated like this.
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These are all the ingredients that I
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need for right now, right? So, I'm going
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to go ahead and add my parm. I'm going
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add everything that you see right here,
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you know, to it.
1:04
Get yourself a whisk.
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And then if you ever made these before
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or you seen them, you know, even just
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seen the wings, look, when you look at
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this right here, that kind of like tells
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you he must be on to the right thing cuz
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this is how they look, right? This is
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all how it is. What you need to put on
1:20
prior to, you know, putting it inside of
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your oven. If it becomes a little thick,
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I don't know, for whatever reason, you
1:27
know what I mean? But you can see it
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kind of like comes off. It is thick. You
1:31
can always add just a little bit of
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olive oil to it. Just a little bit, you
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know, till you can get what you see
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right here. Right. So, now I'm going
1:38
bring my wings. What I'm going to do is
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I've already patted them dry earlier,
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but I'm going to go ahead and give them
1:44
another a little, you know, work around.
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After you're done doing that that proc
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that step, right? Just go ahead and just
1:52
add this cuz look, we want to just make
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sure each one of your wings, you know,
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is coated.
2:01
Last but not least, before I go ahead
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and start coating them with the, you
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know, with the uh cornstarch is I'm
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going to go ahead and just crush these.
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And I kind of like give them a open
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crust like that.
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There's going to be a method to this
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madness, folks. I could dice them, but
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you never notice when you put garlic in
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like that in the oven or you frying it
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or cooking it. You know what happens to
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it?
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You know what I mean? It turns gives you
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those little ugly black looking things,
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right? So here, if we do them this way,
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right?
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Watch this. Now I get back in here with
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my hand and I massage it this way. Look.
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Now you want to just keep doing this.
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Make sure garlic touches it all. This is
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where you get that garlic flavor
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flavoring to it. You know I mean just
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trust the process on this one folks.
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Then as you take them and put them on
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the sheet, you know what I mean? You can
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just go ahead and remove them. But these
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are already open. You know what I mean?
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Everything is getting rubbed, you know,
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with some garlic. All right. So it
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should look like this. I went ahead kept
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massaging it. Got it right there. Oh,
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you can smell nothing but that garlic.
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Ooh, this right here is right now. Go
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ahead and take your cornstarch and just
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go ahead and give it a little sprinkle.
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Look, the cornstarch is what helps it,
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you know, be crispy, folks.
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You know what I mean? So, I just saved
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some back. I'mma get in here,
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right?
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Just keep giving it, you know, a toss.
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All right. So, look. Now, you want to
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get yourself a baking sheet, right? You
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see how I got this cooling rack? I put
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this inside of that. And notice I put
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some aluminum foil. You guys are thank
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me if you didn't know cuz listen, it
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make your clean up way, way better,
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folks. Now, I'm starting to stage these
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really like skin side down, right? So,
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we'll just put them like this. Now, when
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we put them in the oven, we're going to
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put them in there for about 20 minutes.
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You know, I mean, yeah, 20 minutes, but
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the whole total time will be about 45,
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you know, to 40 minutes, right? But the
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reason we do that, I'm telling you, 20,
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cuz we got to come back and take a look
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at them. Then we got to flip them over.
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You know what I mean? And listen, notice
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I got space in here. And my oven I'm
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using is a convection oven, folks. That
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makes a difference. You know, I mean,
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you can do regular bacon or you can do
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convection. However you want to do it.
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On this one right here, I'm going to go
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ahead and do, you know, convection. And
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remember, I said skin side down. How
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many of y'all talk to me down there in
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the comment section below like to have
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uh like to have these flats?
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Okay, so look, this is how it is. Don't
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forget, you don't want to have nothing
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touching or nothing like that. I think I
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see this one right here trying to cheat.
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So, I'm going to scoot it over. Maybe
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that's his girl. I don't know. But we
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going to separate that. Now, we going to
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go in that oven. Don't forget, total of
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about 40 to 45 minutes. But we gonna go
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ahead and flip them over after 20.
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All right, folks. We going back in. This
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time I'm going go in for 25 minutes just
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looking the way they are. All right.
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Okay. So, look. Now, I'm going to give
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you a bonus. If you guys want to like
4:54
know how to make a good blue cheese, you
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know, dressing right here, then this is
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it right here. I'mma hold this back. But
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look what I'm going to do. I'm getting
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ready to put all of this in here. Look,
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it's a dump and go. Don't forget the
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full ingredient list will be down in the
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description box below. But you guys, I'm
5:08
sure, can look at that and tell that is
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mayo. And you can look at this and tell
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this is what. That's right. Sour cream.
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A little milk, a little powder. I'll let
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you guys guess and see what it is. Tell
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me what you think it is. But don't
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forget, everything is down there. I'm
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going to put a little bit of this, you
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know, chive in the inside and a little
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vinegar. Then we're just going to mix it
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all together. Look at it, folks.
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All right. So, you see that right there?
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Look at that. You can see the crumbles
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of the blue cheese. You see it? M.
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That's it right there. Look at that.
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Yes, sir. Now, we'll just leave that
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there. This is done. Let me go ahead and
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take this out.
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Now that we have that out, I'm going to
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go ahead and stop this. I'm going to hit
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broil. And I want to bring this up. Got
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to put it on high. Once I get my
6:07
temperature right, we only going to go
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in the oven for 2 to 4 minutes.
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Okay, folks. After looking at all of
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this, I know you saying like AB always
6:28
got the fire. This is true. And if you
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Oh, I didn't already put the palm on
6:33
there, but I don't know if you can hear
6:34
as I put them down. I can feel they
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crunchy, you know? So, we just going to
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put a platter out like this. You know
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what I mean? We going to get ready for
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that game. You know what I mean? Uh,
6:43
here. Let me be quiet. Listen to this.
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You hear that right there? Didn't I tell
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you guys it was going to be crispy?
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And right now I feel like I'm over
6:58
talking and doing all that. I'm just
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going to remove this bone like this. So
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you guys can see it's cooked all the way
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through. I don't know how y'all eat your
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wings, but this is how I get down. You
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know why? Cuz I want to get all of that,
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the meat, the crunchiness, the parmesan,
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the dip. And guess what, folks? Cheers.
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That right there was fire, folks. Hey,
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tell me down in the comment section
7:24
below. Did you like the way I broke that
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down? Hey, when you cook them just
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right, let me get that off of there.
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When you cook them just right, they
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should clean and be just like that. You
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see? You know what I mean? Pull them
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bones out, dip it in whatever, or better
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yet, don't dip them at all. But this
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right here, you going to want to make a
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whole lot of this. You can put this in a
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uh a airtight like mason mason jar. This
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will last you up to like two weeks. Now,
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with that being said, don't forget, let
7:46
me know what you guys would have this
7:47
with. Tell me who your favorite uh
7:49
football player is or football team, all
7:51
of that. I'll be reading them comments.
7:53
Now, if you're new to my channel, let me
7:54
just take this time to say thank you for
7:56
watching this video. Don't forget to
7:57
like, smash that subscribe button, and
7:59
hold up, folks. I'm going to do
8:00
something right now. Hey, Daddy, come on
8:02
over here, man.
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You know what I mean? Hey, he didn't
8:04
even know I was going to do this, but if
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you guys haven't seen Daddy's Kitchen,
8:07
if you talking about doing something on
8:09
the Jamaican side, hey, I'm sorry, man.
8:12
God bless. God bless. That's right.
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That's right. Hey, listen. Look out for
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the videos cuz me and him going to drop
8:17
something epic, folks. And guess what,
8:19
folks? I'm out. Peace.
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