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This creamy Alfredo chicken wings recipe blends oven-crisped chicken with a velvety Parmesan cheese sauce that delivers cozy comfort and bold flavor in every bite. Baked instead of fried, these wings get tossed in homemade Alfredo for a special take on classic party food. With no deep frying to worry about and ingredients you probably already have, they come together as the perfect shareable snack for gatherings or a comforting treat for yourself.
I brought these to a backyard game night and the dish vanished almost instantly. Folks said they had never tasted wings this creamy and crisp, and someone even asked if I was hiding a chef in my kitchen.
Tasty Ingredients
- Fresh parsley: brings freshness and an appealing pop of color to each plate seek out vibrant bright leaves for most flavor
- Butter: creates the rich sauce base and melts velvet smooth unsalted keeps you in charge of the saltiness
- Parmesan cheese: hand shredded melts beautifully and gives a deeper cheese bite than pregrated purchase from the cheese counter for highest quality
- Heavy cream: provides the essential creamy texture for classic Alfredo look for cream without added thickeners
- Garlic powder and onion powder: bring aromatic punch and all over flavor pick the jars where powder clumps are minimal to guarantee freshness
- Chicken wings: use fresh ones or make sure they are completely thawed if frozen so they cook evenly and crisp
Yummy Step-by-Step Instructions
- Get Wings Ready to Cook:
- Pat the wings totally dry with paper towels to ensure a crisp finish. Season all over with salt pepper and both garlic and onion powder, then lightly toss in a bit of oil to ensure the seasonings coat every piece for better browning.
- Get Those Wings Crispy:
- Arrange the wings on a baking rack set over a sheet pan in a single layer. Leave space between each wing to let air circulate. Bake at four hundred degrees until golden and crisp, flipping halfway so the skin renders and browns all around. This may take thirty five to forty minutes depending on oven and size of wings.
- Mix Up the Alfredo Sauce:
- In a saucepan just large enough to stir comfortably, melt the butter over medium low heat. Add garlic powder and onion powder and cook until fragrant, about ninety seconds. Slowly stream in heavy cream. Stir continuously so it stays smooth, then add shredded Parmesan a handful at a time, whisking until each addition is melted before adding the next. Keep the sauce over low heat and avoid letting it boil which could make it grainy.
- Master the Coating:
- Once the wings are crisp, transfer straight away into a large mixing bowl while hot. Drizzle the Alfredo sauce around the edges rather than dumping it on top. Using a spatula or large spoon, gently fold the wings until each is thoroughly coated yet still crisp. Garnish with extra fresh parsley and if you wish, another dusting of Parmesan.
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The sharp salty kick of the Parmesan makes me crave extra sauce every time. Watching my family dip the wings back for even more cheese takes me right back to Sunday dinners at my grandmother’s house when we would all fight over the last spoonful of Alfredo.
Handy Make-Ahead Options
Season your wings and stash them uncooked in the fridge up to a day ahead. This lets the flavors penetrate the chicken for an even better bite later. Go ahead and make your Alfredo sauce up to forty eight hours ahead too. Store it tightly covered in the fridge and warm slowly with a little extra cream if it has thickened up when you are ready to use it.
Tasty Pairings
A squeeze of lemon over these creamy wings makes each flavor pop. I love adding a simple arugula salad tossed with lemony olive oil to the table. A glass of crisp white wine or a light hoppy beer is also just right—they will not overpower the cheesy sauce or the golden chicken.
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Simple Troubleshooting Tips
If your Alfredo sauce gets clumpy or breaks, take it off the heat right away and stir in a cold spoonful of heavy cream. This usually brings it back together. To keep your wings ultra crisp, never crowd the pan and always make sure each wing is completely dry before seasoning. If you want an extra crunch right before serving, broil the wings for a few minutes while keeping a close eye to avoid burning.
Recipe FAQs
- → How do I get the wings extra crispy?
Pat the wings dry before seasoning and bake them spaced out at 400°F. Flipping halfway through helps achieve an even, golden crunch.
- → Can I use store-bought Alfredo sauce instead?
Yes, store-bought sauce works well to save time, though homemade sauce delivers a fresher, richer flavor.
- → What sides pair nicely with these wings?
Crisp salads, roasted vegetables, or garlic bread complement the creamy, cheesy wings perfectly.
- → Is it possible to prepare the wings ahead of time?
You can season raw wings and keep them refrigerated up to one day before baking. The sauce can be made and stored for 48 hours in advance.
- → What cheese can I use if I don’t have Parmesan?
Pecorino Romano or Asiago cheese are great alternatives that add a similar sharp, savory bite.