Italian Herb Marinated Parmesan Chicken Wings
Mediterranean-inspired chicken wings marinated in olive oil, white wine vinegar, and fresh herbs create a flavorful alternative to traditional buffalo wings. The herb marinade penetrates deep into the meat while the high-heat roasting ensures crispy skin. Fresh basil, oregano, and thyme provide aromatic complexity, while optional Parmesan cheese adds a savory finish. Perfect for casual entertaining, game day gatherings, or as an elegant appetizer. The overnight marinating option makes these ideal for meal prep, and the herb-forward profile appeals to those seeking lighter, more sophisticated wing flavors without heavy sauces.
Ingredients
- 3 tablespoons olive oil
- 1 cup white wine vinegar
- 2 tablespoons fresh basil, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh or dried thyme, minced
- 1 teaspoon fresh oregano, minced
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 pounds chicken wingsdrumettes1:1cut preference
may need 5-10 extra minutes cooking time
- ⅓ cup Parmesan cheese, freshly grated(optional)
Instructions
- 1
Combine olive oil, vinegar, basil, garlic, thyme, oregano, black pepper, and red pepper flakes in a large bowl
- 2
Reserve 1/4 cup marinade for serving if desired
- 3
Add chicken wings to remaining marinade and toss to coat
- 4
Cover and refrigerate for at least 30 minutes or up to 24 hours
- 5
Preheat oven to 400°F
- 6
Arrange marinated wings in single layer on baking tray fitted with metal rack
- 7
Bake for 45-50 minutes until cooked through, crispy, and golden brown
- 8
Brush with reserved marinade if using
- 9
Sprinkle with freshly grated Parmesan cheese and serve immediately
Tips
Use a wire rack on the baking sheet to allow air circulation around wings for maximum crispiness and even browning
Pat wings dry before marinating to help the herb mixture adhere better and promote crispy skin during roasting
Let wings rest at room temperature for 15 minutes before baking for more even cooking throughout
Good to Know
Refrigerate cooked wings up to 3 days in airtight container
Marinate wings up to 24 hours before cooking for deeper flavor
Serve immediately while crispy with lemon wedges or additional Parmesan
Common Mistakes
Use a wire rack to avoid soggy bottoms from rendered fat
Pat wings completely dry before marinating to prevent steaming during cooking
Don't overcrowd the baking sheet to ensure proper air circulation and crisping
Substitutions
Dairy-Free Swaps
General Alternatives
may need 5-10 extra minutes cooking time
FAQ
Can I use frozen chicken wings for this recipe?
Yes, but thaw completely and pat very dry before marinating. Frozen wings release more moisture during cooking which can prevent proper crisping.
What if I don't have fresh herbs available?
Substitute dried herbs using one-third the amount. So use about 2 teaspoons dried basil, 1/3 teaspoon dried thyme, and 1/3 teaspoon dried oregano.
How long will the cooked wings keep in the refrigerator?
Store cooked wings in an airtight container for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness.