Garlic Parmesan Buffalo Chicken Wings Recipe (No Butter, No Breading)

We love Buffalo wings here in A Mama’s Corner of the World—and yes, even the little girls happily reach for the spicy ones. Over the years, we’ve tested just about every wing recipe imaginable: buttery sauces, flour-heavy coatings, deep-fried batches that felt a little too indulgent for everyday life. After plenty of trial and error, we finally landed on the one—our Garlic Parmesan Buffalo Chicken Wings with no butter and no breading.

These wings are lighter, full of bold flavor, and still deliver that crispy, crave-worthy texture everyone wants. If you think wings need butter and frying to be good, this recipe might just surprise you.

 

Garlic Parmesan Buffalo Chicken Wings (No Butter, No Breading)

Ingredients

The Wings

• 3 pounds chicken wings
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons garlic powder

The Sauce

• 1 (12 oz) bottle Frank's RedHot Buffalo Wing Sauce (use the wing sauce, not the thin hot sauce)
• ⅓ cup grated Parmesan cheese
• 1 teaspoon garlic powder

You’ll Also Need

• Butter- or olive oil–flavored cooking spray
• Fresh parsley for serving garnish, if desired 

 

 

Instructions for Garlic Parmesan Buffalo Chicken Wings

1. Prepare the wings.  

Divide each wing into two pieces at the joint, removing the wing tips and any remaining feathers. Rinse under cold water and pat completely dry—this step helps the wings crisp up later.

2. Coat the wings with garlic Parmesan rub.  In a small bowl, mix the garlic powder and Parmesan cheese. Place the wings in a large zip-top bag, add the rub, and shake until evenly coated. For best flavor, let the wings rest in the bag for several hours (or overnight) in the refrigerator.

3. Make garlic Parmesan wing sauce.  

In a medium bowl, whisk together the entire bottle of buffalo wing sauce, garlic powder, and Parmesan cheese. Divide the sauce into two containers:

• One for basting raw and partially cooked wings
• One reserved for dipping or finishing the cooked wings 

4. Grill or broil the wings.   

• Grilling: During warmer months, grill the wings over low heat, turning frequently until cooked through. It usually takes about 30-40 minutes to cook through and reach an internal temperature of 165°F. Begin basting the wings after 20 minutes and baste liberally with the sauce during each turn. 
• Broiling: When the weather doesn’t cooperate, place wings on a broiler pan. Broil on low, turning  every 7-10 minutes, until fully cooked. I usually cook these for about 25-30 minutes and also begin basting these after 20 minutes--continuing to baste with sauce until the wings are done.

5. Finish the wings in the broiler.  No matter how you cook them, this step is key. Add about ⅓ cup of sauce over the wings and broil for 2–3 minutes. This seals in the flavor and creates that crispy, fried-like texture—without breading or oil.

6. Serve and enjoy.  Serve with blue cheese or ranch dressing and celery sticks. These wings are fantastic hot, but we also love making them a day ahead for parties and serving them cold—easy, stress-free, and always a hit.

 

If you’re looking for healthier garlic Parmesan buffalo chicken wings that don’t sacrifice flavor, this recipe has become a go-to in our house. Familiar comfort food, just a little lighter—and still perfect for game days, family dinners, and everything in between.