Garlic-parmesan wings but better - because they're made with our award-winning Parèggio! This unique cheese is a cross between a nutty Parmigiano-Reggiano and a creamy Gouda. Try this wing recipe at your next game night!

garlic parm wings


Serving: 4

Cook Time: 55 minutes

  • 3 pounds chicken wings, drumettes and flats
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 head garlic
  • ½ cup unsalted butter, room temperature
  • 3 tablespoons parsley, minced
  • 6 ounce wedge of Artikaas Parèggio cheese, finely grated, divided
  • 1 cup sour cream
  • 4 stalks celery, cut into sticks
  • 3 medium carrots, cut into sticks

garlic parm wings pareggio


  1. Preheat oven to 375°F degrees. Line a rimmed baking sheet with aluminum foil and wire rack. In a large bowl, toss wings in 1 tablespoon oil, baking powder and salt until coated. Arrange wings evenly on wire rack so that they are not touching. Set aside.
  2. Cut a half-inch off top of garlic head (without peeling) to expose cloves. Place garlic cut-side-up on sheet of aluminum foil and lightly drizzle with remaining oil. Wrap garlic head in foil.
  3. Place wings on center rack and garlic on lower rack in oven. Bake until wings are golden-brown and crisp, and reach an internal temperature of 175°F and garlic is tender and fragrant, about 35-40 minutes.
  4. In a serving bowl, mash half of the roasted garlic. Add half of the Artikaas Parèggio and the 1 cup of sour cream and mix to combine. Set aside for serving with wings.
  5. In a large bowl, mash remaining roasted garlic. Add butter, parsley and remaining Artikaas Pareggio and mix to combine. Toss wings in butter mixture until coated. Serve with the dip, celery and carrot sticks.

pareggio garlic wings