Lemon Parmesan Chicken Wings with Herby Yogurt Ranch

Delicious lemon parmesan chicken wings served with a creamy, herby yogurt ranch sauce for dipping. These easy garlic parmesan wings get grilled or baked to perfection, then tossed in a savory lemon garlic butter sauce and garnished with a sprinkle of parmesan cheese. They’re truly the appetizer of the summer, and everyone will be going back for more!

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Congrats! You just found THE appetizer of summer. Lucky you. This is only my second (real) chicken wing recipe on the blog, and all I can say is…wow.

These incredibly flavorful lemon parmesan chicken wings are delicious, saucy, savory bites on a platter. Simple seasonings, a rich lemon garlic butter sauce, and the perfect yogurt ranch for dipping. What more could you want?

Btw, if you haven’t tried my Thai-Inspired Peanut Chicken Wings yet, get on it ASAP.

Everything you’ll need to make lemon parmesan chicken wings

The great thing about chicken wings? They don’t require any super special ingredients to make them absolutely delicious. Here’s what you’ll need to make them:

Wings: grab a pack of chicken wings and drumettes to grill up.
Spices: we’re seasoning the chicken wings with paprika, garlic powder, salt, and pepper. Easy! You’ll also need a little olive oil for cooking.
For the sauce: the lemon garlic butter sauce is the key to flavor here. You’ll toss the cooked wings in a mixture of butter, fresh garlic, lemon juice, and lemon zest.
Cheese: take them to the next level by adding grated parmesan cheese.
To serve: I like to garnish with fresh chopped parsley, then serve them with my famous Herby Greek Yogurt Ranch for dipping.

Can I make them dairy-free?

Yes, these wings can be made dairy-free:

Use a dairy-free butter
Omit the parmesan cheese or use your favorite dairy-free grated cheese
Use a dairy-free plain yogurt in the ranch

Are you team bleu cheese?

Don’t worry, I have a dip for you, too! Skip the ranch and whip up my Bleu Cheese Yogurt Dip. Better yet, make both and let people pick!

Grill or bake these lemon parmesan wings

Yes, you can easily make grilled OR baked lemon parmesan chicken wings! You’ll season the wings the same, then continue either on the grill or in the oven:

To grill: place them meaty-side down on your grill and cook until golden and no longer stick to the grates. Use tongs to flip and cook the other side, then add them to a large bowl before tossing them in the lemon garlic butter sauce.
To bake: line a large baking sheet with aluminum foil, and place a wire rack on top. Generously spray the wire rack with nonstick cooking spray to prevent sticking. Place chicken wings, meaty skin side up, on the wire rack and bake, then flip the chicken and bake until fully cooked.

How do you know when chicken wings are done?

Cooking chicken wings can seem intimidating, but I promise with these tips you’ll be cooking them up like you’re on hot ones in no time. The chicken wings are fully cooked when a meat thermometer reaches 165 degrees F, but there are visual cues you can use, too:

Look at the skin: if the skin has a golden brown color and is starting to pull away from the bone slightly.
Check the juices: if you pierce one of the wings with a fork, the juices should run clear (not pink).
Flip test (when grilling): if you’re grilling the wings, you’ll know they’re ready to flip and cook on the other side when they easily release from the grill.

How to store and freeze chicken wings

To store: store any leftover chicken wings in an airtight container in the refrigerator for up to 3-4 days. I know it’s tempting to reheat them in the microwave, but I highly recommend bringing them to room temp, and then reheating them in the oven at 350 degrees F for about 5 minutes on each side so they stay crispy and juicy.
To freeze: let the chicken wings cool completely, then add them to a resealable freezer-friendly bag and freeze for up to 3 months. To reheat, thaw the chicken wings in the refrigerator and then reheat them in the oven at 375 degrees F for about 20 minutes until heated through.

More appetizers you’ll love

Get all of my appetizer recipes here!

I hope you love these lemon parmesan chicken wings! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Lemon Parmesan Chicken Wings with Herby Yogurt Ranch

5 from 3 votes

Monique Volz of AmbitiousKitchen.com

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Prep Time 20

Cook Time 25

Total Time 45

6 servings

Delicious lemon parmesan chicken wings served with a creamy, herby yogurt ranch sauce for dipping. These easy lemon parmesan wings get grilled to perfection, then tossed in a savory lemon garlic butter sauce and garnished with a sprinkle of parmesan cheese. They're truly the appetizer of the summer, and everyone will be going back for more!

Ingredients

For the ranch
1 batch Greek Yogurt Ranch
For the chicken
3 pounds chicken wings and drumettes
2 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
For the lemon sauce
3 tablespoons salted butter
3 cloves garlic, minced or grated
1 tablespoon lemon zest
Juice from ½ lemon
2 to 3 ounces grated parmesan, plus more for serving
For serving
Fresh chopped parsley, to garnish

Instructions

TO GRILL: Preheat the grill to medium-low, about 300 to 350 degrees F. Scrape off any leftover food. Take chicken out of the fridge and allow it to come to room temp.
TO BAKE: Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, and place a wire rack on top. Generously spray the wire rack with nonstick cooking spray to prevent sticking.
Make the greek yogurt ranch as directed in the recipe. Place in the fridge until ready to serve. This can also be made a day ahead of time.
Prep the wings: Place the wings on a large baking sheet or in a large bowl and pat dry with a paper towel. Drizzle with olive oil and season with salt, black pepper, paprika, and garlic powder. Toss the wings with the oil and seasonings so that they are well coated.
If grilling: place wings on the preheated grill skin-side or meaty side down and grill for 10 to 15 minutes. You’ll know they are ready to flip when they are golden and the chicken wings easily release from the grill. If they stick, they aren’t ready yet. Once you flip them, grill for another 10 minutes or so.
If baking: Place chicken meaty skin side up on the wire rack. Bake for 20 minutes, then flip chicken and bake until fully cooked through, another 15 to 20 minutes. Allow chicken to cool for at least 5 minutes.
Add the cooked chicken wings to a large bowl and set aside.
Make the sauce: While the chicken wings are cooking, make the sauce: Place a medium pot over medium heat and add the butter. Once the butter melts, add the garlic and lemon zest and allow it to cook for 1 minute. Remove from the heat and add in the lemon juice. Pour the mixture over the chicken wings in the large bowl and toss until well combined. Add the parmesan cheese and toss again a few times to coat the wings.
Serve: Add chicken wings to a platter and garnish with more freshly grated parmesan and chopped parsley, if desired.

Recipe Notes

To make dairy-free: use a dairy-free plain yogurt in the ranch and dairy-free butter in the sauce, then omit the parmesan cheese or use your favorite dairy-free grated cheese.