Name: Dairy Free Garlic Parmesan Chicken Wings
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 lb Chicken Wings, Split Into Flats And Drumettes; 1 tbsp Aluminum Free Baking Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 1/2 tsp Garlic Powder; 1/3 cup Raw Cashews; 3 tbsp Nutritional Yeast; 1/4 tsp Garlic Powder; 1/4 tsp Salt; 4 tbsp Dairy Free Butter; 4 Garlic Cloves, Minced; 1/2 tsp Italian Seasoning; 2 tbsp Fresh Parsley, Chopped

Garlic parmesan wings have always been one of my favorite foods to order on game day.

When I stopped eating milk and butter, I really missed that rich, savory flavor on crispy chicken.

That is why I created these dairy free garlic parmesan chicken wings.

You get that same buttery garlic taste and salty cheese texture without using any real dairy at all.

They bake up extra crispy in the oven, making them a great meal to share with family and friends.

Why This Recipe Is a Keeper

Crispy Without Frying – The baking powder trick gives you super crunchy skin in the oven without messy hot oil.

Rich Cheesy Flavor – The homemade cashew blend tastes just like real parmesan cheese without using any dairy products.

Bold Garlic Taste – Fresh minced garlic cooked in warm plant butter covers every single piece with mouthwatering flavor.

Juicy Chicken Inside – High heat cooking keeps the meat tender and juicy while the outside skin crisps nicely.

Here’s What You’ll Need

For the Wings

3 lb Chicken Wings, Split Into Flats And Drumettes
1 tbsp Aluminum Free Baking Powder
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder

For the Dairy Free Parmesan

1/3 cup Raw Cashews
3 tbsp Nutritional Yeast
1/4 tsp Garlic Powder
1/4 tsp Salt

For the Garlic Butter

4 tbsp Dairy Free Butter
4 Garlic Cloves, Minced
1/2 tsp Italian Seasoning
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Preheat the oven to 425°F. Line a baking sheet with foil and set a wire rack on top.

Step 2

Pat the wings very dry with paper towels. Toss with the baking powder, salt, pepper, and garlic powder, then arrange in a single layer on the rack without touching.

Step 3

Bake for 45-50 minutes, flipping halfway through, until the skin is deeply golden and crispy.

Step 4

While the wings bake, pulse the cashews, nutritional yeast, garlic powder, and salt in a food processor until it looks like finely grated parmesan.

Step 5

Melt the dairy free butter in a small saucepan over low heat. Add the garlic and cook for 1-2 minutes until fragrant but not browned, then stir in the Italian seasoning.

Step 6

Toss the hot wings in a large bowl with the garlic butter until coated. Sprinkle with the dairy free parmesan and parsley, toss again, and serve right away.

Recipe Tips

Double Check Your Baking Powder

Make sure you grab baking powder and not baking soda for the coating. Baking soda will create a bad chemical taste that ruins the batch.

From my experience, you also want to stick strictly to aluminum-free baking powder. This prevents any metallic flavor while helping the skin crisp up just like fried chicken.

Dry The Wings In The Fridge

Patting the wings with paper towels is helpful, but you’ll get the best results if you let them air dry uncovered in the fridge for an hour before baking.

Cold air circulating around the meat pulls out extra moisture from the skin. The drier the surface is before going into the oven, the crunchier your wings will turn out.

If you are short on time, just spend an extra minute pressing fresh paper towels into every crease of the meat.

Lightly Oil The Wire Rack

I recommend rubbing or brushing a neutral oil over your wire rack before placing the chicken down.

Chicken skin naturally wants to grip hot metal as the fat renders out. A thin layer of oil ensures the wings flip smoothly halfway through without pulling off any of that tasty skin.

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