Alfredo Chicken Wings

Alfredo chicken wings are a rich and indulgent twist on classic wings, smothered in a creamy garlic parmesan Alfredo sauce that clings to every bite. I bake or fry the wings until they’re crispy, then toss them in a smooth, cheesy sauce that takes comfort food to the next level. They’re bold, satisfying, and always a hit at game day or dinner.

Why You’ll Love This Recipe

I love how these wings combine crispy, juicy chicken with a luscious, homemade Alfredo sauce. They’re easy to prepare and feel extra special—way more unique than the usual buffalo or BBQ wings. The creamy coating with plenty of parmesan and garlic is what sets them apart. I find them perfect for anyone who wants a savory, cheesy wing without all the heat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the wings:

• Chicken wings (split and tips removed)

• Olive oil

• Salt

• Pepper

• Garlic powder

• Paprika (optional, for color)

For the Alfredo sauce:

• Unsalted butter

• Heavy cream

• Garlic (minced or grated)

• Grated parmesan cheese

• Salt and black pepper

• Optional: cream cheese (for extra thickness), chopped parsley (for garnish)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment.

2. I pat the wings dry and toss them in olive oil, salt, pepper, garlic powder, and paprika.

3. I arrange the wings on the baking sheet and bake for 40–45 minutes, flipping halfway through, until golden and crispy.

4. While the wings bake, I make the Alfredo sauce. In a saucepan, I melt the butter and sauté the garlic until fragrant.

5. I stir in the cream and bring it to a gentle simmer.

6. I add parmesan cheese and stir until the sauce is smooth and thickened. I season with salt and pepper to taste.

7. Once the wings are cooked, I toss them in a large bowl with the warm Alfredo sauce until fully coated.

8. I garnish with extra parmesan or parsley before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 40–45 minutes to cook. If I use an air fryer or deep fryer, the cooking time shortens to around 25–30 minutes.

Variations

Sometimes I add crushed red pepper flakes to the Alfredo for a spicy kick. I’ve also made a bacon Alfredo version by mixing in crumbled bacon to the sauce before tossing. For a more herb-forward flavor, I stir in some chopped fresh basil or Italian seasoning. If I want a crispier wing, I bake them on a wire rack or air fry them until extra crunchy before saucing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10–12 minutes or warm them in an air fryer so the skin stays crisp. I avoid microwaving if I can, as the sauce can separate and the wings may turn soggy.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I’ve used store-bought in a pinch, but I prefer homemade for better flavor and consistency.

How do I keep the wings crispy after adding sauce?

I toss them in sauce just before serving to maintain crispness. If needed, I return sauced wings to the oven for a few minutes to bake the sauce in lightly.

Can I grill the wings instead?

Yes, grilling adds a smoky flavor that pairs nicely with the creamy sauce. I grill until cooked through and crisp, then toss in the Alfredo.

What’s the best parmesan to use?

I always use freshly grated parmesan for the smoothest, richest sauce. Pre-shredded cheese doesn’t melt as well and can cause clumping.

Can I make these wings ahead?

I bake the wings in advance, then reheat and sauce them just before serving. I keep the sauce separate and warm it fresh when needed.

Conclusion

Alfredo chicken wings are a creamy, garlicky twist on traditional wings that never fails to impress. I love how the crisp texture meets the silky parmesan sauce in every bite. Whether I’m making them for a casual dinner or a party platter, they always bring a rich, indulgent flavor that keeps everyone reaching for more.