Pin it This dish features chicken wings baked until perfectly crispy using a special coating of baking powder and spices. After baking, wings are tossed in a warm garlic parmesan butter sauce that adds richness and depth. Simple steps include drying the wings, seasoning, baking on a rack for even crispness, and finishing with a fresh parsley garnish. Ideal for gatherings, these wings balance bold flavors with a tender, juicy interior.
The secret to wings that actually crisp up in the oven came to me during a Super Bowl party years ago when my friend Jen refused to fry anything in her apartment. We were skeptical about baking powder as a coating, but one bite of those golden wings and the whole room went quiet. Now I bake them exclusively, and honestly, they might be better than the deep-fried version.
Last summer my brother in law brought over three pounds of wings expecting me to fire up the deep fryer. Instead I tossed them in the oven with this coating, and halfway through he wandered into the kitchen asking what smelled so incredible. We ate the entire batch standing at the counter, no napkins, no plates, just perfect crispy wings dripping in garlic butter.
Ingredients
- Chicken wings: 1.25 kg split and tips removed works perfectly, and getting them completely dry is the secret to crispy skin
- Baking powder: 2 tbsp aluminum free is absolutely crucial here, not baking soda, trust me on this distinction
- Kosher salt: 1 tsp helps draw moisture to the surface for that restaurant style crunch
- Black pepper: 1 tsp freshly ground adds that subtle background heat
- Garlic powder: 1 tsp builds that savory foundation flavor
- Smoked paprika: ½ tsp adds depth and that gorgeous golden color
- Unsalted butter: 4 tbsp creates the rich coating that makes these wings irresistible
- Fresh garlic: 3 cloves finely minced gives you that punchy aromatic kick
- Parmesan cheese: ⅓ cup grated adds salty umami that makes everything better
- Fresh parsley: 2 tbsp chopped cuts through the richness and adds beautiful color
- Chili flakes: ½ tsp optional but recommended for that perfect gentle warmth
Instructions
- Get your oven ready:
- Preheat to 230°C (450°F) with rack in middle position, line baking sheet with parchment and set wire rack on top, lightly greased
- Prep the wings:
- Pat those wings absolutely dry with paper towels, like annoyingly dry, this step matters more than you think
- Coat them well:
- Toss wings with baking powder, salt, pepper, garlic powder, and paprika in large bowl until evenly coated
- Arrange properly:
- Lay wings in single layer on wire rack with space between each one, no crowding or they will steam instead of crisp
- Bake and flip:
- Cook 25 minutes then flip carefully and bake another 20 minutes until deep golden brown and seriously crispy
- Make the magic sauce:
- Melt butter over medium low, add minced garlic and cook 1 to 2 minutes until fragrant but not browned
- Finish the coating:
- Remove from heat, stir in Parmesan, parsley, chili flakes, salt and pepper until well combined
- Toss and serve:
- Transfer crispy wings to large bowl, pour sauce over and toss gently to coat evenly, serve immediately with extra garnish
Pin it My daughter called me from college demanding the recipe after trying them at home, saying no dining hall wing could ever compare. That text made my whole week.
Make Ahead Magic
You can coat the wings with the baking powder mixture up to 24 hours ahead and store them uncovered in the refrigerator. This extra drying time actually improves the final texture, giving you incredibly crispy skin that rivals any restaurant version.
Serving Suggestions
Celery sticks and blue cheese dressing are classic, but I also love serving these with a crisp arugula salad dressed simply with lemon and olive oil. The fresh greens balance the rich wings perfectly.
Getting That Perfect Crisp
The wire rack is non negotiable here as it lets air circulate completely around each wing. Every time I have skipped this step for convenience, I have regretted it immediately when the wings ended up soggy on bottom.
- Space your wings evenly, no touching or overcrowding allowed
- Do not open the oven door during the first 25 minutes or you will lose heat and crispiness
- Let them rest 2 to 3 minutes after tossing in sauce so the coating sets perfectly
Pin it These wings have become my go to for everything from casual Tuesday dinners to celebrating big wins. They are just that good.
Recipe FAQs
- → How do I achieve extra crispy chicken wings?
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For extra crispiness, refrigerate wings uncovered for 2–4 hours before baking. This helps dry out the skin, enhancing crunchiness.
- → Can I make these wings gluten-free?
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Yes, ensure the baking powder used is gluten-free to keep the wings gluten-free.
- → What is the purpose of baking powder in the coating?
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Baking powder helps draw moisture from the skin and promotes browning, resulting in a crispier texture.
- → How should the garlic parmesan sauce be prepared?
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Melt butter over medium-low heat, sauté minced garlic until fragrant but not browned, then stir in Parmesan, parsley, chili flakes, salt, and pepper.
- → Can I substitute parsley in the sauce?
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Yes, chives can be used as a substitute to offer a different herbal flavor note.
