Crispy Baked Chicken Wings (Print version)
Oven-baked chicken wings coated in a flavorful garlic parmesan butter, crisped to golden perfection.
# Ingredient List:
→ Chicken
01 - 2.75 lbs chicken wings, split and tips removed
→ Coating
02 - 2 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika
→ Garlic Parmesan Sauce
07 - 4 tbsp unsalted butter
08 - 3 cloves garlic, finely minced
09 - ⅓ cup grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - ½ tsp chili flakes
12 - Salt and pepper to taste
# How To Make It:
01 - Preheat oven to 450°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat the chicken wings completely dry with paper towels, removing excess moisture for optimal crispiness.
03 - In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and smoked paprika. Add wings and toss until evenly coated with the spice mixture.
04 - Place wings in a single layer on the prepared wire rack, spacing them apart to allow air circulation and even cooking.
05 - Bake for 25 minutes until the skin begins to crisp and render fat.
06 - Flip wings carefully using tongs. Return to oven and bake for an additional 20 minutes until golden brown and crispy throughout.
07 - While wings finish baking, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 1–2 minutes until fragrant and pale golden, taking care not to brown.
08 - Remove saucepan from heat. Stir in grated Parmesan, chopped parsley, chili flakes, and season with salt and pepper to taste.
09 - Transfer crispy wings to a large bowl. Pour garlic Parmesan sauce over wings and toss thoroughly to coat evenly. Serve immediately, garnished with additional Parmesan and parsley if desired.
# Expert Advice:
01 -
- The baking powder trick creates restaurant level crispiness without a drop of oil or messy cleanup
- That garlic parmesan butter coating transforms ordinary wings into something people literally talk about for weeks
02 -
- The baking powder creates an alkaline environment that helps break down proteins and promotes browning and crispiness
- Letting the coated wings refrigerate uncovered for 2 to 4 hours before baking gives you next level crunch
03 -
- If your wings are still not crispy enough after the full cooking time, run them under the broiler for 1 to 2 minutes, watch them closely
- Double the garlic butter coating because you will want extra for dipping, believe me