Garlic Parmesan Chicken Wings (Print)

Crispy wings baked and tossed in buttery garlic Parmesan, a perfect crowd-pleasing appetizer or snack.

# Components:

→ Chicken

01 - 1.5 pounds chicken wings, split and wing tips removed

→ Seasoning and Coating

02 - 1 tablespoon aluminum-free baking powder (optional, for enhanced crispiness)
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder

→ Garlic Parmesan Sauce

07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, finely minced
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - 1/2 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil. Position a wire rack over the lined baking sheet.
02 - Thoroughly pat the chicken wings dry using paper towels. In a large mixing bowl, combine the dried wings with baking powder (if using), salt, black pepper, smoked paprika, and garlic powder. Toss until the wings are evenly coated with the seasoning mixture.
03 - Arrange the seasoned wings in a single layer on the prepared wire rack. Bake for 25 minutes. Carefully flip each wing and continue baking for an additional 20 minutes, or until the wings are golden brown and achieve a crispy texture.
04 - While the wings are baking, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic. Remove the saucepan from the heat.
05 - Once the wings are fully baked and crispy, transfer them to a clean, large mixing bowl. Pour the prepared garlic butter mixture over the wings. Add the grated Parmesan cheese, chopped fresh parsley, and crushed red pepper flakes (if using). Toss gently to ensure all wings are thoroughly coated with the sauce.
06 - Serve the garlic Parmesan chicken wings immediately. Garnish with additional grated Parmesan cheese and fresh parsley if desired.

# Expert Advice:

01 -
  • Crispy wings with no deep-frying or messy oil
  • Full garlic flavor balanced by rich Parmesan and fresh parsley
  • Easy to prep ahead or scale up for parties
  • Naturally gluten-free with the right baking powder
02 -
  • High protein and low carb so it fits many diets
  • Easy to double or halve based on guests
  • Kids and adults both love the punchy buttery flavor
  • Parmesan is my secret magic in this recipe It gives both a nutty cheese flavor and helps the sauce cling to every wing My kids always argue over who gets the last one and we end up making a double batch almost every time
03 -
  • Drying the wings is key for crunchy skin so take your time here
  • If you want extra crispy skin refrigerate the seasoned wings uncovered for a couple of hours before baking
  • Always use freshly grated Parmesan off the block it melts and sticks best

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