Name: Crispy Baked Garlic Parmesan Wings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Chicken wings, split into flats and drumettes; 1 tbsp Baking powder (aluminum-free); 0.5 tsp Salt; 0.5 tsp Black pepper; 0.25 cup Unsalted butter, melted; 0.5 cup Parmesan cheese, finely grated; 4 cloves Garlic, minced; 1 tbsp Fresh parsley, finely chopped; 0.5 tsp Onion powder

"These oven-baked wings deliver a satisfying crunch without the mess of deep-frying, coated in a buttery garlic and herb parmesan glaze. Perfect for game day or a family appetizer, they are juicy on the inside and irresistibly crispy on the outside."

Ingredients

Qty	Item
2 lbs 900 g	Chicken wings, split into flats and drumettes
1 tbsp 15 g	Baking powder (aluminum-free)
0.5 tsp 3 g	Salt
0.5 tsp 1 g	Black pepper
0.25 cup 56 g	Unsalted butter, melted
0.5 cup 50 g	Parmesan cheese, finely grated
4 cloves 12 g	Garlic, minced
1 tbsp 4 g	Fresh parsley, finely chopped
0.5 tsp 1 g	Onion powder

How to Make Crispy Baked Garlic Parmesan Wings

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. This allows air to circulate around the wings for maximum crispiness.

Pat the chicken wings extremely dry with paper towels. Removing excess moisture is the most important step for crispy skin.

In a large bowl, toss the wings with the baking powder, salt, and pepper until each piece is lightly and evenly coated.

Arrange the wings in a single layer on the wire rack, making sure they are not touching each other.

Bake for 40-45 minutes, flipping the wings halfway through, until the skin is golden brown and very crispy.

While the wings are baking, prepare the sauce by whisking together the melted butter, minced garlic, grated parmesan, onion powder, and parsley in a large mixing bowl.

Once the wings are cooked, remove them from the oven and immediately toss them in the bowl with the garlic parmesan sauce until fully coated.

Serve immediately while hot and crispy with a side of ranch or blue cheese dressing.

·
Always use aluminum-free baking powder to prevent a metallic aftertaste.
·
A wire rack is essential; it prevents the wings from sitting in their own juices and getting soggy.
·
If you have time, let the wings sit uncovered in the fridge for an hour after coating with baking powder for even crispier results.
·
Use freshly grated Parmesan rather than the canned version for better flavor and texture.

Frequently Asked Questions

Can I use frozen wings?

Yes, but they must be completely thawed and patted thoroughly dry before starting the recipe.

Why use baking powder?

Baking powder raises the pH level of the chicken skin, which breaks down the proteins and allows it to brown and crisp up significantly more than usual.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat in an air fryer or oven at 375°F to restore the crispiness; avoid the microwave.

Can I make these in an air fryer?

Absolutely. Air fry at 400°F for 20-25 minutes, shaking the basket halfway through, then toss in the sauce.

Video Tutorials

The Best Baked Garlic Parmesan Wings You Will Ever Eat

These baked garlic-Parmesan wings are the punchiest, most flavorful chicken wings! #chickenwings

The BEST Oven Fried Garlic Parmesan Wings| Wing Recipe

CRISPY BAKED Garlic-Parmesan Wings

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