Go Back
Raw chicken wings tossed in baking powder and salt on a wire roasting rack. (Garlic Parmesan Chicken Wings)

Crispy Baked Garlic Parmesan Chicken Wings

Achieve extremely crispy, golden-brown Garlic Parmesan Chicken Wings baked in the oven. Tossed in a rich garlic butter sauce and generously dusted with fresh parmesan and vibrant green parsley.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Chicken wings Split into flats and drumettes.
  • 1 tbsp Aluminum-free baking powder Crucial for crispy skin.
  • 1 tsp Kosher salt For dry brining.
  • 0.5 tsp Black pepper Freshly cracked.
  • 0.5 cup Unsalted butter Melted.
  • 4 cloves Fresh garlic Minced.
  • 0.5 cup Parmesan cheese Finely grated.
  • 2 tbsp Fresh parsley Chopped.

Equipment

  • 1 Large Baking Sheet Essential for catching drips.
  • 1 Wire roasting rack Allows air to circulate for maximum crispiness.

Method
 

Baking the Wings
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top. Pat the chicken wings completely dry with paper towels.
  2. In a large bowl, toss the dried wings with baking powder, kosher salt, and black pepper until evenly coated. Arrange them in a single layer on the wire rack.
  3. Bake for 45 to 50 minutes, flipping halfway through, until the wings are deep golden-brown and crispy. Let rest for 5 minutes.
  4. Melt the butter in a saucepan over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then remove from heat.
  5. Transfer the warm wings to a bowl. Pour the garlic butter sauce over them and toss. Sprinkle with finely grated parmesan and chopped parsley, toss again, and serve immediately.

Notes

Use aluminum-free baking powder to avoid a metallic taste.
Grate your own parmesan cheese for the best melting texture and visual appeal.