Ingredients
Scale
For the Wings:
- 2-2.5 pounds chicken wings (drumettes and flats)
- 1½ tablespoons baking powder (aluminum-free if possible)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
For the Garlic Parmesan Sauce:
- 5 tablespoons unsalted butter
- 5-6 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice (optional)
For Serving:
- Extra Parmesan cheese
- Fresh parsley
- Ranch or blue cheese dressing
Instructions
- Prep and Dry the Wings: Remove wings from refrigerator 30 minutes before cooking to bring to room temperature—this helps them cook evenly. Pat wings completely dry with paper towels, pressing firmly to remove all moisture. This is crucial for crispiness! If wings are very wet, let them air-dry on a plate in the refrigerator for 1-2 hours.
- Preheat and Prepare: Preheat oven to 425°F (220°C). Set an oven-safe wire rack on a large baking sheet. For easier cleanup, line the baking sheet with aluminum foil before placing the rack on top. Spray the rack with cooking spray to prevent sticking.
- Season the Wings: In a large bowl, toss the dried wings with baking powder, salt, pepper, and garlic powder (if using). Make sure every wing is evenly coated—the baking powder should be completely distributed with no clumps. Arrange wings in a single layer on the wire rack with space between each piece. Don’t overlap or crowd them, or they won’t crisp properly.
- Bake: Place baking sheet on the middle rack of preheated oven. Bake for 20 minutes, then flip each wing using tongs. Continue baking for another 20-25 minutes until wings are golden brown, crispy, and cooked through (internal temperature should reach 165°F). The skin should look dry and crispy.
- Make the Garlic Butter Sauce: While wings finish baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned—burned garlic tastes bitter. Remove from heat and stir in salt, pepper, and red pepper flakes if using. Add lemon juice if desired.
- Toss with Sauce and Cheese: Transfer hot, crispy wings to a large clean bowl. Pour the garlic butter sauce over wings and toss gently but thoroughly to coat every piece. Add freshly grated Parmesan cheese and chopped parsley, then toss again until wings are evenly coated with cheese and herbs. The heat from the wings will melt the Parmesan slightly, creating a delicious coating.
- Serve: Transfer to a serving platter and sprinkle with additional Parmesan and parsley. Serve immediately while hot and crispy with ranch or blue cheese dressing for dipping.
Notes
- Drying is Critical: The drier the wings, the crispier they’ll be. Don’t skip the thorough drying step!
- Baking Powder, Not Baking Soda: These are different! Baking soda will make wings taste metallic. Use baking powder.
- Don’t Overcrowd: Wings need space for air circulation. Use two baking sheets if necessary.
- Temperature Check: Wings are done when internal temperature reaches 165°F and skin is golden and crispy.
- Sauce Consistency: If sauce seems too thick, add 1-2 tablespoons of water or chicken broth to thin slightly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: About 5 wing pieces
- Calories: 445
- Sugar: 0g
- Sodium: 895mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 165mg