Make incredibly crispy chicken wings in your oven without deep frying. These wings are coated in a savory garlic parmesan sauce, perfect for game day or any party appetizer.
Author:cookingbycarla
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken wings (flats and drumettes separated)
1 tablespoon baking powder (aluminum-free)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top of the foil.
Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
In a large bowl, toss the dry wings with the baking powder, salt, and pepper until evenly coated.
Arrange the wings in a single layer on the wire rack. Do not let them touch.
Bake for 40 to 45 minutes, flipping the wings halfway through the cooking time. The wings should be golden brown and very crisp.
While the wings bake, prepare the sauce: In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for one minute until fragrant. Remove from heat.
In a large bowl, combine the melted garlic butter and the grated Parmesan cheese.
Once the wings are cooked, transfer the hot, crispy wings directly into the bowl with the sauce mixture. Toss gently until all wings are coated.
Sprinkle with fresh parsley. Serve immediately as a game day snack or party appetizer.
Notes
Using baking powder helps dry out the skin, which results in a crispier texture when baking.
For extra flavor, you can broil the wings for the last 1-2 minutes after saucing, watching carefully to prevent burning.
Serve these homemade chicken wings with ranch or blue cheese dressing for dipping.