Crispy Baked Chicken Wings (Printer-friendly)

Golden baked chicken wings coated in garlic parmesan butter for a flavorful, crisp finish.

# What You Need:

→ Chicken

01 - 2.75 lbs chicken wings, split and tips removed

→ Coating

02 - 2 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika

→ Garlic Parmesan Sauce

07 - 4 tbsp unsalted butter
08 - 3 cloves garlic, finely minced
09 - ⅓ cup grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - ½ tsp chili flakes
12 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 450°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat the chicken wings completely dry with paper towels, removing any excess moisture to ensure proper crisping.
03 - In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and smoked paprika. Add wings and toss until evenly coated with the spice mixture.
04 - Place the seasoned wings in a single layer on the prepared wire rack, ensuring adequate spacing between pieces for optimal air circulation and even cooking.
05 - Bake for 25 minutes until the wings begin to brown and the skin starts to render fat.
06 - Flip each wing using tongs and return to the oven. Bake for an additional 20 minutes until golden brown and crispy throughout.
07 - While wings finish baking, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn.
08 - Remove saucepan from heat. Stir in grated Parmesan cheese, chopped parsley, and chili flakes. Season with additional salt and pepper to taste.
09 - Transfer the crispy baked wings to a large clean bowl. Pour the garlic Parmesan sauce over the wings and toss thoroughly to coat each piece evenly.
10 - Plate the wings immediately while hot. Garnish with additional grated Parmesan and fresh parsley if desired. Serve with celery sticks and blue cheese or ranch dressing.

# Expert Tips:

01 -
  • The baking powder trick creates skin that shatters when you bite into it, without any messy frying
  • That garlic parmesan butter clings to every crispy corner, making each wing impossibly savory
02 -
  • Drying the wings thoroughly is the step most people skip, but it's what separates mediocre from restaurant-quality results
  • Letting the wings rest on the rack for 5 minutes after baking helps them stay crispier when you toss them in sauce
03 -
  • Use a rimmed baking sheet even with the rack—baking powder can cause some smoking as it cooks off
  • Room temperature wings bake more evenly than cold ones, so let them sit out for 20 minutes if you have time

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