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Crispy Baked Garlic Butter Chicken Wings

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Crispy Baked Garlic Butter Chicken Wings deliver shatteringly crisp skin and rich garlic butter with savory parmesan and fresh herbs, skipping the fryer without sacrificing texture.

Ingredients

Scale
  • Wings
  • 2 lb (900 g) chicken wings, split into drumettes and flats
  • 1 tbsp aluminum-free baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • Garlic butter sauce
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • ¼ cup grated parmesan
  • 1 tbsp chopped parsley
  • Squeeze of lemon juice

Instructions

  1. Preheat the oven to 250°F (120°C). Line a tray with foil and set a rack on top.
  2. Pat the wings completely dry. This is the key to crispy skin.
  3. Toss with baking powder, salt, garlic powder, paprika, and pepper until evenly coated.
  4. Arrange on the rack in a single layer and bake for 30 minutes.
  5. Raise the oven to 425°F (220°C) and bake 40 to 45 minutes more, flipping once, until deep golden and crispy.
  6. Melt the butter in a pan, add the garlic, and cook for 30 to 60 seconds until fragrant. Stir in the lemon juice.
  7. Toss the hot wings in the garlic butter, then finish with parmesan and parsley.

Notes

  • Use a wire rack to allow hot air to circulate completely around each piece and prevent the bottom from steaming against the pan.
  • Do not rush the drying step; spend a full five minutes patting with paper towels for maximum crispiness.
  • Ensure butter is at room temperature before melting so it combines more smoothly with the garlic and lemon.
  • Let wings rest for two minutes after the high heat blast before tossing to preserve their crunch.
  • Skipping the drying step leads to rubbery skin; pat thoroughly until the surface feels tacky rather than wet.
  • Avoid crowding the pan; give each wing at least an inch of space on all sides to prevent steam.
  • Burning the garlic makes the sauce bitter; keep heat medium-low and remove from heat as soon as fragrant.
  • Tossing while wings are too hot causes soggy coating; allow exactly two minutes of cooling time.

Nutrition

Find it online: https://dishmio.com/crispy-baked-garlic-butter-chicken-wings/