Crispy Baked Chicken Wings

The smell of garlic butter hitting hot chicken wings still triggers a specific memory from my first apartment kitchen, where I learned that crispy wings don't actually need a deep fryer. My roommate and I spent months perfecting this technique, and the moment we pulled these golden beauties from the oven, we knew we'd never order takeout wings again. Now this recipe is my absolute go-to for everything from casual Tuesdays to Super Bowl Sunday, and I love watching people's faces when they bite into that first impossibly crispy wing.

I made these wings for my dad's birthday last year, skeptical that they'd impress someone who's eaten his fair share of restaurant wings. He actually went back for thirds before asking what the secret was, and now he requests them every time he visits. Something about that combination of crispy skin and savory garlic butter just makes people feel at home, you know?

Ingredients

• 1.25 kg chicken wings: Split them yourself to save money, or buy them pre-split with tips removed for convenience
• 2 tbsp aluminum-free baking powder: This is the magic ingredient that creates that incredible crispy skin without deep frying
• 1 tsp kosher salt: Essential for drawing out moisture and helping the crisping process
• 1 tsp black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1 tsp garlic powder: Provides a base layer of garlic flavor that complements the fresh garlic in the sauce
• ½ tsp smoked paprika: Adds subtle depth and a gorgeous golden color to the finished wings
• 4 tbsp unsalted butter: The foundation of your sauce, so use good quality butter for the best results
• 3 cloves garlic: Finely mince these so they distribute evenly throughout the sauce
• ⅓ cup grated Parmesan cheese: Freshly grated melts better and has superior flavor compared to pre-grated
• 2 tbsp chopped fresh parsley: Adds brightness and color that makes the dish look as good as it tastes
• ½ tsp chili flakes: Completely optional, but I love the subtle heat it provides

Instructions

Get your oven ready:

Preheat to 230°C with the rack in the middle position, then line your baking sheet with parchment and set a wire rack on top, giving it a light coat of oil.

Dry those wings thoroughly:

Use paper towels to pat every single wing completely dry, because any moisture left on the skin will prevent that beautiful crispy texture we're after.

Create the coating mixture:

Combine the baking powder, salt, pepper, garlic powder, and smoked paprika in a large bowl, then toss the wings until they're evenly coated on all sides.

Arrange for success:

Place wings in a single layer on the wire rack with space between each piece, because overcrowding will steam them instead of crisping them.

Bake to golden perfection:

Cook for 25 minutes, flip each wing carefully, then return to the oven for another 20 minutes until they're deeply golden and irresistibly crispy.

Make that garlic butter sauce:

Melt butter in a small saucepan over medium-low heat, add minced garlic and cook for just 1 to 2 minutes until fragrant, being careful not to brown it.

Finish the sauce:

Remove from heat and stir in the Parmesan, parsley, chili flakes if using, then season with salt and pepper to taste.

The moment of truth:

Transfer those crispy wings to a large bowl and pour the sauce over, tossing gently to coat every wing in that garlicky, cheesy goodness.

Serve them up:

Plate immediately while they're still hot and crispy, maybe with extra Parmesan and parsley sprinkled on top if you want to impress your guests.

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These wings have become such a staple in my house that I actually keep baking powder stocked specifically for this recipe. There's something incredibly satisfying about serving food that makes people pause and really enjoy what they're eating, especially when it's something as seemingly simple as chicken wings.

Making Them Ahead

I've discovered that these wings reheat beautifully at 200°C for about 10 minutes, which makes them perfect for party prep. The skin stays surprisingly crispy, and the garlic butter sauce gets another chance to melt into all those nooks and crannies.

Serving Suggestions

Celery sticks and either blue cheese or ranch dressing are classic accompaniments for good reason. They provide a cool, crisp contrast to the rich, crispy wings, and I personally think the meal feels more complete with something fresh on the plate.

Common Questions

After making these wings dozens of times, I've learned that most questions come down to the crisping technique or sauce variations. Here's what I've discovered through trial and error.

• The refrigeration tip in the notes genuinely works, producing even crisper skin if you have the time to plan ahead
• Substituting chives for parsley creates a milder, onion-like flavor that's become my new favorite variation
• Extra chili flakes can be added at the sauce stage if you prefer a spicier wing without altering the coating

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I hope these wings become a staple in your kitchen like they have in mine. There's something magical about crispy, garlicky chicken that brings people together in the best way.

Recipe FAQs

→ How do I ensure the wings get extra crispy?

Pat the wings dry before coating and refrigerate uncovered for 2–4 hours to dry out the skin. Use baking powder (not baking soda) in the coating to promote crispiness.

→ What is the purpose of baking powder in the coating?

Baking powder helps break down the proteins on the skin, raising its pH and aiding in achieving a crisp, golden-brown crust during baking.

→ Can I make the garlic parmesan sauce spicier?

Yes, adding chili flakes to the sauce introduces a pleasant heat that balances the richness of butter and Parmesan cheese.

→ What is the best way to bake wings evenly?

Place wings on a wire rack over a baking sheet, spacing them apart to allow hot air circulation for even cooking and crisping.

→ Are these wings suitable for gluten-free diets?

Yes, as long as you use gluten-free baking powder and check all ingredient labels carefully to avoid hidden gluten.