Crispy Baked Chicken Wings (Printable Version)

Crispy oven wings coated in garlic parmesan butter for a flavorful, irresistible snack experience.

# What You Need:

→ Chicken

01 - 2.75 lbs chicken wings, split and tips removed

→ Coating

02 - 2 tbsp baking powder (aluminum-free, NOT baking soda)
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 (optional)
12 - Salt and pepper, to taste

# How-To Steps:

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.
02 - Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
03 - In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
04 - Arrange the wings in a single layer on the prepared rack, spacing them apart to allow air circulation.
05 - Bake for 25 minutes until the skin begins to crisp and brown.
06 - Flip the wings and continue baking for another 20 minutes, or until golden brown and crispy throughout.
07 - While wings bake, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned.
08 - Remove from heat. Stir in Parmesan, parsley, chili flakes if using, and season with salt and pepper.
09 - Transfer crispy wings to a large bowl. Pour the garlic parmesan sauce over and toss to coat evenly. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Helpful Tips:

01 -
  • The baking powder trick creates restaurant-quality crispiness without all the oil and mess of frying
  • That garlic parmesan butter sauce is absolutely addictive and comes together in minutes
  • These wings reheat surprisingly well, making them perfect for meal prep or party planning
02 -
  • Baking powder is completely different from baking soda, and using soda will give your wings a terrible metallic taste
  • Patting the wings completely dry before coating is arguably the most important step for achieving crispy skin
  • The wire rack is essential because it allows hot air to circulate underneath and around every single wing
03 -
  • Let your wings sit at room temperature for 20 minutes before cooking for more even cooking and better crisping
  • Use a pair of tongs to flip the wings halfway through, keeping your hands safe from the hot oven

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