Crispy Baked Chicken Wings

The first time I made these wings for a Super Bowl party, my friend Sarah actually stopped mid conversation and asked what I'd done differently. She couldn't believe they came from the oven, not a deep fryer. Now every time I walk in the door with a batch, the whole house knows exactly what's coming.

Last winter, during a terrible snowstorm that kept us inside for three days straight, these wings saved my sanity. My teenage son and his friends ended up stranded at our house, and I must have made four batches over the weekend. Watching them crowd around the kitchen island, fighting over the last crispy piece, reminded me why food matters so much when we're stuck together.

Ingredients

• 1.25 kg (2.75 lbs) chicken wings, split and tips removed: I always ask the butcher to split them, saving myself the messy work of separating flats from drumettes
• 2 tbsp aluminum-free baking powder: This is the secret weapon for crispy skin, and yes, it must be baking powder, not baking soda
• 1 tsp kosher salt: The coarse texture distributes more evenly than table salt
• 1 tsp black pepper: Freshly ground makes a noticeable difference in the coating
• 1 tsp garlic powder: Don't confuse this with garlic salt, or your wings will be too salty
• ½ tsp smoked paprika: This adds a subtle depth that people can't quite put their finger on
• 4 tbsp unsalted butter: Let it soften slightly before melting for smoother incorporation with the garlic
• 3 cloves garlic, finely minced: The smaller you mince it, the better the flavor distributes through the sauce
• ⅓ cup grated Parmesan cheese: Freshly grated cheese melts beautifully into the warm butter
• 2 tbsp chopped fresh parsley: This adds a fresh pop of color and cuts through the rich butter
• ½ tsp chili flakes: Optional, but I love the gentle heat against the creamy parmesan

Instructions

Get your oven ready:

Preheat to 230°C (450°F) and set up your baking sheet with parchment and a wire rack, giving the rack a quick grease to prevent sticking

Dry those wings thoroughly:

Use paper towels to pat every piece completely dry, since any moisture will work against your crispy skin goals

Coat with the dry mixture:

Toss the wings in a large bowl with the baking powder and spices until every piece is evenly dusted, and don't be shy about getting your hands in there

Arrange for maximum airflow:

Place wings in a single layer on the rack with space between each piece, letting the hot air circulate all around

Bake to golden perfection:

Cook for 25 minutes, flip carefully with tongs, and bake another 20 minutes until they're deeply golden and audibly crispy

Make the magical sauce:

Melt butter over medium-low heat, add minced garlic, and cook just until fragrant, about 1 to 2 minutes, watching carefully so it doesn't brown

Finish the sauce:

Remove from heat immediately and stir in the parmesan, parsley, and chili flakes until everything comes together in a glossy, fragrant mixture

The toss that matters most:

Transfer those hot wings to a large bowl and pour the sauce over, tossing gently until every piece is coated and glistening

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These wings have become my go-to for every casual gathering, from birthday parties to random Tuesday night cravings. There's something deeply satisfying about serving food that makes people pause and really savor each bite.

Making Them Ahead

I've learned that coating the wings the night before and letting them sit uncovered in the refrigerator transforms the texture. The baking powder has more time to work its magic, creating an extra crispy skin that's impossible to achieve with fresh wings.

Serving Suggestions

Celery sticks with blue cheese or ranch dressing might seem cliché, but there's a reason the combination works. The cool, crisp vegetables cut through the richness of the buttery coating, cleansing the palate between bites.

Variations To Try

Sometimes I swap parsley for fresh chives when I want a milder onion flavor that still brings that bright green color. For dinner parties, I'll make two batches, one with chili flakes and one without, letting guests choose their heat level. The best discovery was adding a tablespoon of lemon juice to the butter sauce, which brightens everything and makes the flavors sing.

• Double the sauce recipe if you're serving wing lovers who really like their coating generous
• Keep the cooked wings warm in a 200°F oven if you're making multiple batches
• Leftovers reheat surprisingly well in a 375°F oven for about 10 minutes

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These wings have earned their permanent spot in my regular rotation, and I bet they'll find their way into yours too.

Recipe FAQs

→ How can I make the wings extra crispy?

Refrigerate the coated wings uncovered for 2–4 hours before baking to dry the skin, enhancing crispiness in the oven.

→ What does baking powder do in this preparation?

Baking powder helps draw moisture from the skin and creates a light, crispy crust when baked at high heat.

→ Can I adjust the spice level?

Yes, adding more chili flakes to the garlic parmesan sauce will increase the heat, or omit them for a milder flavor.

→ What sides pair well with these wings?

Celery sticks and blue cheese or ranch dressing complement the wings with fresh and creamy contrasts.

→ Is this suitable for gluten-free diets?

Ensure to use gluten-free baking powder, as chicken wings and other ingredients are naturally gluten-free.

→ Can herbs other than parsley be used?

Chives are a great alternative for a different herbal note in the garlic parmesan sauce.