Crispy Baked Chicken Wings (Printable)
Golden baked wings coated in garlic parmesan butter delivering crisp texture and bold flavor.
# What You'll 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 excess moisture is crucial for achieving crispy skin.
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 wire rack, spacing them apart to allow air circulation for even crisping.
05 - Bake for 25 minutes until the skin starts to crisp and render fat.
06 - Flip the wings using tongs. Continue baking for another 20 minutes, or until golden brown and crispy with an internal temperature of 165°F.
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 saucepan from heat. Stir in Parmesan, parsley, chili flakes, and season with salt and pepper to taste.
09 - Transfer crispy wings to a large bowl. Pour the garlic parmesan sauce over and toss gently until evenly coated.
10 - Serve immediately, garnished with extra Parmesan and parsley if desired. Pair with celery sticks and blue cheese or ranch dressing.
# Expert Advice:
01 -
- The baking powder trick creates the most incredible crunch without any frying mess or guilt
- That garlic parmesan butter makes everything better, and I'm not exaggerating when I say people lick their fingers
02 -
- Refrigerating the wings uncovered for 2 to 4 hours before baking dries the skin even more, creating next-level crispiness
- Don't skip the wire rack, as cooking directly on the baking sheet traps steam and prevents proper crisping
03 -
- The sound when you bite into properly cooked wings should be unmistakably crispy and satisfying
- Room temperature wings cook more evenly, so take them out of the fridge 30 minutes before coating