Ingredients
3 lbs chicken wings (party wings)
1.5 tsp aluminum-free baking powder
1 tsp salt
0.5 tsp black pepper
1 tbsp olive oil
0.5 cup (1 stick) unsalted butter
4–6 cloves garlic, minced
0.5 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
0.25 tsp salt
0.125 tsp black pepper
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
2. Pat chicken wings very dry with paper towels.
3. In a large bowl, toss wings with olive oil, then add baking powder, salt, and pepper. Toss until evenly coated.
4. Arrange wings in a single layer on the wire rack, ensuring they don’t overlap.
5. Bake for 40-50 minutes, flipping halfway, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
6. While wings bake, melt butter in a saucepan over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
7. Remove from heat and stir in Parmesan cheese, parsley, salt, and pepper until combined.
8. Transfer hot wings to a large bowl and pour sauce over them. Toss gently to coat.
9. Serve immediately, garnished with extra parsley or Parmesan if desired.
Notes
For extra crispy wings, let them dry in the fridge on a wire rack for 1-24 hours after seasoning. Always use aluminum-free baking powder. Freshly grated Parmesan melts better than pre-grated. Reheat leftovers in oven or air fryer at 350°F (175°C) for 5-10 minutes to restore crispiness. Nutrition info based on 4 servings with half the sauce applied; rest discarded.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: about 6-8 wings
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 175mg