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Garlic Parmesan Wings

Garlic Parmesan wings bake at 425°F until golden and crisp, then get tossed in a warm butter, garlic, and Parmesan sauce. A simple rack-baking method helps the wings crisp evenly before serving.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the wings
  • 3 lb chicken wings patted dry and separated into flats and drumettes
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cooking spray for coating
For the garlic Parmesan sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare and bake the wings
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with foil.
  3. Set a wire rack on the sheet and coat it with cooking spray.
  4. Pat the wings dry again if needed.
  5. Toss the wings with the baking powder, salt, and pepper until evenly coated.
  6. Arrange the wings in a single layer on the rack.
  7. Bake for 45 to 55 minutes, turning them halfway through, until golden and crisp and the thickest pieces reach 165°F.
Make the sauce
  1. While the wings bake, melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Remove the saucepan from the heat.
  4. Stir in the Parmesan and parsley.
Toss and serve
  1. Transfer the hot wings to a large bowl.
  2. Pour the sauce over the wings and toss to coat before serving.

Notes

For crisp skin, pat the wings thoroughly dry before seasoning. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and Parmesan alternatives.