Crispy Baked Chicken Wings (Printable)

Oven-baked wings coated with garlic parmesan butter create a crisp, savory dish ideal for sharing.

# What You Need:

→ Chicken

01 - 2.75 lbs chicken wings, split and tips removed

→ Coating

02 - 2 tbsp baking powder (aluminum-free)
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

# 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.
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.
05 - Bake for 25 minutes, then flip the wings.
06 - Continue baking for another 20 minutes, or until golden brown and crispy.
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, 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.
10 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The baking powder trick creates wings that are impossibly crispy without the mess of deep frying
  • That garlic parmesan butter transforms plain chicken into something people will literally ask you to make for every gathering
02 -
  • Dry your wings thoroughly with paper towels, any surface moisture will prevent the skin from getting crispy
  • Don't skip the wire rack, it lets air circulate underneath and prevents the wings from sitting in their own rendered fat
03 -
  • If you want them even spicier, add a pinch of cayenne to the dry coating before baking
  • Leftovers reheat surprisingly well in a 200°C oven for about 10 minutes, though they rarely last that long

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