Crispy Baked Chicken Wings

The first time my brother showed up at my door with three pounds of chicken wings and a hungry look in his eyes, I had no idea Id be discovering what would become my absolute favorite way to cook them. We were both skeptics about oven-baked wings could they really rival the deep-fried version but that first bite changed everything. The kitchen filled with this incredible roasting garlic aroma that had both of us literally hovering around the oven door, peeking through the glass like impatient kids. Now these wings are the one thing my friends actually request by name for every gathering.

Last Super Bowl Sunday, I made a triple batch thinking it would be plenty for eight people. By halftime, the platter was completely empty and my brother was actually eyeing the serving spoon like he might find one more wing hiding somewhere. Someone asked if I'd deep-fried them, and when I explained the oven method, two people pulled out their phones to take notes right there at the table.

Ingredients

• Chicken wings (1.25 kg/2.75 lbs): Split them yourself or buy them pre-split, but definitely remove those wing tips they just burn and make your kitchen smoky
• Baking powder (2 tbsp): This is the magic ingredient, aluminum-free if you can find it, and absolutely NOT baking soda or your wings will taste like metallic soap
• Kosher salt (1 tsp): The coarse flakes stick better to the wings and dissolve beautifully during baking
• Black pepper (1 tsp): Freshly ground makes a noticeable difference in the coating
• Garlic powder (1 tsp): Dont use fresh garlic here, it'll burn during the high-heat bake
• Smoked paprika (½ tsp): Adds this incredible subtle smokiness that makes people wonder what your secret ingredient is
• Unsalted butter (4 tbsp): Let it soften slightly before melting so it emulsifies better with the garlic
• Fresh garlic (3 cloves): Minced finely so it infuses the butter without being chunky
• Grated Parmesan (⅓ cup): Use the good stuff, not the shelf-stable shaker cheese, and grate it yourself for the best melting
• Fresh parsley (2 tbsp): Adds this bright pop of color and freshness that cuts through all that rich butter
• Chili flakes (½ tsp): Optional, but I love how it adds this gentle heat that lingers

Instructions

Get your oven setup ready:

Preheat to 230°C (450°F) because we want serious heat, then line a baking sheet with parchment and place a wire rack on top. Give that rack a light coating of oil or cooking spray.

Dry those wings thoroughly:

Use paper towels and really pat them completely dry, because any moisture will steam instead of crisp, and nobody wants a steamed chicken wing.

Create the coating:

Toss the wings in a large bowl with the baking powder, salt, pepper, garlic powder, and smoked paprika until every single wing is evenly coated in that dry rub.

Arrange for success:

Space them out on the wire rack in a single layer without touching, because air circulation is the secret to that crispy skin were all here for.

First bake:

Slide them in for 25 minutes, then flip each wing carefully with tongs.

Crisp to perfection:

Bake another 20 minutes until theyre this beautiful deep golden brown and you can hear them sizzling from across the room.

Make the garlic butter:

While the wings bake, melt butter over medium-low heat and add that minced garlic. Let it cook just 1-2 minutes until fragrant but not brown, because burned garlic gets bitter fast.

Build the sauce:

Remove from heat and stir in the Parmesan, parsley, chili flakes if youre using them, and season with a little salt and pepper.

The toss:

Drop those hot, crispy wings into a large bowl and pour the garlic parmesan sauce over. Toss gently but thoroughly until every wing is coated in that buttery, cheesy goodness.

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My dad, whos been deep-frying wings for thirty years, actually texted me at midnight after trying these to ask for the recipe. He said and I quote 'Im never firing up the fryer again.' That, my friends, is the ultimate seal of approval.

Making Ahead For Parties

You can coat the wings with the baking powder mixture up to a day ahead and keep them uncovered in the refrigerator. The extra drying time actually improves the final crispiness, so feel free to prep in the morning for an evening party.

Serving Suggestions

I love serving these alongside cool, crisp celery sticks and a bowl of blue cheese or ranch dressing. The cold vegetables and creamy dressing balance all that rich, garlicky perfection perfectly. A cold beer doesnt hurt either.

Wing Game Variations

Once you master this crispy base, the flavor possibilities are endless. Swap the parsley for fresh chives, add some grated lemon zest to the butter, or toss in some grated Romano with the Parmesan for a deeper umami hit.

• Add a tablespoon of honey to the garlic butter for a sweet-savory glaze that caramelizes beautifully
• Mix in some fresh rosemary and thyme for an herbaceous Italian-inspired twist
• Double the chili flakes if youre feeding spice lovers who can handle the heat

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These wings have become my absolute go-to for everything from casual Tuesday dinners to big celebrations. There is something genuinely joyful about watching people bite into that first crispy wing and their eyes just light up.

Recipe Q&A

→ What makes the wings crispy without frying?

Using baking powder in the coating helps create a dry environment on the skin that crisps up beautifully during oven baking.

→ Can I prepare the wings ahead of time?

Yes, refrigerate wings uncovered for 2–4 hours before baking to enhance crispiness.

→ How do I achieve balanced garlic parmesan flavor?

The butter is gently infused with garlic, then combined with grated Parmesan and fresh parsley, coating the wings evenly for rich taste.

→ Is it possible to add heat to these wings?

Yes, chili flakes can be mixed into the garlic parmesan sauce for a spicy kick.

→ What alternatives exist for the fresh parsley?

Chives can be substituted for parsley to introduce a different herbal note.