Crispy Baked Chicken Wings (Printer-friendly)

Golden baked chicken wings coated with garlic parmesan butter for crunch and 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 - 0.5 tsp smoked paprika

→ Garlic Parmesan Sauce

07 - 4 tbsp unsalted butter
08 - 3 cloves garlic, finely minced
09 - 0.33 cup grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - 0.5 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.
02 - Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
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 for proper air circulation.
05 - Bake for 25 minutes until skin begins to crisp and render fat.
06 - Flip the wings and continue baking for another 20 minutes, or until golden brown and crispy throughout.
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. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • The baking powder trick creates restaurant-quality crispiness without a drop of oil or messy frying
  • That garlic parmesan coating is absurdly addictive, turning a simple wing into something people talk about for weeks
02 -
  • The wire rack is non-negotiable if you want maximum crispiness, as it lets air circulate underneath every single wing
  • Letting the wings air-dry uncovered in the fridge for a few hours before baking creates next-level crispy skin
03 -
  • Never substitute baking soda for baking powder, or your wings will taste like soap and have a weird metallic aftertaste
  • Let the wings rest on the rack for about 5 minutes after tossing in the sauce so the coating sets perfectly