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Crispy Baked Parmesan Garlic Chicken Wings

Crispy Baked Parmesan Garlic Chicken Wings - featured image
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These oven-baked chicken wings are incredibly crispy and coated in a savory Parmesan garlic crust. They deliver all the crunch of fried wings without the mess, using simple ingredients and a clever technique.

Ingredients

Scale
  • 2 pounds (about 900g) chicken wings, whole or separated
  • 1 cup (100g) freshly grated Parmesan cheese
  • 6 cloves garlic, minced
  • 4 tablespoons (60g) unsalted butter, melted
  • 2 teaspoons baking powder (aluminum-free)
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley (for garnish)

Instructions

  1. Prep the Wings: If using whole wings, cut them at the joints. Separate the drumette from the flat, and discard the wing tip (or save for stock). Pat each piece completely dry with paper towels.
  2. Dry Brine (Optional but Recommended): Place the wings on a wire rack set over a baking sheet. Sprinkle evenly with salt and baking powder. Refrigerate uncovered for at least 1 hour, or up to 24 hours.
  3. Preheat the Oven: Preheat oven to 425°F (220°C). Position the rack in the upper third of the oven. Allow a full 20 minutes to come to temperature.
  4. Make the Coating: In a small bowl, combine grated Parmesan, minced garlic, paprika, garlic powder, and black pepper. Mix well.
  5. Butter the Wings: Remove wings from the fridge. Brush lightly with melted butter on both sides.
  6. Coat the Wings: Sprinkle the Parmesan mixture evenly over the buttered wings. Use your hands to press the coating onto the skin gently.
  7. Arrange on the Rack: Place coated wings back on the wire rack in a single layer, ensuring they are not touching.
  8. Bake: Bake for 40-45 minutes, rotating the pan halfway through. Wings are done when skin is deep golden brown and crispy, and internal temperature reaches 165°F (74°C).
  9. Rest: Let wings rest on the rack for 5 minutes after baking.
  10. Garnish and Serve: Transfer to a serving platter, sprinkle with dried parsley, and serve immediately.

Notes

Pat wings very dry for maximum crispiness. Do not skip the baking powder—it’s essential for crispy skin. Use a wire rack to allow hot air to circulate. Do not overcrowd the pan. If wings brown too quickly, tent with foil. For extra crispiness, broil for 1-2 minutes at the end, watching carefully.

Nutrition

Keywords: baked chicken wings, crispy wings, parmesan garlic wings, oven baked wings, game day appetizer, gluten free wings

Find it online: https://coracooks.com/crispy-baked-parmesan-garlic-chicken-wings-easy-recipe/