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Crispy Garlic-Parmesan Chicken Wings

These addictive oven-roasted chicken wings boast a crispy skin and a tender center, enhanced by a flavorful garlic-Parmesan sauce. Perfect for game days, get-togethers, or a delicious snack, this recipe is an instant hit!
1
55 min
TOTAL TIME
543
CALORIES
$1.82
PER SERVING
Crispy Garlic-Parmesan Chicken Wings
Ingredients
9 INGREDIENTS
6 SERVINGS
Minced Garlic
3 tbsp minced garlic
Unsalted Butter
4 tbsp unsalted butter
Fresh Parsley
2 tbsp fresh parsley
finely chopped
Black Pepper
1/4 tsp black pepper
Chicken Wings
3 lbs chicken wings
Baking Powder
2 tsp baking powder
Kosher Salt
1 1/2 tsp kosher salt
Garlic Powder
2 tsp garlic powder
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
divided
Directions
9 STEPS
10 min
PREP TIME
45 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 425°F.
2
Pat chicken wings dry with paper towels.
3
In a large bowl, combine chicken wings, baking powder, garlic powder, kosher salt, and freshly ground black pepper. Toss to coat.
4
Place the seasoned wings on a foil-lined baking sheet with a wire rack, spaced evenly in a single layer.
5
Roast the chicken wings for 40-45 minutes, or until the skin is crispy and the meat reaches an internal temperature of at least 165°F. Flip the wings halfway through cooking.
6
In the last 5 minutes of cooking, prepare the sauce by melting unsalted butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute, then add ¼ cup of the grated Parmesan cheese. Stir well and set aside.
7
Transfer the cooked wings to a large bowl. Pour the garlic-Parmesan sauce over the hot wings and toss to thoroughly coat.
8
Sprinkle the remaining ¼ cup grated Parmesan cheese and chopped fresh parsley over the wings, and give a final toss.
9
Serve the wings immediately and enjoy!
Health Info
Macros
1g
CARBS
39g
FAT
43g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
KETO
Contains these allergens
MILK
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Frequently Asked Questions
What type of wings should I use?
How should I prepare the wings before cooking?
What cooking techniques can I use for wings?
What equipment do I need to cook wings?
Can I adjust the heat level of the wings to my personal taste?
What can I do if the wings are too dry or too saucy?
How can I prevent the wings from sticking to the pan?
How should I store leftover wings?