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Crispy Baked Garlic Parmesan Wings Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

For the Shatter-Crisp Wings (Dry Brine)
  • 3 lbs halal chicken wings split into flats and drumettes, tips removed
  • 1 tbsp aluminum-free baking powder essential for blistered skin — not baking soda!
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
For the Sizzling Garlic Parmesan Glaze
  • 1/2 cup (1 stick) unsalted European butter melted
  • 6 cloves fresh garlic finely minced or grated
  • 3/4 cup Parmigiano-Reggiano cheese freshly finely grated with a microplane
  • 2 tbsp fresh Italian flat-leaf parsley finely chopped
  • 1/4 tsp crushed red pepper flakes for subtle warmth
  • 1/2 tsp fresh lemon juice cuts the rich garlic butter glaze
For Serving
  • 1/2 cup buttermilk ranch dipping sauce or creamy blue cheese dip
  • 4 stalks fresh celery cut into sticks
  • 2 tbsp extra grated Parmesan for finishing garnish on top

Method
 

Dry & Season the Wings
  1. Pat chicken wings thoroughly dry with paper towels until completely moisture-free. Moisture is the enemy of crispiness!
  2. In a small bowl, mix aluminum-free baking powder, kosher salt, black pepper, garlic powder, and onion powder.
  3. Toss the wings in a large bowl with the dry seasoning until every piece is evenly, lightly dusted.
Wire Rack Oven Baking
  1. Preheat oven to 250°F (120°C). Line a rimmed baking sheet with aluminum foil and set an oven-safe wire cooling rack on top. Lightly spray the rack with oil.
  2. Arrange wings skin-side up on the rack in a single layer with space between each wing. Bake on the lower-middle rack for 30 minutes to render the subcutaneous fat.
  3. Increase oven temperature to 425°F (220°C). Move tray to the upper rack and bake for 40–45 minutes, flipping once halfway through, until deeply golden, bubbly, and shatter-crisp.
Sauté Garlic Butter & Toss
  1. While wings finish baking, melt butter in a small saucepan over low heat. Add minced garlic and cook gently for 2 minutes until fragrant and sweet (do not brown the garlic). Remove from heat and stir in lemon juice and red pepper flakes.
  2. Immediately transfer piping hot wings from the oven into a large stainless steel bowl. Pour warm garlic butter over the wings, then dump half of the grated Parmigiano-Reggiano and chopped parsley on top.
  3. Toss vigorously until the melting cheese and garlic butter fuse into a glossy, fragrant coating. Transfer to a platter, shower with the remaining Parmesan and parsley, and serve immediately with ranch and celery sticks.

Nutrition

Serving: 4gCalories: 420kcalCarbohydrates: 3gProtein: 28gFat: 32gSaturated Fat: 14gCholesterol: 120mgSodium: 640mgPotassium: 240mgSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 220mgIron: 1.4mg

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