Crispy Garlic Parmesan Wings combine a simple coating of baking powder and garlic powder with melted butter, grated parmesan, and fresh parsley for an irresistibly crunchy bite. The technique creates a light, airy crust while the cheese adds savory depth, making these wings perfect for game day or a quick snack.
Ingredients
Wings and Coating
- 2 pounds whole chicken wings (mix of flats and drumettes)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Sauce and Finish
- 3 tablespoons unsalted butter, melted
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Step-by-Step Instructions
- Preheat the oven to 425°F and line a baking sheet with foil; place a wire rack on top.
- Pat the wings dry with paper towels, then toss them in a bowl with baking powder, garlic powder, salt, and pepper until evenly coated.
- Arrange the wings in a single layer on the rack, ensuring space between each piece for airflow.
- Bake for 25 minutes, then flip the wings and bake an additional 5 minutes until the skin is deep golden and crisp.
- While the wings bake, combine melted butter, grated Parmesan, and parsley in a large bowl.
- Transfer the hot wings to the bowl, toss quickly to coat; serve immediately while the crust remains crunchy.
Tips for Success
- Dry wings thoroughly; moisture prevents the baking powder from creating a crisp crust.
- Use baking powder, not baking soda, to raise the skin without adding flavor.
- Do not overcrowd the rack; overlapping wings steam instead of crisp.
- Add the Parmesan mixture while the wings are hot for a glossy, adhesive coating.
- For extra heat, sprinkle a pinch of cayenne after tossing with the butter mixture.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days; reheat in a preheated 400°F oven for 8‑10 minutes to restore crispness. Wings freeze well on a parchment sheet; freeze for up to 2 months and bake from frozen, adding 5 minutes to the cooking time.
Notes
Dry wings and a hot oven are the keys to crunch. Toss quickly with the butter mixture to keep the coating glossy.
FAQs
Can I use baking soda instead of baking powder?
No. Baking soda will give a metallic taste and won’t create the same airy crust. Baking powder is essential for the crisp texture.
Do I need to separate flats and drumettes?
No separation is required; mixing flats and drumettes ensures even cooking and a varied bite, as long as they’re arranged in a single layer.
How can I make these wings less salty?
Reduce the kosher salt to 1/2 teaspoon or omit it entirely if you prefer a milder flavor; the Parmesan still provides savory depth.
