Crispy Garlic Parmesan Wings

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.

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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

1. Preheat the oven to 425°F and line a baking sheet with foil; place a wire rack on top.
2. Pat the wings dry with paper towels, then toss them in a bowl with baking powder, garlic powder, salt, and pepper until evenly coated.
3. Arrange the wings in a single layer on the rack, ensuring space between each piece for airflow.
4. Bake for 25 minutes, then flip the wings and bake an additional 5 minutes until the skin is deep golden and crisp.
5. While the wings bake, combine melted butter, grated Parmesan, and parsley in a large bowl.
6. 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