Name: Garlic Parmesan Wings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 lbs Chicken wings (flats and drumettes); 1 tbsp Baking powder (aluminum-free); 1 tsp Kosher salt; 0.5 tsp Black pepper; 4 tbsp Unsalted butter; 4 cloves Fresh garlic, minced; 0.5 cup Freshly grated Parmesan cheese; 1 tbsp Fresh parsley, finely chopped; 0.5 tsp Garlic powder

"Experience the perfect balance of a crunchy exterior and juicy interior, coated in a decadent garlic butter glaze and finished with sharp, nutty Parmesan cheese. These wings are the gold standard for appetizers, delivering professional restaurant quality right from your own kitchen."

1 Ingredients

Qty	Item
2 lbs 907 g	Chicken wings (flats and drumettes)
1 tbsp 15 g	Baking powder (aluminum-free)
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper
4 tbsp 56 g	Unsalted butter
4 cloves 20 g	Fresh garlic, minced
0.5 cup 50 g	Freshly grated Parmesan cheese
1 tbsp 4 g	Fresh parsley, finely chopped
0.5 tsp 1.5 g	Garlic powder

2 Instructions

Step 1. Preheat your oven to 400°F (200°C) and line a baking sheet with a wire rack to allow air circulation for maximum crispiness.

Step 2. Use paper towels to pat the chicken wings extremely dry; moisture is the enemy of a crispy skin.

Step 3. In a large mixing bowl, toss the wings with baking powder, salt, pepper, and garlic powder until each piece is evenly coated.

Step 4. Arrange the wings in a single layer on the wire rack and bake for 35-40 minutes, flipping once halfway through, until the skin is golden brown and shattered-crisp.

Step 5. While the wings are in the final minutes of cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.

Step 6. Remove the butter from the heat and stir in the chopped parsley and half of the grated Parmesan cheese.

Step 7. Transfer the hot, crispy wings to a large bowl and pour the warm garlic butter mixture over them. Toss vigorously to coat.

Step 8. Sprinkle the remaining Parmesan cheese over the wings and serve immediately while hot.

·
Ensure you use baking powder, NOT baking soda; the powder raises the pH of the skin, allowing it to brown and crisp more efficiently.
·
Always grate your Parmesan from a block; pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly onto the wings.
·
For an even deeper flavor, let the seasoned raw wings sit uncovered in the fridge for an hour before baking to further dry out the skin.

? Frequently Asked Questions

Can I make these in an air fryer?

Absolutely! Air fry the wings at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through until they reach your desired level of crispiness.

Why do you use baking powder?

Baking powder helps break down the peptide bonds in the chicken skin, creating tiny bubbles that increase surface area and result in a crunchier texture without deep frying.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To maintain crispiness, reheat them in an oven or air fryer at 350°F until warmed through.

Can I use frozen wings?

Yes, but they must be completely thawed first. Ensure you dry them thoroughly with paper towels, as frozen wings often release more moisture.

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