Garlic Parmesan Chicken Wings
These irresistible garlic parmesan chicken wings are sure to be a hit as an appetizer, guaranteed to leave a lasting impression. An easy recipe made in just two simple steps.
Servings: 4 people
Calories: 372kcal
Equipment
- Baking sheet
- Wire rack optional
- Air fryer optional
Ingredients
- 2 lbs chicken wings 900 g – 1 kg, Note 1
Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
Garlic parmesan sauce:
- 3 ½ tablespoons unsalted butter 50 g/ 1.8 oz, Note 2
- 3 large garlic cloves
- 1 tablespoon parsley chopped
- ½ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt or kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup Parmesan freshly grated, 25 g/ scant 1 oz
Instructions
Bake chicken wings:
- Preheat the oven to 425°F/ 220°C and line a baking sheet with parchment paper or aluminum foil. Place a wire rack on top (Note 3).
- Seasoning mix: Mix garlic and onion powder, baking powder, salt, and pepper in a small bowl.1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon baking powder + 1 teaspoon salt + 1 teaspoon pepper
- Prepare wings: Dry them very well with paper towels. Place them in a large bowl and coat them with the seasoning mix. Arrange on the prepared baking sheet in a single layer. 2 lbs/ 900-1 kg chicken wings
- Bake them in the preheated oven for 40-45 or until crispy and cooked through.
Garlic parmesan sauce:
- Make the sauce during the last 5 minutes of the wings’ baking time.
- Melt the butter in a small saucepan on the stovetop (or in a bowl in the microwave). 3 ½ tablespoon butter
- Add the grated garlic, parsley, red pepper flakes, salt, and pepper and stir well to combine.3 garlic cloves + 1 tablespoon parsley + ½ teaspoon red pepper flakes + ¼ teaspoon salt + ¼ teaspoon pepper
- Combine: Transfer the hot wings to a large serving platter. Pour the butter mixture over the wings, and toss well. Add the grated parmesan and toss again. ⅓ cup/ 25 g Parmesan
- Serve: Sprinkle with extra parmesan and parsley if desired, and serve immediately.
Air fryer instructions (Note 4):
- Preheat the air fryer to 400°F/200°C.
- In the meantime, season the chicken as instructed above.
- Air fry: Arrange the wings in the air fryer basket in a single layer. Air fry the wings for 10 minutes. Flip and cook for another 8 minutes or so until the wings are crispy and cooked through.
- Place the hot wings in a large bowl and mix them with the garlic parmesan sauce.
Notes
- Chicken wings: You can use split party wings or divide whole chicken wings at the joint (See Expert Tips).
- Butter: Using unsalted butter gives better control over the overall saltiness of the dish. If you only have salted butter, adjust the amount of extra salt you use accordingly.
- Wire rack: Using it is not mandatory but recommended. It ensures the wings are crispier, and there will be no need to flip them halfway through.
- Air fryer: If you choose to cook the chicken in the air fryer, I recommend cooking only about 1.5 lbs wings/ 680 g or cooking the 2 lb/ 900 – 1 kg in two batches. For crispiness, the chicken parts should be arranged in the basket in a single layer.
Nutrition
Serving: 1portion from 4 | Calories: 372kcal | Carbohydrates: 3g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 942mg | Potassium: 236mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg