Crispy Baked Garlic Parmesan Wings
Shatteringly crisp oven-baked chicken wings tossed in garlic butter and parmesan. No frying and no breading.
- Prep10 min
- Cook50 min
- Serves4
Baking powder is the secret to crispy skin without frying. It raises the skin's pH so it browns and blisters, and it works every time.
Nutrition per serving (estimated)
Method
- Pat the wings very dry. Toss with the baking powder, salt and pepper until evenly coated.
- Arrange on a wire rack set over a foil-lined sheet pan. Refrigerate uncovered for 1 hour if you have time.
- Heat the oven to 425°F (220°C). Bake 25 minutes, flip, and bake another 20 to 25 minutes until deep golden and crisp and the thickest wing reads at least 165°F (74°C).
- Toss with the melted butter, garlic, parmesan and parsley and serve hot.
Chef’s notes
- Use baking powder, not baking soda, which leaves a metallic taste.
- Swap the toss for buffalo sauce (hot sauce and melted butter).
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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