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Garlic Chicken Wings Recipe

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Crispy oven-baked chicken wings are tossed in a rich garlic butter sauce with Parmesan, fresh parsley, and lemon. They deliver golden, juicy wings with plenty of savory garlic flavor without deep-frying.

Ingredients

  • Chicken wings, split into flats and drumettes
  • Olive oil
  • Baking powder
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt
  • Freshly ground black pepper
  • Unsalted butter
  • Fresh garlic, minced
  • Grated Parmesan cheese
  • Fresh parsley, chopped
  • Fresh lemon juice
  • Red pepper flakes, optional
  • Salt, for the garlic butter sauce
  • Freshly ground black pepper, for the garlic butter sauce

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil and place a wire rack over the baking sheet.
  2. Pat the chicken wings thoroughly dry with paper towels to remove as much surface moisture as possible.
  3. Place the wings in a large bowl and toss with olive oil, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Be sure to use baking powder rather than baking soda.
  4. Arrange the wings in a single layer on the wire rack, leaving space between each piece.
  5. Bake for 40–45 minutes, turning halfway through, until the wings are deeply golden and crisp and the chicken reaches at least 165°F (74°C) internally.
  6. While the wings finish baking, melt the butter in a small saucepan over medium-low heat.
  7. Add the minced garlic and cook gently for 30–60 seconds, just until fragrant. Avoid browning or burning the garlic.
  8. Remove the garlic butter from the heat and stir in the Parmesan, parsley, lemon juice, optional red pepper flakes, salt, and black pepper.
  9. Transfer the hot cooked wings to a large clean bowl and pour the garlic butter mixture over them.
  10. Toss until the wings are evenly coated with the garlic butter and Parmesan.
  11. Finish with additional Parmesan and fresh parsley if desired, then serve immediately.

Notes

  • Dry the wings thoroughly before seasoning and bake them on a wire rack for crispier skin.
  • Use baking powder, not baking soda, to help promote browning and crispness.
  • For spicy garlic wings, add cayenne, additional red pepper flakes, or hot sauce.
  • For Garlic Parmesan Wings, increase the Parmesan in the sauce and sprinkle additional grated cheese over the finished wings.
  • For honey garlic wings, stir a little honey into the garlic butter sauce.
  • For lemon garlic wings, increase the fresh lemon juice and add lemon zest for brighter flavor.
  • The wings can be cooked in batches in an air fryer until crisp and cooked through, then tossed with the same garlic butter sauce.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat wings at 375°F (190°C) in the oven for about 10–15 minutes or in an air fryer for several minutes until hot and crisp.
  • Avoid microwaving when possible because it can soften the crispy skin.

Nutrition

Find it online: https://thefamilycooking.com/garlic-chicken-wings-recipe/