Description
Extra crispy baked chicken wings tossed in rich garlic butter. This easy oven recipe delivers bold flavor without frying.
Ingredients
- 2 pounds chicken wings split flats and drumettes
- 1 tablespoon baking powder aluminum free
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with foil. Set a wire rack on top and lightly oil it.
- Pat the chicken wings very dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, paprika, black pepper, and garlic powder until evenly coated.
- Arrange wings in a single layer on the rack with space between each piece.
- Bake for 40 to 45 minutes, flipping halfway, until the skin is deeply golden and crispy.
- While wings bake, melt butter in a small saucepan over low heat. Add garlic and cook 30 seconds until fragrant. Remove from heat and stir in parsley.
- Transfer hot wings to a large bowl and pour garlic butter over them. Toss to coat evenly.
- Serve immediately. Chicken is safe to eat when the internal temperature reaches 165°F in the thickest part.
Notes
- Use aluminum-free baking powder for best results.
- Ensure wings are very dry before seasoning for maximum crispiness.
- Do not overcrowd the pan; this allows the skin to crisp properly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American