Save The first time I made these wings, my kitchen smelled like an Italian restaurant had taken over my apartment. My roommate poked her head in, asking what I was up to, and ended up staying for the entire bake just to snag the first wing off the rack.
I served these at a casual game night last winter, and honestly, the conversation stopped. Everyone was too busy licking garlic butter off their fingers. Theyre now the most requested thing I make, and the recipe lives in a permanent sticky note on my fridge.
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Ingredients
- Chicken wings: Separating flats and drumettes helps everything cook evenly and makes eating so much easier
- Olive oil: Just enough to help the seasoning cling and get that golden brown crispy skin
- Kosher salt: Essential for flavor penetration and drawing out moisture for better crisping
- Freshly ground black pepper: Adds a subtle warmth that balances the rich butter sauce
- Garlic powder: Works with fresh garlic to create layers of flavor throughout the wing
- Smoked paprika: Totally optional but adds this gorgeous depth and color
- Unsalted butter: The base of our sauce, unsalted lets you control the saltiness
- Fresh garlic: Minced right into the butter for that punchy aromatic flavor
- Crushed red pepper flakes: Just a hint of heat that cuts through all that richness
- Freshly grated Parmesan: Must be freshly grated for that melty texture and sharp flavor
- Fresh parsley: Brings brightness and makes everything look gorgeous
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Instructions
- Get your oven ready:
- Preheat to 425°F and set up a baking sheet with parchment and a wire rack for maximum air circulation
- Season the wings:
- Pat them really dry, then toss with oil and all those spices until every wing is coated
- Bake until crispy:
- Arrange in a single layer and bake for 40-45 minutes, flipping halfway for even browning
- Make the garlic butter:
- Melt butter and cook minced garlic for just 1-2 minutes until fragrant, then stir in red pepper flakes
- Toss and coat:
- Pour that warm garlic butter over the cooked wings, then add Parmesan and parsley and toss until everything is coated
Save These wings have become my go-to for those nights when I want comfort food but something that still feels special. Theyre messy, indulgent, and absolutely worth every napkin.
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The Crispiest Wings Trick
I learned this from a restaurant cook who swore by it. Toss your dried wings with a tablespoon of baking powder before the oil and seasoning. It raises the pH and helps the skin get extra crispy, almost like they were fried.
Make Ahead Magic
You can season the wings up to a day ahead and keep them refrigerated. When you are ready to bake, just arrange them on the rack and pop them in the oven. The sauce takes literally five minutes, so everything comes together fast.
Serving Ideas
These wings are perfect for everything from game day to a fancy dinner appetizer. They are substantial enough to be a main with a simple salad on the side.
- Celery sticks with ranch help cut through the richness
- A cold lager or crisp white wine balances the buttery garlic
- Extra Parmesan on the table is never a bad idea
Save Every time I make these, I am reminded that sometimes the simplest recipes are the ones that bring people together fastest. Enjoy every garlic buttery bite.
Recipe Questions & Answers
- → How do I get the crispiest wings?
Pat wings completely dry with paper towels before seasoning. For extra crispiness, toss with 1 tablespoon baking powder before baking. Using a wire rack allows air circulation for even browning.
- → Can I make these ahead of time?
Bake the wings ahead and reheat at 400°F for 10 minutes to restore crispiness. Toss with garlic butter and Parmesan just before serving for best results.
- → What can I substitute for Parmesan?
Pecorino Romano offers a sharper, saltier flavor. Grated Asiago or aged provolone also work well for a different taste profile.
- → Are these wings spicy?
The wings have a mild heat from optional red pepper flakes. Omit them completely for a kid-friendly version without any spice.
- → What's the best way to serve these?
Serve immediately while hot and crispy. Pair with celery sticks, ranch or blue cheese dressing, and a cold lager or crisp white wine like Sauvignon Blanc.
