Touchdown! Insert relevant sports pun here! Though, if you’re like me, you don’t necessarily need sports to enjoy to solid plate of wings. With crispy skin and a cheesy, garlicky coating, these babies taste even better than take out — plus you get the bonus points of telling your friends you made them yourself. (Now that sounds like a home run to me. Sorry, had to do it.)
Baked Garlic Parmesan Chicken Wings
With crispy skin and a cheesy, garlicky coating, these babies taste even better than take out — plus you get the bonus points of telling your friends you made them yourself.
Servings 0
Ingredients
- Vegetable oil
- 3 to 4 lbs chicken wingettes, wing tips removed and discarded
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 Tbsp baking power
- 1/2 stick butter
- 3 to 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese, plus more for garnish
- 2 Tbsp chopped fresh parsley, plus more for garnish
Instructions
- Preheat oven to 425 degrees F.
- Pat wings dry and place in a large mixing bowl. Coat with a few tablespoons of vegetable oil and add the spices and baking power. Massage chicken to fully coat with the spice mixture.
- Line a baking tray with a wire rack and place the wings evenly apart on the rack.
- Bake wings in the oven for about 35 minutes, or until the wings are crispy and reach at least 175 degrees F. Remove from the oven and allow to rest about 10 minutes.
- While the wings are baking, melt butter into a pan over medium heat. When butter is melted and frothy, add garlic and sauté for a few minutes until the garlic is nice and fragrant, but not burned. Remove butter and garlic to cool slightly.
- Add the wings to a new mixing bowl. Coat with melted butter, garlic, parmesan and parsley. Mix to fully coat the wings.
- Serve warm and garnish with additional Parmesan and parsley if desired.
