Ingredients
Method
Drying and baking the wings:
- Pat dry the wings with paper towels to remove excess moisture.
- Toss the wings with salt and baking powder, ensuring even coating.
- Place wings on a wire rack-lined baking sheet, ensuring they're not touching.
- Refrigerate, uncovered, for at least a few hours or overnight.
- Preheat oven to 425°F and position racks in the middle levels.
- Line baking sheets with foil and place wire racks on top, lightly greasing them.
- Place wings on wire racks and bake for 20 minutes, switching racks halfway through.
- Flip wings and continue baking for 25-35 minutes until crisp, rotating and flipping wings for even cooking.
Making the garlic parm sauce and tossing the wings:
- While wings bake, heat butter and olive oil over medium-low heat.
- Cook garlic for 2-3 minutes until lightly golden.
- Add flour and cook until white specks disappear.
- Add crushed red pepper flakes (optional) and remove from heat.
- Once wings are baked, toss them in a large mixing bowl with the garlic parm sauce.
- Sprinkle with Parmesan cheese and parsley, toss again.
- Serve immediately with blue cheese or ranch dressing, and celery and carrot sticks.
Notes
Pro Tip: For extra crispy wings, try using an air fryer instead of baking them in the oven. Simply follow the same steps for preparing and seasoning the wings, then cook them in the air fryer at 400°F for about 25-30 minutes, shaking the basket halfway through. The result? Crispy perfection every time!
Variation: Feeling adventurous? Add a twist to your Garlic Parmesan Chicken Wings by incorporating different herbs and spices into the sauce. Try mixing in some dried oregano, thyme, or rosemary for a Mediterranean-inspired flavor. You can also kick up the heat by adding extra crushed red pepper flakes or a dash of hot sauce. Get creative and tailor the recipe to your taste preferences for a truly unique wing experience!