Crispy Baked Chicken Wings

Oven-baked and ready in under an hour, these easy garlic parmesan chicken wings are perfect for potlucks, get-togethers, and relaxing weekends when you want to dig into a plate of flavorful chicken wings and maybe sip a refreshing cocktail on the side. Cheesy and garlicky, these chicken wings are totally irresistible.

Why You’ll Love This Chicken Wings Recipe

• Easy. You won’t need fancy ingredients or complicated techniques to make this easy chicken wings recipe. You probably have everything you need already in your kitchen!

• Crispy yet tender. Biting through the crunchy skin into the tender, juicy insides is about as perfect as it gets when it comes to a satisfying chicken recipe.

• Finger-licking good. The garlic sauce used for these baked chicken wings is so good you’ll be licking your fingers to make sure you get every last bit of it!

What You’ll Need

Garlic and parmesan are the most important ingredients. If you’ve got them, you’re ready to start cooking. Check the recipe card at the bottom of the post for full ingredient amounts

• For the Chicken Wings:

• ▢2½ pounds chicken wings and drumettes

• ▢4 tablespoons cornstarch

• ▢½ tablespoon baking powder

• ▢4 teaspoons garlic powder

• ▢1 teaspoon onion powder

• ▢¾ teaspoons ground paprika

• ▢¼ teaspoon ground cayenne

• ▢3 teaspoons salt

• ▢5 tablespoons olive oil

For the Sauce:

• ▢6 tablespoons unsalted butter, melted

• ▢3 tablespoons finely chopped parsley

• ▢2 tablespoons minced garlic

• ▢½ teaspoon salt

• ▢¼ cup freshly grated parmesan

Ground cayenne: Feel free to leave it out or reduce

INSTRUCTIONS



• Preheat the oven to 425˚F. Line a baking sheet with foil and set it aside.

• Place the chicken wings, cornstarch, and baking powder in a large mixing bowl. Toss them until the chicken wings are completely coated.

• Add the garlic powder, onion powder, ground paprika, cayenne pepper, and salt. Toss to combine.

• Grease the lined baking sheet with half of the olive oil. Arrange the chicken wings on the baking sheet in a single layer. Drizzle the remaining olive oil over the wings.

• Transfer to the oven and cook for 20 minutes. Using kitchen tongs, flip them over and continue to cook for another 20 minutes or until golden and crispy. The cooking time will depend on the size of the chicken wings.

• Remove chicken wings from the oven and set them aside.

• Whisk the melted butter, parsley, grated garlic, and salt in a large mixing bowl until well combined.

• Add the chicken wings to the butter mixture and toss until they're completely coated.

• Transfer the wings to a serving plate, top them with grated parmesan cheese, and serve.
Add my mango Salsa as side dish presto

 

[Reaper123]

2½ pounds chicken!!!

 

[Babybird]

2½ pounds chicken!!!

Left over you can heat microwave when you feeling snack...all cooked all ready

 

[Viellarde]

2½ pounds chicken!!!

Unfair! Cooks of a 'certain age' (whatever that means!) often use imperial measures. My cookbooks were written pre decimal times. Not everything can be labelled americanised or americanized.

 

[Babybird]

Left over you can heat microwave when you feeling snack...all cooked all ready

Unfair! Cooks of a 'certain age' (whatever that means!) often use imperial measures. My1 cookbooks were written pre decimal times. Not everything can be labelled americanised or americanized.

If 2 half klg is too much don't forget you can freeze some for later use saves you cooking again..easy side dish like veggies or my mangoe Salsa...or easy salad of just tomato lettuce some mint with olive oil and lemons salt....refreshing ...am on my own I usually divide into 3 lots freeze them

 

[Irene Anthony]

I would make the full recipe and freeze portions for another day/week

 

[52daffodil]

2½ pounds chicken!!!

And 'cornstarch'! No such thing in Australia. We use cornflour.

 

[Babybird]

And 'cornstarch'! No such thing in Australia. We use cornflour.

So improvise....it's same thing different names...you are smart and old enough

 

[Babybird]

I would make the full recipe and freeze portions for another day/week

That is what I do divide into 3 portions

 

[52daffodil]

So improvise....it's same thing different names...you are smart and old enough

Yes, I am. However not everyone knows that they are the same thing. Corn starch is the American name.

 

[Babybird]

Unfair! Cooks of a 'certain age' (whatever that means!) often use imperial measures. My cookbooks were written pre decimal times. Not everything can be labelled americanised or americanized.

Whatever you need to convert Google will do for you..

It doesn't have to be although I like some of their recepie
Equivalent wording or measures convert on Google. That sort thing doesn't bother me if I like recepie...I love to experiment different cultures different recepie etc.

 

[Suzanne rose]

She copies and paste American recipes which have different names and measurements eg
Corn starch is cornflour.

Seriously the recipes are good but you need to post so people understand them including Australian equivalent

 

[Babybird]

Yes, I am. However not everyone knows that they are the same thing. Corn starch is the American name.

If they googled it it would explain

 

[52daffodil]

If they googled it it would explain

Not everyone is computer literate.

 

[Suzanne rose]

If they googled it it would explain

You shouldn't need to. When you post a recipe ,it should be plain and simple for the viewers.

I spend alot of time posting my recipes , adding pictures that I've taken and step by step as clear as I can.

If you have made these recipes you should have the Australian variant posted.

You are posting to An Australian Audience

 

[mylittletibbies]

Yes, I am. However not everyone knows that they are the same thing. Corn starch is the American name.

Common sense IMO

 

[JKM_Storyteller]

Whatever you need to convert Google will do for you..

It doesn't have to be although I like some of their recepie
Equivalent wording or measures convert on Google. That sort thing doesn't bother me if I like recepie...I love to experiment different cultures different recepie etc.

Fair enough, but a good communicator always remembers that they are writing for their audience, not themself. As such, a good communicator would not just copy and paste an American or British recipe (note the correct, global, spelling of that word, too, please) for an Aussie or NZ audience. They would at least do the conversions - after all, if someone wants to be seen as being some sort of domestic goddess tempting our tastebuds, the very least they can do is give us a recipe that is in terms we understand at first glance.

Jess

 

[Suzanne rose]

Fair enough, but a good communicator always remembers that they are writing for their audience, not themself. As such, a good communicator would not just copy and paste an American or British recipe (note the correct, global, spelling of that word, too, please) for an Aussie or NZ audience. They would at least do the conversions - after all, if someone wants to be seen as being some sort of domestic goddess tempting our tastebuds, the very least they can do is give us a recipe that is in terms we understand at first glance.

Jess

Exactly %