You are in for a treat with these oven-baked garlic parmesan wings. Easy to make and perfectly crispy and juicy, they're a great appetizer to serve up to friends and family.
2poundschicken wingsor drumsticks, about 18 pieces
1½teaspoonsgarlic powder
1teaspoonfinely ground saltI used pink Himalayan
1teaspoonground black pepper
½teaspoononion powder
½teaspoondried basil
¼teaspoonaluminum-free baking powder
4tablespoonsunsalted butter
2teaspoonsminced garlicabout 4 cloves
3tablespoonsgrated Parmesan cheese
Parsleyfor garnish (optional)
Instructions
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper and top with a wire rack. Lightly spray rack with non-stick cooking spray. Set aside.
In a small bowl, mix garlic powder, salt, black pepper, onion powder, basil, and baking powder until well combined.
1½ teaspoons garlic powder, 1 teaspoon finely ground salt, 1 teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon dried basil, ¼ teaspoon aluminum-free baking powder
Pat the chicken wings dry with a paper towel (you wan them as dry as possible), and add them to a large mixing bowl. Sprinkle the spice mixture over the chicken, and toss well to coat.
2 pounds chicken wings
Place wings on wire rack, making sure not to crowd them; bake for 25 minutes.
Leave the wings in the oven and turn the heat up to 450°F. Continue to bake for 30-40 minutes, flipping the wings halfway through, or until the chicken is crispy and reaches an internal temperature of 165°F.
Allow the wings to rest at room temperature for 5 minutes while you make the sauce.
In a small saucepan over low heat, cook the butter and minced garlic until the butter is melted and beginning to bubble.