Baked Garlic Parmesan Wings
User Reviews
5
Baked Garlic Parmesan Wings
Description
This recipe uses two pounds of chicken wings baked on a wire rack set over a parchment-lined sheet to allow heat circulation and fat drainage, promoting crispy skin. The wings are seasoned simply with avocado oil, salt, and garlic powder, then roasted at high heat to brown evenly. Flipping halfway ensures even crisping on all sides.
The garlic Parmesan sauce, made by melting butter and gently cooking minced garlic with parsley before adding Parmesan cheese, is finished five minutes before the wings are done to preserve the butter's fluid texture. Tossing the hot wings in this sauce just before serving ensures a flavorful coating without sogginess.
Wings like these make a hearty appetizer or part of a meal, pairing well with sides like vegetables or salads. Using fresh or dried parsley adds a herbal freshness balancing the richness. Baking on a rack and using parchment makes cleanup simpler and wings crispier.
The recipe recommends bringing wings to room temperature before cooking for more even roasting. Using drumsticks exclusively is an option for preference. The sauce should be made shortly before serving to avoid butter solidification.
Ingredients
Wings
- 2 packs chicken wings about 2 pounds of wing sections, Perdue Harvestland Organic brand
- 2 TBS avocado oil
- 1 ½ tsp kosher salt
- 1 tsp garlic powder
Sauce
- 5 TBS butter salted
- 4 cloves garlic minced
- 2 tsp parsley or 2 TBS fresh parsley, chopped, dried
- ⅓ cup Parmesan Cheese freshly grated
Instructions
- Pull out your chicken wings 30 minutes before you are ready to cook to allow them to come to room temperature.
- Position your oven rack in the middle of the oven. Heat the oven to 400 degrees F convection or 425 degrees F non-convection.
- Line a baking sheet with parchment paper. (Optional, but makes cleanup easier.) Place an oven-safe wire rack in the lined baking sheet.
- Combine the avocado oil, salt, and garlic powder in a large bowl or ziplock bag.
- Toss the wings in the seasoning and place them in a single layer, evenly spaced on the wire rack.
- Roast the wings for 25 minutes.
- Flip the wings over and roast for another 20 minutes or until the chicken is browned and crispy.
- 5 minutes before the wings are done, melt the butter in a small saucepan or pot over medium heat.
- Immediately after the butter has melted, add the garlic and parsley and cook for 1 minute, stirring continuously. Be careful not to burn or brown the garlic. Pour the sauce in a large, clean bowl; add the cheese; and stir to combine.
- Add the wings to the sauce and toss until well-coated.
- Serve immediately warm.
Notes
- Bake wings on a wire rack over parchment paper to allow air circulation ensuring crisp skin and easy cleanup.
- Bringing wings to room temperature before baking promotes even cooking.
- Making the garlic Parmesan sauce just before tossing prevents the butter from solidifying and keeps it smooth.
- If preferred, use a pack containing only drumsticks for uniform wing type.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 140mg | 47% |
| Sodium | 1218mg | 51% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
