Garlic Parmesan Chicken Wings Recipe
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Garlic Parmesan Chicken Wings Recipe
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You are in for a treat with these oven baked garlic parmesan wings. Easy to make and perfectly crispy and juicy, they're one tasty appetizer.
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Ingredients
- 2 pounds chicken wings or drumsticks, about 18 pieces
- 1½ teaspoons garlic powder
- 1 teaspoon finely ground salt I used pink Himalayan
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ¼ teaspoon aluminum-free baking powder
- 4 tablespoons unsalted butter
- 2 teaspoons minced garlic about 4 cloves
- 3 tablespoons grated Parmesan cheese
- parsley for garnish (optional)
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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.
- 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.
- 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.
- Using a basting brush, brush both sides of each chicken wing with the garlic butter. Sprinkle with Parmesan cheese and parsley if desired.
- Serve immediately, with extra garlic butter on the side for dipping!
Notes
- Storage: Store garlic parmesan wings in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store garlic parmesan wings in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Pat the wings dry before seasoning them. This helps to remove excess moisture and will help them to crisp up.
- Bake the wings on a rack over a baking tray. This will help to get the wings crispy all over, and the tray will catch any juices.
Nutrition Information
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Calories
399kcal
(20%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
128mg
(43%)
Sodium
751mg
(31%)
Potassium
237mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
566IU
(11%)
Vitamin C
2mg
(2%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 751mg | 31% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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