About this recipe

Crispy, golden chicken wings tossed in a rich garlic butter sauce and showered with freshly grated parmesan — the ultimate crowd-pleasing appetizer that's gone viral for good reason. Baked to perfection for a lighter crunch, then finished with a buttery garlic coating that clings to every nook and cranny.

Instructions

1. 1

   Preheat your oven to ![425°F]. Pat the chicken wings completely dry with paper towels — this is the key to crispy skin. In a large mixing bowl, toss the wings with baking powder, salt, black pepper, and garlic powder until evenly coated. The baking powder draws out moisture and creates an extra-crispy exterior.

2. 2

   Line a baking sheet with aluminum foil and set a wire rack on top. Arrange the seasoned wings in a single layer on the rack — do not crowd them. Bake at ![425°F] for 40–45 minutes, flipping halfway through at the 20-minute mark, until the skin is golden and crispy.

3. 3

   While the wings bake, melt the butter with the olive oil in a small saucepan over ^[medium-low heat]. Add the minced garlic and cook, stirring frequently, for 2–3 minutes until fragrant and just lightly golden — don't let it brown. Remove from heat and stir in the lemon juice and red pepper flakes if using. Set aside.

4. 4

   Once the wings are done baking, switch the oven to ^[broil (high)]. Broil the wings for 2–3 minutes to get an extra-crispy finish, watching closely to avoid burning. Transfer the hot wings to a large mixing bowl, pour the garlic butter sauce over them, and toss well to coat every piece.

5. 5

   Immediately sprinkle the Parmesan cheese and chopped fresh parsley over the sauced wings and toss once more so the cheese melts slightly and sticks. Transfer to a serving platter and top with an extra shower of Parmesan cheese. Serve hot with ranch or blue cheese dipping sauce on the side.