Garlic and Parmesan are the ultimate dynamic duo. They’re the BFFs of the food world, teaming up to add big flavor to favorites like garlic bread, garlic parmesan french fries, and now, these crispy chicken wings. Whether you’re serving them with a full line up of game day appetizers or enjoying them as a main course for an Italian-style family dinner, these deeply savory Garlic Parmesan Chicken wings will not disappoint!
Is it better to bake or fry chicken wings?
Baking is better here. Fried wings are great, but you can get them just as crispy in the oven, too. Plus, we added baking powder to get them even crispier. It mixes with the chicken juices while the wings bake, bubbling and browning to create a golden, crispy crust.
Should I use fresh Parmesan?
Yes! While it’s more pricy than the cheese in the little green can, freshly ground Parmesan has much more flavor. It also has a little more moisture, so it’s not so dusty when it’s sprinkled over the finished wings. But if canned Parmesan is all you’ve got, go for it—these wings will still be delicious! If you want to substitute pre-grated Parmesan for the ground Parmesan cheese, use about 1/3 of a cup in place of the ground 3 oz. If grinding the Parmesan fresh, use an aged Parmesan (at least 15 months). It will make nice crumbles when processed, and won’t melt into the wings.
These wings look gorgeous on a serving platter, but you can also serve them straight from the vessel that you use to toss them in the delicious garlic butter. Just be sure to pick a beautiful bowl!
Ingredients
4 lb.
chicken drumettes and flats (wing tips removed)
Nonstick cooking spray
2 tsp.
kosher salt
4 tsp.
baking powder
1/2 tsp.
garlic powder
3 oz.
block Parmesan cheese, broken into chunks
1/2 c.
unsalted butter, melted, cooled slightly
4
garlic cloves, grated or minced
1 tsp.
red pepper flakes
2 tsp.
lemon juice
Chopped fresh chives, for garnish
Directions
- 1 Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack. Spray the racks with nonstick cooking spray.
- 2Stir together the salt, baking powder, and garlic powder in a large bowl. Add the chicken wings and toss until evenly coated. Divide the wings evenly between prepared racks, leaving space between each wing. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.
- 3Preheat the oven to 450°F with racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes.
- 4Bake the wings for 25 minutes. Flip the wings over and rotate the baking sheets from upper and lower oven racks. Continue baking the wings until crispy and golden, 25 to 30 minutes.
- 5While the wings are baking, process the Parmesan in a food processor until finely ground, 30-45 seconds. Reserve 2 tablespoons of the Parmesan for garnishing. Transfer the remaining Parmesan to a large bowl and stir in the butter, garlic red pepper flakes and lemon juice.
- 6Transfer wings to the bowl with the butter mixture and toss to coat. Transfer the wings to a serving platter. Sprinkle with reserved Parmesan and garnish with chives.
Kam’s court, a chinese restaurant in Charmhaven, which was established in 1992. A friendly, family restaurant that has always been a good party place for family gatherings. We provide delicious and popular Chinese cuisine and are licensed. We invite you to come and enjoy our warm and friendly hospitality.
