Crispy chicken wings with garlic, parmesan and parsley… Uhm, yes please! These are SO good guys. I love testing recipes and seeing what the hype is all about but I’ve been using this recipe for years, I’m no stranger to it and that’s why I thought I’d give you more reason to give it a try. Serving this with a hearty salad or fries is the way to go.
Here’s the official recipe from The Kitchn Garlic-Parmesan Wings
SIDE NOTES: Baking the chicken wings for 40mins was enough for me so start checking around then seeing all ovens act differently 🙂
WATCH THE RECIPE VIDEO BELOW
Ingredients
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 pounds chicken wings
- 1 ounce Parmesan cheese finely grated (about 1/4 cup), plus more for serving
- 2 tablespoons fresh parsley leaves
- 3 cloves garlic
- 4 tablespoons unsalted butter
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack insid
- Place 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a small bowl and stir to combine.
- If needed, prepare 2 pounds of chicken wings: use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wingtip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
- Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
- Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes. Meanwhile, prepare the following, placing them all in the same large bowl: finely grate 1 ounce Parmesan cheese (about 1/4 cup), finely chop 2 tablespoons fresh parsley leaves, and mince 3 garlic cloves. A few minutes before the wings are done, melt 4 tablespoons unsalted butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
- Add the wings to the Parmesan mixture and toss until well-coated. Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.