You can get perfectly crispy, restaurant-style chicken wings in your own oven. Tossed in a delicious garlic parmesan sauce, these wings are guaranteed to be a hit with everyone. Or, as my kids like to say, 'Winner, winner, chicken dinner!'
Mix things up and try Smoked Chicken Wings, Crispy Air Fryer Wings or Crispy Oven Baked Wings.
Why our recipe?
- Baked, not fried uses a simple oven-baked method that produces the crispiest wings every time.
- A simple garlic parmesan sauce coats the crispy wings with irresistible flavor.
- The overnight baking powder drying method makes these wings foolproof!
Chicken wings are the perfect appetizer—they're easy to make and can be made in large quantities for a crowd. Whether you're serving them up on game day, at a party, or even on a random Sunday, these chicken wings are sure to be a total touchdown. (See what I did there? Ha!)
Material notes
- Chicken Wings: Opt for fresh wings over frozen. If using frozen, follow our tips below to remove excess moisture before baking. Also, make sure you get just the drumettes and flats, not the whole wing.
- Baking Powder: Be sure to use aluminum-free baking powder for best results.
- Butter: Salted butter works best, but if you only have unsalted butter, just add a pinch of salt.
- Parmesan Cheese: Grated is the way to go – either freshly grated or store-bought grated cheese will work.
- Garlic Powder: Be sure to use garlic powder, not garlic salt. Using garlic salt will make your wings salty too!
The science of baking powder
Baking powder is an essential ingredient in crispy baked chicken wings. Because baking powder is alkaline (has a pH greater than 7), it helps break down the protein in the chicken wing skin and removes excess moisture, allowing the skin to crisp up more when cooked. Science, all!
Fresh vs. Frozen Wings
Fresh wings give the best texture and flavor when making crispy chicken wings. They retain their natural flavor, while frozen wings may lose some flavor when frozen.
Frozen wings also release excess water, which can make it more difficult to achieve a crisp texture. That said, frozen wings are a convenient option. If you want to use them, thaw the wings in the refrigerator overnight and dry them thoroughly to remove any excess moisture before baking.
Wing pieces
Fun fact: A chicken wing has three parts: drumette, flat and tips. When you buy chicken wings, you usually get a mix of drumettes and flats.
Sometimes, you can get a whole wing, which means all three parts are still attached. It's rare, but it can happen (we get them with our grocery orders!) If you end up with whole wings, you have to butcher them yourself and discard the tips.
Short on time? Try our “cheat” method!
Refrigerating wings for 12-24 hours is impossible if you are short on time. Luckily, we've found a shortcut that delivers perfectly crisp results without the need for refrigeration! The secret? You bake the wings at a very low temperature to remove excess moisture and dry them, then blast them with high heat to crisp them up.
Start by preheating your oven to 250°F and bake the wings for about 45 minutes to 1 hour. Once done, remove the wings and increase the oven temperature to 425°F. When it reaches the correct temperature, add the wings back in and bake for an additional 30-45 minutes, or until they reach an internal temperature of 165°F and are crisp to your liking.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 4 days.
Reheat Using your oven at 375 degrees Fahrenheit. Spread wings on a baking sheet and heat for about 10-15 minutes or until heated through. This helps them retain their crisp texture.
