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Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil, then place an oven-safe wire rack on top. This allows air to circulate around the wings for maximum crispiness.

Pat the chicken wings thoroughly dry with paper towels. This is a crucial step for achieving crispy skin. In a large bowl, toss the dried wings with olive oil, baking powder, kosher salt, and black pepper until evenly coated.

Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing. This prevents steaming and promotes crisping.

Bake the wings for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F.

While the wings are baking, prepare the garlic Parmesan sauce. In a medium saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic and cook over medium-low heat for 1-2 minutes, until fragrant but not browned. Remove from heat.

Stir the grated Parmesan cheese, chopped fresh parsley, and optional red pepper flakes into the melted butter and garlic mixture. Set aside.

Once the wings are cooked and crispy, transfer them immediately to a large clean bowl. Pour the garlic Parmesan sauce over the hot wings and toss gently until every wing is thoroughly coated.

Serve the Garlic Parmesan Chicken Wings hot. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil, then place an oven-safe wire rack on top. This allows air to circulate around the wings for maximum crispiness.

Pat the chicken wings thoroughly dry with paper towels. This is a crucial step for achieving crispy skin. In a large bowl, toss the dried wings with olive oil, baking powder, kosher salt, and black pepper until evenly coated.

Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing. This prevents steaming and promotes crisping.

Bake the wings for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F.

While the wings are baking, prepare the garlic Parmesan sauce. In a medium saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic and cook over medium-low heat for 1-2 minutes, until fragrant but not browned. Remove from heat.

Stir the grated Parmesan cheese, chopped fresh parsley, and optional red pepper flakes into the melted butter and garlic mixture. Set aside.

Once the wings are cooked and crispy, transfer them immediately to a large clean bowl. Pour the garlic Parmesan sauce over the hot wings and toss gently until every wing is thoroughly coated.

Serve the Garlic Parmesan Chicken Wings hot. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired.
