Extra Crispy Chicken Wings with Garlic Parmesan
These Extra Crispy Chicken Wings with Garlic Parmesan achieve a shatteringly crisp skin without a deep fryer, using a simple dry brine and a two-stage oven method. Tossed in a rich, buttery garlic sauce and a generous shower of freshly grated Parmesan, they are the ultimate game-day or weeknight indulgence.
Equipment
- Large bowl
- Paper towels
- Wire rack
- Baking Sheet
- Small saucepan
- Mixing bowl
- Measuring spoons
- Chef's knife
- Cutting board
- Garlic press (optional)
Ingredients
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 6 cloves garlic, minced
- ½ cup finely grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon hot sauce like Frank's RedHot
Instructions
- Pat the chicken wings completely dry with paper towels. In a large bowl, combine the baking powder, 1 teaspoon of salt, pepper, and garlic powder. Add the dried wings and toss well to coat evenly.
- Place the seasoned wings on a wire rack set over a baking sheet. Leave uncovered in the refrigerator for at least 1 hour, or ideally overnight, to dry the skin.
- Preheat the oven to 250°F (120°C). Place the baking sheet with the wings on the middle rack and bake for 30 minutes.
- Increase the oven temperature to 425°F (220°C). Continue baking for 40-50 minutes, or until the skin is deeply golden brown and crispy. Use the convection setting if available.
- While the wings bake, make the sauce: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook gently for 1-2 minutes until fragrant. Remove from heat and stir in the hot sauce (if using). Keep warm.
- Once the wings are crispy, transfer them to a large mixing bowl. Pour the warm garlic butter sauce over the wings and toss to coat evenly.
- Add the grated Parmesan cheese and toss again until the cheese sticks to the wings.
- Transfer to a serving platter, sprinkle with extra Parmesan and chopped parsley, and serve immediately.
Notes
For the crispiest results, do not skip the dry brine. Use aluminum-free baking powder to avoid a metallic taste. Always grate your own Parmesan from a block for the best melting and flavor. If using an air fryer, cook at 400°F (200°C) for 20-25 minutes, shaking halfway, after the initial low-temperature bake. Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 400°F (200°C) for 5-7 minutes to restore crispiness. For a dairy-free version, substitute the butter with olive oil or a vegan butter alternative.