Hello, my friends! I am so excited to be sharing these super delicious Garlic Parmesan Wings with y'all today. We got wings at work seriously like... 3 months ago, and I have been wanting to recreate them at home ever since! It sounds ridiculous that I've been waiting for months, but eh, such is the life of a blogger. I've got recipes I've been meaning to make for like, 3 Thanksgivings and haven't gotten around to them yet. The season passes, and you're forced to wait until the next year to try to attempt. But, I digress. Wings! These are baked, but you'd never know it. They're super juicy, crispy, and flavorful!
My family isn't super into barbecue or spicy foods, so I knew that if I made wings, I would have to make a variety they would actually eat! Enter... garlic parmesan wings! It's one of my favorites, and it's totally in my family's usual flavor profiles. I decided to omit red chili flakes since, as I said, my household is pretty wimpy when it comes to heat, but I can guarantee those would add a delicious little kick! The garlic is pungent and flavorful without being too hot, and the parmesan lends a delicious salty creaminess that is to die for. You definitely don't need storebought sauce to make great wings!
The only way I've ever made wings is baked, so I don't have anything to compare that to for reference, but it's seriously so easy and makes hardly any mess! There is a couple of things you have to keep in mind if you want these to be crispy... first, you want to bake them on a wire rack on top of a baking sheet! Since wings have a lot of skin and are pretty fatty, this allows all the fat to drain off instead of making them cook in a vat of grease. The second secret is that once they're done baking, you should place them under the broiler for a few minutes to get the skin really crunchy and golden brown! Seriously so simple and incredibly delicious. You can definitely make restaurant-worthy, sticky, crunchy garlic parmesan wings at home!
- *for the wings*
- 4 lbs chicken wings
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dry basil
- 1 teaspoon paprika
- *for the sauce*
- 2 tablespoon melted butter
- 2 tablespoon olive oil
- 3 garlic cloves, grated {a microplane works great for this!}
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic salt
- First, let your chicken wings thaw out if they are frozen.
- Preheat the oven to 400F, line a baking sheet with foil, and place a wire rack on top. Lightly spray the rack with nonstick spray.
- In a large bowl, combine the wings and all the seasonings, mixing well to ensure all the wings are evenly coated.
- Spread the wings out on the prepared rack, making sure they are not crowded or touching {you may need a second pan if that is the case!}
- Bake the wings for 45-50 minutes, flipping them halfway through cooking.
- When wings are done, turn the broiler on to 500F and broil them for 3-4 minutes, until the skin is crisp and bubbly. Watch carefully as they can burn very quickly!
- In a large bowl, whisk together the melted butter, oil, garlic, garlic salt, and Parmesan for the sauce. Toss in the hot wings, and mix until evenly coated.
- Serve immediately with an additional sprinkle of grated Parmesan on top!
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