- 7 lbs chicken wings (see note)
- 1 tsp salt
- 3 tbsp baking powder not baking soda!
- 1/2 cup unsalted butter
- 4 tsp garlic powder
- 1/4 cup grated parmesan cheese plus additional for topping
- 1 tbsp minced parsley
Preheat oven to 250°F. Line 2 large baking sheets with foil. Place an oven-safe cooling wire rack on top of each baking sheet and generously spray racks with cooking oil spray.
Pat the wings dry with paper towels.
In a large bowl, add wings and sprinkle with salt and baking powder. Toss the wings until they are evenly coated in the baking powder and salt.
Place the wings side by side onto the cooling racks. They should be close together but not touching each other.
Bake for 30 minutes in the lower half section of the oven. After 30 minutes, the wings should look smaller (from the skin being dried out and fat rendered off) but still very pale.
Raise oven temperature to 425°F. Place wings back into the oven, this time in the upper middle section of the oven. Bake wings for about 50 minutes. Wings should be golden brown and when you touch the skin, it should feel crispy. If you had to use a lower rack for your second baking sheet, these may need slightly more time. You can place them in the upper section of the oven after removing the top sheet and bake for about another 5 minutes or until golden. Allow the wings to cool for about 10 minutes, which should crisp the skin even more.
While wings are cooling, make the sauce. In a small saucepan, add butter, garlic and 1/4 cup cheese. Stir and cook until butter is melted. Use a pastry or basting brush and brush wings generously with sauce, making sure to brush on the garlic powder and cheese. Sprinkle wings with additional parmesan cheese and parsley. Serve while wings are still warm and crispy. They taste great on their own or with a side of ranch dressing.
- For best results use wings that have already been divided into drumettes and wingettes.
- Nutrition estimate does not include the extra cheese for garnish.
Baked Garlic Parmesan Wings
Amount Per Serving (0.08 of recipe)
Calories 587 Calories from Fat 380
% Daily Value*
Saturated Fat 14.4g90%
Trans Fat 0.2g
Polyunsaturated Fat 6.9g
Monounsaturated Fat 16.7g
Vitamin A 300IU6%
Vitamin C 0.8mg1%
Net Carbs 2g4%
* Percent Daily Values are based on a 2000 calorie diet.