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wingstop garlic parmesan wings

Garlic Parmesan Wings Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup grated parmesan
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1/2 tsp lemon juice

Method
 

  1. Preheat oven to 425°F (220°C) with a wire rack set over a foil-lined baking sheet. Pat wings dry, then toss with baking powder, garlic powder, onion powder, salt, and black pepper until fully coated.
  2. Arrange wings skin side up on the rack in a single layer with space between each piece. Bake for 40 to 45 minutes, flipping once at 25 minutes, until skin is deep golden and crackling.
  3. In the last 10 minutes of baking, melt butter with olive oil over medium-low heat. Add minced garlic and cook for 2 to 3 minutes until softened and fragrant. Remove from heat and stir in parmesan, red pepper flakes, and lemon juice.
  4. Transfer hot wings to a large bowl, pour sauce over them, and toss for 30 seconds until every piece is coated.
  5. Arrange on a serving platter, scatter chopped parsley and an extra pinch of parmesan over the top, and serve immediately.

Notes

The wings can be coated in the dry rub and left on the rack uncovered in the fridge for up to 8 hours before baking, which deepens the crisp on the skin even more. If your parmesan sauce thickens too much before tossing, a splash of warm water stirred in will loosen it. These are best eaten right away, within about 15 minutes of saucing, while the skin still has some texture to it.