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Garlic Butter Wings are seasoned with a smoky spice mix, cooked to crispy perfection, and then tossed in a delicious garlic butter sauce loaded with fresh herbs and parmesan! Serve them at your next potluck or Game Day and watch them disappear in minutes!
Looking for more easy appetizer recipes? Add Lemon Pepper Wings, Chinese Fried Chicken Wings, and these hot honey chicken wings to your spread!
Garlic butter seafood boil, garlic butter naan, garlic butter shrimp risotto… can you tell I’m obsessed with this liquid gold of a sauce?! Seriously, garlic butter is AMAZING on everything. But slather it all over crispy chicken wings? Oh man, that’s pure heaven on a plate!
These garlic butter chicken wings are loaded with flavor. They’re smoky, peppery, buttery, garlicky, and slightly cheesy from the parmesan. It’s hard to exactly describe how delicious these garlic and butter wings are!
I also love how people react when they realize how easy this recipe is! If you have 45 minutes to spare and a handful of pantry ingredients, you can make this chicken wing recipe anytime you like!
Table of Contents
Why You’ll Love This Recipe
- Crispy without frying! No need to dodge oil splatters, we’re using an oven (I also provide details on how to make these in the air fryer!). Baking makes the wings less greasy, which is ideal because it’s going to be tossed in garlic butter and prevents the wings from being greasy/too rich.
- Simple ingredients but loads of flavor! Need I say more?!
- Perfect appetizer for a crowd. Just double or triple the ingredients and follow the steps as is. You can even prep some ahead and cook later, ideal for football season and game nights!
Key Ingredients
(full list of quantities and ingredients are in the recipe card below)
- Chicken wings – I recommend halving your wings into flats and drumettes so they’re easier to work with. You also get more garlic sauce coverage that way.
- Olive oil – A splash of oil makes the seasonings stick better to the chicken skin. You can use other neutral oils like canola, avocado, or vegetable oil.
- Spices – To make super flavorful wings, we’re seasoning them with a blend of smoked paprika, onion powder, garlic powder, salt, and ground black pepper.
Garlic Butter Sauce Ingredients
- Butter – Melted butter creates a rich and silky base for our sauce. It also helps the garlic and parmesan stick to the wings better.
- Garlic – Fresh garlic is always best! They get sauteed in butter until you have golden-brown garlic bits – it’s key in the savory garlic butter sauce.
- Aluminum-free Baking Powder – for that perfectly crispy skin! Nerd alert: Baking powder increases the pH of the skin, allowing it to break down – this means it’ll crisp up and brown more evenly when cooking.
- Worcestershire sauce – We’re only using a teaspoon here, just enough to cut through the richness without making the sauce too tangy.
- Brown sugar – To balance out the bold flavors in this recipe.
- Parmesan adds a salty, nutty flavor and melts beautifully into the sauce, coating the wings in cheesy goodness.
- Chives and fresh parsley – I highly recommend adding these two for a bright and fresh finish to our garlic butter wings.
Recipe Variations
- Turn this into spicy garlic butter wings by adding red pepper flakes or cayenne pepper to the spice mix, or add hot sauce to the garlic butter sauce. You can add some cajun seasoning too!
- For honey garlic butter wings, swap out the brown sugar for 1 tablespoon of honey mixed into the garlic butter or drizzled over the sauced wings. Use hot honey if you like it spicy!
- Love the crunch of deep-fried wings? Whisk the seasonings with flour and a bit of cornstarch in a bowl. Coat the wings evenly, then deep fry at 375°F (190°C) until golden brown and crispy, then toss with the garlic butter sauce.
- Air Fryer Method: air fryers are basically mini ovens, so you can totally make these garlic butter wings in an air fryer! Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, then cover in sauce.
How to Make Garlic Butter Wings
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Step 1: Preheat your oven to 450 degrees F. Blot chicken dry with a paper towel (this will help achieve extra crispy skin!)
Step 2: Season the chicken. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Toss to ensure chicken is fully coated.
Step 3: Place wings on a baking sheet in a single layer and bake for 30–35 minutes, flipping halfway through, until fully cooked (they should have an internal temperature of 190–200°F).
Step 4: Make the sauce. While the wings are cooking, make the garlic butter sauce by melting butter over medium low heat in a saucepan or small pot, then add the Worcestershire sauce and garlic. Cook for 2-3 minutes, until fragrant. Remove from heat and add chives, parsley, brown sugar, and parmesan.
- Step 5: Toss the chicken in sauce. Once the wings are fully cooked, toss the wings in the garlic butter sauce.
Recipe Tips
- If you have the time, place your seasoned wings on a wire rack and chill in the fridge for at least two hours. This dries out the skin so it crisps up better while infusing the meat with more flavor. This will give you the best results.
- Space out the wings on the baking sheet so the heat can circulate and cook the chicken evenly.
- If using frozen wings, be sure to thaw them completely to room temperature prior to cooking.
- If using whole chicken wings, cut and discard the wing tips.
What to Serve with Garlic Butter Wings
I love keeping the sides light and fresh for garlic butter wings like cajun coleslaw, carrot, and celery sticks, or even a salad with a zesty vinaigrette like this Mango Shrimp Salad. But hey, if you’re in the mood for wings and onion rings, fries, or nachos, go ahead and indulge!
These garlic butter wings are also perfect for dipping. Ranch dressing, blue cheese dressing, hot honey dip, or buffalo sauce go wild – dip away!
Storage and Freezing
Storing: Store leftover wings in an airtight container and stash them in the fridge for up to 3-4 days. But honestly, you’ll be lucky if you have any wings left because they go so fast!
Reheating: Reheat the wings in the air fryer for 3-5 minutes at 350°F (175°C) or until they’re heated through.
Freezing uncooked wings: After seasoning your wings, place them in a freezer-safe bag or container and they’ll keep for up to 3 months. This is a great way to grab and cook on demand! Thaw overnight in the refrigerator before cooking.
FAQs
Yes, just thaw them first!
The chicken wings are done when they hit 190°F (88°C) inside. But if you don’t have a meat thermometer, just poke them with a knife or fork—if the juices run clear, they’re ready!
Definitely! Go ahead and season the wings, make the sauce, and store them separately. When you’re ready to eat, just air fry or bake the wings and toss them in the reheated sauce.
More Finger Food Recipes
Main Course
Lemon Pepper Chicken Wings
Appetizers
Crispy Bang Bang Shrimp Recipe
Main Course
Crispy Oven Baked Cajun BBQ Wings
Main Course
Garlic Parmesan Chicken Skewers
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Garlic Butter Wings
Equipment
- Baking Sheet
Ingredients
- 2 1/2 lbs Chicken Wings, , halved at the joints (discard of the wingtips)
- 1 tbsp Olive Oil
- 1 tbsp Cornstarch
- 1 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 tsp Baking Powder
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
Garlic Butter Sauce
- 6 tbsp Salted Butter, (melted)
- 2 tsp Worcestershire Sauce
- 4 cloves Garlic, (minced)
- 2 tbsp Chives, (diced)
- 3 tbsp Fresh Parsley, (diced)
- 1/2 tsp Brown Sugar
- 1/4 cup Parmesan, (grated)
Instructions
- Preheat your oven to 450 degrees F. Blot chicken dry with a paper towel and place into a large bowl (be sure to dry them really well, this will help achieve extra crispy skin! 2 1/2 lbs Chicken Wings
- Mix together seasonings, cornstarch, and baking powder in a small bowl. 1 tsp Onion Powder 2 tsp Garlic Powder 1 tsp Smoked Paprika 1 tbsp Cornstarch 2 tsp Baking Powder 1 1/2 tsp Kosher Salt 1/2 tsp Black Pepper
- Drizzle the wings with olive oil and add the seasonings. Toss to ensure chicken is fully coated. (Optional: If you have time, cover with plastic wrap and let the wings marinate in the fridge for at least 1-2 hours, ideally overnight for best flavor) 1 tbsp Olive Oil
- Spray a wire rack with a little cooking spray (this prevents the wings from sticking). Place wire rack on top of a sheet pan and add the chicken wings on top in a single layer, spacing out about 1 inch apart. Bake for 30-35 minutes. At the halfway mark, turn the wings over and continue to cook until thoroughly cooked and crispy (the internal temperature of the wings should be between 190-200 degrees F).
- While the wings are cooking, make the garlic butter sauce by melting butter over medium low heat in a saucepan or small pot, then add garlic. Cook for 2-3 minutes, until fragrant. Remove from heat and add Worcestershire sauce, chives, parsley, brown sugar, and parmesan. 6 tbsp Salted Butter 4 cloves Garlic 2 tsp Worcestershire Sauce 2 tbsp Chives 3 tbsp Fresh Parsley 1/2 tsp Brown Sugar 1/4 cup Parmesan
- Toss the chicken in sauce. Once the wings are fully cooked, toss the wings in the garlic butter sauce. Top with additional herbs and parmesan for garnish.
Notes
- If you have the time, place your seasoned wings on a wire rack and chill in the fridge for at least two hours. This dries out the skin so it crisps up better while infusing the meat with more flavor. This will give you the best results.
- Space out the wings on the baking so the heat can circulate and cook the chicken evenly.
- If using frozen wings, be sure to thaw them completely to room temperature prior to cooking.
- Add 1 tbsp of cornstarch to the spice blend for extra crunchy skin without making the wings taste like flour.
- If using whole chicken wings, discard of the wing tips.
- Turn this into spicy garlic butter wings by adding red pepper flakes or cayenne pepper to the spice mix, or add hot sauce to the garlic butter sauce. You can add some cajun too!
- Mix the juice and zest of half a lemon into the garlic butter sauce and increase the black pepper to one teaspoon to make some lemon pepper garlic butter wings.
- For honey garlic butter wings, swap out the brown sugar for 1 tablespoon of honey mixed into the garlic butter or drizzled over the sauced wings. Use hot honey if you like it spicy!
- Love the crunch of deep-fried wings? Whisk the seasonings with flour and a bit of cornstarch in a bowl. Coat the wings evenly, then deep fry at 375°F (190°C) until golden brown and crispy, then toss with the garlic butter sauce.
- Air fryers are basically mini ovens, so you can totally bake these garlic butter wings! Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, then cover in sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In your notes, you say to add 1 Tbsp. cornstarch (earlier you say to use 2 tsp. cornstarch) to spice mixture for extra crunchy skin. Is that in addition to the 1 Tbsp. cornstarch already listed in the recipe?
Hi! I’m not sure where you’re seeing 2 tsp but yes, the 1 tbsp of cornstarch that’s already listed in the recipe will make the wings nice and crunchy. I hope that this helps.
…what is the difference between baking powder and aluminum -free baking powder? And why would I use the aluminum free in this recipe?
The difference is the taste. Aluminum in baking powder can leave a metallic after taste in your mouth. No one wants Metallic tasting wings lol