Garlic Butter Wings
These garlic butter chicken wings are crispy on the outside, juicy on the inside, and tossed in a rich, garlicky butter sauce with parmesan and fresh herbs. They’re oven-baked (no frying!), easy to make, and perfect for game day, parties, or a cozy night in.
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
Calories: 573kcal, Carbohydrates: 7g, Protein: 31g, Fat: 47g, Saturated Fat: 19g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 167mg, Sodium: 1474mg, Potassium: 346mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1367IU, Vitamin C: 7mg, Calcium: 235mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!