Baked Garlic Butter Parmesan Wings that are crispy and slathered in a homemade garlic butter parmesan sauce. Out of the oven they are hot, crunchy wings that are NEVER greasy. Let's make them!
Preheat oven to 450 °F and prepare a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil lined baking sheet and spray with olive oil or non stick cooking spray.
Pat dry chicken wings and toss in all-purpose flour, baking powder, salt, black pepper, and garlic powder.
Place seasoned chicken wings on the rack lined baking sheet, in a single layer and keeping space between them.
Bake the seasoned chicken wings for 15 minutes and then reduce oven to 425 °F and continue to bake for 15 more minutes.
While the wings bake, prepare the garlic butter sauce by whisking together the slightly cooled and melted unsalted butter, parmesan cheese, mayonnaise, minced garlic, salt, pepper, and red pepper flakes to a bowl.
Remove the baked chicken wings from the rack lined baking sheet and toss them in the garlic butter sauce.
Place the sauced chicken wings back on the rack lined baking sheet and bake for an additional 10 minutes.
Remove the Garlic Butter Parmesan Wings from the oven and allow them to rest for 10 minutes. NOTE: Chicken wings should always be cooked to an internal temperature of 160 to 165 degrees F. The meat should be white and juices running clear.
Garnish with parsley and more parmesan cheese. Serve with favorite dipping sauce.
Video
Notes
Storing and Reheating Information:
In the refrigerator, covered and in an airtight container, for up to 7 days.
Frozen, covered and in an airtight container, for up to 3 months.
Reheat wings by placing them on a rack lined baking sheet and bake at 425 °F (218 °C) until warmed through and crispy again, about 10 minutes.
Air Fryer Instructions:
Preheat the air fryer to 400 °F. Arrange the seasoned wings in a single layer and cook them for 15 to 20 minutes. Toss them in the sauce and bake for an additional 5 to 7 minutes.