These garlic Parmesan wings are ultra-crispy oven-baked chicken tossed in warm garlic butter and grated Parmesan, delivering the same bold, buttery flavor as Wingstop but made entirely at home with a simple baking powder coating and wire-rack method.
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Pat the chicken wings thoroughly dry with paper towels to remove any excess moisture.
In a small bowl, mix together the baking powder, garlic powder, salt, black pepper, and paprika. Toss the wings in the seasoning mixture until they’re evenly coated on all sides.
Arrange the wings on a wire rack set over a baking sheet and refrigerate them uncovered overnight, or for at least 45 minutes to 1 hour for extra crispiness. If chilled, remove them from the fridge 30–40 minutes before baking to bring them to room temperature.
Preheat the oven to 450°F (230°C) and position a rack in the upper third. Line a baking sheet with foil, place a wire rack on top, and lightly spray it with cooking spray to prevent sticking.
Arrange the wings skin side up on the rack and bake for 28–38 minutes, flipping halfway through, until golden brown, crispy, and cooked through.
While the wings bake, melt the butter in a small microwave-safe bowl with grated garlic, a pinch of salt, and chopped parsley. Stir until smooth and fragrant.
Transfer the baked wings to a large mixing bowl, drizzle with the garlic butter, and toss to coat evenly. Sprinkle with Parmesan cheese and toss again until fully coated.
Serve warm and enjoy immediately for the crispiest texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 10–12 minutes to restore crispiness.
wire rack · baking sheet · microwave-safe bowl
Pat wings completely dry, coat with baking powder and seasonings, chill uncovered for at least 45 minutes to 1 hour, then bake skin-side up on a wire rack at 450°F (230°C) for 28–38 minutes, flipping halfway through.
Yes. Prepare and season the wings, then refrigerate uncovered overnight before baking. On the day of serving, remove from the fridge 30–40 minutes before baking to bring to room temperature, then bake as directed.
Pecorino Romano works as a direct substitute with a saltier, sharper flavor; Grana Padano offers a milder alternative. Avoid pre-grated varieties, which contain anti-caking agents.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to restore crispiness.
Aluminum-free baking powder is recommended to avoid any metallic aftertaste, though standard baking powder works if aluminum-free is unavailable.
