Baked Garlic Parmesan Wings
Make sure you shake off any excess butter after dipping the wings.
Servings 4
Calories 726kcal
Equipment
Ingredients
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon cornstarch
- 2 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon garlic powder divided
- 4 tablespoons butter melted
- 1 cup Parmesan cheese grated, divided
- 1 tablespoon Italian seasoning
- ½ teaspoon dried red pepper flake more or less, to taste
Instructions
- Preheat your oven to 450 F.
- Line a large baking sheet with foil or parchment paper. You can also use a wire rack with foil underneath.
- Place wings into a large bowl.
- In a small bowl, combine corn starch, baking powder, salt, and 1/2 teaspoon of the garlic powder.
- Pour the seasoning over the chicken wings and toss to coat.
- Transfer the wings to your lined baking sheet. Spread them out so they do not touch.
- Bake for 20 minutes.
- Flip the wings and bake another 20 minutes.
- Place the melted butter into a small bowl.
- In another small bowl, combine 3/4 cup of the cheese, the Italian seasoning, red pepper and the remaining garlic powder.
- Check the wings. They should be starting to brown and be lightly crispy on the edges. If not, bake them a bit longer.
- Remove the wings from the oven. Working one at a time, using tongs, grab a wing and dunk it into the butter mixture. Flip to coat it well then shake off any excess. Transfer to the cheese mixture and roll to coat. Shake off the excess and return the wing to the baking sheet.
- Bake another 5-15 minutes or until golden brown.
- Serve wings sprinkled with the remaining cheese.
Notes
Use freshly-grated Parmesan for the best results.
Nutrition
Calories: 726kcal | Carbohydrates: 7g | Protein: 49g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1782mg | Potassium: 438mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 995IU | Vitamin C: 2mg | Calcium: 391mg | Iron: 3mg