This Garlic-Parmesan Chicken Wings are baked NOT fried. Baked in the oven until golden brown and crispy, then tossed and coated with garlic parmesan butter. No burnt garlic, just delicious, well seasoned, slightly spicy chicken wings. Bring out the appys!
I’m from Canada and although watching the Super Bowl game is not as crazy as in the United States, I thought I would be a nice neighbor and chip in my contribution for the game time appetizers for you guys who love to watch Super Bowl. I may not be a Super Bowl fan(actually I am not a fan of any sports) but I love food and appetizer. So, I`m all in, bring it on! Today’s chicken wings recipe is a winner for all year round. Super Bowl or no Super Bowl.
I’m not a huge fan or even the slightest fan of dishes cook the fried way. But I’m no saying that I don’t like fried chicken because I’m probably one of those fried chicken fanatics especially if they are crispy, juicy and extra hot please. I don’t mind buying it from time to time, but if I am going to cook it at home, I’m out of here! I’ll be running away for sure. The amount of oil to be able to produce a really delicious fried chicken is insane, so sigh me in for take out, Delivery of dine-in option. My huge problem with making fried chicken at home is the insane amount of oil, plus more oil 🙂 just too much. Also, it really drives me crazy thinking what to do with the used oil. Since I don’t fry food as much, I often end up not using it again. But that doesn’t mean I cannot enjoy chicken at home, this is where bake chicken comes in.
Baked NOT Fried
This chicken wings was baked not fried, but it still taste good. It tasted less greasy, it was juicy, tender and finger licking good. Every piece of it, no kidding! In the spirit of honesty, I would not claim this to be a healthy appetizer, but any little thing we can do to lessen the damage is an effort worth doing. So, don`t hate me for tossing this chicken in butter, but I used vegan butter so just to make myself feel less guilty 🙂 I have always love chicken wings. While other people dislike it, I love that they are small portion for nibbling, and I can eat all 12 pieces and not feel to guilty about it. O well, to tell you the truth I can only eat maximum 5 pieces at a time, sometimes I wish I could eat more.
How to Make Bake Garlic Parmesan Chicken Wings
Bake the Chicken: Start by seasoning the chicken wings first. We are using all dry seasoning for the first round. Some salt, peppers and garlic powder. Using all dry ingredients especially the garlic powder is very important. Garlic gets burnt very easily, more so when cooked longer in high heat like this recipe. The secret to achieving the nice garlic flavor without the burnt taste is to use garlic powder first to season the chicken before it goes into the oven. This gives the subtle garlic flavor while slowing getting absorb in the chicken.
Toss in Garlic Butter Mixture: Once the first round of baking is done ( 1 hour) you can now use fresh garlic to finish off the baking. Simply mix the butter, parsley, parmesan cheese and panko bread crumbs. Transfer the chicken wings in a large bowl and pour the garlic butter mixture. Toss the bake chicken in the garlic butter mixture.
Bake Again: Arrange the chicken wings back in the baking tray closely together with almost no gaps then I sprinkle the crumbs on top. The crumbs and cheese will not stick to coat the chicken so you have to make sure the chicken are arrange really close to ear other so the crumbs doesn’t fall in between. I used vegan butter just so it doesn’t add more oil on the chicken but a regular butter will work just fine.then return the chicken in the oven to bake at least 15 minutes just to slightly toast the garlic, cheese and crumbs. This chicken wings appetizer was meant to make us feel pampered, satisfied and happy. So stop counting the calories and just enjoy every bite!
Chicken Wings Part:
So there are three portions of the chicken wing
- Wing Tip (or the flapper) – This is the pointy part with no meat at all. You do not need this for this recipe, but you can set it aside and use it for making chicken broth
- Wingette – This is the middle part of the chicken wings. We need this for this recipe.
- Drumette – This is the meaty part of the chicken wings, almost like small drumstick. We need this for this recipe. You can use all drumette of a combination of wingette or drumette
How to Serve:
This is just my suggestion, feel free to serve it however you want to. Personally, I like to serve it with some celery sticks on the side for crunch and freshness. I like to serve this with Tzatziki Dressing, again for more freshness, but any of your favorite dip will work just fine.
- 1 teaspoons kosher Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Red Chili Flakes
- 1/4 teaspoon freshly ground Black Pepper
- 1 pound Chicken Wings
- 2 tablespoon Parmesan Cheese, finely grated, plus more for serving
- 2 tablespoon Panko Bread Crumbs – optional
- 3/4 teaspoon dried Parsley Leaves ( If using fresh, use about 1 tablespoon)
- 2 cloves Garlic – minced
- 2 tablespoons unsalted Butter – melted
- Pre-heat the Oven: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
- Make the Spice Mix: Place kosher salt, garlic powder, black pepper, paprika and red chili flakes in a small bowl and stir to combine.
- Prepare the chicken wings: use a chef’s knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (wingette) and upper arm (drumette) sections.
- Alternatively, you can buy a ready to cook chicken drumette in grocery so you do not have to separate the wing and upper arm section or you can use a combination of both. Do not use the whole wings as the wing tip will get brunt easily during baking.
- Season the Chicken: Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
- Bake until the wings are cooked through and the skin is crispy, 50 – 60 minutes.
- Make the Garlic Butter: Meanwhile, prepare the following, placing them all in the same large bowl: butter, finely grate Parmesan cheese, parsley, and minced garlic cloves. A few minutes before the wings are done, melt the mixture in microwave. Add the panko bread crumbs (if using)
- Toss the Wings in Garlic Butter: Toss the wings with the garlic butter mixture and toss until well-coated. The cheese and panko crumbs will not stick to the wings so you have to sprinkle it on top of the chicken .
- Final Baking: Transfer the wings to the baking sheet and arrange the chicken close to each other. Make sure that the chicken touch the sides of each other. Sprinkle the loose cheese and panko bread crumbs on top. Bake for 15 minutes until the garlic is slightly cook and the cheese and crumbs are crunchy.
- Serve: Transfer the chicken in a plate with paper towel. Let sit for few minutes until some of the oil are absorbed by the paper towel. Transfer in a serving plate or platter and top with more grated Parmesan, if desired. Serve with celery sticks on the side and some Tzatziki Dressing.
Serves 2 – 3
- When using whole wings, make sure to remove the wing tip (the pointy part of the wing) as this will get burn easily.
The Nutrition Information excludes the dip and side vegetables
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