Deliciously crispy chicken wings coated in a rich garlic butter sauce, perfect for any gathering or game day.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lb chicken wings, split at the joints and tips removed
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp cornstarch, for extra crispiness
1/2 cup unsalted butter
6–8 garlic cloves, finely minced
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Italian seasoning
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese, optional
Instructions
Preheat your oven to 425°F. Line a baking sheet with parchment paper or place a wire rack over the baking sheet.
Pat the chicken wings completely dry with paper towels.
Place the wings in a large bowl. Add the olive oil, garlic powder, onion powder, paprika, salt, black pepper, and cornstarch. Toss until every wing is evenly coated.
Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece. Bake for 40–45 minutes, flipping halfway through.
While the wings bake, melt the butter in a skillet over medium-low heat. Add the olive oil and minced garlic. Cook for 1–2 minutes until fragrant.
Stir in the Italian seasoning, red pepper flakes, lemon juice, and a little salt and black pepper. Let the sauce simmer for about 30 seconds, then remove from heat.
Once the wings are cooked, transfer them to a large mixing bowl. Pour the warm garlic butter sauce over the wings and toss thoroughly.
Transfer the wings to a serving platter. Sprinkle with additional parsley and Parmesan cheese if desired. Serve immediately.
Notes
For extra crispiness, ensure wings are patted dry before seasoning.
Adjust the amount of garlic and red pepper flakes to taste.
Serve with dipping sauces like ranch or blue cheese.