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New Year's Eve Garlic Parmesan Wings

Garlic Parmesan wings bake in the oven until browned and crisp, then get tossed in a buttery coating with fresh garlic, Parmesan, and parsley. Drying the party-cut wings thoroughly helps them crisp up as they bake.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 521
Ingredients Equipment Method Notes

Ingredients
  

For the wings
  • 1 nonstick cooking spray
  • 3 lb chicken wings party-cut, patted very dry
  • 1 tbsp baking powder aluminum-free
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
For the garlic Parmesan coating
  • 6 tbsp butter unsalted
  • 4 cloves garlic minced
  • 0.75 cup Parmesan cheese finely grated
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Place an oven rack in the center position.
  3. Line a rimmed baking sheet with foil.
  4. Set a wire rack on top of the baking sheet and coat the rack with nonstick cooking spray.
  5. In a large bowl, toss the wings with the baking powder, salt, and pepper until evenly coated.
  6. Arrange the wings in a single layer on the rack.
  7. Bake for 45 to 55 minutes, flipping halfway through, until browned and crisp and the thickest parts reach 165°F.
  8. During the last few minutes of baking, melt the butter in a small saucepan over medium-low heat.
  9. Add the garlic and cook for 30 to 60 seconds until fragrant but not browned.
  10. Take the saucepan off the heat and stir in the Parmesan and parsley.
  11. Transfer the hot wings to a large bowl, pour the garlic Parmesan coating over them, and toss to coat before serving.

Notes

For extra crisp wings, pat them very dry before tossing with the baking powder. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a dairy-free option, use dairy-free butter and plant-based Parmesan.