You can get perfectly crispy, restaurant-style chicken wings right in your oven. Topped with a tasty garlic parmesan sauce, these wings are sure to be a hit with everyone. Or, as my kids like to say, “Winner, winner, chicken dinner!”
Mix things up and try smoked chicken wings, crispy air fryer wings, or crispy oven baked wings.
Because our recipe
- Baked, not fried, using a simple baking method that produces the crispiest wings every time.
- A simple garlic and parmesan sauce coats the crispy wings with irresistible flavor.
- The overnight yeast drying method makes these wings foolproof!
Chicken wings are the perfect appetizer—they’re easy to prepare and can be made in large quantities for a crowd. Whether you’re serving them for Game Day, at a party, or even on any Sunday, these chicken wings are sure to be a total lifesaver. (See what I did there? Ha!)
Notes on ingredients
- Chicken wings: Opt for fresh wings rather than frozen ones. If using frozen, follow our tips below to remove excess moisture before cooking. Also, make sure you only have the percussion and flats, not the whole wings.
- Baking powder: Be sure to use an aluminum-free yeast for best results.
- Butter: Salted butter works best, but if you only have unsalted butter, simply add a pinch of salt.
- Parmesan: Grated is the way to go: both fresh grated cheese and store-bought cheese will work.
- Garlic powder: Make sure you use garlic powder, not garlic salt. Using garlic salt will make your wings too salty!
The science of yeast
Baking powder is an essential ingredient for crispy baked chicken wings. Because yeast is alkaline (has a pH above 7), it helps break down proteins in the skin of chicken wings and helps remove excess moisture, allowing the skin to become crispier when cooked. Science, y’all!
Fresh and frozen wings
Fresh wings offer the best texture and flavor when making crispy chicken wings. They retain their natural flavor, while frozen wings may lose flavor during freezing.
Frozen wings also release excess water, which can make it more difficult to achieve a crispy texture. That said, frozen wings are a convenient option. If you choose to use them, thaw the wings in the refrigerator overnight and dry them thoroughly to remove excess moisture before cooking.
Wing pieces
Fun fact: There are three parts to a chicken wing: the battery, the flats, and the tips. When you buy chicken wings, you typically get a mix of drumettes and flats.
Occasionally you may get whole wings, meaning all three parts are still connected. It’s rare, but it can happen (we bought them this way with our grocery order!). If you end up with whole wings, you will have to butcher them yourself and remove the tips.
Are you short on time? Try our “cheat” method!
Refrigerating wings for 12-24 hours is impossible when you’re short on time. Luckily, we have a shortcut that delivers perfectly crispy results without the need for refrigeration! The secret? Cook the wings at a very low temperature to remove excess moisture and dry them, then sauté them over high heat to crisp them up.
Start by preheating the oven to 250°F and cook the wings for about 45 minutes to 1 hour. Once done, remove the wings and increase the oven temperature to 425°F. When it reaches the right temperature, add the wings back and cook for another 30 to 45 minutes, or until they reach an internal temperature of 165°F and are crispy to your liking.
Instructions for storage and heating
Refrigerate leftovers in an airtight container for up to 4 days.
Heat using the oven at 375 degrees F. Spread the wings on a baking sheet and heat them for about 10 to 15 minutes or until heated through. This helps maintain their crunchy texture.
