Garlic Parmesan Chicken Wings
Wings tossed with baking powder and salt, air-dried in the refrigerator, and baked hot until the skin blisters, then coated in melted garlic butter and Parmesan. The baking powder raises the skin's pH so it browns and crisps in the oven without any frying.
- Prep15 min
- Cook50 min
- Total2 h 10 min
- Serves4
AI-generated illustration
Contains:dairymeat
Ingredients
Method
- Pat the chicken wings thoroughly dry with paper towels, then toss them in a bowl with the baking powder, salt, and black pepper until every piece wears a thin white dusting.
- Spread the wings skin side up on a rack set over a sheet pan and refrigerate uncovered for at least 1 hour, or up to overnight. The surface should feel dry and tacky when you take them out.
- Heat the oven to 425 degrees F (220 degrees C). Bake the wings on their rack for 25 minutes, rotate the pan, and bake 20 to 25 minutes more, until the skin is deep golden, tight, and audibly crisp when tapped.
- While the wings finish, melt the butter in a small saucepan over low heat, add the garlic and red pepper flakes, and cook gently until the garlic is soft and fragrant but still pale, 3 to 4 minutes. Stir in the oregano and lemon juice.
- Tip the hot wings into a large bowl, pour the garlic butter over them, and toss. Add the Parmesan cheese and parsley and toss again so the cheese clings to the butter rather than clumping in the bottom of the bowl. Serve at once.
Notes
- Use aluminum-free baking powder; the regular kind can leave a metallic aftertaste at this quantity.
- Grate the Parmesan on the fine side of a box grater so it melts on contact instead of sitting in shreds.
