Crispy Baked Garlic Parmesan Chicken Wings
This is, hands-down, the BEST Garlic Parmesan Chicken Wings recipe you will ever find. Unlike other recipes, this is made with garlic confit and good-quality parmigiano-reggiano cheese! Plus, there is no frying necessary, these oven-baked wings will change your life.
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Servings: 3 people
Calories: 866kcal
Equipment
- 2 Mixing Bowls
- 1 Sheet Pan
- 1 Cooling rack
Ingredients
- 15 Chicken wings
- 8-10 cloves Garlic confited
- 1½ tablespoon Garlic olive oil from the garlic confit, or just plain olive oil
- 3 tablespoon Salted butter softened
- ½ Lemon juiced
- ½ teaspoon Kosher salt divided in half, plus more to taste
- 1 teaspoon Onion Powder optional
- 2 tablespoon Vegetable oil
- ½ cup Parmigiano reggiano cheese grated
- 1 tablespoon Parsley minced
- 3-4 Lemon wedges for garnish
Instructions
- Make the confit garlic if needed. To do so, submerge garlic cloves in olive oil and cook on very low heat until garlic cloves become soft, jammy, and lightly golden colored. Remove cloves and save 1-2 tablespoons for this recipe and remaining oil for another use.
- Pre-heat oven to 400º Fahrenheit.
- Pat chicken wings completely dry with paper towels. Add wings to a large bowl with a ¼ teaspoon of kosher salt, 1 teaspoon onion powder, and 2 tablespoons of vegetable oil. Toss to combine.
- Lay wings in a single layer on a wire rack lined sheet tray, skin side up. Roast in oven at 400ºF for 25-30 minutes, or until golden and with crispy skin, with an internal temperature of at least 165ºF. Allow to cool for 5-10 minutes.
- In a separate bowl, us the back of a fork to mash the confit garlic into a paste with 1½ tablespoons of the garlic cooking oil and ¼ teaspoon kosher salt.
- Add softened butter, black pepper, and lemon juice. Stir and mash to combine into a mostly smooth paste. Add parmesan cheese incrementally, stirring and tasting periodically. Reserve a small amount of parmesan for later.
- Once the garlic parmesan sauce is to your liking, add the cooked wings to the bowl and toss to coat. Once coated add more cheese to the wings, along with about ½ of the chopped parsley. Toss again.
- Serve wings on a platter or in a large bowl, adding any excess garlic sauce on top of the pile of wings. Garnish with a the remaining parmesan cheese and the remaining parsley. Serve with lemon wedges.
Notes
- Make the confit garlic by submerging cloves in olive oil and simmering at a low temp.
- To make the chicken extra crispy, pat them dry and and heavily salt all sides with diamond crystal kosher salt the night before making this recipe. Store salted chicken wings on a wire rack lined sheet tray in the refrigerator. This will help draw out excess moisture, making the end result super crispy!
- The original wings that these are based on actually uses whole wings, which are much larger than the typical chicken wing we're used to. If you can get your hands on whole chicken wings (think from the shoulder to the end of the wing, rather than cut in half), I recommend it! You may need to bake for slightly longer. Serve about 3 whole wings per person.
Nutrition
Calories: 866kcal | Carbohydrates: 7g | Protein: 51g | Fat: 70g | Saturated Fat: 23g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 923mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 25mg | Calcium: 258mg | Iron: 3mg
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