Garlic-Parmesan Wings Are A Must At Every Party

Bake the wings first with just oil

If you’ve never made chicken wings before, this rule might sound odd, but you don’t actually bake your wings with the sauce. Chicken wings take about an hour to cook through and get crispy—most sauces will burn by the time the meat is safe to eat. So we like to toss the wings in oil and season with salt and pepper before baking.

Broil if they’re not getting golden

The broiler is your friend with wings if it seems like the skin just doesn’t want to crisp up. After baking, heat the broiler and broil for a couple more minutes if necessary.

2 lb. bone-in chicken wings
1/4 c. vegetable oil
Kosher salt
Freshly ground black pepper
1 stick melted butter
4 cloves garlic, minced
2 tbsp. freshly chopped parsley
3/4 c. freshly grated Parmesan, plus more for serving
1 tsp. red pepper flakes
Caesar dressing, for dipping

Preheat oven to 400° and line a large rimmed baking sheet with a metal rack. Toss wings with oil and season with salt and pepper.
Transfer wings to prepared metal rack and bake until golden and crispy, about 50 minutes.
Make sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and red pepper flakes. Add wings and toss until completely coated.
Sprinkle with Parmesan and serve with Caesar dressing.

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