Show me a platter of wings slathered in sticky Buffalo sauce and I can take ’em or leave ’em. But show me a platter of ultra-crispy wings blanketed with a double-dose of punchy garlic, plenty of salty Parm, and some melted butter for good measure, and I’ll be first in line to pile them on my plate.
Start with Garlic Powder, Finish with Fresh Garlic
To make the punchiest, most flavorful wings, this recipe leans on both garlic powder and fresh garlic. Fresh garlic, when tossed with the uncooked wings, will burn in the oven. Instead, the wings get coated with a simple mix of salt, black pepper, and garlic powder before roasting. Once they’re cooked through and the skin is super crispy, you’ll drizzle them with melted butter and toss them with minced fresh garlic and a generous shower of grated Parmesan.
- Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
- Place 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a small bowl and stir to combine.
- If needed, prepare 2 pounds chicken wings: use a chef’s knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
- Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
- Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes. Meanwhile, prepare the following, placing them all in the same large bowl: finely grate 1 ounce Parmesan cheese (about 1/4 cup), finely chop 2 tablespoons fresh parsley leaves, and mince 3 garlic cloves. A few minutes before the wings are done, melt 4 tablespoons unsalted butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
- Add the wings with to the Parmesan mixture and toss until well-coated. Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.