SaveCrispy Garlic Parmesan Wings
Baking powder-dusted, oven-crisped, then tossed in garlic butter, Parmigiano, and lemon. Shatter-crisp without a fryer.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 lb chicken wings (split into flats and drumettes)
- 2 tbsp aluminum-free baking powder (NOT baking soda)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 6 tbsp unsalted butter
- 6 cloves fresh garlic (minced)
- 3/4 cup grated Parmigiano-Reggiano (microplaned)
- 1 tbsp lemon juice (fresh)
- 1/2 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Pat wings aggressively dry with paper towels. Dry skin = crisp skin.
Moisture is the enemy. Dry them twice if needed.
- 2
Toss wings with baking powder, salt, pepper, garlic powder. Arrange on a wire rack set over a sheet pan — do not let them touch.
Baking powder raises pH of skin, breaks down proteins, crisps like magic. Not baking soda — that's metallic.
- 3
Refrigerate uncovered 1 hour minimum, up to overnight. Skin dries further.
- 4
Preheat oven to 250°F. Bake wings on lower rack 30 minutes — this renders the fat without browning.
- 5
Move rack to upper third, crank oven to 425°F. Bake 35-45 more minutes, flipping once, until mahogany and crisp (internal 175°F+ for wings).
Low-and-slow + high-and-fast = restaurant crunch. Internal 175°F melts connective tissue.
- 6
Melt butter in a small saucepan over medium-low. Add minced garlic, cook 60 seconds until fragrant — never brown.
- 7
Off heat, stir in lemon juice, red pepper flakes, and half the Parmigiano.
- 8
Toss hot wings with garlic butter, then shower with remaining Parm and parsley.
Pairs With
Bitter, piney
Hops slice through butter and cheese.
Italian coastal white
Salty, citrusy — mirror the lemon and Parm.
Italian lemon soda
Citrus cuts richness.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Aluminum-free baking powder is crucial — aluminum version tastes metallic.
- •Microplane the Parmigiano fresh. Pre-grated doesn't melt the same.
- •Toss the moment wings come out of the oven — heat blooms the garlic.
Substitutions
- Parmigiano → Pecorino Romano (saltier)
- butter → ghee or olive oil (dairy-free)
- wings → chicken drumettes only
Leftovers
Refrigerate 3 days. Re-crisp at 400°F for 8 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
