Garlic Parmesan Chicken Wings

Instructions

1. 1

   Pat 3 lbs of chicken wings completely dry with paper towels to ensure crispiness. In a large bowl, toss the wings with 2 tablespoons baking powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until evenly coated. Arrange the wings in a single layer on a wire rack set over a foil-lined baking sheet and refrigerate uncovered for at least 1 hour to dry out the skin.

2. 2

   Preheat your oven to 250°F (120°C). Bake the wings for 20 minutes to render the fat slowly, then increase the temperature to 425°F (220°C) and bake for an additional 30–35 minutes, flipping the wings once at the 20-minute mark. The wings should be crackling crispy and deep golden brown when done.

3. 3

   While the wings are baking, melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Add 6 minced cloves of garlic and cook for about 2 minutes until golden and fragrant, being careful not to let it burn. Stir in 1 teaspoon Italian seasoning and ¼ teaspoon red pepper flakes, then remove from heat.

4. 4

   Once the wings are done baking, immediately toss them in the garlic butter mixture until well coated. Then, add 1 cup of freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley, tossing again until the cheese melts slightly and forms a savory crust around the wings.

5. 5

   Serve the garlic Parmesan chicken wings hot, garnished with lemon wedges on the side for squeezing over the wings.