Crispy Oven-Baked Garlic Butter Chicken Wings

Garlic Butter Chicken Wings

These oven-baked flats and drumettes have deeply browned skin under a thin coating of warm garlic butter. A little grated Parmesan adds pale flecks rather than a thick cheese sauce, while parsley and lemon finish the platter.

Drying the wings and spreading them on a rack helps the skin brown. The butter goes on only after baking, so the wings keep more of their crisp edges when served.

Time: 15 minutes prep, 40–50 minutes cooking; 55–65 minutes total. Yield: 4 appetizer servings.

Ingredients for Garlic Butter Chicken Wings

• 2 pounds separated, bone-in chicken wing flats and drumettes (about 900g)
• 1 tablespoon neutral oil, such as vegetable or canola oil
• 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter (57g)
• 5 garlic cloves, finely minced (about 15g)
• 1/4 cup finely grated Parmesan (about 20g)
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges
• Optional: 1/4 teaspoon crushed red pepper flakes

If using fine table salt, start with less than the listed kosher salt amount.

How to Bake Garlic Butter Chicken Wings

1. Preheat and dry: Heat the oven to 425°F (220°C). Set an oven-safe wire rack inside a large rimmed baking sheet. Pat the wings thoroughly dry with paper towels, including the folds of the skin.
2. Season and arrange: Toss the wings with the oil, salt, and pepper. Spread them on the rack without stacking; use two pans and racks if needed to leave space between pieces.
3. Bake until browned: Bake uncovered for 40–50 minutes, turning the wings about halfway through and rotating the pan if your oven browns unevenly. Start checking at 40 minutes. The skin should be deeply golden-brown with some darker edges. Insert a thermometer into the thickest meat without touching bone; it should read at least 165°F (75°C). Wings can cook to about 175–185°F (80–85°C) for more tender meat and additional browning. If fully cooked wings need a little more color, broil for 1–2 minutes, watching constantly.
4. Make the garlic butter: Near the end of baking, melt the butter in a small saucepan over low to medium-low heat. Add the garlic and stir for about 1 minute, until fragrant but still pale. Remove from the heat so the garlic does not brown and turn bitter. Stir in the red pepper flakes, if using.
5. Toss and serve: Toss the hot wings with the warm garlic butter until lightly coated. Pile them on a shallow platter, sprinkle with Parmesan and parsley, and tuck several lemon wedges among the wings. Serve promptly, with lemon for squeezing over individual portions.

How to Get Browned Wing Skin

Wet skin and crowded wings brown unevenly. Dry each piece before seasoning and leave room for air to circulate around the rack. Wing size and oven performance affect the baking time, so check both the skin color and internal temperature rather than relying on the clock alone.

Why the Garlic Butter Goes on Last

Butter added before baking would coat the skin while it is trying to brown. Tossing the wings shortly before serving leaves the browned surface visible beneath a light sheen. Wings that sit in excess butter gradually lose their crisp edges.

The Parmesan is a finishing sprinkle, not part of a heavy sauce. For a more cheese-forward option, try these oven-baked garlic Parmesan wings. For a tangy, spicy sauce instead, see these classic oven-baked Buffalo wings.

Storing and Reheating Leftover Wings

Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat on a sheet pan in a 375°F (190°C) oven until the wings reach 165°F; start checking after about 10 minutes. Previously sauced skin will be less crisp than freshly served wings. If baking the wings ahead, wait to toss them with warm garlic butter until serving.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 450 calories, 25g protein, 38g fat, and 2g carbohydrates. Approximate per 100g of edible prepared wings: 330 calories, 19g protein, 28g fat, and 2g carbohydrates. Values vary with wing size, edible meat yield, and how much butter or lemon is consumed.