Ingredients:

  • 2 lbs chicken wings, flats and drums separated
  • 1 tbsp baking powder, aluminum-free
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, finely minced
  • 0.5 cup Parmesan cheese, finely grated
  • 1 tbsp heavy cream
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp red pepper flakes

Instructions:

  1. Use paper towels to pat the chicken wings bone-dry to ensure maximum crispiness and prevent steaming.
  2. In a small bowl, whisk together 1 tbsp baking powder, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp garlic powder.
  3. Place the wings in a large bowl and sprinkle the powder mixture over them, tossing until every wing is evenly and lightly coated.
  4. Place the wire rack on the baking sheet and lay the wings out in a single layer, ensuring they are not touching.
  5. Slide them into a preheated 400°F (200°C) oven and cook for 45 minutes until the skin is deep golden brown and audibly crunchy when tapped with a fork.
  6. While the wings bake, melt 4 tbsp unsalted butter in a small saucepan over low heat and add 4 cloves minced garlic.
  7. Cook the garlic for about 2-3 minutes until it smells fragrant and turns a pale straw color, but do not let it brown.
  8. Stir in 1 tbsp heavy cream, 0.5 tsp red pepper flakes, and 1 tbsp fresh parsley, then remove from heat.
  9. Place the hot, crispy wings into a clean bowl, pour the garlic butter over them, and sprinkle in the 0.5 cup Parmesan cheese.
  10. Toss vigorously until the cheese melts into the butter and creates a creamy coating that sticks to every wing.