Garlic Butter Chicken Wings (Oven-Baked)

These Garlic Butter Chicken Wings, oven-baked to perfection, boast a perfectly crispy skin (thanks largely to one unusual ingredient, but more on that later). They’re fragrant, look great, and most importantly, delicious. I made them for a dinner party. One of the guests was my aunt, and she said she couldn’t get enough of these wings. I think you’ll love them too ♥

Try these oven-baked chicken wings! They boast a super crispy skin on the outside, thanks to a secret ingredient: baking powder. Inside, the meat remains juicy and tender. Drizzled with a luscious garlic butter sauce and sprinkled with fresh parsley, these wings are a must-try. Perfect for dinner or sharing at a party with friends and family. Don’t miss out on these irresistible oven-baked chicken wings!

But first, watch this video on Garlic Butter Chicken Wings from the oven and see how easy they are to make:

Oven-baked chicken wings are a healthier choice compared to fried ones. Baking reduces the amount of oil and fat absorbed by the chicken, leading to fewer calories and a lighter meal. Additionally, baked wings often retain more of their natural flavors and are less greasy. Opting for oven-baked wings offers a delicious taste without the extra guilt!

Ingredients needed for Oven-Baked Garlic Butter Chicken Wings

Chicken Wings – You’ll need two parts of the chicken wing, namely the drumettes and the flats (wingettes). In most stores, you can buy wings that are already appropriately cut. However, if you can’t find those and only whole wings (with the tip) are available, you can cut them yourself. A diagram of how to do this is provided below:

How to cut chicken wings into three parts?

Cutting chicken wings into three parts is quite straightforward. A chicken wing consists of three main sections: the drumette closest to the body, the flat (or wingette) which is the middle edible part, and the non-edible tip – called the flapper or wing tip, furthest from the body. Below is a step-by-step guide on how to do it:

1. Get Ready: Ensure you have a sharp kitchen knife and a stable cutting board. It’s best to cut wings when they are fully thawed.
2. Identify the Wing Parts: Lay the wing flat on your cutting board and feel for the joints that connect the different sections of the wing.
3. Remove the Tip: Locate the joint between the tip (flapper) and the flat (wingette). Position your knife over the joint and make a confident cut through. Wing tips are usually not eaten, so you can discard them or save for making stock/broth.
4. Separate the Edible Parts: Now, find the joint between the drumette and the flat (wingette). Just like before, position your knife over the joint and slice through.

Seasoning – For the wings, you’ll need spices. I used garlic powder, sweet paprika powder, as well as pepper and salt. If you like, you can also add hot paprika powder or onion powder. If you want spicier wings, you can add chili flakes.

Baking powder– For the baked wings, I used baking powder, mixed it with the spices, and sprinkled it over the wings before putting them in the oven. The baking powder makes the wings more crispy. Adding baking powder is beneficial because it helps to alter the pH level of the chicken skin, making it more alkaline. This in turn facilitates the browning and crisping of the skin during baking. Furthermore, it’s best to use aluminum-free baking powder to avoid any potential metallic taste and for a cleaner flavor.

You shouldn’t replace baking powder with baking soda. Using baking soda directly might lead to an overly browned and soapy-tasting skin due to its high alkalinity. Without the presence of an acid in the mix, baking soda won’t produce the desired crisping effect as baking powder does. It’s crucial to stick with baking powder for the optimal texture and taste of the wings.

Ingredients for the sauce:

This sauce is the star of this dish. It’s what makes the wings exceptional and so tasty. To make the sauce, you only need three ingredients: unsalted butter, garlic, and fresh parsley. Pour this sauce over the baked wings. Delicious!

How to prepare oven-baked wings.

STEP 1.

In this recipe, we use two parts of the chicken wing, namely the drumette and the flat (wingette). In most stores, you can buy wings that are already cut appropriately, but if you can only find whole chicken wings, divide them using a sharp knife or kitchen shears.

If you need to cut them, place the wings on a cutting board, locate the joints connecting the different parts, and using a sharp knife or kitchen shears, gently cut through the joints to separate all the sections (see: video).

STEP 2.

Pat the wings dry with kitchen paper on both sides. Sprinkle the wings with baking powder, salt, pepper, garlic powder, and paprika. If you wish, you can also use additional seasonings like onion powder or chili flakes. Now, mix everything well with your hand to ensure the spices thoroughly coat the meat.

STEP 3.

Line a baking sheet with parchment paper. Optionally, lightly brush the paper with vegetable oil to prevent the wings from sticking during baking. Place the wings on the sheet. Bake the wings in a preheated oven at 425°F (220°C) for 25 minutes, then carefully flip the wings over and bake for an additional 15 minutes.

However, the exact baking time might vary depending on the size of the wings and individual differences between ovens. It’s always a good idea to check the wings before finishing baking – the meat should be white and juicy, and the skin crispy. If in doubt, you can use a meat thermometer to ensure the internal temperature of the wings has reached at least 165°F (74°C).

STEP 4.

In the meantime, prepare the sauce. In a saucepan, melt the butter and when it’s melted, add finely chopped garlic and sauté it in the butter for about half a minute. Then, remove the saucepan from the stove and add finely chopped parsley to the sauce. Mix everything well.

STEP 5

Put the baked wings into a large bowl and pour the previously prepared sauce over them. Mix well so that the sauce coats the wings. Serve immediately. That’s it. Enjoy!

Storing:

After your wings have cooled down, place them in an airtight container and store in the refrigerator. They should be eaten within 2-3 days for best quality.

Reheating:

1. Oven: Preheat your oven to 375°F (190°C). Place the wings on a baking sheet and heat for 15-20 minutes or until hot and crispy.
2. Microwave: Place the wings on a microwave-safe plate and heat on medium power for 1-2 minutes or until hot. Note: this method might make the wings a bit soggy.
3. Air-fryer: Preheat the air-fryer to 375°F (190°C) and cook the wings for 8-10 minutes, shaking them halfway through, until they’re hot and crispy.

Remember, reheated chicken wings should always reach an internal temperature of 165°F (74°C) to ensure they are safe to eat.

If you’re craving a different, quick, and easy chicken dinner, be sure to check out these recipes:

Creamy Mushroom Chicken Pasta – Pasta Mama Cooks

Yaki Udon. Stir Fried Chicken Udon. – Pasta Mama Cooks