Make mouth-wateringly tasty garlic butter chicken wings that are crispy on the outside, tender, and juicy on the inside and coated in the tastiest garlic butter sauce.
If you thought you needed a deep fryer to get crispy chicken wings, this recipe will prove you wrong, packed with tips on how to bake (or air fry) your wings to perfection. Whether you serve as a main, appetizer, or football season snack, these wings are a real crowd pleaser sure to have everyone clamoring for more.
Want more crispy chicken recipes? Try my Panko Breaded Chicken or Buttermilk Fried Chicken Burger.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Jump to:
4 reasons why you'll love this recipe:
- Perfectly crispy on the outside, tender and juicy on the inside, coated in a yummy garlic butter sauce.
- Requires just 5 simple ingredients.
- Packed with tips on how to bake wings to super crispy perfection.
- Includes oven and air fryer instructions.
🛒 Key ingredients:
- Chicken wings: Most wings you buy in the US are split into drumettes and winglets, whereas in the UK and Australia, they tend to be sold whole. Feel free to use either. If only whole chicken wings are available to you, and you prefer them separated you can cut them following this guide.
- Baking powder: Helps to create a crispy and golden-brown texture by producing carbon dioxide bubbles during cooking, giving the wings a light and airy coating.
Garlic butter sauce:
- Salted butter.
- Fresh garlic: Use fresh instead of powdered and add to taste. I've found a small garlic clove is just enough for a sauce for 12 wings, but larger single garlic cloves can be overpowering.
- Fresh parsley.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Butter: You can use unsalted butter instead of salted, but you might want to add more salt to the wings before baking.
- Fresh parsley: Swap for fresh or dried chives or other dried green herbs like dried parsley or Italian seasoning.
Variations:
- Lemon Garlic Butter: Add lemon zest to the garlic butter mixture for a citrusy twist.
- Honey Garlic Butter: Incorporate honey into the sauce for a sweet and savory flavor combination.
- Buffalo wings: Add your favorite hot sauce to the garlic butter sauce to give the wings a tangy kick.
- Parmesan: Sprinkle grated Parmesan cheese over the wings during the last few minutes of baking, or toss the cooked wings in a mixture of garlic butter and grated Parmesan for a cheesy coating.
- Cajun: Season the wings with Cajun seasoning along with the garlic butter sauce.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Dry the wings with a paper towel, place them in a mixing bowl and toss them with the baking powder and salt until evenly coated.
Step 2: Place the wings on a wire rack or rimmed baking sheet lined with parchment paper and bake at 425°F (220°C) for 15 to 20 minutes and turn and cook for another 10-15 minutes.
Step 3: Meanwhile make the sauce, by melting the butter in a saucepan on a medium heat, adding the garlic and cooking for one minute until fragrant. Then remove from the heat and stir in the parsley.
Step 4: Remove the wings from the oven and brush them with the melted butter and garlic sauce.
Step 5: Return them to the oven for 5-8 minutes until they are super crispy. Serve immediately topped with additional parsley.
🍽️ Serving suggestions
Garlic butter wings make a great, appetizer, main, buffet dish or game day snack. With plenty of serving options, they will never get boring.
- Dipping Sauces: Like ranch dressing, blue cheese dressing, honey mustard, barbecue sauce, sriracha mayo, or a tangy buffalo sauce.
- Crispy French Fries: Enjoy the wings as a main with a side of French fries.
- Coleslaw: A crunchy and refreshing coleslaw salad to contrast the richness of the garlic butter wings.
- Corn on the Cob: The sweetness of grilled or boiled corn on the cob complements the savory flavors of the wings.
- Cheesy Pasta: This rich and cheesy pasta dish makes for a satisfying accompaniment.
- Green Salad: A simple green salad like this arugula, tomato and parmesan salad to provide a refreshing and light contrast to the wings.
- Baked Beans: A side of sweet and smoky baked beans to complement the savory wings.
- Sweet Potato Fries: For a twist on traditional fries, opt for sweet potato fries. Their sweetness pairs well with the garlic wings and adds a pop of color to the plate.
- Pickles: Such as dill pickles or pickled jalapenos, to add a tangy element.
Top tips for extra crispy baked wings
- Lay out the wings uncovered in the fridge the night before if you can to allow any moisture to evaporate.
- Dry the wings thoroughly with kitchen paper before adding the baking powder and salt to ensure they get extra crispy.
- Cook the wings using a roasting tray with a wire rack.
- Cook them until the skins are brown and crispy. Note that the times stated in this recipe are a guideline and may vary depending on your oven and the size of your wings. Looking out for signs of doneness is key for achieving perfectly crispy wings.
🙋 Recipe FAQs
Preheat your oven to its lowest temperature setting, typically around 200°F (93°C) and place the wings in the oven until you are ready to serve them.
Using the air fryer is a great way to get crispy wings without having to wait for the oven to heat up. Just air fry 400°F/200°C for around 15-20 minutes, flipping halfway. When they are nearly done, remove them and brush them with the garlic butter sauce and return to the air fryer for another 5 minutes to get them super crispy.
Wings taste best and are crisper when served fresh. You can store leftover wings in the fridge for up to 3 days in an airtight container. Oven baking and air frying are the best ways to reheat. You can also use the microwave, but you will lose the crispy skin.
Yes, you can use drumettes and flats. Drumettes and flats offer different textures and flavors, with drumettes providing a meatier and juicier bite, while the flats offer a delicate and tender texture. You can also cook the wings whole if you would prefer not to separate them.
Frozen wings are fine to use. Ensure you thaw them overnight in the fridge first. Note that they will have more moisture, so make sure you pat them dry thoroughly with kitchen paper before baking.
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Recipe Card
Garlic Butter Chicken Wings
Ingredients
- 1 kg (35 oz) wings (Note 1)
- 2 teaspoon baking powder (Note 2)
- ½ tsp salt
Garlic butter sauce
- 2 tablespoon butter (Note 3)
- 1 clove garlic minced (Note 4)
- 2 tablespoon fresh parsley finely chopped (Note 5)
Instructions
- Preheat your oven to 425°F (220°C).
- Remove any excess moisture from the wings with kitchen paper.
- Place the wings into a mixing bowl, add the baking powder and salt, and toss to ensure the wings are evenly coated.
- Place the wings on a baking dish with a rack or baking sheet lined with parchment paper, making sure they are arranged in a single layer. (Note 6)
- Bake the wings in the preheated oven for about 15-20 minutes. Then turn and cook for another 10-15 minutes until they turn golden brown and crispy. (See note 7 for air fryer instructions)
- Meanwhile, prepare the garlic butter sauce. Melt the butter in a saucepan on a medium heat, add the garlic and cook for one minute until fragrant.
- Remove from the heat and stir in the parsley.
- Remove the wings from the oven. They should be brown and crispy at this point. Brush them with the garlic butter sauce and cook for 5 more minutes until the butter has infused, and the wings are super crispy. (Note 8)
- Serve immediately, topped with more fresh parsley if desired.
Notes
- Chicken wings: Most wings you buy in the US are split into drumettes and winglets, whereas in the UK and Australia, they tend to be sold whole. Feel free to use either. If only whole chicken wings are available to you, and you prefer them separated, you can cut them following this guide.
- Baking powder: Helps to create a crispy and golden-brown texture.
- Butter: You can use unsalted butter instead of salted, but you might want to add more salt to the wings before baking.
- Garlic: Use fresh instead of powdered and add to taste. I've found a small garlic clove is just enough for sauce for 12 wings, but larger single garlic cloves can be overpowering.
- Fresh parsley: Substitute with fresh or dried chives or other dried green herbs like dried parsley or Italian seasoning.
- Baking on a wire rack: If you have a baking dish with a rack use it. It will help to get the wings super crispy. Otherwise, use a baking tray lined with parchment paper to prevent the wings from sticking.
- Air fryer instructions: Using the air fryer is a great way to get crispy wings without having to wait for the oven to heat up. Just air fry 400°F/200°C for around 15-20 minutes, flipping halfway. When they are nearly done, remove them and brush them with the garlic butter sauce and return to the air fryer for another 5 minutes to get them super crispy.
- Doneness: Wings are cooked when they have an internal temperature of 165ºF (75ºC). They should appear brown and crispy and be white and opaque on the inside.
Leave a Reply