Garlic Butter Chicken Wings

Garlic Butter Wings served topped with parsley and side dishes of parsley and melted butter and garlic sauce on a newspaper themed background.

5 from 2 votes

Garlic Butter Chicken Wings

Mouth-wateringly tasty oven-baked garlic butter chicken wings that are crispy on the outside, tender, and juicy on the inside and coated in the tastiest garlic butter sauce.

Prep Time5

Cook Time30

Course: Appetizer, Main Course

Cuisine: American

Servings: wings

Calories: 118kcal

Author: Helen

Equipment

Ingredients

1 kg 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)

US Customary - Metric

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.

Keeping the wings warm:

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.

Storage:

Wings taste best and are crisper when served fresh. You can store the cooked wings in the fridge for up to 3 days. Oven baking and air frying are the best ways to reheat. You can also use the microwave, but you will lose the crispy skin.

Nutrition