Garlic Parmesan Baked Chicken Wings + Tips for Ultra Crispy Skin!


– Do you wanna know how to
bake chicken wings in the oven that come out perfectly crispy every time? A Parmesan and garlic wings recipe that makes a wonderful appetizer for your game day parties. Hey there, I’m London Brazil
from evolvingtable.com where you’ll learn how
to make nourishing meals for your loved ones. And today I’ll be teaching
you how to make these Parmesan and garlic baked chicken wings. With the Super Bowl just around the corner I wanted to make sure you had this recipe in your back pocket. Because no game day
party would be complete without a big ol’
platter of chicken wings. And instead of frying ours
in a bunch of unhealthy fats, we’ll actually be baking them in the oven until they are perfectly
golden and ultra crispy. But is that even possible,
you might be thinking. It absolutely is. And I’ve got a few tips
and tricks up my sleeve that I’ll be sure to share
with you in this video. So if you’re ready to
get to get to cooking, come on in and let’s get started. We’ll first start off by
preheating the oven to 400 degrees. For this recipe we’ll be using two pounds of chicken wing portions. Most grocery stores already
have their chicken wings cut into twinges and drumettes. By buying these already
prepared it will save you one more step in the process. You can either use all
wingettes, all drumettes, or a combination of the two. In a bowl that’s large enough
to fit all of our wings, we’re going to add two
tablespoons of olive oil, one teaspoon of lemon juice, four cloves of crushed garlic, half to one teaspoon of red pepper flakes, a quarter teaspoon of black pepper, and half a teaspoon of salt. Whisk ingredients together
until a thick sauce forms. This is going to help
our crispy coating stick to all of our chicken wings while baking. So let’s go ahead and add all of the chicken wing
portions into the sauce. Toss until they’re well coated. And now for one of the secret tricks. We’re going to sprinkle two
tablespoons of cornstarch over all of the wings. The starch sticks to the wings and will help create that crunchy coating. You can also use tapioca starch
if you’re avoiding grains. Toss the wings again until they are all completely
coated in the starch. Lastly we’ll add the Parmesan cheese. It is important that you get grated and not shredded Parmesan cheese. The grated cheese is smaller
and will stick more easily to the chicken wings. Add one-third cup of
grated Parmesan cheese. You can add this incrementally
and toss between additions so all the wings are coated evenly. It’s time for a little pop quiz. Do you think it’s better
to bake chicken wings on aluminum foil, or parchment paper? Parchment paper! Not only is it healthier for you, but it also makes removing the chicken wings an absolute breeze. Aluminum foil tends to
stick to the chicken wings while baking and will
turn into a sticky mess. Trust me, I’ve done it before when we were out of parchment
paper, you don’t wanna do it. So line a large baking sheet
with a piece of parchment paper and spray it with non-stick cooking spray. Place wings in a single layer making sure not to overlap them. One quick thing to point out. I’ve placed the chicken
wings skin side down. You’ll see why in just a little bit here. If you’d like to prepare
these wings ahead of time, you can stop at this point. Simply refrigerate the
wings for up to two days in advance of your party. On the day of serving, let them come to almost room temperature
before baking as directed. But since we’re going to be
snacking on these wings tonight, I’m gonna pop them into our
preheated 400 degree oven for 35 to 40 minutes. Halfway through baking,
flip the chicken wings over so they can cook evenly. Once done baking, turn
the oven to a high broil. To get that perfectly crispy skin you will wanna make sure and broil the wings skin side up. See? Our wings are already there. Broil for four to six
minutes, watching closely so they do not burn. Yay, our wings are done baking and look at how crispy
and crunchy that skin is. That beautiful golden color. The only thing they’re
missing is a sprinkle of Parmesan cheese and
a bit of fresh parsley. These wings taste incredible on their own, but you can also pair them
with Italian dressing, blue cheese dressing, or my favorite, a little bit of ranch dressing. Oh yeah. Mm. Mm. Mm-mm, mm, mm, mm. Oh my goodness, these are
like the best chicken wings I’ve ever had, and can you believe that we baked them in the oven? And we still got that super crispy skin? I have a feeling these are
going to be the first thing to go at your Super Bowl party. If you liked what you saw here today, make sure you check out these
other easy appetizer recipes. And don’t forget to give it
a big ol’ thumbs up below, hit that subscribe
button so you don’t miss another nourishing meal
to serve your loved ones. See you again soon. (logo whooshes)

1 Comment

  1. This is a wonderful recipe! My husband and I tried something similar for the super bowl last year. The first time I made them, they were wonderful! But last year I was underwhelmed. I'll have to try this. Do you think baking them on a rack (like a cooling rack) would be even better than parchment? I LOVE YOUR RECIPES LONDON!

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