Garlic Butter Chicken Wings – If you’re a fan of crispy wings that are full of flavor, then don’t skip on these Garlic Butter Chicken Wings! Seasoned with Cajun spices and tossed in a delicious garlic butter sauce that is tangy and savory. Garlic Butter Chicken Wings are a simple yet delicious dish that is perfect for any occasion.
WHAT YOU NEED TO MAKE GARLIC BUTTER CHICKEN WINGS
- Chicken Wings: Two pounds of chicken wings will feed my family of four with leftovers, but you can adjust our recipe to feed a crowd. Make it easy on yourself and purchase chicken wings split into drums and flats; I usually buy uncooked chicken wings from Costco.
- Baking Powder: Baking powder, not baking soda, is necessary for crispy baked chicken wings.
- Rub: Keep it simple and season the wings with salt, garlic powder, and Cajun seasoning; I often use a homemade Blackened Seasoning.
- Sauce: Finish the crispy chicken wings with a garlic butter sauce and toss them with parsley for color.
HOW TO MAKE GARLIC BUTTER CHICKEN WINGS
The full recipe with measurements is in the recipe card below.
First, you’ll need to bake the chicken wings until they’re crispy and golden brown. Then, you’ll melt the butter and add minced garlic and parsley. Once the sauce is ready, you’ll toss the chicken wings in the garlic butter sauce until they’re fully coated. Serve hot and enjoy!
Dry the chicken wings using a cloth to remove excess moisture.
Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine baking powder, Cajun seasoning, salt, and garlic powder in a small bowl; pour the mixture over the chicken wings and toss.
Adjust the oven rack to the upper middle position and preheat the oven to 450° F (232° C). Line the wings onto the baking sheet.
Roast the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings.
In the last 10 minutes, you can flip the wings often to ensure both sides have a nice golden brown skin.
Allow the wings to cool for 10 minutes, then toss them in a mixing bowl with butter, garlic, and parsley to serve.
COOKING TIPS
- Dry the Wings: Pat dry the wings to achieve a nice, crispy coating.
- Don’t Overcrowd: Ensure the chicken wings are spaced apart in on the baking sheet; crowding results in steaming rather than roasting.
- Baking Powder: Baking powder and salt help achieve crispy chicken skin by altering the pH.
- Rest the Chicken: Let the chicken rest after baking; this helps the chicken dry out and release excess moisture from the skin, leading to crispier chicken.
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SERVING SUGGESTIONS
- Homemade Ranch Dressing
- Carrots and Celery, Air Fryer Brussel Sprouts, Corn on the Cob, Onion Rings
- Vinegar Coleslaw
- Jalapeño Poppers
- Corn Bread
- Air Fryer Hasselback Potatoes, Twice Baked Potatoes, Healthy Potato Salad, Roasted Potatoes, French Fries, Air Fryer Sweet Potatoes, Southern Potato Salad, French Fries
- Southern Mac and Cheese
- Avocado Cucumber Tomato Salad, Caesar Salad, Cucumber Carrot Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 3-4 days.
- Freeze – Once the wings have cooled, transfer them to a freezer-safe container or bag for storage. Garlic Butter Chicken Wings will keep for up to 6 months.
- Thaw- Before serving, defrost it in the refrigerator overnight.
- Reheat – Warm leftovers in the oven for 15 minutes at 350° F (176° C).
- Repurpose- Debone the leftover wings and use them as a topping for a salad or filling for a sandwich.
FREQUENTLY ASKED QUESTIONS
Can you get crispy wings by baking them in the oven?
1. Use a wire rack to ensure the air moves freely around the chicken wings to circulate the heat.
2. Pat dry the wings to achieve a nice, crispy coating.
3. Using baking powder takes crispy to another level, and there is a reason for it. Baking powder is alkaline and breaks down the bonds of the skin, so it becomes golden brown and crispy.
4. Spread the chicken out on the pan. The wings will steam rather than bake if they are too close to one another on the pan.
5. Allow the chicken to rest for 10 minutes so they dry out and release moisture from the skin.
Do you season wings before or after cooking?
My preferred method for preparing wings involves coating them in a blend of dry rub seasonings, salt, and baking powder before roasting them. Afterward, I toss the wings in sauce tailored to match the flavor I’m in the mood for that day.
YOU SHOULD ALSO TRY:
- Air Fryer Buffalo Chicken Tenders
- Chicken Lollipop
- Oven Baked Drumsticks with Peruvian Spices
- And more tasty Appetizers!
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Garlic Butter Chicken Wings
Equipment
- Small Bowl
Ingredients
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 tablespoon Cajun or Blackened Seasoning
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Dry the chicken wings using a cloth to remove excess moisture.
- Next, line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine baking powder, Cajun seasoning, salt, and garlic powder in a small bowl; pour the mixture over the chicken wings and toss.
- Adjust the oven rack to the upper middle position and preheat the oven to 450° F (232° C). Roast the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings.
- In the last 10 minutes, you can flip the wings often to ensure both sides have a nice golden brown skin.
- Allow the wings to cool for 10 minutes, then toss them in a mixing bowl with butter, garlic, and parsley to serve.
Notes
- Use a Wire Rack: Using a wire rack allows air to move freely around the chicken wings, so the heat circulates on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper. Using baking powder takes crispy to another level, and there is a reason for it.
- Dry the Wings: Pat dry the wings to achieve a nice, crispy coating.
- Don’t Overcrowd: Spread the chicken out on the pan; if you crowd the chicken, it will steam instead of bake.
- Baking Powder: Baking powder is alkaline and pairs with salt to change the PH of the skin and help it crisp up.
- Rest the Chicken: Don’t skip resting the chicken after it has finished baking; this allows them to dry out and release moisture from the skin.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.