Don’t miss out on these garlic butter chicken wings, perfectly seasoned with warm Cajun spices and tossed in a homemade garlic butter sauce.
Making garlic butter chicken wings doesn’t get easier than this. Roast the chicken wings until crispy and golden brown, then whip up an irresistible garlic butter sauce with melted butter, plenty of fresh garlic, and chopped parsley for some freshness. Once both are ready, toss the chicken wings to coat and dig in!
Key Ingredients
- Chicken Wings: Two pounds of chicken wings feed my family with leftovers, but you can adjust the recipe to feed a crowd. Reduce the prep work and buy chicken wings split into drums and flats- I like the uncooked chicken wings from Costco.
- Baking Powder: Baking powder, not baking soda, is needed to make crispy baked chicken wings.
- Spices: Rub the chicken wings with kosher salt, garlic powder, and this homemade Slap Ya Mama Seasoning recipe before they roast.
- Butter Garlic Sauce: Create homemade garlic butter sauce from unsalted butter, fresh garlic cloves, and chopped parsley leaves.
How to Make Garlic Butter Chicken Wings
‘The full recipe with measurements is in the recipe card below.
Step 1: Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Then, pat the chicken wings dry to remove excess moisture.
Step 2: Prepare a rimmed baking sheet with foil and a wire rack. Combine the baking powder, Slap Ya Mama Seasoning, kosher salt, and garlic powder in a small bowl. Pour the spice mixture over the chicken wings and toss to combine.
Step 3: Arrange the chicken wings onto the wire rack in a single layer.
Step 4: Lower the oven temperature to 400℉ (204℃) and cook the chicken wings for 20 minutes. Flip and bake for 15-30 minutes, depending on the size of the wings.
How do you know when the chicken is done?
Cooking times will vary, but you know the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
Step 5: Remove the wings from the oven to cool for 5-10 minutes. Meanwhile, warm the butter in a preheated small skillet. Add the garlic and saute for one minute. Remove from heat and stir in the fresh parsley.
Step 6: Combine the cooked chicken wings and garlic butter sauce in a large mixing bowl. Toss to combine, and enjoy!
Preparation Tip
You’ve got options: Toss the chicken wings in the garlic butter sauce and serve them right away, or coat them in the sauce and pop them back in the oven for a quick finish before serving. Either way, they’re delicious!
Expert Tips
Can you get crispy wings by baking them in the oven? Heck, yes, you can! And I am here to show you how. Follow these simple steps for making the crispiest baked chicken wings.
- Use a wire rack. Elevate the chicken wings on a wire rack, allowing the hot air to circulate around them evenly.
- Dry the wings. Patting the wings dry is necessary for a crispy coating because it removes the excess moisture from the skin.
- Give the chicken space. Arrange the chicken on the baking sheet with extra room. Overcrowding causes the wings to steam instead of roast.
- Don’t skip baking powder. Baking powder is the secret to extra crispy wings. It’s alkaline, so pairing it with salt alters the skin’s pH, encouraging the wings to become crispy.
- Rest the wings. Let the chicken wings rest after roasting, allowing the juices to redistribute for juicy chicken and crispy skin.
If you enjoy garlic butter chicken wings, try these chicken wing recipes!
Serving Suggestions
Crispy chicken wings are a timeless favorite. Whether serving them as an appetizer for gatherings or pairing them with one of these sides for wings for a quick weeknight meal, they’re always a hit.
Dunk the garlic butter chicken wings into ranch dressing, blue cheese, or garlicky sos czosnkowy, and pair them with classic sides like carrots and celery or a simple salad with your favorite dressing to round out your meal—jalapeño lime vinaigrette, dill pick ranch dressing, and balsamic citrus vinaigrette are great choices!
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the wings cool and transfer them to a freezer-safe container or bag. Spicy garlic butter chicken wings freeze for 4-6 months.
- Thaw: Defrost the chicken wings in the refrigerator overnight.
- Reheat: Warm the leftover chicken wings in the oven for 15 minutes at 350°F (176°C) for the best results.
Frequently Asked Questions
Do you season wings before or after cooking?
My go-to method for making wings always starts with seasoning the chicken wings in a dry rub that includes baking powder and kosher salt before roasting them to crispy perfection.
Once they’re out of the oven, I toss the wings in whatever sauce I am in the mood for that day—in this case, it’s garlic butter chicken wing sauce.
You can switch up the flavor of the chicken wings by tossing them with your favorite chicken wing sauces: Carolina gold BBQ sauce, pineapple barbecue sauce, honey lemon pepper sauce, Cheerwine BBQ sauce, and raspberry chipotle BBQ sauce.
More Appetizer Recipes:
Garlic Butter Chicken Wings
- Small Bowl
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2-3 tablespoons Slap Ya Mama Seasoning recipe
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 5 cloves garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Then, pat the chicken wings dry to remove excess moisture.
- Prepare a rimmed baking sheet with foil and a wire rack. Combine the baking powder, Slap Ya Mama Seasoning recipe, kosher salt, and garlic powder in a small bowl. Pour the spice mixture over the chicken wings and toss to combine.
- Arrange the chicken wings onto the wire rack in a single layer.
- Lower the oven temperature to 400℉ (204℃) and cook the chicken wings for 20 minutes. Flip and bake for 15-30 minutes, depending on the size of the wings.Tip: Cooking times will vary, but you know the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
- Remove the wings from the oven to cool for 5-10 minutes. Meanwhile, warm the butter in a preheated small skillet. Add the garlic and saute for one minute. Remove from heat and stir in the fresh parsley.
- Combine the cooked chicken wings and garlic butter sauce in a large mixing bowl. Toss to combine, and enjoy!
- Use a wire rack. Elevate the chicken wings on a wire rack, allowing the hot air to circulate around them evenly.
- Dry the wings. Patting the wings dry is necessary for a crispy coating because it removes the excess moisture from the skin.
- Give the chicken space. Arrange the chicken on the baking sheet with extra room. Overcrowding causes the wings to steam instead of roast.
- Don’t skip baking powder. Baking powder is the secret to extra crispy wings. It’s alkaline, so pairing it with salt alters the skin’s pH, encouraging the wings to become crispy.
- Rest the wings. Let the chicken wings rest after roasting, allowing the juices to redistribute for juicy chicken and crispy skin.
Ethan Carter
Friday 26th of May 2023
I hate the saying but these wings were finger licking good.
Tressa Jamil
Friday 26th of May 2023
I completely get what you mean, but I am happy the wings were THAT good!
Maya Stevens
Friday 26th of May 2023
These Garlic Butter Chicken Wings are flavor-packed perfection! Crispy, tangy, and simply irresistible!