If you’re a fan of crispy wings that are full of flavor, then don’t skip on these garlic butter chicken wings! Mine are seasoned with Cajun spices and tossed in a delicious garlic butter sauce that is a perfect combination of tangy and savory. Like salt and pepper chicken wings, this is simple yet delicious dish is perfect for any occasion.
Why You’ll Love This Recipe
- Of all my wing recipes, these garlic butter chicken wings are the most shared on social media because they are delicious!
- The wings are broiled and not fried, so there is less of a mess.
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.
- Dry Rub: Keep it simple and season the wings with salt, garlic powder, and homemade Slap Ya Mama Seasoning recipe; I often use a homemade blackened seasoning.
- Butter Garlic Sauce: Finish the crispy baked wings with 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 garlic butter is ready, you’ll toss the chicken wings in the garlic butter sauce until they’re fully coated. Serve hot and enjoy!
Step 1: Dry the chicken wings using a cloth to remove excess moisture.
Step 2: Line a rimmed baking sheet with aluminum foil and set a wire rack onto it.
Combine baking powder, Slap Ya Mama Seasoning recipe, salt, and garlic powder in a small bowl. Pour the mixture over the chicken wings and toss to combine.
Step 3: Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Arrange the chicken wings onto the wire rack in a single layer.
Step 4: Lower the heat to 400℉ (204℃) and roast the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings.
Step 5: Let the wings cool for 10 minutes. Meanwhile, warm butter in a small skillet and saute the garlic and parsley.
Step 6: Toss the chicken wings in a mixing bowl with the garlic butter sauce, and enjoy!
Expert Tips – Can You Get Crispy Wings by Baking Them in the Oven?
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
- Toss the chicken wings in the garlic butter sauces, and serve them as is. You can also coat them in the sauce and cook them in the oven again to let the sauce caramelize.
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If you love this recipe, try one of these chicken wing favorites!
Serving Suggestions
Crispy chicken wings are an American classic and a family favorite! They are a versatile dish you can serve as an appetizer for game day and gatherings or throw them together for a weeknight meal with one of these sides for wings.
- Ranch Dressing, Sos Czosnkowy
- Carrots and Celery, Air Fryer Brussel Sprouts, Cajun 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
- Dutch Oven 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 for 3-4 days.
- Freeze – Once the wings have cooled, transfer them to a freezer-safe container or bag for storage. Spicy garlic butter chicken wings will keep for up to 6 months.
- Thaw – Defrost the chicken wings 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
Do you season wings before or after cooking?
My preferred method for preparing wings involves coating them in dry rub seasonings, salt, and baking powder before roasting them. Afterward, toss the wings in a sauce tailored to match the flavor I’m in the mood for that day – in this cause, garlic butter chicken wing 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 garlic powder
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Dry the chicken wings using a cloth to remove excess moisture.
- Line a rimmed baking sheet with aluminum foil and set a wire rack onto it. Combine baking powder, Slap Ya Mama Seasoning recipe, salt, and garlic powder in a small bowl. Pour the mixture over the chicken wings and toss to combine.
- Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Arrange the chicken wings onto the wire rack in a single layer.
- Lower the heat to 400℉ (204℃) and roast the wings for 20 minutes. Flip the wings and bake for 15-30 minutes, depending on the size of the wings.
- Let the wings cool for 10 minutes. Meanwhile, warm butter in a small skillet and saute the garlic and parsley.
- Toss the chicken wings in a mixing bowl with the garlic butter sauce, and enjoy!
- A wire rack allows air to move freely around the chicken wings so the heat can circulate on all sides. If you don’t have a wire rack, I recommend lining a rimmed baking sheet with parchment paper.
- Pat dry the wings to achieve a nice, crispy coating.
- Spread the chicken onto the baking sheet; crowding them causes the wings to steam instead of bake.
- Baking powder is alkaline, and pairing it with salt changes the acidity or pH of the skin, which helps the wings become crispy.
- Let the chicken wings rest after roasting them, allowing the wings to release moisture from the skin so they stay crispy.
- Toss the chicken wings in the garlic butter sauces, and serve them as is. You can also coat them in the sauce and cook them in the oven again to let the sauce caramelize.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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!