Crispy, buttery, garlicky wings tossed in parmesan — with a bright lemon aioli for dipping. Golden on the outside, juicy inside, and finished with a shower of parmesan and parsley. Game night just got serious.
Ingredients
- 2 lbs chicken wings, split into flats and drumettes, patted very dry
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 cup finely grated parmesan, plus extra for serving
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice, for the garlic butter
For the Lemon Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, finely grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt and black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil, set a wire rack on top, and lightly grease the rack.
- Toss the wings with the baking powder, salt, pepper, garlic powder, and paprika until evenly coated. The baking powder is the secret to extra-crispy skin.
- Arrange the wings on the rack in a single layer, skin-side up, with space between them. Bake for 40–45 minutes, flipping halfway, until deeply golden and crisp.
- Meanwhile, make the lemon aioli: whisk the mayonnaise, grated garlic, lemon juice, and lemon zest with a pinch of salt and pepper. Chill until serving.
- Melt the butter in a large bowl and stir in the minced garlic and lemon juice. Add the hot wings straight from the oven and toss to coat.
- Sprinkle in the parmesan and parsley and toss again until every wing is coated in buttery, cheesy goodness.
- Serve immediately with the lemon aioli for dipping and extra parmesan on top.
Pro Tips
- Pat the wings completely dry before seasoning — dry skin crisps, wet skin steams.
- The wire rack is non-negotiable for all-over crunch; without it the undersides stay soft.
- Toss the wings in the garlic butter while they are still hot so the parmesan melts onto the skin.
- For the air fryer: cook at 400°F (200°C) for 20–22 minutes, shaking the basket halfway through, then toss in the garlic butter and parmesan the same way.