Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings: Step by Step

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1. Heat the oven to 220°C / 430°F. Dry the wings and toss with the baking powder and salt. Arrange on a rack over a tray without touching.

   Mark done

2. Bake for 40 minutes, turning once, until the skin is deep gold and crisp.

   Mark done Start 40 min timer

3. Melt the butter with the garlic for 1 minute without browning.

   Mark done Start 1 min timer

4. Toss the hot wings in the garlic butter, then the parmesan and parsley. Serve at once.

   Mark done

Keep an Eye on These

1. Dry the wings well.
2. Use baking powder, not bicarbonate of soda.
3. If your oven runs hot, check at 30 minutes.
4. Toss in the butter while the wings are hot.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve It With

Celery sticks · Ranch dip · Coleslaw · Cold lager

Leftovers

Keeps in the fridge for 3 days. Reheat in a 200°C oven for 10 minutes.

Quick Answers

Garlic Parmesan Chicken Wings Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.