Buffalo Garlic Parmesan Chicken Wings are my favorite kind of wings. There is a restaurant in my hometown (Rochester NY) called, Distillery who makes some of the best wings. If you order them right their wings come out crispy and so good! Being 300 miles away from the hometown I can’t enjoy my favorite wings at the restaurant, so of course, I’ve taught myself how to make them at home. The flavors are simple but they work so well together and the best part is they only take 45 minutes to cook.
As I mentioned, these wings are crispy but they are not fried, they’re baked. There are a few ways to achieve baked crispy wings and for this recipe I decided to use baking powder. Baking powder is a leavening agent commonly used in baking cakes and cookies. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch and when mixed with salt and coated on chicken it dries out the skin, leaving it crispy. The other part to this is that the wings need to be DRY! So I strongly recommend drying the wings with a paper towel before coating them.
Buffalo Garlic Parmesan wings are the perfect appetizer and a game day pleaser that will keep everyone full and happy.
Making Buffalo Garlic Parmesan Chicken Wings
Preheat the oven to 425°. Line a baking sheet or two baking sheets with foil and place a metal cooling rack on top of the baking sheet. Make sure your chicken wings are dry; I dry mine individually with a paper towel. This helps with achieving crispy wings. Place the wings in a large bowl and add in all the baking powder, salt, pepper, and garlic powder. Make sure that each wing is evenly coated and line them on the prepared baking sheets. Bake the wings for 20 minutes on each side.
Once you flip the wings, start making the buffalo garlic Parmesan sauce. In a medium sauce pan over medium heat bring the butter, hot sauce, garlic, and brown sugar to a boil and then reduce it. Let it simmer until the wings are done. Once the wings are done, place them in a large bowl (with a lid) and pour the sauce over them. Place the lid on the bowl and give it a shake to cover the wings in the sauce. Serve immediately with your favorite blue cheese or ranch dressing.
The best buffalo chicken wings with a burst of garlic and parmesan in each bite
2 Dozen chicken wings
1 tablespoon baking powder
2 teaspoons Salt
2 teaspoons Pepper
1 and 1/2 teaspoons garlic powder
3/4 cup Franks Hot Sauce
1/2 cup unsalted butter (1 stick)
1/2 cup grated parmesan cheese
1 tablespoon light brown sugar
4 teaspoons garlic paste
- Preheat the oven to 425°. Line a baking sheet with foil and place a wire baking rack on top of the baking sheet.
- Dry the chicken wings with a paper towel to remove any excess water or liquid and place them in a large bowl. Add the baking powder to the chicken wings and mix well ensuring that each wing is coated. Season with salt, pepper, and garlic powder. Line the wings on the prepared baking sheet and bake for 40 minutes. Flip the wing after 20 minutes so that they cook on both sides.
- In a medium sauce pan add the hot sauce, butter, parmesan cheese, brown sugar, and garlic paste. Bring to a boil, then reduce the heat to simmer, stirring occasionally.
- Once the wings are finished and crispy transfer them to a large bowl (with a lid) and pour the buffalo sauce over the wings. Place the lid on the bowl and shake to distribute the sauce and coat each wing. Serve with blue cheese or ranch, enjoy!
Keywords: Buffalo Garlic Parmesan Chicken Wings, Buffalo Wings