Crispy Chicken Wings tossed in a buttery garlic parmesan sauce. It’s a great alternative to the classic buffalo hot wing, especially for people who don’t like spicy food.
Ingredients
1.5lbschicken wings(10 pieces)
1tspgarlic powder
1/2tspdried oregano
1/4tspsalt + more for the water
1/2cupfreshly grated Parmesan cheese
1/4cupunsalted buttermelted
Instructions
Preheat the oven to 450 degrees F.
Heat up a big pot of boiling water. Season the water with salt, like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
Boil the chicken wings for 7-8 minutes, then drain well and dry very well with a paper towel. If you don’t dry them really well now, they won’t get crispy in the oven.
Place the wings fatty side down on a sheet pan, and bake for 25-30 minutes on one side, then flip the pieces over and bake for another 5 minutes on the other side. The skin should look crispy crackly golden on the side that was in contact with the sheet pan.
Combine the garlic powder, oregano, salt, Parmesan, and butter, then toss the chicken pieces in the mixture. Serve and enjoy!
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months.Reheating: Do not microwave, or the skin will be soggy. Heat the chicken in a 400F oven for 10-15 minutes, until hot. The skin will not be as crispy as the first time you cooked it. If reheating frozen leftovers, thaw them the night before in the fridge. While you can technically reheat frozen wings in the oven, because they have to warm up a lot more, they are more prone to drying out.