The secret to crispy baked garlic parmesan wings is to dry them well, toss them in a little baking powder, and bake low and then hot. That gives you fryer-crisp skin with no oil splatter. Season them with Brunk Garlic King All Purpose Garlic Seasoning before baking and again in the parmesan butter, and you've got the garlic-loaded game-day wing everybody fights over.

Ingredients

  • 3 lb chicken wings, split into flats and drums, tips removed
  • 1 Tbsp aluminum-free baking powder (not baking soda)
  • 1½ Tbsp Brunk Garlic King All Purpose Garlic Seasoning, divided
  • 4 Tbsp butter
  • 3 cloves garlic, finely minced
  • ½ cup finely grated Parmesan cheese
  • 2 Tbsp fresh parsley, chopped
  • Pinch of red pepper flakes (optional)
  • Ranch or blue cheese dressing and celery sticks, for serving

Instructions

  1. Pat the wings very dry with paper towels. For the crispiest skin, refrigerate them uncovered on a rack for 1–4 hours (optional).
  2. Heat the oven to 250°F with racks in the lower-middle and upper-middle positions. Line a sheet pan with foil and set a wire rack on top.
  3. Toss the wings with the baking powder and 1 Tbsp of the Garlic King until evenly coated. Arrange them skin-side up on the rack without touching.
  4. Bake on the lower-middle rack for 30 minutes to render the fat. Then move the pan to the upper-middle rack, raise the oven to 425°F, and bake for 40–50 minutes, until deep golden and crispy. The wings should read at least 165°F inside, and 175–185°F is best for tender wing meat.
  5. While the wings finish, melt the butter in a small pan over low heat. Add the minced garlic and cook for 1–2 minutes, until fragrant but not browned, then stir in the remaining ½ Tbsp of Garlic King.
  6. Transfer the hot wings to a large bowl and toss with the garlic butter, then the Parmesan and parsley (plus red pepper flakes if you like). Serve right away with ranch or blue cheese and celery.

Brunk tip

Season in two layers. Garlic King in the dry coating bakes right into the crispy skin, and a second hit in the butter gives that big, fresh garlic punch. Toss the wings while they're piping hot so the Parmesan melts and clings instead of falling to the bottom of the bowl.