Garlic Parmesan Chicken Wings
Ingredients
- 4 lb. chicken drumettes and flats (wing tips removed)
- Nonstick cooking spray
- 2 tsp. kosher salt
- 4 tsp. baking powder
- 1/2 tsp. garlic powder
- 3 oz. block parmesan cheese, broken into chunks
- 1/2 c. unsalted butter, melted and cooled slightly
- 4 garlic cloves, grated or minced
- 1 tsp. red pepper flakes
- 2 tsp. lemon juice
- Chopped fresh chives, for topping
Instructions
- Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack. Spray the racks with nonstick cooking spray.
- In a large bowl, stir together the salt, baking powder, and garlic powder. Add the chicken wings and toss until evenly coated. Divide the wings evenly between the prepared racks, leaving space between each wing. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.
- Preheat the oven to 450°F with racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes.
- Bake the wings for 25 minutes. Flip the wings and rotate the baking sheets from the upper and lower oven racks. Continue baking the wings until crispy and golden, 25 to 30 minutes.
- While the wings are baking, process the parmesan in a food processor until finely ground, 30 to 45 seconds. Reserve 2 tablespoons of the parmesan for topping. Place the remaining parmesan to a large bowl and stir in the butter, garlic, red pepper flakes, and lemon juice.
- Transfer the wings to the bowl with the butter mixture and toss to coat. Place the wings on a serving platter. Sprinkle with the reserved parmesan and chives.
