A game day party without wings…isn’t really a party. Without wings, its just a bunch of people hovering over an electric box screaming, sounds way less exciting, huh? Well never fret. My game day wings are hot and ready for the finger licking goodness that is sure to follow.
My baked garlic parmesan chicken wings offer a fun alternative to the spicy buffalo wings that are traditionally served. These wings are easy to make and great for feeding a large crowd on a budget. With just a few seasonings, chicken, fresh garlic, and onions, you’ve got a hit on your hands.
Before baking your chicken, ensure that the meat is properly cleaned and defeathered. Although it is optional, I like to brine my chicken wings before baking. I recommend brining most bone-in meats before baking for added tenderness, moisture, and flavor. For more information on the benefits of brining check out the brine I used for my thanksgiving turkey. For my chicken wings I used a simple boiled brined of seasonings, onions, garlic, lemon, salt, sugar, and fresh rosemary. I allowed my wings to brine for an hour, but if time permits, I would absolutely recommend brining overnight for best results. After brining, pat the chicken dry then begin to season.
After chicken is seasoned, arrange chicken on a baking sheet with wire rack. Using a wire rack to bake your chicken will give your wings that crispy outer coat that we all love. The juices the chicken releases while baking will fall to the bottom of the baking sheet instead of the chicken simmering it in. The wire rack also promotes even cooking throughout the whole wing. When arranging your chicken on the baking sheet, be sure that you are not overcrowding the chicken. If possible, the chicken wings should not touch each other. Bake for 45 minutes or until wings are tender. As an added step for extra crispiness, I sometimes fry my baked wings in a small pot of peanut oil for roughly 3-5 minutes. This step is optional, however if you choose to fry after baking, cut baking time by 5 minutes to prevent accidentally overcooking the chicken.
Once wings are done, toss in melted butter, garlic, parsley, and grated parmesan cheese. Serve hot with your favorite dipping sauces, celery sticks, and enjoy!
These wings are perfect for game day or as an anytime appetizer. I guarantee these will become a staple piece at your next gathering.
Did you try this recipe? Let me know your review below!
Ingredients
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Main Ingredients
- Seasonings/ Spices
Instructions
- Preheat oven to 400.
- Clean, defeather, and pat chicken dry with a clean paper towel.
- Toss chicken with lemon juice, seasoning salt, oregano, cumin, garlic powder, onion powder, Italian seasoning, cayenne pepper, paprika, black pepper, and dried thyme. Toss until seasoning is evenly distributed on the chicken
- Arrange chicken on baking sheet with wire rack.
- Top chicken with sliced onions.
- Place chicken in the oven and bake for 45 minutes or until chicken is no longer pick inside. Once done, remove from oven and set chicken aside. If using bake then fry method, using the baking instructions in step 7.
- Optional: After baking chicken for 40 minutes, remove from oven. In a small pot heat peanut oil over high heat. There should be enough oil to completely cover a single layer of chicken. Once oil is heated, transfer chicken to the hot oil and fry for 3-5 minutes or until chicken is fried to your preference. Chicken should be fried in small batches as to not overcrowd the pot. Set chicken aside.
- In a small sauce pan, melt butter. Add garlic and parsley. Cook until garlic tender, roughly 3-5 minutes.
- Transfer cooked chicken to a large bowl. Pour the melted butter mixture over the chicken.
- Sprinkle with grated parmesan cheese. Toss chicken in butter and parmesan cheese
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Garnish with additional parsley and parmesan cheese. Serve warm.
