3lbs.chicken wings (I like a mix of wings and drums)see notes
1 tbspcanola oil (or olive oil)
1tsp kosher/coarse salt
1tspblack pepper
cooking spray for spraying wire rack for cooking
PARMESAN GARLIC SAUCE
1tspcanola oil (or olive oil)
6cloves garlic miced, or 3 tsp bottled minced garlic
1/2cupmayo
3tbspparmesan cheese (bottled is great)*more to taste if desired
1 1/2tbsplight corn syrup
1tspgarlic powder
1/2tspdried basil leaves
1/2tspkosher/coarse salt
1/4tspground oregano
1/4tspblack pepper
1-2pinchesdried red pepper flakes*optional, add more or less to taste
Sauce makes about 3/4 cup - perfect for 3 lbs of wings. Sauce can be doubled if you want sauce for dipping or heavily sauced wings.
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper (this is not necessary but it makes for easy clean up so the wings drip on the parchment paper). Place an oven safe wire rack on the baking sheet. Spray wire rack with cooking spray.
Using a paper towel, pat the wings to get them as dry as possible.
Drizzle canola oil over the wings and toss to make sure they are evenly covered.
Mix your kosher salt and pepper together. Sprinkle the salt and pepper over the wings with oil and toss gently. Try and get the wings as evenly covered with the salt and pepper as you can.
Line the wings up on the wire rack, trying to make sure they are not touching each other for even cooking. You can also bake them wings in batches if you don't have enough room all at once on the wire rack.
Place the wings in the oven. Bake for 25 minutes. Flip the wings and bake for another 25 minutes.
After the 50 minutes of baking, keep the wings in the oven and turn the oven temperature up to 450° and set your oven on broil. Let the wings broil for 3-5 minutes, then flip them over and let them broil for another 2-3 minutes or until they get crispy and browned to your liking.Remove from the oven when done.
PARMESAN WING SAUCE
While the wings are baking, in a small saucepan add the canola oil and garlic. Saute the garlic on medium heat until the garlic becomes fragrant. Remove from heat and set aside.
In a small bowl add all of the sauce ingredients. Add in the sautéed garlic. Mix the ingredients well. Add more or less parmesan cheese to taste. Add more or less red pepper flakes to taste.
After the wings have baked and broiled, toss the wings in the Parmesan Garlic Sauce and enjoy!
We love our wings dipped in ranch or bleu cheese dressing.
Notes
This recipe calls for 3 lbs. of wings. The amount of wings you get in 3 lbs. will vary. I usually get about 20-25 wings, this is a mix of wings and drums.I use a baking sheet lined with parchment paper for easy clean up. As the wings bake, some fat will drip off of them and the parchment paper catches it so I don't have to clean a pan after! You need an oven safe wire rack to ensure the wings get crispy. The rack lifts them off the pan to let the heat cook them evenly on all sides. You don't have to use a wire rack, but I recommend it. Make sure you spray your wire rack with cooking spray. If not using a wire rack, use parchment paper on your pan or spray your pan with cooking spray so your wings do not stick to the pan. The wings will stay good in your fridge for up to 3 days and can be reheated in the microwave or in the oven. To reheat in your oven, bake them at 400 degrees just until heated through.You can freeze these wings and reheat them later. Just thaw them before reheating. Reheat the thawed wings on 400 degrees until heated through.Try my Homemade Chicken Nuggets if your prefer boneless wings. The Parmesan Garlic Sauce is amazing on them!
Nutrition information is automatically calculated and should only be used as an approximation.