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Awesome Crispy Baked Chicken Wings

These crispy baked chicken wings with garlic butter and paprika are easy to prep if you are feeding a crowd. They're incredibly tasty and juicy inside, and always come out with perfectly crisp skin.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 4899.6 kcal

Equipment

  • 1 Baking Sheet or shallow baking dish
  • 1 Small Saucepan
  • 1 Shallow Bowl for dry seasoning mix
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 4 pounds chicken wings
  • ½ cup butter
  • 2 cloves garlic minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly. Allrecipes /Sonia Bozzo
  • Cut off chicken wing tips and discard. Cut between the joints to separate each wing into two pieces. Allrecipes /Sonia Bozzo
  • Heat butter and garlic in a small saucepan over low heat until butter is melted and garlic is fragrant, 3 to 5 minutes. Allrecipes /Sonia Bozzo
  • Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl. Allrecipes /Sonia Bozzo
  • Dip chicken wing pieces into melted butter mixture, then press into Parmesan mixture to coat all over. Allrecipes /Sonia Bozzo
  • Arrange in the prepared baking dish. Drizzle any remaining butter on top. Allrecipes /Sonia Bozzo
  • Bake in the preheated oven until no longer pink in the center, the juices run clear, and the skin is browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allrecipes /Sonia Bozzo
  • Enjoy! Allrecipes /Sonia Bozzo

Notes

For optimal crispness, consider baking on a wire rack set inside the foil-lined baking dish; this allows air to circulate around the wings. Do not overcrowd the pan, as this steams the wings rather than bakes them crisp. A pinch of baking powder (about 1 teaspoon per pound of wings) mixed into the dry seasoning can significantly boost skin crispiness. For richer flavor, infuse the butter with fresh herbs like thyme or rosemary during the melting stage. A finishing squeeze of fresh lemon juice or a sprinkle of fresh chopped parsley after baking will brighten the dish. Ensure an internal temperature of 175-1800F (80-820C) for ideal tenderness and safety, especially with wings.