Makes: 6 servings
Time: Prep time – 5 minutes, Cook time – 50 minutes
- 36 chicken wings (3 pounds, wings and drumettes)
- 2/3 cup cornstarch*
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Garlic Parmesan Sauce:
- 1/2 cup salted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon hot sauce (I use Frank’s)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- Pinch ground cayenne pepper (plus more to taste)
- Fine sea salt (to taste)
- 1/2 cup freshly grated parmesan cheese**
- Preheat the oven to 425 F (218 C).
- In a large bowl, whisk together the cornstarch, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.
- Dry the chicken wings with a paper towel, then add them to the cornstarch bowl. Toss to coat the wings in the dry mixture.
- Take a rimmed baking sheet that has a matching baking rack, and line the baking sheet with aluminum foil. Place the rack on top of the rimmed baking sheet, and spray it with oil so that the wings don’t stick. Place the wings on the greased rack, evenly spaced so that they each have a little room.
- Bake the wings for 40 minutes, then pull them out of the oven, but leave the oven on.
- When the wings are nearing the end of their initial 40-minute cook time, start making the sauce.
- Before you start melting the butter, measure out the garlic powder, onion powder, black pepper, paprika, cayenne pepper, and sea salt into a jar or onto a plate. The butter will separate if you take the time to measure each spice after it’s melted.
- In a medium nonstick skillet over medium-low heat, melt the butter, but don’t let it simmer (the sauce will turn greasy and will separate if you let it simmer, so you’re aiming for just barely melted). Add in the spice mixture and the hot sauce. Mix and immediately remove the skillet from the heat.
- Transfer the wings to a large heat-safe bowl, and pour the garlic butter sauce over them. Toss the wings with tongs to evenly coat them in the sauce.
- Bake the wings for an additional 10 minutes, or until they’re golden brown and crispy.
- Transfer the wings back to the heat-safe bowl, and toss with the freshly grated parmesan and diced parsley.
*You’ll only end up using about 1/3 cup of cornstarch to coat the wings, but it’s a lot easier to toss the wings in the dredging mixture when there’s more than you need. If you don’t have 2/3 cup available, you can make it with just 1/3 cup.
**It’s so important to use freshly finely grated parmesan. The kinds that are already shredded are coated in a starch that will make it impossible for it to melt into the hot wings.