After spending the weekend in Waukesha, Wisconsin at the Wisconsin Highland Games Festival for two Irish Feis (dance competitions) we are tired. These were small competitions but it was really hot the first day and we were so glad we were inside most of the day.
Even then the leaves are changing. Cooler night temperatures. You know what that means, right? It is chicken wing season! Well, at least around our house. When the football games start one of our favorite foods is chicken wings. Hailing from Western New York we are huge connoisseurs of chicken wings.
I prefer to bake our wings to cut down a bit on the grease and fat but I could never quite get them as crispy as frying. That was until I recently learned the secret for crispy wings. I thought for sure I was going to be throwing away this whole batch of wings or that no one would eat them. Baking powder on chicken wings? Sounds weird but it works.
Chicken wings were on sale for $.99 recently so you know I stocked up for fall! Buy them now before the prices go up for football season.
These were yummy! The best part is I can now bake crispy chicken wings and put whatever sauce I want on them – Buffalo, barbecue, Coca Cola…. A whole new world! The sauce was good and the kids liked it but they were naming off all the sauces they want to try too.
The best part of these for my son was that they were gluten-free! He could eat them without worrying about his stomach bothering him later.
I served these with baked beans, Hawaiian Macaroni Salad and a green salad.
Crispy Baked Garlic Parmesan Chicken Wings
- 4 lbs. chicken wings, I used whole wings but you can separate them if you wish
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 teaspoon Paprika
- 1 1/2 teaspoons onion powder
- 2 tablespoons baking powder (NOT baking soda)
- 3-4 cloves garlic, crushed
- 1/2 cup butter, melted
- salt and pepper, to taste
- 1/4 cup Parmesan cheese, freshly grated
- Dry wings with a paper towel. In a large zipper bag mix spices and baking soda until well mixed. Add chicken wings and shake well until all wings are evenly coated. Place bag in refrigerator for at least 1 hour or up to 8 hours.
- Preheat oven to 250 degrees. Prepare a rimmed baking sheet by covering with aluminum foil and spraying metal baking racks with non-stick spray.
- Place chicken wings on rack and bake for 30 minutes. Flip chicken wings over and increase heat in oven to 450 degrees. Bake for 40 minutes turning wings half way through cooking time. Check wings. If they are done remove them if not return to oven for 5-10 minutes. Depends on size of wings and temperature of oven.
- Melt butter in a medium sauce pan with garlic. Cook on medium low for 5 minutes. Taste and add more garlic, salt or pepper as needed.
- Remove chicken wings to butter sauce. Toss and then place on rack. Sprinkle with freshly grated Parmesan and serve.