Garlic Butter Chicken Wings

Chicken wings on a silver tray with carrot sticks and celery sticks and ranch dip.

5 from 2 votes

Garlic Chicken Wings are super crispy, and coated in a rich garlic butter sauce. Bake them in the oven for a crispy skin without frying!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

3 pounds chicken wings sectioned
¼ cup all purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon black pepper

For the sauce

4 oz salted butter
4 cloves garlic minced
½ teaspoon Worcestershire sauce
2 tablespoons fresh parsley chopped fine
Tabasco or hot sauce to taste optional

Instructions

Preheat the oven to 450℉. Line a large baking sheet with foil and place a wire rack on top. Spray wire rack with cooking spray.
In a large bowl whisk together the flour, baking powder and spices until well combined.
With paper towels, pat the wings as dry as possible and toss the wings into the flour mixture, making sure to coat them well. Tap each wing on the edge of the bowl to shake off any excess flour, then place wings in a single layer on the wire rack topped sheet tray.
Bake wings for 20 minutes, flip and then bake for another 15-20 minutes or until crispy, brown and baked through.
While the wings are baking, make the sauce by melting the butter in a small saucepan over medium low heat. Add the garlic and Worcestershire sauce and hot sauce if using, cook for 1-2 minutes until the garlic is no longer raw. Start with 1 tsp hot sauce, taste and adjust to your desired heat level.
In a large bowl, toss the cooked wings with the butter sauce until all the wings are thoroughly coated. Garnish with the chopped parsley. Serve immediately with ranch for dipping.

Notes

A note about serving size - There are approximately 30 wings in 3 pounds. As an appetizer, 3-4 wings is appropriate. As an entree, you need about 7-8 per person.

Nutrition

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