Ingredients:
For the Wings:
2 lbs chicken wings (drums and flats)
1 tbsp baking powder (NOT baking soda)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
For the Sauce:
4 tbsp unsalted butter
5 cloves garlic, minced (or 1.5 tbsp)
2 tbsp fresh lemon juice (about half a lemon)
1 tbsp lemon zest
1/2 tsp crushed red pepper flakes (optional, for heat)
1/4 tsp salt
1/4 tsp black pepper
1/3 cup grated parmesan cheese (plus extra for garnish)
1 tbsp chopped fresh parsley (for garnish)
Instructions:
1. Prep and Bake (or Air-Fry) the Wings:
Preheat your oven to 425°F (218°C). Line a baking sheet with foil and place a wire rack on top. Spray it lightly with oil.
Pat the wings dry with paper towels—this is crucial for crispiness.
In a large bowl, toss the wings with baking powder, salt, pepper, and garlic powder until evenly coated.
Arrange wings on the rack in a single layer.
Bake for 40–45 minutes, flipping halfway, until golden and crispy.
(Or air-fry at 400°F for 25–28 minutes, shaking halfway.)
2. Make the Lemon Garlic Parmesan Sauce:
In a small saucepan, melt butter over medium heat.
Add minced garlic and cook for 1–2 minutes until fragrant.
Stir in lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using).
Remove from heat and mix in the grated parmesan cheese.
3. Toss and Serve:
Place the crispy wings in a large bowl.
Pour the warm sauce over them and toss to coat evenly.
Sprinkle with more parmesan and chopped parsley before serving.
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