These garlic parmesan wings are crispy on the outside, juicy on the inside, and full of amazing flavor! They're first tossed in oil for a crispy coating, baked, then finished with a delicious butter garlic sauce and fresh parmesan.
Pull out your chicken wings 30 minutes before you are ready to cook to allow them to come to room temperature.
Position your oven rack in the middle of the oven. Heat the oven to 400 degrees F convection or 425 degrees F non-convection.
Line a baking sheet with parchment paper. (Optional, but makes cleanup easier.) Place an oven-safe wire rack in the lined baking sheet.
Combine the avocado oil, salt, and garlic powder in a large bowl or ziplock bag.
Toss the wings in the seasoning and place them in a single layer, evenly spaced on the wire rack.
Roast the wings for 25 minutes.
Flip the wings over and roast for another 20 minutes or until the chicken is browned and crispy.
5 minutes before the wings are done, melt the butter in a small saucepan or pot over medium heat.
Immediately after the butter has melted, add the garlic and parsley and cook for 1 minute, stirring continuously. Be careful not to burn or brown the garlic. Pour the sauce in a large, clean bowl; add the cheese; and stir to combine.
Add the wings to the sauce and toss until well-coated.
Serve immediately warm.
Bake on a wire metal rack to get a crispy skin on your wings. The hot air of the oven needs to be able to circulate around, including underneath, to make the wings crispy. And the fat needs to drip down away from the wings to keep it crisp. We like this rack for baking.Use parchment paper for easy clean-up. If you skip the parchment paper, you’ll end up having to scrape caramelized chicken fat off the baking sheet, which I can tell you from experience is not fun.Get the drumsticks pack instead if you prefer to have all drumsticks and none of the smaller wing sections. Don’t make the sauce early so the butter doesn’t start to solidify again. You want it to be nice and warm to coat the wings nicely.