This crispy and juicy Garlic Butter Chicken Wings recipe is a touchdown! With just 10 minutes of prep time, they will be the star appetizer at your next game day watch party.
Buffalo wings are always a favorite for an easy appetizer or simple meal, but when you want something a little different, you can't beat these garlic chicken wings!
Why You'll Love This Recipe
Crispy: The baking powder coating helps these wings achieve a super crispy skin that stays crispy even when sauced.
Rich Sauce: The garlic butter sauce is rich, full of flavor, and compliments the wings perfectly. The melted butter with garlic, parsley, and red pepper flakes takes these wings to new heights.
Juicy Meat: Baked in a hot oven and then finished under the broiler, these wings have juicy, tender meat that falls right off the bone. The high heat helps lock in moisture.
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Chicken Wings: You can use a combination of drumettes and flats, or use only drumettes or only flats if you have a preference. Choose wings that are already separated into two pieces, with the wing tips removed, to simplify preparation.
Baking Powder: Baking powder draws the moisture out of the skin (not the meat) to make the crispiest wings.
Butter: High-quality salted butter is key for the richness of the sauce. Unsalted butter would also work but may need a pinch more salt.
Garlic: Mince the garlic finely so it infuses the butter with flavor. This is one recipe where fresh garlic makes a big difference, so I do not recommend substituting garlic powder.
Crushed Red Pepper: This adds a slight heat to complement the garlic flavors. It does not make them spicy, but if you are sensitive to spice this ingredient can be left out.
How to Make Garlic Butter Chicken Wings
1) Toss in Seasoning
- Before you get started, make sure the meat is completely dry.
- You can pat the chicken wings dry with paper towels, but for best results, let the wings rest uncovered in the refrigerator for at least a few hours.
- Mix together the baking powder and spices.
- Toss the wings in the baking powder mixture, either in a large bowl or a large resealable plastic bag.
2) Bake then Broil
- Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Placing the chicken on a wire rack inside the baking sheet allows the hot air to circulate which helps make these wings crispy.
- The chicken should be in a single layer with a little space around each one. Otherwise, they will steam instead of bake.
- Baking at a high temp first cooks wings through while broiling at the end crisps and caramelizes them so they are golden brown.
- Check the temperature with a meat thermometer after about 20 minutes. Once they hit 160°F (71°C) they are ready to broil.
- The exact cooking time will depend on the size of the wings.
3) Make the Sauce
- Melt the butter in a skillet over medium heat.
- Finely mince the garlic or use a garlic press.
- Sauté the minced garlic just until fragrant and soft to infuse the butter with flavor without burning.
- Overcooking the garlic can make it bitter.
4) Toss in Sauce
- Remove the cooked chicken wings from the oven and toss them with the sauce in a large bowl.
- Transfer to a platter then drizzle any remaining garlic butter sauce over the top.
- Sprinkle with fresh parsley.
Other Ways to Cook Your Wings
Air Fryer Chicken Wings: For crispy wings without the mess, toss the seasoned wings in cornstarch then cook at 400°F (204°C) for 15-20 minutes, shaking halfway. Toss in garlic butter sauce afterward.
Grilled Wings: Get a smoky flavor by grilling the wings over indirect medium heat for 30 minutes with the lid closed, flipping occasionally. Then move them over direct high heat to finish crisping the skin.
Traditional Fried Wings: Traditional crispy chicken wings require deep frying in hot oil that is heated to 350°F (177°C). Fry small batches for 5-6 minutes until cooked through then drain on a wire rack. Toss in garlic butter sauce after frying.
Lemon Garlic: Add 2-3 tablespoons of freshly squeezed lemon juice and a teaspoon of lemon zest to the melted butter sauce. Toss wings in the garlic lemon butter for a bright, aromatic flavor.
Garlic Parmesan: Toss the wings into the melted garlic butter, then sprinkle ½ cup freshly grated Parmesan cheese and toss again so the cheese is distributed evenly. Sprinkle extra parmesan and parsley over the finished wings.
Honey Garlic: Whisk 3 tablespoons of honey into the hot garlic butter sauce for sticky sweetness coating each wing.
Spicy Garlic Butter: Turn up the heat by stirring extra crushed red pepper flakes into the garlic butter, or stir 1 tablespoon or so of your favorite hot sauce (like sriracha) into the sauce.
Dipping Sauce: These are great by themselves, but you can also search them with ranch dressing or marinara.
A completely different flavor, but equally delicious, are these Tequila Lime Chicken Wings! You seriously have to try them!
Transfer the leftover chicken wings into an airtight container and store them in the refrigerator for up to 4 days.
Cooked wings can kept in the freezer for several months. Allow them to thaw overnight in the refrigerator before reheating.
Reheat in a 350°F (177°C) oven for about 10 minutes, or in the air fryer at 375°F (190°C) for 7-8 minutes. Or see this post for more ways to reheat chicken wings.
Insert an instant thermometer into the thickest part of the wing, without touching the bone. They are done when they have reached an internal temperature of 165°F (74°C). The meat should also pull cleanly off the bone when fully cooked.
Yes, you can bake the wings and then toss them in the garlic butter sauce a few days before serving, but they won't be as crispy. I recommend preparing just before serving.
Make sure frozen wings are completely thawed before coating them in the seasoning and baking. An easy way to thaw them quickly is in a bowl of cool water, changing the water every 30 minutes. Pat completely dry before dredging in the baking powder and spices.
More Chicken Wing Recipes
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Garlic Butter Chicken WingsRecipe by:
- 2 pounds chicken wings flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Garlic Butter Sauce
- ½ cup salted butter
- 2 tablespoons minced garlic about 6 cloves
- ¼ teaspoon crushed red pepper
- Chopped parsley optional garnish
- Lay the thawed chicken wings in a single row on a wire rack inside of a baking sheet and place uncovered in the refrigerator for several hours, or up to 1 day. If you do not have time to do this, dry the wings thoroughly with a paper towel.2 pounds chicken wings
- Preheat the oven to 425°F (220°C).
- Mix the baking powder, salt, onion powder, and black pepper in a small bowl.1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Place the wings in a large bowl and toss them with baking powder mixture until they are evenly coated.
- Return them back to the wire rack and bake them in the oven for 20-30 minutes.
- When they reach an internal temperature of 160°F (71°C) turn them over and broil them on HIGH for 2-3 minutes, or until golden and crispy. (The final internal temperature should be at least 165°F.) Check them frequently so they do not burn.
- While broiling the chicken, melt the butter in a skillet. Add the garlic and red pepper and saute for about a minute, until the garlic is soft and aromatic. Be careful not to scorch the garlic.½ cup salted butter, 2 tablespoons minced garlic, ¼ teaspoon crushed red pepper
- Remove the chicken from the oven and transfer to a clean large bowl.
- Pour the butter sauce over cooked wings and toss to coat.
- Sprinkle with chopped parsley, if desired.Chopped parsley