Ingredients:
- 2 lbs Chicken Wings (flats and drumettes)
- 1 Tbsp Aluminium-free Baking Powder
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ½ cup Unsalted Butter, cut into cubes
- 6 cloves Fresh Garlic, finely minced
- ½ cup Freshly Grated Parmesan Cheese (high-quality)
- 1 Tbsp Fresh Parsley, finely chopped
- ½ tsp Dried Oregano
- ¼ tsp Red Pepper Flakes (optional)
Instructions:
- Prepare Wings: Thoroughly pat the chicken wings dry using kitchen paper towels. This is the single most important step for maximum crispiness.
- Coat: In a large mixing bowl, combine the baking powder, salt, and pepper. Add the dry wings and toss vigorously until every piece is evenly coated in the seasoning mixture.
- Chill (The Magic Step): Arrange the wings in a single layer on a wire rack placed over a baking sheet. Refrigerate uncovered for a minimum of 30 minutes (up to 4 hours) to allow the skin to dry out completely.
- Preheat: Preheat the oven to a searing 425°F (220°C).
- Roast: Place the baking sheet with the wings into the preheated oven. Bake for 25 minutes. Carefully remove the pan and flip each wing using tongs. Return to the oven and bake for another 15–20 minutes, or until the wings are deep golden brown and the internal temperature reaches 185–190°F (85–88°C).
- Melt Butter and Infuse Garlic: While the wings finish baking, melt the butter in a small saucepan over low heat. Add the minced garlic and red pepper flakes (if using). Gently sauté the garlic for 1–2 minutes until fragrant. Do not allow the garlic to brown or burn.
- Combine Sauce Elements: Remove the saucepan from heat. Stir the freshly grated Parmesan cheese, fresh parsley, and dried oregano into the warm garlic butter mixture.
- Toss and Serve: Transfer the hot, crispy wings immediately to a clean, large mixing bowl. Pour the garlic Parmesan sauce over the wings and toss gently with tongs until all the wings are beautifully coated. Serve straight away while piping hot.