Garlic Parmesan Chicken Wings
We've tried all the ways you can try to make large batches of wings, and we come back to baking time and time again. Yes it takes longer than simply throwing the wings in a deep-fryer, but baking allows the flavor of your seasoning choice to fuse with the skin and the chicken, creating a tremendous amount of depth in a party snack.
We wanted these wings to turn out extra crispy so we added some corn starch to the seasoning blend, and then put them back in to bake. To really add punch to this dish, we tossed wings with an extra coating of Garlic Parmesan Seasoning once they're finished baking. Exposure to heat mellows this blend and it becomes a savory and aromatic backbone, but an extra toss at the end gives the wings extra pungency that you'll want more of.
5 pounds chicken wings
5 Tablespoons Garlic Parmesan Seasoning, divided
2 teaspoons corn starch or baking powder
1/4 cup melted butter
1. Preheat oven to 450°F.
2. Pat chicken wings dry if necessary and lay them out on parchment-lined baking sheets. Put in the oven and bake for 20 minutes. After 20 minutes flip the wings, and put them back in the oven for another 20 minutes.
3. Check wings. If the skin looks mostly dry and is starting to get crisp and brown, remove them from the oven and toss them with 3 Tablespoons Garlic Parmesan Seasoning mixed with corn starch. Then toss with melted butter. Put back in the oven for 10 minutes.
5. When wings are crisp and dry and the seasoning has fully baked on, remove them from the oven. Toss with an additional 2 Tablespoons of Garlic Parmesan Seasoning. Serve with celery, carrots, and ranch or bleu cheese dressing.
