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.)
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.)
