Say hello to a simple and hassle-free way to enjoy delectable garlic butter chicken wings. Beyond the crispy skin, you’ve got tender juicy meat in every bite making them a foolproof hit every time! You’ll love the incredible flavor of this must-try recipe.
Get ready for a flavor explosion with these easy baked chicken wings with garlic butter sauce! The meat is tender and juicy. The skin is golden and crispy and the sauce is rich, garlicky, and finger-licking perfect! Whether you’re enjoying them as a party snack, or a quick dinner, these garlic butter chicken wings will leave you wanting more.
Baking chicken wings is a great method because you don’t have to deal with hot oil like when you deep fry and the clean-up is a breeze. Plus, the wings turn out tender and crispy every time!
I wanted to keep this recipe simple, so you don’t have to use a wire rack, like in my recipe for baked chicken wings. The skin still gets quite crispy with this method!
I also give you an option for using an air fryer which also delivers extra crispy skin. The only thing is you might have to cook in batches depending on the size of your air fryer. That’s not a big deal, you just have to be aware that it will take a bit longer to cook the whole batch.
The garlic butter chicken wings are finished off by tossing them in a rich sauce. It’s simple and loaded with buttery garlicky flavor which are two of my favorite things!
For another yummy flavor variation, try my copycat Peri Peri Wings!
Why You’ll Love This Recipe
These garlic butter chicken wings are an easy way to enjoy this guaranteed crowd-pleaser! The wings are baked rather than fried, so you don’t have to worry about frying in hot oil, plus using a parchment-lined baking sheet makes clean-up a breeze. They are perfectly seasoned before baking and then tossed in a simple garlic butter sauce for a delicious finish. This is a recipe you’ll want to make over and over again!
Here’s what you need to make your new favorite recipe for chicken wings:
- Chicken wings: Look for drumettes and flats that are separated, and the wing tips are cut off. You can use a pair of kitchen shears to do this yourself if you can only find them whole.
- Seasoning: The seasoning provides lots of flavor. I use baking powder (aluminum-free) to help make the skin nice and crispy. Aluminum in baking powder can leave a metallic taste on your food which we don’t want. I also add kosher salt, onion powder, smoked paprika and ground black pepper. Red pepper flakes for heat are optional.
- Sauce: This easy garlic butter sauce has just 3 ingredients: unsalted butter, minced garlic, and fresh parsley.
Complete list of ingredients and amounts can be found in the recipe card below.
There are numerous variations you can try to put a unique spin on the classic Butter Garlic Chicken Wings recipe. Here are a few ideas to inspire you:
- Garlic Parmesan: Add 1/3 cup of parmesan to the sauce before tossing the wings.
- Honey Garlic Wings: Drizzle some honey over the sauced wings or add it directly to the sauce to add a touch of sweetness.
- Lemon Garlic Butter Wings: Add some lemon zest to the garlic butter sauce for some zing.
- Spice Garlic Butter Wings: Sprinkle some dried red pepper flakes into the sauce to give your wings some heat.
How To Make Garlic Butter Chicken Wings
This is my straightforward hassle-free method for oven-baked chicken wings with garlic butter sauce. All you need is a half sheet size baking sheet and some parchment paper and you’re in business!
Start by preheating the oven to 425°F/220°C and pat the wings dry with paper towels. You don’t want to skip this step! It’s crucial to get rid of as much moisture as possible to get crispy wings.
- Season: Toss the wings into a large bowl with the seasoning ingredients. Make sure the wings are well coated.
- Bake: Arrange the wings on the baking sheet lined with parchment paper. Make sure to leave space between each wing to let the air circulate. Bake for 30 minutes, flip, and bake for another 10 minutes.
- Make sauce, Toss, and Serve: Transfer the baked chicken wings to a bowl. Melt the butter, and drizzle over the wings with the garlic and parsley. Toss the wings in the sauce just before serving.
If you have an air fryer at home, you can make your crispy garlic butter wings easily in that! Follow the steps above for drying and seasoning your wings.
- Air Fry: Air Fry the wings at 400°F/200°C for 20 minutes. Shake or flip the wings once or twice until cooked through.
- Toss and serve: Toss the wings and garlic butter sauce together before serving.
- Thoroughly pat the meat dry with paper towels before seasoning them. Getting rid of any excess moisture will help the skin to crisp up during baking.
- If they aren’t crispy enough after baking, place them under the broiler for a minute or two, keeping a close eye to prevent burning. This will give them a quick blast of heat and help crisp up the skin.
- Let the wings rest for a minute or two after baking before adding them to the sauce. This will help to keep the skin nice and crispy.
If you have leftover chicken wings, allow them to cool completely before storing them. Place them in an airtight container or zip-top bag. Store them in the refrigerator for up to 3 days.
There are a couple of ways that you can reheat leftovers:
- Oven: Reheating in the oven helps to restore the wings’ crispiness without drying out the chicken. Preheat the oven to 350°F (180°C) and place the wings on a baking sheet. Heat for about 10–15 minutes until they’re heated through.
- Air Fryer: If you have an air fryer, it’s excellent for reheating and keeping them crisp. Preheat the air fryer to 350°F (180°C) and place the wings into the basket in a single layer. Heat for about 5-8 minutes until heated and crispy.
- Microwave: In a pinch, you can use a microwave for 30-60 seconds until heated through. Just know that the skin won’t be very crispy.
What To Serve With
You can also try my 5-minute Buffalo wing dipping sauce if you’d like a bit of a kick!
I recommend using fresh wings for this recipe. If you’d like to cook them frozen, you can try my recipe for Air Fryer Frozen Chicken Wings which is really good!
Sure! Seasoning in advance lets the flavors really develop. If seasoning ahead of time, store them in a zip-top bag or airtight container in the refrigerator for a few hours or overnight. When you’re ready to bake them, remove them from the fridge and place them on your baking sheet.
I recommend lining the baking sheet with parchment paper to prevent them from sticking to the sheet. The last thing you want is for all of that delicious crispy skin to be left behind when you remove them!
They are cooked when they reach an internal temperature of 165°F (74°C). The best way to check for doneness is to insert a kitchen thermometer into the thickest part of the wing, without touching the bone. The skin should also have a golden brown color and a crispy texture.
If you need to hold them a little while before serving them, you can keep them warm on a baking sheet in a 200˚F/93˚C oven until you’re ready to plate them up.
Save this recipe for the next time you need an easy appetizer for game night, a potluck, or a family movie night. Everyone loves a saucy chicken wing recipe! Pin it for more people to enjoy too!
- 2 pounds (900 g) chicken wings drumettes and flats separated and wing tips cut off
- 2 teaspoons baking powder aluminum-free
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
For the sauce:
- ½ stick (57 g) unsalted butter
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 425°F/220°C. Line a half sheet size baking sheet with parchment paper and set aside.
- Dry chicken wings with paper towels. This is an important step to get rid of the moisture as much as possible and get crispy wings.
- In a large bowl, toss the chicken wings with baking powder, salt, onion powder, black pepper, smoked paprika, and red pepper flakes if using.
- Arrange the wings on the sheet pan leaving some space between each wing. Bake for 30 minutes, then flip and bake for 10 more minutes.
- To make the sauce, melt the butter, then in a small bowl combine with garlic and parsley. Mix well until combined.
- Toss chicken wings with sauce in a large mixing bowl after you remove them from the oven.
Air Fryer method:
- Pat the chicken wings dry with paper towels. Toss wings in 1 tablespoon of aluminum-free baking powder only and the rest of the seasonings. Air fry 400°F/200°C for 20 minutes, shaking or flipping the wings once or twice, until they are cooked through.
- Remove from the air fryer and toss wings with garlic butter sauce before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen