Garlic Butter Chicken Wings (oven Baked and Super Crispy)

If you thought you needed to deep-fry wings to get them extra crispy, this recipe will prove you wrong, packed with tips on how to bake (or air fry) your wings to perfection. Whether you serve as a main, appetiser, or game-day snack, these wings are a real crowd pleaser sure to have everyone clamouring for more.

Want more crispy chicken recipes? Try my Panko Breaded Chicken or Buttermilk Fried Chicken Burger.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

1. Perfectly crispy on the outside, tender and juicy on the inside, coated in a yummy garlic butter sauce.
2. Easy 5-ingredient recipe.
3. Packed with tips on how to bake wings to super crispy perfection.
4. Includes oven and air fryer instructions.

• Chicken wings: Most wings you buy in the US are split into drumettes and winglets, whereas in the UK and Australia, they tend to be sold whole. Feel free to use either. If only whole chicken wings are available to you, and you prefer them separated you can cut them following this guide.
• Baking powder: Helps to create a crispy and golden-brown texture by producing carbon dioxide bubbles during cooking, giving the wings a light and airy coating.

Garlic butter sauce:

• Salted butter.
• Garlic: Use fresh instead of powdered and add to taste. I've found a small garlic clove is just enough for a sauce for 12 wings, but larger single garlic cloves can be overpowering.
• Fresh parsley.

Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

• Butter: You can use unsalted butter instead of salted, but you might want to add more salt to the wings before baking.
• Fresh parsley: Swap for fresh or dried chives or other dried green herbs like dried parsley or Italian seasoning.

• Lemon Garlic Butter: Add freshly squeezed lemon juice and zest to the garlic butter mixture for a zesty and tangy twist.
• Honey Garlic Butter: Incorporate honey into the sauce for a sweet and savoury flavour combination.
• Spicy: Add chilli flakes, cayenne pepper, or your favourite hot sauce to the garlic butter sauce to give the wings kick.
• Parmesan: Sprinkle grated Parmesan cheese over the wings during the last few minutes of baking, or toss the cooked wings in a mixture of garlic butter and grated Parmesan for a cheesy coating.
• Asian-Inspired: Add soy sauce, ginger, and a touch of sesame oil to the garlic butter mixture.
• Cajun: Season the wings with Cajun seasoning along with the garlic butter sauce.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Step 1: Dry the wings with kitchen paper, place them in a mixing bowl and toss them with the baking powder and salt until evenly coated.

Step 2: Place the wings on a wire rack or tray lined with parchment paper and bake at 425°F (220°C) for 15 to 20 minutes and turn and cook for another 10-15 minutes.

Step 3: Meanwhile make the sauce, by melting the butter in a saucepan on a medium heat, adding the garlic and cooking for one minute until fragrant. Then remove from the heat and stir in the parsley.

Step 4: Remove the wings from the oven and brush them with the garlic butter sauce.

Step 5: Return them to the oven for 5-8 minutes until they are super crispy. Serve immediately topped with additional parsley.

Garlic butter wings make a great, appetizer, main, buffet dish or game day snack. With plenty of serving options, they will never get boring.

• Dipping Sauces: Like ranch dressing, blue cheese dressing, honey mustard, barbecue sauce, sriracha mayo, or a tangy buffalo sauce.
• Crispy French Fries: Enjoy the wings as a main with a side of French fries.
• Coleslaw: A crunchy and refreshing coleslaw salad to contrast the richness of the garlic butter wings.
• Corn on the Cob: The sweetness of grilled or boiled corn on the cob complements the savoury flavours of the wings.
• Cheesy Pasta: This rich and cheesy pasta dish makes for a satisfying accompaniment.
• Green Salad: A simple green salad like this arugula, tomato and parmesan salad to provide a refreshing and light contrast to the wings.
• Baked Beans: A side of sweet and smoky baked beans to complement the savoury wings.
• Sweet Potato Fries: For a twist on traditional fries, opt for sweet potato fries. Their sweetness pairs well with the garlic wings and adds a pop of colour to the plate.
• Pickles: Such as dill pickles or pickled jalapenos, to add a tangy element.

1. Lay out the wings uncovered in the fridge the night before if you can to allow any moisture to evaporate.
2. Dry the wings thoroughly with kitchen paper before adding the baking powder and salt to ensure they get extra crispy.
3. Cook the wings using a roasting tray with a wire rack.
4. Cook them until the skins are brown and crispy. Note that the times stated in this recipe are a guideline and may vary depending on your oven and the size of your wings. Looking out for signs of doneness is key for achieving perfectly crispy wings.

Preheat your oven to its lowest temperature setting, typically around 200°F (93°C) and place the wings in the oven until you are ready to serve them.

Using the air fryer is a great way to get crispy wings without having to wait for the oven to heat up. Just air fry 400°F/200°C for around 15-20 minutes, flipping halfway. When they are nearly done, remove them and brush them with the garlic butter sauce and return to the air fryer for another 5 minutes to get them super crispy.

Wings taste best and are crisper when served fresh. You can store the cooked wings in the fridge for up to 3 days. Oven baking and air frying are the best ways to reheat. You can also use the microwave, but you will lose the crispy skin.

Yes, you can use drumettes and flats. Drumettes and flats offer different textures and flavours, with drumettes providing a meatier and juicier bite, while the flats offer a delicate and tender texture. You can also cook the wings whole if you would prefer not to separate them.

Frozen wings are fine to use. Ensure you thaw them overnight in the fridge first. Note that they will have more moisture, so make sure you pat them dry thoroughly with kitchen paper before baking.

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