Nothing says football season like crispy wings. And these garlic chicken wings are a welcome change from traditional spicy buffalo wings. Melted butter and fresh garlic come together for a simple yet flavorful game day snack.
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I love anything buffalo flavored (have you seen my delectable healthy buffalo dip?), but I like to change it up now and then. As with my shawarma-inspired spiced chicken wings, these crispy garlic butter chicken wings are mild in spice but absolutely delightful. Based on my garlic butter sauce recipe you have to try this wing recipe!
📖Why This Recipe Works
To achieve a perfectly crispy skin without deep frying or using an air fryer, we rely on three small techniques.
First, we dry the chicken on a rack overnight in the fridge. Second, a small bit of baking powder to help crisp up the skin. And finally, baking on a rack to ensure even airflow.
As for the perfect garlicky flavor, well this sauce balances loads of freshly minced garlic, high-quality butter, and lemon juice for brightness.
This recipe obviously needs chicken wings, you can use drumettes or wings, both cook the same. Personally, I prefer a mix. I recommend Butcher Box for high-quality chicken.
In addition to chicken, you will need:
Baking Powder-If you are grilling the wings, skip the baking powder. Otherwise, a small amount of baking powder will help crisp the skin. There is no substitute so if you don't have any on hand you can skip it.
Kosher Salt and Black Pepper
For the sauce you will need:
Unsalted Butter- Just like with baking you want to use unsalted butter in order to control the seasoning.
Fresh Garlic- This recipe calls for 6 cloves of finely minced garlic. Use medium to large cloves, which is about half a head of garlic. Sorry, but garlic powder doesn't cut it in this recipe.
Lemon Juice- Both fresh squeezed and bottled work in this recipe.
Hot Sauce- Not wing sauce, but a tiny bit of hot sauce like Tabasco will add a flavor boost but it isn't enough to make these wings hot.
See the recipe card for exact quantities.
⏲️How to Make Garlic Butter Chicken Wings
Before starting this recipe there are two optional steps that I recommend before you brine your chicken and allow it to dry overnight in the fridge.
To dry your chicken, place a wire rack on a rimmed baking sheet. Spread out the wings so they are not touching. Place in the fridge for 6 hours or leave for up to 24 hours.
This process pulls moisture from the skin and leaves a moist and juicy inside.
Step 1- Season the Chicken
Blot your chicken wings dry with a paper towel. Be sure to do both sides. In a zip top bag add the baking powder, salt, and pepper. Give a light shake to mix it together.
Add your chicken wings, seal the bag, and shake it around to coat the wings evenly.
Step 2- Bake
Line a rimmed baking tray with aluminum foil or parchment paper, this will make cleaning up a breeze. Place a wire rack on the pan. Lightly spray with cooking spray.
Space out the chicken wings evenly. You may need to use two baking sheets.
Place in an oven preheated to 450 F degrees. Bake for 25 to 30 minutes, turning halfway through baking.
The chicken wings are done when they reach an internal temperature of 165 F degrees and are golden brown and crispy on the outside.
Step 3- Garlic Butter Sauce
Add one tablespoon of butter to a small saucepan and melt over medium heat. Add the garlic and cook for one minute until caramelized. Reduce to low heat and add the lemon juice, hot sauce, and salt.
Add the remaining butter and whisk until melted.
Add the cooked chicken wings to a bowl and drizzle over the sauce. Toss to coat and then move the chicken wings to a serving platter.
🥗What to Serve with Chicken Wings
Check out more delectable side dish recipes!
👩🏻🍳 Expert Tips for Crispy Chicken Wings
- Brine your chicken wings for at least one hour and then drain.
- Blot your wings dry with a paper towel.
- Layout the wings on a baking sheet and dry out (uncovered) overnight in the fridge.
- Sprinkle a little baking powder on them along with the salt and pepper.
- Increase the oven temperature to 450 F degrees.
- If wings reach an internal temperature of 165 F degrees but aren't golden on the outside broil for 1 to 2 minutes per side.
Garlic Parmesan Chicken Wings- Add a half cup of freshly grated parmesan cheese to the sauce. Toss and serve the wings as normal.
Lemon Garlic Chicken Wings- Increase the lemon in the sauce to the zest and juice of one full lemon. Top with chives when serving.
Everything Bagel Chicken Wings- Cut the quanity of garlic in half and add 1 tablespoon of bagel seasoning.
This recipe uses standard kitchen equipment, but I always suggest an instant meat thermometer. After going through several, I am totally obsessed with my Thermapen from Thermoworks.
Its rotating screen and accurate readings make cooking chicken a breeze!
Your chicken wing leftovers can stay in the fridge for three to four days when kept in an airtight container. You can freeze chicken wings in a ziptop bag for up to two months.
To reheat chicken wings place them on a baking sheet and warm in a 350 F degree oven until they reach an internal temperature of 165 F degrees.
Remember these tips when working with raw chicken:
- Cook to a minimum temperature of 165 °F (74 °C)
- Use a meat thermometer to check the internal temperature
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Do not leave your chicken wings at room temperature for more than 2 hours.
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💬Frequently Asked Questions
Yes, you can make crispy wings in the oven. Be sure they are well dried by blotting them with a paper towel. Sprinkle with baking powder and bake on a rack at high heat.
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Garlic Butter Chicken Wings
- Preheat oven to 450 F degrees.
- Using a paper towel blot chicken wings dry. Combine baking powder, salt, and pepper in a ziploc bag or large bowl. Toss chicken wings in spice mixture to coat evenly.2 pounds chicken wings, 2 teaspoons baking powder, 1 ½ teaspoon kosher salt, ½ teaspoon black pepper
- Prepare a large sheet pan by covering with foil and spraying with cooking spray. Place chicken on a sheet pan and bake 25-35 minutes turning halfway through. The chicken should reach 165 degrees and be crispy on the outside.
- Toss the wings in the garlic butter sauce and serve.
Homemade Garlic Butter Sauce
- Heat 1 tablespoon of butter in a small pan over medium heat. Add the garlic and cook until crispy, 2 minutes.½ cup unsalted butter, 6 cloves garlic
- Stir in the lemon juice, hot sauce, and whisk in the remaining butter.½ cup unsalted butter, 1 teaspoon lemon juice, 1 teaspoon hot sauce, ¼ teaspoon kosher salt
- Season to taste with salt.
- While not required, I recommend soaking the chicken in brine for at least one hour and then drying the wings overnight on a baking sheet, uncovered, in the refrigerator.
- Preheat gas grill to medium-high heat
- Place chicken on grill and turn down to medium.
- Cook chicken, flipping halfway through until chicken reaches 165 degrees (about 12-14 minutes).