What’s better than chicken wings? Crispy garlic butter chicken wings! Whether baked in the oven or air-fried to perfection, these party wings are coated in a flavorful dry rub and finished with a rich, two-ingredient garlic butter sauce. Perfect for parties, game days, or holidays, they’re guaranteed to be a crowd-pleaser!
INGREDIENTS
- 2 pounds (908g) party chicken wings
- 1 tbsp aluminum-free baking powder (not baking soda) (14g)
- 1/2 tsp Kosher salt, plus extra to taste
- 1/2 tsp white or freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1-2 pinches cayenne pepper (to taste)
- Neutral oil or cooking spray (e.g., avocado oil)
- 1/4 cup salted butter (56g)
- 1 tbsp minced garlic (9g)
- 2 tbsp chopped chives (6g)
- Ranch or bleu cheese dressing for serving
EQUIPMENT
- Mixing bowl
- Sheet pan
- Parchment paper or foil
- Wire rack
- Oil sprayer
- Small saucepan
- Tongs
INSTRUCTIONS
Prep the Wings
- Pat the chicken wings dry with paper towels to remove as much moisture as possible.
- In a mixing bowl, combine baking powder, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Toss the wings in the dry rub until evenly coated. Set aside.
To Bake
- Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper or foil and place a wire rack on top. Grease the rack with neutral oil or cooking spray.
- Arrange the wings skin-side up in a single layer on the rack. It’s fine if they touch slightly; they’ll shrink during cooking.
- Bake for 20 minutes. Flip the wings and bake for an additional 20-25 minutes, or until crispy and the internal temperature reaches 165°F (74°C).
- Let the wings rest for 4-5 minutes before adding the sauce.
To Air Fry
- Lightly grease the air fryer basket with neutral oil or cooking spray.
- Arrange the wings skin-side up in a single layer in the basket, allowing for some touching as they will shrink.
- Air fry at 400°F (204°C) for 10 minutes. Flip and fry for an additional 6-8 minutes, or until crispy and the internal temperature reaches 165°F (74°C).
- Let the wings rest for 4-5 minutes before adding the sauce
Make the Garlic Butter
- While the wings cook, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and swirl the pan occasionally until fragrant.
Assemble & Garnish
- After the wings have rested, transfer them to a large bowl. Drizzle the garlic butter over the wings and toss until evenly coated.
- Garnish with chopped chives and adjust seasoning with additional salt and pepper if needed.
- Serve immediately with ranch or bleu cheese dressing. Enjoy!
NOTES
- Use “party wings” (split into drumettes and flats) or break down whole wings yourself.
- Ensure wings are as dry as possible before seasoning. For extra crispiness, let them dry on a wire rack in the fridge overnight.
- Baking powder (aluminum-free) is the secret to crispy wings. Avoid using baking soda to prevent a bitter taste.
- For added spice, increase the cayenne or add fresh garlic to taste. Skip the cayenne for a milder flavor.
- Oil the wire rack well to prevent sticking and losing the crispy skin.
- For extra crunch, broil baked wings for 1-2 minutes, watching closely to avoid drying them out.
- Cook wings just until golden and crispy to prevent overcooking and burning the spices.
- Let the wings rest briefly after cooking to achieve maximum crispiness before tossing with the sauce.
- This recipe serves 6-8 as an appetizer or 4-6 as a meal, yielding about 20-28 wings per 2 pounds, depending on their size.
- To reheat, air frying is ideal for crisp results, but the oven works well too—just flip the wings halfway through reheating.
