Extra Crispy Oven-Baked Chicken Wings with Garlic Butter Sauce

So… you’re craving something crunchy, buttery, garlicky, and wildly addictive—but you don’t feel like deep-frying your entire kitchen into a greasy crime scene? Same.

Welcome to your new obsession: Extra Crispy Oven-Baked Chicken Wings with Garlic Butter Sauce.

These wings are proof that you can be lazy and legendary in the kitchen at the same time. No fryer. No splatter burns. Just crispy, juicy, flavor-packed happiness.

And yes, people will ask you for the recipe. Get ready.

Why This Recipe Is Awesome

Let’s be honest—chicken wings are already amazing. But these? These are next-level.

First, they’re oven-baked, which means no standing over hot oil like you’re auditioning for a cooking show meltdown. Second, they get insanely crispy thanks to one simple trick (don’t worry, I’ll spill it later). Third, that garlic butter sauce? It’s basically liquid gold.

It’s foolproof. Even if your cooking skills are “toast is challenging,” you’ll still nail this. IMO, this recipe deserves its own fan club.

Plus, it works for game nights, lazy dinners, parties, or “I survived today” rewards.

Ingredients You’ll Need

Here’s what you’ll need to make magic happen:

• 2 lbs chicken wings – Flats and drumettes, aka the dream team
• 2 tbsp baking powder – Not baking soda. Read that again.
• 1 tsp salt – Flavor = important
• 1 tsp black pepper – Because bland is illegal
• 1 tsp garlic powder – Extra garlic never hurt anyone
• ½ tsp paprika – For color and mild attitude
• 4 tbsp butter – Real butter. No compromises.
• 5 cloves garlic, minced – Yes, five. Trust me.
• 1 tbsp lemon juice – Cuts the richness like a boss
• 1 tbsp chopped parsley (optional) – For “I’m fancy” vibes

Pro Tip: Dry wings = crispy wings. Tattoo that on your brain.

Step-by-Step Instructions

1. Dry the wings like your life depends on it.
   Grab paper towels and pat those wings until they’re bone-dry. Moisture is the enemy of crispiness. Be thorough. No shortcuts.
2. Preheat your oven to 425°F (220°C).
   High heat is your best friend here. Don’t “wing it” (pun intended) and guess the temperature.
3. Mix your seasoning.
   In a big bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Stir it well. No weird clumps allowed.
4. Toss the wings.
   Add wings to the bowl and toss until every piece is coated. They should look lightly dusted, not buried in powder.
5. Arrange on a rack.
   Place wings on a wire rack over a baking tray. This lets hot air circulate. Translation: maximum crisp.
6. Bake and flip.
   Bake for 25 minutes, flip, then bake another 20–25 minutes. They should look golden and dangerously tempting.
7. Make the garlic butter sauce.
   Melt butter in a pan over low heat. Add garlic. Cook for 30 seconds. Don’t burn it unless you enjoy sadness.
8. Add lemon and parsley.
   Stir in lemon juice and parsley. Turn off heat. Smell that? Victory.
9. Toss and serve.
   Toss hot wings in the sauce. Serve immediately. Try not to eat half before plating. Try.

Nutritional Facts

Nutrient (Per Serving)	Approx. Amount
Calories	420 kcal
Protein	32 g
Fat	30 g
Carbohydrates	2 g
Fiber	0.5 g
Sodium	680 mg

These wings are high in protein, which helps keep you full and energized. Baking instead of frying cuts down unnecessary oil, so you’re not drowning in grease. Garlic offers antioxidant benefits, and butter—well—feeds the soul. Personally, I call this “balanced comfort food.” Healthy-ish and happy? I’ll take it.

Common Mistakes to Avoid

• Skipping the drying step.
  Wet wings = sad, floppy wings. Don’t do this.
• Using baking soda instead of baking powder.
  Unless you enjoy bitter regret.
• Crowding the pan.
  Give them space. They’re not on a subway.
• Not preheating the oven.
  Rookie mistake. Always preheat.
• Burning the garlic.
  Burnt garlic tastes like disappointment.

Bold Reminder: Crispy wings require patience. Rushing = regret.

Alternatives & Substitutions

No ingredient? No panic.

• No butter?
  Use olive oil + garlic. It’s different, but still tasty.
• Want spicy wings?
  Add chili flakes or hot sauce to the butter. Game changer.
• Dairy-free?
  Use vegan butter. Works surprisingly well.
• No wire rack?
  Use parchment paper and flip more often. Not perfect, but acceptable.
• Air fryer fan?
  Cook at 380°F for 20–25 minutes. Shake halfway.

Personally, I’ll always choose real butter. Life is short.

FAQ (Frequently Asked Questions)

1. Can I use frozen wings?
Yes, but thaw them completely first. Frozen moisture ruins crispiness. Don’t sabotage yourself.

2. Why baking powder, though?
It raises the pH and dries the skin. Science = crispy magic.

3. Can I make these ahead of time?
You can, but fresh is best. Reheat at 400°F for 10 minutes.

4. Are these spicy?
Not at all. Add heat if you’re brave.

5. Can I skip the rack?
Technically yes. Should you? Meh. Rack is better.

6. Can I use margarine instead of butter?
Well… technically yes, but why hurt your soul like that?

7. How do I store leftovers?
In an airtight container for up to 3 days. Reheat in oven, not microwave. FYI.

Final Thoughts

These extra crispy oven-baked chicken wings with garlic butter sauce are everything you want: crunchy, juicy, buttery, and dangerously addictive. They’re easy enough for weeknights and impressive enough for guests. You don’t need fancy tools or chef skills—just a little patience and a lot of appetite.

So go ahead. Make a batch. Eat too many. No regrets. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!