Description

This recipe elevates classic garlic parmesan wings by combining sweet roasted garlic with savory black garlic for a deeper, more complex flavor profile.

Ingredients

Scale

2.2 lbs (1 kg) chicken wings, patted dry
1 tbsp neutral oil
1 tbsp aluminum-free baking powder
1 tsp fine sea salt
0.5 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
1 whole head garlic
1 tbsp olive oil
4–5 cloves black garlic
0.5 cup (115g) unsalted butter
1 cup (80g) freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped

Instructions

Prepare Oven and Garlic: Preheat the oven to 400°F (200°C). Cut off the top 1/4 inch of the garlic head, drizzle with olive oil, wrap tightly in foil, and place on a baking sheet lined with parchment paper.
Season Wings: Pat the chicken wings completely dry. In a large bowl, toss the dried wings with neutral oil, baking powder, salt, pepper, garlic powder, and onion powder until evenly coated.
Roast Wings: Arrange the seasoned wings in a single layer on the baking sheet, ensuring pieces do not touch. Bake for 25-30 minutes, flip, and continue baking for another 20-25 minutes until deeply golden brown and crispy. The garlic should be soft after 35-45 minutes total.
Make Garlic Paste: Remove the roasted garlic from the oven and let cool slightly. Squeeze the soft roasted cloves from their skins into a bowl. Add the black garlic cloves and mash together with a fork to form a paste.
Prepare Sauce: Melt the unsalted butter in a small saucepan over low heat. Add the mashed garlic paste and simmer for 2-3 minutes. Remove from heat and stir in the freshly grated Parmesan cheese until it melts into a smooth sauce.
Toss and Serve: Transfer the crispy wings to a large mixing bowl. Pour the warm garlic parmesan sauce over the hot wings and toss to coat. Arrange on a platter and sprinkle generously with chopped parsley before serving.

Notes

To achieve extra crispy results, pat the wings thoroughly dry before seasoning and use a wire rack on the baking sheet for better air circulation. For make-ahead purposes, store cooked wings in the refrigerator for up to 3 days and reheat in a 400°F oven before saucing. The sauce can be stored in the refrigerator for 1-2 days; reheat gently over low heat, adding warm water or milk if needed to prevent clumping.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 850 kcal
Sugar: 1 g
Sodium: 850 mg
Fat: 65 g
Saturated Fat: 25 g
Unsaturated Fat: 40 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 200 mg

Keywords: chicken wings, garlic parmesan, black garlic, game day, easy dinner, baked wings, crispy wings, appetizer