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Easy Garlic Parmesan Buffalo Chicken Wings Recipe
Ben Carraoli

Easy Garlic Parmesan Buffalo Chicken Wings Recipe

I have to tell you, making these garlic parmesan buffalo chicken wings was an absolute game-changer for my Sunday nights. I’ve tried wings from restaurants before, but baking them at home makes the flavor pop in a way that’s irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings whole or separated into drumettes and flats – I like using fresh wings; they crisp up better than frozen.
  • 1 teaspoon smoked paprika – adds a subtle smoky depth.
  • 1 teaspoon onion powder – enhances savory flavor.
  • 1 teaspoon garlic powder – boosts garlic punch.
  • 1 teaspoon salt – balances all the flavors.
  • ½ teaspoon black pepper – gives a mild kick.
  • 2 tablespoons all-purpose flour – helps the wings crisp in the oven.
  • 3 tablespoons unsalted butter – use real butter for richness.
  • ½ cup hot sauce like Frank’s RedHot – classic buffalo heat.
  • 1 teaspoon seasoned salt – layers in extra flavor.
  • 3 –4 cloves roasted garlic – roasting enhances natural sweetness.
  • ½ cup freshly grated parmesan cheese – fresh cheese melts better and has a richer taste.

Method
 

  1. Start by patting your chicken wings dry. This is crucial for getting that perfect crispy texture. Toss them in a bowl with smoked paprika, onion powder, garlic powder, salt, and black pepper. Sprinkle the flour over the wings and toss lightly until coated.
  2. Arrange the wings on a parchment-lined baking sheet in a single layer. Add a few whole garlic cloves to roast alongside them. Bake in a preheated oven at 425°F (220°C) for 20 minutes, then flip and bake for another 10 minutes until golden and crispy. Remove garlic before it burns.
  3. In a small saucepan, melt butter over medium heat. Stir in hot sauce, seasoned salt, and a pinch of black pepper until combined. Turn off heat and mix in the roasted garlic cloves. This sauce is fragrant and slightly sweet from the roasted garlic.
  4. Immediately after baking, sprinkle wings with freshly grated parmesan cheese. Pour the buffalo garlic sauce over the wings and gently toss until fully coated. The wings absorb the sauce perfectly, giving a rich, spicy, and cheesy flavor in every bite.

Notes

  • I always pat the wings dry with paper towels to ensure maximum crispiness.
  • Toss wings in sauce while they’re hot so the parmesan sticks perfectly.
  • For extra flavor, let wings sit in the sauce for 5 minutes before serving.
  • I like using fresh garlic cloves instead of powder in the sauce for a more robust flavor.