These crispy baked chicken wings with garlic butter and paprika are easy to prep if you are feeding a crowd. They're incredibly tasty and juicy inside, and always come out with perfectly crisp skin.
Ingredients
- 4 pounds chicken wings
- 0.5 cups butter
- 2 cloves garlic , minced
- 1 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 2 teaspoons ground paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
-
2
Cut off chicken wing tips and discard. Cut between the joints to separate each wing into two pieces.
-
3
Heat butter and garlic in a small saucepan over low heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
-
4
Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
-
5
Dip chicken wing pieces into melted butter mixture, then press into Parmesan mixture to coat all over.
-
6
Arrange in the prepared baking dish. Drizzle any remaining butter on top.
-
7
Bake in the preheated oven until no longer pink in the center, the juices run clear, and the skin is browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
-
8
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Easy Chicken Liver Pate
Yum! Keeps up to 2 months frozen.
Chef John's Truffled Potato Gratin
I used a mix of brown and lobster mushrooms, which worked very nicely, but this Chef John's truffled potato gratin recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.
Ukrainian Cabbage Rolls
My parents are Ukrainian and always made this cabbage roll recipe when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.