Garlic Parmesan Chicken Wings

Ingredients

• 2 pounds Chicken Wings (washed, patted dry)
• 2 tablespoons Avocado Oil (for coating the wings)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Montreal Chicken Seasoning (or substitute poultry seasoning)
• 1/2 teaspoon Chicken Bouillon Powder (just a pinch for extra umami)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Flat‑Leaf Parsley (finely chopped)
• 1 pinch Crushed Red Pepper Flakes (optional for heat)

Instructions

1. Prepare the chicken

   Rinse the chicken wings under cold water, then pat them completely dry with paper towels to remove all surface moisture.

   Time: PT5M

2. Oil and season the wings

   Place the wings in a mixing bowl, drizzle with avocado oil and toss to coat. Sprinkle salt, black pepper, garlic powder, Montreal chicken seasoning, and chicken bouillon powder over the wings. Mix with your hands until every piece is evenly coated.

   Time: PT5M

3. Set up the baking pan

   Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the foil and arrange the seasoned wings in a single layer on the rack.

   Time: PT5M

4. Bake the wings

   Preheat the oven to 400°F (200°C). Bake the wings for 45‑50 minutes, flipping them at the 35‑minute mark for uniform browning.

   Time: PT50M

   Temperature: 400°F

5. Broil for extra color

   If after an hour the wings are not golden, switch the oven to broil on high. Broil each side for about 5 minutes until the skin is crisp and deep golden brown.

   Time: PT10M

   Temperature: high broil

6. Chop parsley

   While the wings are in the oven, finely chop the flat‑leaf parsley and set aside.

   Time: PT5M

7. Make garlic‑parmesan sauce

   In a skillet over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds. Turn the heat off, stir in the chopped parsley, and let the mixture cool slightly. Once cool, whisk in the grated Parmesan until fully incorporated.

   Time: PT5M

8. Toss wings in sauce

   Transfer the baked (and broiled) wings to a large bowl. Pour the garlic‑parmesan sauce over them, add a pinch of red‑pepper flakes, and toss until every wing is evenly coated.

   Time: PT5M

9. Serve

   Arrange the wings on a serving platter. Serve hot with ranch or blue‑cheese dressing for dipping.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

20g

Carbohydrates

3g

Fat

16g

Fiber

0g