No need to 'wing it' when it comes to crispy, golden oven-baked wings – we've got a foolproof method that results in the satisfying crunch reminiscent of fried wings, without the mess and effort. The secret? Baking powder! This changes the Ph level of the chicken skin allowing it to dry out faster and get super crispy. Baking the wings on a wire rack set over a sheet pan contributes to this perfect texture by allowing the heat to circulate around the wings. These golden wings are tossed in a browned butter garlic parm sauce that will have you licking your fingers, and quite possibly the plate too. Let's get cooking!

INGREDIENTS

• 1 lb. 1915 Farm Pasture Raised Chicken Wing Sections
• Avocado oil or olive oil spray
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika

For the Browned Butter Garlic Parm Sauce –

• 8 tbsp salted butter
• 4 cloves of garlic, finely minced or grated
• 1 Tbsp parsley, minced
• 1/4 cup Parmigiano Reggiano, finely grated (Pecorino works too!)

INSTRUCTIONS

If possible, set aside 30-60 minutes to refrigerate the wings after they've been seasoned. This contributes to a super crispy skin by drying them out a bit.

Preheat oven to 450°F

Prepare a large sheet pan by covering it with foil then placing a wire rack on top of it. Spray wire rack with oil, pat the chicken wings dry, and place them on the rack. In a small bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and paprika. Spray chicken wings with olive or avocado oil spray, then sprinkle half the seasoning mixture over the wings. Pat seasoning into wings gently, then flip over. Spray and season the other side of wings. Refrigerate uncovered for 30-60 minutes, if time permits. 

Bake wings for 36-40 minutes, flipping halfway through, until they're golden and crispy. 

After flipping the wings, start preparing the browned butter garlic parm sauce. Place butter in a small saucepan over medium-low heat. Allow to melt, swirling in pan occasionally. When butter starts to foam up and get quiet, keep a close eye on it. When browned, it will smell nutty and delicious, with little browned bits settled at the bottom of the butter (these are the milk solids in the butter).

Once butter is browned, pour into a large glass or metal bowl (the bigger the better since you'll be tossing the wings in this too). To the butter, add minced garlic, parsley, and a pinch of kosher salt.

When chicken wings are crispy and golden, add to the bowl with sauce, and toss until wings are coated evenly. 

Transfer to a serving platter, garnishing with a pinch of flaky finishing salt if desired. Serve with celery sticks and blue cheese or ranch alongside for dipping.

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken – consider one of our new subscription boxes (ships free in TX, reduced in other states) where you can always add extras like our tasty chicken wings or premium steaks. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club.