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golden garlic butter chicken wings and fresh parsley on a wire rack.
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Garlic Butter Chicken Wings

Garlic butter chicken wings, these crispy baked chicken wings make a perfect party appetizer. Ready in about 40 minutes.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Calories 343kcal
Author Adina

Equipment

  • 1 Baking sheet
  • 1 Wire rack

Ingredients

  • 1 ½ lb chicken wings split, 700 g, Note 1
  • 4 tablespoons unsalted butter 50 g, Note 2
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice fresh
  • 3 garlic cloves grated
  • ½ red chili flakes
  • 1 teaspoon oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper

Instructions

  • Butter glaze: Melt the butter in a small saucepan. Remove from the heat, and add oil, lemon juice, grated garlic, chili flakes, oregano, paprika, salt, and pepper. Stir well.
  • Season wings: Dry the chicken wings with paper towels. Place them in a large bowl. Pour over the butter mixture and stir well to coat the chicken pieces (Note 3).
  • Preheat the oven to 400°F (200°). Line a baking sheet with parchment paper.
  • Bake the wings for 20 minutes. Flip with tongs and bake for another 20 minutes or until crispy and cooked through; the internal temperature should be 165°F (75°C).

Notes

  1. Split wings: Place one whole wing on a cutting board. Hold the tiny drumstick (drumette) and stretch the joint open. The flat part (wingette) should still be on the work surface. Cut through the joint.
    If there is any resistance, move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly.
    Remove the wing tips as well if still attached.
  2. Salted butter is also great, just adjust the salt in the recipe accordingly.
  3. Marinate (optional): Cover the bowl with plastic foil and refrigerate the wings for 30 minutes or overnight. The butter will set again if you marinate the chicken in the fridge. Bring to room temperature to soften the butter again. Alternatively, microwave the chicken for 35 seconds, stir well, and microwave for another 10 seconds if the butter is not fully melted again.

Nutrition

Serving: 4g | Calories: 343kcal | Carbohydrates: 1g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 659mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg