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Baked Creamy Garlic Parmesan Chicken Wings
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Baked Creamy Garlic Parmesan Chicken Wings

Easy Baked Creamy Garlic Parmesan Chicken Wings uses baking powder to make extra crispy, juicy chicken wings with buffalo, teriyaki, BBQ sauce and more!
Course Appetizer, Main Course
Cuisine American
Keyword baked, BBQ, buffalo, chicken wings, creamy garlic parmesan, crispy, crispy skin, easy chicken wing, oven roasted

Equipment

  • rimmed baking sheet
  • rack

Ingredients

  • 2 pounds chicken wings
  • 1 teaspoon seasoned salt to taste
  • pepper or lemon pepper - sprinkling
  • 1 tblsp baking powder
  • cooking spray

Ken's Favorite Wing Dip

  • ½ cup blue cheese dressing
  • 2 teaspoons Dijon mustard (up to 1 tablespoon)

Another Option

  • lemon pepper - sprinkle on wings when baking

Coating Your Baked Wings

  • creamy Caesar salad dressing - as needed to coat wings
  • Parmesan cheese grated - as needed to sprinkle on wings after coated
  • or your favorite barbecue nsauce -as needed to coat wings

Quick Barbecue Sauce

  • ¾ - 1 cup ketchup
  • 3 tablespoons molasses
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • ⅛ -¼ teaspoon liquid smoke
  • salt
  • pepper or cayenne

Barbecue Sauce Options

  • ⅛-1/4 teaspoon liquid smoke
  • 1-2 tablespoons mustard, yellow or Dijon
  • 2-4 tablespoons honey
  • 1-2 teaspoons garlic powder
  • 1-2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 jalapeño, seeded, and minced
  • 1-2 tablespoons Worcestershire sauce
  • 1-2 teaspoons crushed red pepper flakes
  • 1-2 teaspoons chipotle chile in adobo, minced

BEST DIPS EVER

    Creamy Blue Cheese Dip

    • ¾ cup bleu or blue cheese, crumbled
    • ¾ cup mayo
    • 6 tablespoons sour cream or Greek yogurt
    • 1 ½ tablespoons apple cider vinegar
    • 1 teaspoon hot sauce, optional
    • 1 pinch garlic powder
    • 1 pinch pepper

    Buttermilk Ranch Dip

    • 1 cup mayo
    • ½ cup buttermilk
    • 4 teaspoons fresh chives, minced
    • 4 teaspoons fresh cilantro, minced
    • 1 tablespoon fresh dill, minced
    • 1 teaspoon white vinegar
    • ¼ teaspoon pepper or cayenne pepper
    • ¼ teaspoon salt
    • 1 tablespoon garlic, minced

    Caesar Parmesan Dip

    • 1 cup mayo
    • ½ cup sour cream or Greek yogurt
    • ½ cup Parmesan cheese
    • 1 tablespoon lemon juice
    • 1 tablespoon fresh parsley, minced
    • 1 tablespoon garlic, minced
    • 1 teaspoon anchovy fillets, minced to a paste (2 fillets)
    • 1 pinch pepper

    Slow Cooker Chicken Wings

    • 2 - 2 ½ pounds chicken wings, cut at joints and trimmed, wingtips discarded

    Spice Rub

    • 1 tablespoon paprika
    • 1 teaspoon pepper or cayenne
    • 1 teaspoon salt or seasoned salt

    Buffalo Wing Sauce

    • 2 tablespoons molasses (not blackstrap)
    • ½ cup hot sauce
    • 6 tablespoons unsalted butter, melted
    • 1 teaspoon cornstarch

    Teriyaki Sauce

    • 1 cup soy sauce
    • 1 cup brown sugar, packed
    • 1 tablespoon garlic, minced
    • 1 tablespoon ginger, minced
    • 2-4 tablespoons honey
    • ¼ cup mirin
    • 2 tablespoons cornstarch

    Honey Glaze

    • ½ cup liquid honey
    • 5 tablespoons cider vinegar

    Instructions

    Quick Barbecue Sauce

    • Start by using ¾ cup ketchup. In a small bowl, whisk all ingredients together.
    • Add salt and pepper to taste. Don't be afraid to experiment and try something new. If you add too much of something, add up to another ¼ cup of ketchup to dilute an overwhelming flavor.
    • The sauce makes between 1-¼ and 1-½ cups total and can be refrigerated for up to 3 days in an airtight container.

    Making your Wings

    • Adjust oven racks to upper-middle and lower-middle positions.
    • Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and coat its rack with cooking spray. Set aside.
    • Wash and pat wings dry with paper towel and place in a large resealable bag.
    • Sprinkle baking powder all over them. Adjust and shake the wings around to ensure they're lightly coated in baking powder.
    • Place chicken wings on rack of prepared baking sheet.
    • Season with salt and pepper (or lemon pepper) and bake for 30 minutes on the lower-middle rack.
    • Remove wings from lower-middle to upper-middle rack and turn the temperature up to 425 degrees.
    • Bake until wings are a nice golden brown color; between 40 to 45 minutes. Timing will depend on the size of the wings and cooking time could take a little bit longer. Turn baking sheet halfway through baking.
    • Remove wings from oven and let stand for at least 5 minutes.
    • Transfer wings to a medium or large bowl.
    • Serve plain or toss with Caesar salad dressing and sprinkle with Parmesan cheese. Or add wing sauce of your choice, with or without dip.
    • Serve immediately. Enjoy!

    Slow Cooker Wings

    • Coat the inside of the slow cooker with cooking spray.
    • In slow cooker, toss chicken with paprika, pepper or cayenne and salt.
    • Cover and cook until chicken is tender; 4 to 5 hours on low.
    • Adjust oven rack about 6 inches from the broiler and turn it on to preheat.
    • Prepare a rimmed baking sheet with tin foil and coat its rack lightly with cooking spray.
    • Place chicken on top of prepared rack.
    • Broil chicken until lightly charred and crisp; between 15 to 20 minutes, flipping chicken midway through broiling.

    Decide on which sauce or dip, if any

    • For garlic Parmesan sauce, place wings in a large bowl. Drizzle Caesar salad dressing on top of the wings. Toss to coat and sprinkle with grated Parmesan cheese.
    • For Buffalo wing sauce, combine hot sauce, melted butter, cornstarch and molasses in large bowl. Add wings and toss until coated.
    • If using barbecue sauce, gently toss chicken in sauce to coat.

    Teriyaki Sauce

    • In a small saucepan, mix together soy sauce, sugar, ginger, and garlic. 
    • Combine mirin and cornstarch in a small bowl. 
    • Stir until cornstarch is dissolved. 
    • Add to soy mixture.
    • Bring sauce to a boil over medium high-heat, stirring occasionally. 
    • Reduce heat and simmer (stirring occasionally) until sauce is reduced and becomes syrupy; between 5 and 7 minutes. 
    • Add honey and stir. 
    • Taste the mixture to see if more honey is needed. 
    • Toss the sauce wings and serve.

    Honey Glaze

    • Combine cornstarch and water in a bowl until dissolved. Set aside.
    • In a small saucepan, over medium high heat, bring honey and 4 tablespoons of vinegar to a boil.
    • Once boiling, reduce temperature to medium-low and continue to simmer, stirring periodically, until mixture is reduced to about ½ cup. Usually between 4 or 5 minutes.
    • Add cornstarch mixture.
    • Whisk until blended and continue to simmer for a 2 to 3 more minutes. The mixture will thicken. Keep warm over low heat until needed. Then toss the wings in the sauce. Enjoy.

    DIPS - BEST DIPS EVER

    • Rather than coating the wings in sauce, serve as a dip. Here's a list of favorites dips to choose from. BEST DIPS EVER

    Creamy Blue Cheese Dip

    • Combine all ingredients in food processor until smooth, scraping down sides, as necessary. Serve. (Dressing can be refrigerated in airtight container for 1 week.)

    Buttermilk Ranch Dip

    • Whisk until blended. Season with salt and pepper to taste. Cover and refrigerate.

    Caesar Parmesan Dip

    • In a medium bowl, combine all ingredients until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended; at least 1 hour. Serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)

    Notes

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