Ingredients:

  • 2 lbs chicken wings, party-style
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 0.5 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter or ghee, melted
  • 4 cloves fresh garlic, minced
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 0.25 cup Parmesan cheese, finely grated
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the chicken wings bone-dry using paper towels to ensure maximum crispiness. In a large bowl, toss the wings with the baking powder, salt, garlic powder, and pepper until evenly coated.
  2. Preheat oven to 425°F (220°C). Arrange wings on a wire cooling rack set inside a large rimmed sheet pan to allow air circulation. Bake for 45 minutes, flipping halfway through, until the skin is mahogany-colored and crisp.
  3. While wings are roasting, melt the butter in a small pan over low heat and sauté the minced garlic for 1 minute until fragrant but not browned. Remove from heat and stir in the lemon zest, lemon juice, grated Parmesan, and chopped parsley.
  4. Immediately after removing wings from the oven, transfer them to a clean bowl with the glaze. Toss thoroughly to emulsify the sauce and coat every wing. Serve immediately.