Garlic Parmesan Chicken Wings with Lemon Aioli

Crispy, buttery, garlicky wings tossed in parmesan — with a bright lemon aioli for dipping. Golden on the outside, juicy inside, and finished with a shower of parmesan and parsley. Game night just got serious.

Ingredients

• 2 lbs chicken wings, split into flats and drumettes, patted very dry
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, finely minced
• 1/2 cup finely grated parmesan, plus extra for serving
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice, for the garlic butter

For the Lemon Aioli

• 1/2 cup mayonnaise
• 1 clove garlic, finely grated
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Pinch of salt and black pepper

Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil, set a wire rack on top, and lightly grease the rack.
• Toss the wings with the baking powder, salt, pepper, garlic powder, and paprika until evenly coated. The baking powder is the secret to extra-crispy skin.
• Arrange the wings on the rack in a single layer, skin-side up, with space between them. Bake for 40–45 minutes, flipping halfway, until deeply golden and crisp.
• Meanwhile, make the lemon aioli: whisk the mayonnaise, grated garlic, lemon juice, and lemon zest with a pinch of salt and pepper. Chill until serving.
• Melt the butter in a large bowl and stir in the minced garlic and lemon juice. Add the hot wings straight from the oven and toss to coat.
• Sprinkle in the parmesan and parsley and toss again until every wing is coated in buttery, cheesy goodness.
• Serve immediately with the lemon aioli for dipping and extra parmesan on top.

Pro Tips

• Pat the wings completely dry before seasoning — dry skin crisps, wet skin steams.
• The wire rack is non-negotiable for all-over crunch; without it the undersides stay soft.
• Toss the wings in the garlic butter while they are still hot so the parmesan melts onto the skin.
• For the air fryer: cook at 400°F (200°C) for 20–22 minutes, shaking the basket halfway through, then toss in the garlic butter and parmesan the same way.