Instructions:
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large bowl, toss the chicken wings with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika until evenly coated.
Step 3
Arrange the wings on a parchment-lined baking sheet, ensuring they don’t touch each other.
Step 4
Bake for 40-45 minutes, turning them halfway through, until golden brown and crispy.
Sep 5
In a medium saucepan, melt the butter over medium heat.
Step 6
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 7
Pour in the heavy cream and bring it to a gentle simmer.
Step 8
Gradually whisk in the parmesan cheese until the sauce is smooth and creamy.
Step 9
Stir in the Italian seasoning, and season with salt and pepper to taste.
Step 10
Reduce the heat and let the sauce thicken slightly, stirring occasionally.
Step 11
Once the wings are done, transfer them to a large bowl.
Step 12
Pour the creamy garlic parmesan sauce over the wings, tossing them until fully coated.
Step 13
Transfer the sauced wings to a serving platter and garnish with freshly chopped parsley.
Step 14
Serve immediately with extra sauce on the side for dipping.
Pro Tips:
Crispier Wings: For extra crispy wings, pat them dry with paper towels before seasoning. This removes excess moisture, helping them bake up nice and crunchy.
Even Cooking: Arrange wings on the baking sheet so they’re not touching. This ensures even cooking and browning.
Sauce Consistency: If the sauce is too thick, add a splash of milk or more cream to reach your desired consistency.
Fresh Garlic: Use freshly minced garlic for the sauce to enhance the flavor. Pre-minced or jarred garlic won’t have the same punch.
Make Ahead: Prepare the sauce ahead of time and reheat it gently on the stove before tossing it with the wings.
Double the Batch: Love the sauce? Make extra and store it in the fridge for up to a week to use on pasta, vegetables, or as a dip.
Nutritional Information (Per Serving):
Calories: 600
Protein: 30g
Fat: 45g
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Sodium: 1200mg
Cholesterol: 200mg