Garlic chicken wings

Ingredients

• 6chicken wings
• to tastesea salt with garlic and parsley
• to tastemixed peppercorns
• 1 tspground cumin
• 1 tbsppaprika
• 1 tbspbaking powder
• to tasteolive oil
• 3–4 tspchopped garlic in olive oil
• 1 tsp, plus extra to tastedried parsley
• 120 g (optional)butter
• 3–4 tbsp (optional)chopped garlic in olive oil for the sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200 °C.

2. 2

   Season the wings

   Arrange the chicken wings in a baking dish and season them with salt, pepper, cumin and paprika.

3. 3

   Add baking powder

   Toss the wings well, then sprinkle them lightly with the baking powder.

4. 4

   Bake until golden

   Bake for 30–40 minutes, until the wings are golden and cooked through.

5. 5

   Brush with garlic

   Take the wings out of the oven and brush them with chopped garlic in olive oil. Sprinkle with dried parsley to taste.

6. 6

   Add the optional sauce

   For an optional sauce, mix 120 g of butter with 3–4 tbsp of chopped garlic in olive oil and dried parsley. Pour it over the wings, then return them to the oven for 10–15 minutes at 180 °C, until golden and crisp.

What are garlic chicken wings?

Chicken wings are a popular finger food, often baked or fried and served with a savoury coating or sauce. This version takes its cue from straightforward home-style cooking: warm spices season the chicken, while garlic and parsley bring a fragrant finish.

Baking powder is used to help the skin dry and crisp in the oven. The garlic is added after the main bake, so its flavour stays prominent rather than becoming overly dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 18g protein, 2g carbs, 19g fat.

The chicken supplies most of the protein, while its skin and the olive oil contribute much of the fat. The wings provide little carbohydrate; serving them with potatoes or bread adds most of the plate’s carbs. Pair them with a generous salad or vegetables for a more balanced meal.

Seasoning the chicken

Spices: cumin and paprika give the wings a rounded, gently earthy flavour. Season with salt and mixed pepper to taste, keeping in mind that a seasoned salt blend may already contain salt.

Baking powder: sprinkle it lightly and toss the wings so it is distributed across the skin. A heavy coating can leave a powdery taste.

Getting crisp skin

Arrange the wings in a single layer in the baking dish so hot air can circulate around them. If they are packed tightly together, they are more likely to soften as they cook.

The recipe does not specify drying the wings first, but patting them dry before seasoning can help remove surface moisture. Take care to keep raw chicken and its juices separate from ready-to-eat food.

How to judge doneness

Colour: the wings should look golden after 30–40 minutes at 200 °C. Cooking time can vary with wing size and the oven, so use the stated time as a guide rather than relying on colour alone.

Doneness: check that the meat is cooked through at the thickest part, avoiding contact with the bone when checking. If using a food thermometer, follow local food-safety guidance for poultry.

Finishing with garlic

Garlic oil: brush it over the wings once they come out of the first bake, then scatter over dried parsley. This gives the garlic a fresh, savoury presence.

Optional butter sauce: the recipe suggests mixing butter with extra garlic and parsley, then baking the coated wings for another 10–15 minutes at 180 °C. Keep an eye on them during this second bake so the garlic does not catch.

Serving ideas

Serve the wings hot with a crisp salad or crunchy vegetable sticks to add freshness alongside the rich, savoury coating. Roasted potatoes or bread make the meal more substantial.

If you make the optional butter sauce, provide napkins and a small bowl for any extra sauce. A squeeze of lemon at the table can add a bright contrast.

Recipe notes & tips

• Use a baking dish large enough to keep the wings in a single layer.
• Sprinkle the baking powder evenly rather than leaving it in clumps.
• Season carefully if your garlic-and-parsley salt blend is already salty.
• Brush on the garlic oil after the first bake as directed.
• Watch the wings closely during the optional second bake, especially near the end.

Variations

• Add lemon: serve the baked wings with lemon wedges for a bright finish.
• Bring the heat: add a little chilli powder to the seasoning before baking.
• Use fresh parsley: replace the dried parsley with chopped fresh parsley at the end.
• Make them saucier: prepare the optional butter, garlic and parsley mixture and pour it over before the second bake.
• Change the spices: adjust the balance of cumin and paprika to suit your taste.

Common mistakes to avoid

• Crowding the dish: the wings can steam instead of crisping, so arrange them in a single layer.
• Too much baking powder: a thick coating can taste powdery, so use a light sprinkle.
• Adding garlic too early: it can darken during the long bake, so brush it on after the first cooking stage.
• Relying only on colour: check that the meat is cooked through at the thickest part.
• Leaving the wings unattended at the end: garlic and butter can catch during the optional second bake, so check them as they finish.

How to store

Refrigerate leftovers in a covered container within two hours of cooking and eat within 3–4 days. Reheat in an oven at 180 °C until piping hot throughout; the skin may be less crisp after storage.

Frequently asked questions