This is my most viral chicken wing recipe so far. There were so many people who tried making it and only had good tings to say about it. One person even entered a chicken wing contest and won 1st place! This makes me so HAPPY! Below I will share some tips and exact measurements for those who have requested it. Get ready to slap your lips together because this flavour combo is SO SO GOOD!
Buttery Honey Garlic Parmesan Chicken Wings
TIPS & THINGS TO KNOW:
Colour:
If you choose to bake your wings please be aware that they will be lighter (in colour) in comparison to if you air fry them like I have done in my video. There are however somethings you can do if you don’t have an air fryer that will help you achieve ‘browner’ wings.
This first thing you should do is spread the wings out on your baking tray without them touching. What I am basically trying to say is do not overcrowd your pan or your wings will steam not brown.
Using a pan with a baking rack is the closest way to achieve that air fried affect in the oven. I purchased mine about a year ago and it is my favourite baking vessel to use. I always regret not purchasing and using one sooner. Click here for a similar version of the baking pans I have.
Lastly, you can CRANK UP THE HEAT to about 450 degrees F for the last 5 minutes of the cooking process or broil on high heat for 1-2 minutes on one side, flip and broil for another 1-2 minutes on the other side.
Heating Honey:
If you do not want to heat your honey in the pan with the butter and garlic you can add it in at the end with the parmesan cheese.
Marination time:
I like to marinate my wings overnight, but you can do it for as much time as you have. Marinating overnight really helps you to get a chicken wing that has some salty-savouriness all the way through to the bones. There are many days I have made this immediately after seasoning and they are still really good- just go by how much time you have.
Measurements for chicken and marinade:
Measurements for wing sauce:
Instructions
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Season your chicken wings with olive oil, all purpose seasoning, Montreal steak spice, and onion powder. Mix well, and set aside for as long as you can or overnight.
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Air Fry or bake in the oven at 400 degrees F until the internal temperature reaches 165 degrees F. If you do not have a meat thermometer you want to cook the chicken wings until they are browned and the juices run clear (no pink juices). Refer to my notes above and below on the free recipe card below to see some tips about the cooking process.
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In a pan over medium heat – melt the butter, and add in the garlic. Cook for about 30 seconds or less – you do not want the garlic to burn- just soften. Add in the honey and parsley and allow to simmer for another 30 seconds to 1 minute.
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Pour bubbling sauce over your cooked chicken wings.
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Sprinkle in your parmesan cheese.
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Toss and Enjoy!
Note
- If you choose to bake your wings please be aware that they will be lighter (in colour) in comparison to if you air fry them like I have done in my video. There are however somethings you can do if you do not have an air fryer that will help you achieve browner wings.
- Spread the wings out on your baking tray without them touching. What I am basically trying to say is do not overcrowd your pan or your wings will steam not brown.
- Using a pan with a baking rack is the closest way to achieve that air fried affect in the oven. I purchased mine for about and it is my favourite baking vessel to use. I always regret not purchasing and using one sooner.
- Lastly, you can CRANK UP THE HEAT to about 450 degrees F for the last 5 minutes of the cooking process or broil on high heat for 1-2 minutes on one side, flip and broil for another 1-2 minutes on the other side.
- If you do not want to heat your honey in the pan with the butter and garlic you can add it in at the end with the parmesan cheese.
- I like to marinate my wings overnight, but you can do it for as long as you have. Marinating overnight really helps you to get a chicken wing that has some salty-savouriness all the way through. There are many days I have made this immediately after seasoning and they are still really good- just go by how much time you have.
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