Gluten Free Garlic Parmesan Chicken Wings
Crispy, golden wings coated in buttery garlic sauce and showered with freshly grated Parmesan — this is the kind of crowd-pleasing appetizer that disappears before you even sit down. The secret to that shatteringly crisp skin is a dry coating of cornstarch and baking powder, which pulls moisture away from the surface and lets the oven do the heavy lifting at 425°F. No deep fryer, no flour, no gluten — just a wire rack, a hot oven, and a little patience through two rounds of baking. The garlic Parmesan sauce comes together in minutes while the wings finish up: real butter, five cloves of minced garlic, a pinch of red pepper flakes, and a generous handful of finely grated Parmesan that melts and clings to every piece. It's the kind of sauce that makes you want to lick the bowl. Serves four, though you might want to double the batch — these go fast.
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp baking powder
- 1 tbsp olive oil
For the garlic Parmesan sauce
- 4 tbsp unsalted butter
- 5 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- ½ cup finely grated parmesan cheese
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with cooking spray or a thin film of oil.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, combine the cornstarch, garlic powder, onion powder, salt, black pepper, and baking powder. Add the wings and olive oil, then toss until every piece is evenly coated.
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