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Prep Time: ** 10 minutes

Cook Time: ** Varies depending on cooking method (bake: 30-45 mins, fry: 8-10 mins, air fry: 20-25 mins)

Yields: ** Approximately 24 wings (about 6 servings)

Equipment:

• **
• * Large mixing bowl
• * Baking sheet (if baking) or Deep fryer/Air Fryer
• * Small saucepan
• * Tongs
• **

Ingredients:

• **
• * 2-3 lbs Chicken Wings (about 24 wings)
• * 1 tablespoon Olive Oil (for tossing before cooking)
• * Salt and Pepper to taste
• * 4 tablespoons Butter, melted (or substitute with olive oil)
• * 4 cloves Garlic, minced
• * 1/2 cup Grated Parmesan Cheese, freshly grated is best!
• * 1 tablespoon Dried Parsley, chopped (optional, for garnish)
• * 1 teaspoon Lemon Zest (optional, for brightness)
• * 1 tablespoon Lemon Juice (optional, for brightness)
• **

Instructions:

1. **
2. **1. Prepare the Wings:**
3. * Preheat oven to 400°F (200°C) if baking.
4. * Pat the chicken wings dry with paper towels. This helps them get crispy.
5. * In a large mixing bowl, toss the wings with the 1 tablespoon of olive oil, salt, and pepper.
6. **2. Cook the Wings:**
7. * **Baking:** Arrange the wings in a single layer on a baking sheet (line with parchment paper for easier cleanup). Bake for 30-45 minutes, flipping halfway through, until cooked through and crispy. The internal temperature should reach 165°F (74°C).
8. * **Frying:** Heat oil in a deep fryer to 350°F (175°C). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through.
9. * **Air Frying:** Arrange the wings in a single layer in the air fryer basket. Air fry at 380°F (190°C) for 20-25 minutes, flipping halfway through, until cooked through and crispy.
10. **3. Prepare the Garlic Butter Sauce:**
11. * While the wings are cooking, melt the butter (or use olive oil) in a small saucepan over medium-low heat.
12. * Add the minced garlic to the melted butter and cook until fragrant, about 30 seconds. Be careful not to burn the garlic, which will make it bitter.
13. **4. Toss & Cheese:**
14. * Once the wings are cooked, immediately transfer them to the large mixing bowl.
15. * Pour the garlic butter sauce over the wings and toss to coat evenly.
16. * Immediately sprinkle the grated Parmesan cheese and dried parsley (if using) generously over the wings.
17. * Toss again to ensure the wings are evenly coated with cheese and parsley.
18. **5. Optional: Add Brightness (Lemon Zest & Juice)**
19. * If desired, add a squeeze of fresh lemon juice and the lemon zest to the wings and toss one last time.
20. **6. Serve & Enjoy!**
21. * Serve the Garlic Parmesan Wings immediately while they are hot and cheesy.
22. * Pair with your favorite dipping sauce (ranch, blue cheese, or extra Parmesan!).
23. **Notes:**
24. * For extra crispy wings, you can pat them dry multiple times during the cooking process.
25. * Adjust the amount of garlic to your preference.
26. * Fresh Parmesan cheese melts and adheres to the wings better than pre-shredded.
27. * You can add a pinch of red pepper flakes to the garlic butter sauce for a little heat.
28. * Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp them up.