Jumbo Chicken Wings Recipe

Prep and dry wings

Pat the 24 jumbo wings thoroughly dry with paper towels. Dry skin ensures crisping. If any skin pieces are loose, tuck them back.

Place wings in a large bowl. Add 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbs baking powder and 2 tbs vegetable oil. Toss thoroughly to coat each wing evenly. The baking powder helps the skin crisp and the oil promotes even browning.

Arrange a wire rack on a rimmed baking sheet and place the wings skin-side up in a single layer with space between each piece. For best results, chill uncovered in the refrigerator for 30–60 minutes to dry the skin further (optional).

Preheat oven to 250°F (120°C). Bake the wings on the middle rack for 30 minutes at this low temperature to render fat. After 30 minutes, increase oven temperature to 425°F (220°C) and continue roasting for 35–45 minutes more, flipping once halfway through, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). Total roast time after the low start will be about 35–45 minutes depending on wing size.

If you prefer extra-crisp skin: after roasting, transfer wings to a broiler-safe sheet and broil 2–4 minutes, watching carefully to avoid burning.

While wings roast (about 10–15 minutes before they finish), prepare the glaze. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter.

Add the finely minced garlic (4 cloves) to the melted butter and cook, stirring, for 30–45 seconds until fragrant but not browned.

Stir in 1 tablespoon fresh lemon juice, 1 cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1 teaspoon crushed red pepper flakes, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Simmer on low for 1–2 minutes, whisking, until the cheese begins to meld into a thick, glossy sauce. Remove from heat. The glaze will thicken as it cools slightly.

Taste and adjust seasoning — add more lemon for brightness or more red pepper for heat if desired.

Transfer the hot wings to a large bowl. Pour the warm garlic-parmesan glaze over the wings and toss gently but quickly to coat each piece evenly. The residual heat will help the Parmesan adhere and form a coating.

Arrange glazed wings on a platter. Sprinkle an extra tablespoon of grated Parmesan and the remaining chopped parsley over the top if desired for garnish.

Serve immediately with lemon wedges and ranch or blue cheese dressing on the side.