Garlic Butter Chicken WingsJump to Recipe
Since I started cooking, I’ve always loved cooking chicken wings. They are very versatile and easier than many think. Of course, frying and tossing with buffalo sauce is the standard, but I really encourage you to try some non-buffalo takes on the chicken wing. These Garlic Butter Chicken Wings are an entirely different beast. Not spicy, but super savory and crispy.
While you might be inclined to use fresh garlic for these wings (I normally would choose fresh garlic), granulated dried garlic is the real way to make these wings shine. They reconstitute slightly in the butter sauce and then get lightly crispy and toasted as the flakes bake on the wings.
No need to bust out the fryer for these. They’re are done in the oven on baking sheets and wire racks. The racks keep the wings elevated so the fat can drip off and air can circulate around the entire wing. It leads to the best results, but if you don’t have oven-safe wire racks, you can just bake these straight on a baking sheet. Just watch them closely so the garlic doesn’t burn!
Leave a comment if you’re a wing fan and if you’re going to give these a try!
Garlic Butter Chicken Wings
- 3 pounds chicken wings flats and drumettes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup Land O Lakes® Butter with Canola Oil
- 1 tablespoon dried granulated garlic
- 1 tablespoon dried chives
- 1 tablespoon hot sauce
- Ranch or blue cheese sauce for dipping
- Preheat oven to 400˚F. Line two baking sheets with foil and place wire baking racks on top. Lay out wings on wire racks and season with salt and pepper.
- Bake chicken wings for 30 minutes.
- Meanwhile, in a small saucepan stir together butter with canola oil, granulated garlic, chives, and hot sauce over low heat. Keep warm but don’t simmer the mixture.
- When wings are done baking, add them to a large bowl and add half of the garlic butter sauce. Toss to coat wings.
- Place wings back on baking racks and spoon extra garlic butter mixture on each wing.
- Bake for a second time for 10-15 minutes until wings are crispy.
- Serve baked wings with ranch or blue cheese sauce for dipping!
- Note: If you don’t have wire baking racks you can bake these wings directly on aluminum foil. Watch them closely during the second baking stage as the garlic might burn if they aren’t elevated off the baking sheet.
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Garlic Butter Chicken Wings
To start these chicken wings, you want to bake them naked with just some salt and pepper. If you put the garlic sauce on at the beginning, it will just burn.
Bake the wings for 30 minutes just like this while you make the sauce. They will basically be cooked through at this point and we’ll bake them a second time as well with the sauce on.
Making the sauce is really easy! Mix together the Butter with Canola Oil, dried garlic (make sure it is granulated and not garlic powder), dried chives, and hot sauce.
The garlic kind of absorbs the hot sauce as everything simmers together. You just need to heat this to melt everything. No need to actually simmer it or cook it for a long time.
When the chicken wings are done with the first bake, toss them with about half of the garlic butter sauce.
Lay the wings back on the baking sheet and spoon more of the garlic butter sauce over each wing. Just a little extra love!
Then bake them a second time for 10-15 minutes to really crisp up the wings.
These are a nice change from the classic buffalo wings and I would have no problem eating a whole plate by myself!