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A plate of golden brown garlic butter chicken wings, glistening with glaze and garnished with chopped herbs, sits on a light-colored surface. Their crispy texture is invitingly arranged in a pile, suggesting they are freshly cooked and ready to eat.
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5 from 1 vote

Garlic Butter Chicken Wings

These Garlic Butter Chicken Wings are the perfect combination of crispy skin and juicy, tender meat, all coated in a rich, flavorful garlic butter marinade. With just a few simple ingredients, you can make this family-favorite dish in just 30 minutes. Serve them with your favorite side dish for an easy family dinner that everyone enjoys!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: dinner
Cuisine: Australian
Diet: Gluten Free
Keyword: garlic butter chicken wings
Servings: 4 people
Calories: 453kcal
Author: Elena Elliott

Equipment

Ingredients

  • 1.2 kilogram chicken wings
  • 30 grams butter melted
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon Italian dried herbs
  • 1/2 teaspoon salt

Instructions

  • Preheat your oven to 200°C (400°F) and prepare a baking tray by lining it with parchment paper.
  • In a large bowl, mix melted butter, minced garlic, olive oil, garlic powder, onion powder, sweet paprika, salt, and Italian dried herbs until well combined.
    30 grams butter, 1 tablespoon olive oil, 2 cloves garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, ½ teaspoon Italian dried herbs, 1/2 teaspoon salt
  • Add the chicken wings to the marinade and mix well, ensuring each wing is thoroughly coated. You can let the wings marinate for up to 24 hours in the fridge, or proceed to bake them immediately.
    1.2 kilogram chicken wings
  • Arrange the marinated chicken wings on a prepared baking tray in a single layer. Bake in the preheated oven for 10–15 minutes.
  • Turn the wings over and bake for another 10 minutes at 220°C (425°F). Switch to the broiler for the last 3–4 minutes to give the chicken an extra crispy skin.
  • The chicken is fully cooked when the meat easily separates from the bone or when it reaches an internal temperature of 75°C (165°F) on a meat thermometer.

Notes

Always preheat your oven before placing the chicken in to bake. A properly heated oven ensures even cooking and helps achieve that perfectly crispy skin!
Store cooled chicken wings in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes.

Nutrition

Calories: 453kcal | Carbohydrates: 2g | Protein: 30g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 459mg | Potassium: 287mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 677IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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