My garlic herb baked wings are the ultimate appetizer for game day or any party. I coat chicken wings with a range of herbs and bake them in the oven, then slather them in a delicious garlic butter sauce and broil them for a crispy finish. With only 7 ingredients and a couple of simple steps, these juicy wings are as easy as they are tasty. Tons of 5 star reviews are proof of why I’ve been making these over and over again for years–because everyone loves them!
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Garlic Butter Baked Wings Recipe
As much as I love a classic deep-fried wing, let’s get real–it can be a nuisance to get rid of all that hot oil! That’s why I love easy recipes like these garlic chicken wings. When you get it just right, oven-baked wings can be just as crispy-skinned and delicious as fried wings, without the hassle.
The garlic and herb flavor on these wings is what really sends them over the top. Not only do I bake them with herbs, but I finish them with the most delectable garlic butter wing sauce. A hint of honey is my secret–that little bit of sweetness makes them irresistible!
Be warned, your kitchen is going to smell SO good while these are baking. This is the kind of recipe that makes everyone in my house poke their head in the kitchen and ask “What are you making?”
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Baked Wings with Garlic and Herbs
Crispy baked chicken wings with garlic butter and herbs are my favorite easy wings for dinner or parties. They’re so tender and juicy!
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Serves 4 people
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a large bowl, combine wings, vegetable oil, garlic powder, herbes de Provence, and salt. Use tongs to toss and coat evenly.
1 pound bone-in, skin-on chicken wing portions, 2 tablespoons vegetable oil, 2 teaspoons herbes de Provence, 1 teaspoon roasted garlic powder, 1 teaspoon kosher salt
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Spread wings onto the prepared baking sheet and bake for 15 minutes. Remove from the oven and use metal tongs to flip. Return to the oven for an additional 15 minutes.
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While the wings are cooking, make the wing sauce. Melt butter in a small skillet over medium-high heat. Once melted, add minced garlic and herbes de Provence and cook until fragrant, about 30 seconds. Add honey and stir until smooth.
2 tablespoons unsalted butter, 2 garlic cloves, 1 teaspoon Herbes de Provence, ⅛ cup mild honey
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Once fully cooked, remove wings from the oven and change the oven to broil. Flip all wings skin-side up and brush with glaze. Broil for 2-4 minutes until crispy.
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Serve immediately, topped with chopped fresh herbs.
chopped fresh herbs
- I always recommend using unsalted butter. That way, you can add more salt as needed and better control the amount of sodium in your dish.
- Don’t skip the broiling step right at the end! That’s how you’re going to crisp up the skin so perfectly.
Storage:
Store leftover garlic wings in an airtight container in the fridge for up to 3 days. When it comes time to reheat, I recommend using your oven or air fryer rather than the microwave. You want to keep the skin nice and crispy!
Let these baked wings fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Facts
Baked Wings with Garlic and Herbs
Amount Per Serving
Calories 251
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 62mg21%
Sodium 677mg29%
Potassium 96mg3%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 285IU6%
Vitamin C 1.2mg1%
Calcium 24mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Garlic Chicken Wings Step by Step
Prep: Preheat your oven to 400°F, line a baking sheet with parchment paper, and gather all of the listed ingredients.
Coat Wings with Herbs: In a large bowl, combine 1 pound of chicken wings, 2 tablespoons of vegetable oil, 2 teaspoons of Herbes de Provence, 1 teaspoon of roasted garlic powder, and 1 teaspoon of kosher salt. Use tongs to toss and coat evenly.
Bake Chicken Wings: Spread herb-coated wings onto the prepared baking sheet and bake for 15 minutes. Remove from the oven and use metal tongs to flip, then return to the oven to cook for an additional 15 minutes.
Make Garlic Butter Wing Sauce: While the chicken wings are baking, make the garlic butter glaze. Melt 2 tablespoons of unsalted butter in a small skillet over medium-high heat. Once melted, add 2 cloves of minced garlic and 1 teaspoon of herbes de Provence, then cook until fragrant, about 30 seconds. Then stir in ⅛ cup of mild honey until smooth.
Broil: Once fully cooked, remove wings from the oven and change the oven to broil. Flip all chicken wings skin-side up and brush with garlic glaze. Then broil for 2-4 minutes until skin is crispy and browned.
Serve: Serve hot with fresh chopped herbs and extra garlic sauce!