Ingredients:

  • 3 lbs chicken wings, split into flats and drumettes
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 3 cloves garlic, microplaned
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Dry the chicken. Pat the 3 lbs (1.35 kg) of chicken wings with paper towels until they are bone dry to the touch. Note: This is the most important step for achieving a shatter texture.
  2. Coat with powder. In a large bowl, toss the wings with 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp pepper until every crevice is lightly and evenly coated. Look for a fine, dusty appearance.
  3. Set up the rack. Arrange the wings on a stainless steel wire cooling rack set over a rimmed baking sheet. Space them at least 2 cm apart for airflow.
  4. Bake at high heat. Place in a preheated 220°C (425°F) oven for 45 minutes. Note: Rotating the pan halfway ensures the back of the oven doesn't overcook one side.
  5. Monitor the color. Roast until the skin is golden brown and shattering to the touch when tapped with a fork.
  6. Prepare the emulsion. While wings bake, whisk 4 tbsp melted butter, 1/2 cup grated Parmigiano, 3 minced garlic cloves, 1 tbsp parsley, and 1/4 tsp red pepper flakes in a large bowl. The mixture should look like a thick, aromatic slurry.
  7. The final toss. Remove wings from the oven and immediately dump them into the garlic parmesan bowl.
  8. Coating check. Toss vigorously until every wing is glistening and speckled with cheese and herbs.
  9. Serve immediately. Transfer to a platter while the butter is still sizzling.