Directions 13 steps | 105 Minutes
Roast the garlic. Preheat the oven to 400°F. Remove the papery skin off of the garlic and slice the peak off of the garlic head, exposing the garlic cloves. Place the garlic head on a piece of aluminum foil (large enough to completely wrap it). Drizzle the garlic head with olive oil and wrap it with the aluminum foil. Place it on a baking sheet and roast for 35-45 minutes, until the garlic cloves are soft. (See notes 1.)
While the garlic roasts, prepare part of the garlic Parmesan sauce. In a small pot, melt the butter. Add the butter, parsley, garlic powder and red pepper flakes. Stir until combined and take off of the heat. Let rest.
In a bowl, whisk together the Parmesan, mayonnaise and lemon juice.
Add the melted butter mixture and mix until combined. Set aside.
Prepare the chicken wings. Prepare the rub. In a bowl, combine the garlic powder, onion powder, and ground black pepper.
Pat the chicken flats and drummettes dry. Season with salt.
Place the flats and drummettes into a large bowl. Add the rub and toss until well coated.
Line a sheet pan with parchment paper and place the chicken wings.
Remove the roasted garlic from the oven and place the chicken wings. Roast the chicken wings until crispy, about 25-30 minutes.
On a cutting board, squeeze the garlic cloves out of the roasted garlic head. Smash the garlic cloves with the side of a knife until smooth and a paste forms.
Add the garlic paste to the prepared garlic Parmesan sauce. Stir until well combined. Taste and adjust seasoning if necessary.
When the chicken wings are done, place the chicken wings in a big bowl. Add the garlic Parmesan sauce and toss until well combined.
Transfer the chicken wings to a plate and garnish with extra Parmesan and parsley. Serve warm. Enjoy!
- You can roast multiple heads of garlic to have roasted garlic on hand.