I haven’t had a wing for awhile, so let’s do it!
Baked Garlic-Parmesan Wings
2 pounds chicken wings. Drums & flats separated
Kosher salt and fresh ground pepper, to taste
½ stick unsalted butter, melted
4 garlic cloves, minced. I use 4 teaspoons of Christopher Ranch minced garlic in the jar.
1 teaspoon paprika
2 teaspoons Italian seasoning
1 teaspoon cumin
8 ounces grated parmesan, plus more for garnish
Fresh parsley, chopped, for garnish
Lemon or lime wedges, for squeezing
Preheat oven to 400
Line a baking tray with baking parchment. Place the wings onto the tray in a single layer. Season each with salt and pepper on both sides.
Bake on a upper or middle rack for 20 minutes, then take them out, turn each one of them over and bake for a another 20 minutes or until ready.
Meanwhile, melt butter in a small saucepan over low heat. Add garlic and stir until fragrant, about 1-2 minutes. Pour into a mixing bowl, add paprika, Italian seasoning, cumin and parmesan. Mix until well combined and set aside.
When the wings are done, transfer them into the mixing bowl and using kitchen tongs, toss them around so each of them is well coated in the mixture.
Garnish with more parmesan and parsley. Serve with lemon or lime wedges.