Ingredients
Directions
Preheat the oven to 400°F with a rack in the middle. Line a rimmed sheetpan with aluminum foil and place a wire rack inside.
In a large bowl, combine salt, garlic powder, pepper.
Pat the wings dry with paper towels, toss in the salt mixture to coat and place on the prepared pan in a single layer.
Roast until the wings are cooked through and the skin is crispy, 45-50 minutes.
For the sauce: in a large bowl combine the garlic sauce, parmesan, lemon zest, and salt. A few minutes before the wings are done, stir in the melted butter.
Remove the wings from the oven and add to the bowl with the garlic butter mixture. Toss until well-coated making sure to smear some of the garlic parmesan paste on each wing.
Transfer the wings to a serving platter and garnish with grated parmesan and chopped parsley. Serve hot.
Chef’s Tips
- Chicken wings typically come two ways – whole or split into “flats” and “drumettes”. If you can only find the former, it’s easy to split them yourself. First, with a sharp knife, cut the pointy wing tip off and discard or save for homemade chicken stock. Cut the remaining chicken between the joint to separate it into the two pieces.
Ingredients
Directions
Preheat the oven to 400°F with a rack in the middle. Line a rimmed sheetpan with aluminum foil and place a wire rack inside.
In a large bowl, combine salt, garlic powder, pepper.
Pat the wings dry with paper towels, toss in the salt mixture to coat and place on the prepared pan in a single layer.
Roast until the wings are cooked through and the skin is crispy, 45-50 minutes.
For the sauce: in a large bowl combine the garlic sauce, parmesan, lemon zest, and salt. A few minutes before the wings are done, stir in the melted butter.
Remove the wings from the oven and add to the bowl with the garlic butter mixture. Toss until well-coated making sure to smear some of the garlic parmesan paste on each wing.
Transfer the wings to a serving platter and garnish with grated parmesan and chopped parsley. Serve hot.
