Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 4 tbsp unsalted grass-fed butter
  • 4 cloves fresh garlic, microplaned
  • 0.5 cup finely grated Parmesan cheese
  • 1 tbsp fresh Italian parsley, finely chopped
  • 0.25 tsp red pepper flakes

Instructions:

  1. Pat the 2 lbs of wings with paper towels until the skin feels tacky and no moisture remains.
  2. Toss the wings in a large bowl with 1 tbsp baking powder, 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp garlic powder.
  3. Place the wings on a wire rack set over a baking sheet, ensuring they don't touch.
  4. Bake at 400°F (200°C) for 25 minutes until the skin is golden and bubbling.
  5. While the wings cook, melt 4 tbsp butter in a small saucepan over low heat.
  6. Add the 4 cloves of grated garlic to the butter for 1 minute until fragrant but not browned.
  7. Stir in 1 tbsp parsley and 0.25 tsp red pepper flakes, then remove from heat.
  8. Place hot wings in a clean bowl, pour the garlic butter over them, and add 0.5 cup Parmesan cheese.
  9. Shake the bowl until every wing is coated in a velvety, cheesy glaze.