• 2 tablespoons Armanda’s Kuisine Rosemary Citrus Garlic Blend
• 1 teaspoon garlic powder
• 1 teaspoon sea salt (or salt substitute)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds chicken wings (about 8 whole wings
• 1/4 cup finely grated Parmesan cheese, plus more for serving (option)
• 2 tablespoons fresh parsley leaves
• 3 cloves garlic
• 4 tablespoons salted or unsalted butter (your preference)
Arrange a rack in the middle of the oven and heat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Place 2 tablespoons Armanda’s Kuisine Rosemary Garlic Citrus Blend , 1 teaspoon garlic powder, 1 teaspoon sea salt, and 1/2 teaspoon black pepper in a small bowl; stir to combine.
After washing & cleaning your chicken wings, use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. (Discard or freeze for stock.) Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections.
Pat the wings dry with paper towels. Spray baking sheet with non stick spray. Place chicken on baking sheet in a single layer and sprinkle the tops with the salt mixture. Spray top of chicken with oil or butter spray.
Roast until the wings are cooked through and the skin is crispy, 45 to 50 minutes. Meanwhile, prepare the following, placing them all in the same large bowl: add 1 ounce grated Parmesan cheese, (about 1/4 cup) 2 tablespoons fresh parsley leaves, and mince 3 garlic cloves. A few minutes before the wings are done, melt 4 tablespoons butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
Add the wings to the Parmesan mixture and toss until well-coated. Broil for 3-5 minutes Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.
Or use Parmesan mixture as a dipping sauce and eliminate the broiling proces.
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.