Tender moist chicken wing 'drummettes' covered in garlicky parmasan cheese.
Course Appetizer, Brunch, Lunch, Main Course, Snack
Keyword Chicken, Easy, Meal, Quick,
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2poundschicken wing 'drummettes'
1cupfresh grated parmesan cheese
1tablespoonred pepper flakes
Allow the wings to come room temperature before cooking.
Preheat the oven to 400° degrees.
At least one hour before cooking wings, finely chop garlic. After that, in a large bowl, combine half of the garlic, half of the lemon juice, and oil. Stir well to combine. Place the mixture aside.
Once the chicken has reached room temperature, add the chicken to the mixture and toss to coat thoroughly. Remove wings from garlic mixture and place chicken wings on a rack inside of a pan. Spread the wings out evenly, so they are not touching (we want all sides to get nice and brown). Let them cook until golden brown, and the skin is crisp, turning them halfway through.
Remove the chicken from the oven. In a large pan, melt the butter and then add the remaining garlic and the pepper flakes, and stir for 2 minutes. Toss the chicken into the butter mixture, and then add the parmesan. Give the chicken one last good toss, making sure all chicken is well coated.
To plate the wings, sprinkle generously with dry parmigiano-reggiano, parsley, and squeeze lemon juice over wings.