Crispy + Parmesan + Wings = a winner! Thanks to Nola C at our Frewville centre for this pic. Serves 6 Reset: Suits all phases Great Shape: protein, fat Ingredients
1 kg chicken wings
1 tsp sea salt 2 Tbsp baking powder 1/2 cup salted butter, melted 1/2 cup grated Parmesan cheese 1 clove garlic, minced 1 Tbsp chopped fresh flat-leaf parsley 1 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp ground black pepper Method
Spread the wings in a single layer across some paper towels and sprinkle with the salt. Cover with another layer of paper towels and let rest for 20 mins. Place an oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 120°C. Set a cooling rack on a baking tray. Combine the wings and baking powder in a resealable plastic bag. Shake to coat the wings evenly. Spread the wings in a single layer across the cooling rack. Bake on the middle-lower oven rack for 25 mins. Increase the oven temperature to 220°C and move the chicken to the middle-upper rack. Bake the wings for an additional 20 mins, or until the skin is nice and crispy, but not burned. While the wings are baking, make the sauce: Combine the melted butter, Parmesan cheese, minced garlic, parsley, garlic powder, onion powder, and pepper in a medium bowl. Remove the wings from the oven. Let rest for 5 mins. Toss in the sauce before serving.