Garlic Parmesan Wings

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  Chicken Wingettes Or Drumettes(454g)
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  Garlic powder(3g)
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  Onion powder(5g)
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  1 teaspoon dried parsley
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  1 teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(60g)
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  Garlic powder(1g)
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  ¼ teaspoon kosher salt
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Lemon
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  Parsley, Fresh

Instructions

1. 1Pat the chicken wingettes dry with paper towels, then toss with olive oil, garlic powder, onion powder, red pepper flakes, and salt in a large bowl until evenly coated.
2. 2Heat a large skillet over medium-high heat for 2 minutes. Working in batches to avoid crowding, cook the wings 12–15 minutes per side, turning occasionally, until golden brown and the internal temperature reaches 165°F.
3. 3While the wings cook, melt the butter in a small saucepan over low heat, about 2–3 minutes. Add the grated Parmesan and garlic powder, stirring constantly for 1–2 minutes until melted and smooth. Remove from heat and stir in the fresh parsley.
4. 4Transfer the cooked wings to a large bowl and pour the garlic Parmesan sauce over them. Toss until all wings are evenly coated.
5. 5Divide the wings evenly into 4 airtight containers while hot, then refrigerate until ready to eat.
6. 6Zest the lemon directly over each container before serving, or squeeze fresh lemon juice over the wings and garnish with additional Parmesan and fresh parsley.