Garlic Parmesan Wings Recipe

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  Garlic powder(15g)
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  Onion powder(15g)
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  Chicken Bouillon, Dry(15g)
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  Paprika, Smoked(8g)
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  Cayenne Pepper, Ground(3g)
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  Chicken Wingettes Or Drumettes(1814g)
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  Baking powder(15g)
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  Unsalted Butter(240g)
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  Garlic powder(10g)
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  Garlic
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  1/2 tsp salt
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  Parmesan Cheese(240g)

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

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  Parsley, Fresh(60g)

Instructions

1. 1Pat the chicken wingettes dry with paper towels, then transfer to a large bowl.
2. 2In a medium bowl, combine the garlic powder, onion powder, chicken bouillon, smoked paprika, cayenne pepper, and baking powder. Whisk until fully combined, then sprinkle over the wings and toss until evenly coated.
3. 3Arrange the coated wings in a single layer on a large skillet, leaving space between each piece. Cook over medium-high heat for 12–15 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F.
4. 4While the wings cook, melt the butter in a small saucepan over medium heat, then add the fresh garlic and garlic powder. Sauté for 1–2 minutes until fragrant and light golden.
5. 5Transfer the cooked wings to a large mixing bowl, pour the garlic butter mixture over them, then add the grated Parmesan and fresh parsley. Toss until evenly coated.
6. 6Divide the wings evenly into 6 airtight containers while still hot, then seal and refrigerate. Reheat in a 350°F oven for 5–7 minutes until warmed through before serving.