One of the things my friends and I always used to do back in our younger days was go out for ‘Wings Wednesday’ at pubs.  We also used to eat at various establishments that specialized in wings, such as Wingnuts (my all time favourite place for wings, RIP), and Wings.  Growing older, I realized I could easily make wings at home, suited to my tastes.  What do I like? Garlic and cheese of course!  This recipe bakes wings instead of deep frying, and loads up on the flavour (duh!)

Ingredients:

• 1 pack Chicken wings
• Parmesan Regiano
• 3 Garlic
• Garlic Powder
• Salt
• Black Pepper
• Italian seasoning
• Basil
• Chili Flakes

First step is to butcher the wings.  Make 2 cuts per wing – cut off the tips, and then cut off the drummette.  We won’t be using the tips for this recipe, however you can save them for a great soup stock for use in something like udon!

Next, gather your dried herbs and spices.  Get about a tablespoon or 2 of Italian seasoning, 2-3 tablespoons of garlic powder, and one tablespoon of chili flakes.

Add them all to a bowl with the chicken wings and drummettes.  Add salt and black pepper to taste.

Drizzle some olive oil over the mixture, and give everything a good stir.

Next, lay out your wings on a rack above a drip pan.

Don’t have those? line a baking dish with aluminum foil and spray with cooking oil.  It works just as well.

Put into a preheated oven at 375 degrees F.  Cook for 30 mins.

While baking, prepare the parmesan topping!

Grate 1/2 a cup of parmesan cheese.  Mince the fresh garlic, and add in a tablespoon or 2 of basil.  Mix them all together in a bowl with a drizzle of olive oil.

When then wings are ready after 30 mins, toss them into the garlic parmesan mixture, and then put them back on the rack or roasting dish.  Bake for another 15 mins until golden brown and crispy.

Take then out, and let stand for 3 minutes, otherwise you’ll burn your hands and mouth.  Trust me, I know this first hand.

Ta Da! There you have it!  Super garlicky, super parmesany chicken wings, that are not deep fried!  AND you have the bonus of having ingredients for the soup stock for your next meal!