- 2 lbs. chicken wings
- 1/4 cup olive oil
- 2 Tbsp. minced garlic
- 1/4 tsp. garlic powder
- dash of kosher salt
- cracked black pepper
- 1/2 cup parmesan cheese (the canned variety, which is very fine)
Preheat oven to 400 degrees. Get out a big bowl. Mix the olive oil, minced garlic, garlic powder, salt and pepper. Throw in the chicken wings. (Picture me with food prep gloves up to my elbows at this point.) Toss the wings in the mixture until they are well coated. Transfer onto baking sheets that you have lined with foil.
A couple of words to the wise here. Don’t skip the foil step or you will have a terrible cleaning task. Don’t put too many wings on each cookie sheet. If you put too many, they will create too much liquid and you won’t get the crispy skin you want.
After twenty minutes, take them out, turn each one over with a pair of tongs, then bake another 20 minutes, until golden brown.
After they come out of the oven, throw them back into the bowl (please wash it before you do — it had raw chicken in it!) and pour the parmesan cheese on top. Toss. Serve.
If you wish to use more parmesan cheese than the recipe calls for, be my guest.