This Kelli Foster recipe is a standout in it's simplicity and the incredible flavor she bestows upon this Super Bowl staple. Leave your sauces in the pantry. This is the real deal.
2 pounds chicken wings
1-1/2 teaspoons Kosher salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
4 tablespoons butter
- Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
- Place 1-1/2 teaspoons kosher salt, 1 teaspoon garlic powder and 1/2 teaspoon black pepper in a small bowl and stir to combine.
- Pat the wings dry with paper towels. Place on the rack in a single layer and sprinkle the tops with the salt mixture.
- Roast until the wings are cooked through and the skin is crispy, about 50 minutes. Meanwhile, place the Parmesan cheese, parsley and garlic in the same large bowl. A few minutes before the wings are done, melt the butter. Set aside to cool slightly, then stir the butter into the Parmesan mixture.
- Add the wings to the Parmesan/butter mixture and toss until well-coated. Transfer the wings to a large plate or platter and top with more grated Parmesan, if desired.
Pairing: Pick your Super Bowl favorite...a Pilsner or a Merlot.
|Grogs and Goldie, 1956|
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