Product to use
Garlic Chilli Oil
1.5 tsp salt
1.5 tsp coarsely ground black peppercorns
1 tsp garlic powder
450g chicken wings, drumette and wingette separated
32g grated Parmesan cheese
2 tsp RoniB's Kitchen Garlic Chilli Oil
2tbsp fresh parsley, finely chopped
4tbsp unsalted butter
Heat oven to 200C.
Line aluminium foil at the bottom of a baking pan with a rack. Set aside.
In a bowl mix together salt, ground black peppercorns, and garlic powder. Set aside.
Pat the wings dry with a kitchen towel. Coat with the salt mixture and place on the rack.
Roast the wings for about 45 to 50 minutes or until the skin is crispy.
While waiting, in another bowl mix together grated Parmesan cheese, Garlic Chilli Oil, and finely chopped parsley.
About 7 minutes before the wings are done, melt the butter and cool slightly before stirring into the cheese mixture.
Add the cooked wings into the cheese mixture and coat thoroughly.
Here's another chicken wings recipe that is easy to do. Great for picnics or as a starter.
Hot Garlic & Parmesan Wings