¼cupparmesan powder, or finely grated parmesan, see note 5
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Preheat oven to 400 Fahrenheit (200 Celsius).
Line a baking tray with baking parchment. Place the wings onto the tray in a single layer. Season each with salt and pepper on both sides.
Bake on a upper or middle rack for 20 minutes, then take them out, turn each one of them over and bake for a further 20 minutes or until ready.
Meanwhile, melt butter in a small saucepan over low heat. Add pressed garlic and stir until fragrant, about 1-2 minutes. Pour into a mixing bowl (if yours is not heat-proof, wait until the butter mixture cools down a bit), add paprika, parsley and parmesan. Mix until well combined and set aside.
When the wings are done, transfer them into the mixing bowl and using kitchen tongs, toss them around so each of them is well coated in the mixture.
Sprinkle with more parmesan (optional) and serve with anything you like (see note 6)!
I like to use a generous amount on each wing, but this will depend on your liking.
By using unsalted butter you can control the sodium levels yourself and use only as little salt as you like. If you use salted butter, I highly recommend using less salt to season the wings to avoid over-seasoning.
If you don’t have a garlic press, use a fine cheese grater to grate it.
Either regular or smoked paprika can be used.
Parmesan can be substituted with Grana Padano or Pecorino. With Pecorino, use less salt to season the chicken as this cheese is way saltier than Parmesan or Padano.
Cooking time may vary, depending on the size of your oven, the rack you put them in as well as the size of chicken wings.
Serving suggestions/ideas can be found in the post above this recipe card.
This recipe serves at least 5 when counting 3 wings per person.