Ain’t no thing but a chicken wing!

I get into this rut, or pattern, of always ordering the same appetizer when we eat out (I mean, when we used to eat out, pre Covid-19 ). For a while it was calamari, then it was ceviche, artichoke stepped in a few years ago, and a long, long, long time ago it was chicken wings. Weird right? I think it was weird, but then Butcher Box offered free wings for life (for nearly nothing) and I thought, hmmmm, I can make them much healthier at home and maybe just as tasty too!

So I bring to you my first chicken wing appetizer, which we actually ate for dinner and it was really good, plus the memories that it brought back were fun as well!

Ingredients:

8-12 drumsticks

1/4 cup of olive oil

salt and pepper to taste

1 teaspoon of minced garlic

1 teaspoon of parsley

1/4 to 1/2 cup of parmesan cheese

5-6 tablespoons of melted butter

Preheat the oven to 385 degrees. Toss wings in a bowl with olive oil and and S&P. Line a metal tray with parchment paper and spread out the wings leaving gaps between them. Place them in over for 20 minutes. After 20 minutes flip wings and bake for another 20 minutes. Place broiler on high and broil wings for 5 minutes to get them crispy. While broiling the wings melt the butter in a large bowl then add garlic, parsley and parmesan cheese. Once wings are done broiling place in bowl and toss with sauce. Plate them and you’re ready to go!

Wine to pair?

I went with a Chianti because i made the wings in an Italian style theme. It went well with the salty cheesy and crispy skins of the wings. Definitely a step up from your average buffalo chicken wings!