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THE SEASONING THE ROASTING THE PARMESAN REGGIANO THE DIP AUNTIE ANG KNOWS WHAT SHE'S DOING WE BROUGHT THESE WINGS TO RIZZO’S HOUSE OF PARM AND NOW THEY'RE COMING TO YOU MAKE IT AT HOME SUCK THE BONES DRY FIRST COOKIN' SOMETHIN' OF 2023 LET’S GO

INGREDIENTS:
Chicken Wings

SEASONING INGREDIENTS:
2 Tbsp Cayenne
2 Tbsp Paprika
1 Tbsp Onion powder
2 Tbsp Garlic powder
1 Tbsp Oregano
Fresh cracked pepper
Salt
1 Can Diced Tomato, drained

PARM DIP INGREDIENTS:
Mayonnaise
Parmesan
White Vinegar
Salt
Black Pepper

GREMOLATA INGREDIENTS:
Frying Oil
Black Pepper
Panko Breadcrumbs

COOKING METHOD:
1. In a large bowl, mix together all the seasonings.
2. Add chicken flats to a large mixing bowl and cover with seasoning. Toss until wings are fully coated.
3. Once the wings are fully coated, add in the diced tomatoes and toss until fully incorporated.
4. Add seasoned wings to a sheet pan and cover with more seasoning. Mix together. Drizzle with olive oil, add more seasoning, mix together one last time, and spread out evenly.
5. Preheat oven to the highest setting. Add chicken wings to the oven. Remove and flip once the wings begin to crisp. Add back and roast until crispy on both sides.
6. For the dip, add mayo to a medium bowl followed by a splash of white vinegar, a pinch of garlic powder, fresh cracked pepper, salt, zest, and juice of a lemon, and mix them together. Add freshly grated parmesan reggiano and mix it together. Top with more freshly grated parmesan reggiano and fresh cracked pepper
7. Fry panko bread crumbs in hot cooking oil until golden brown. Add to a paper towel once golden brown to cool.
8. Pour off some of the excess juice from the roasted chicken. Add chicken to a bowl and toss until fully incorporated.
9. Add chicken wings to a platter and top with toasted breadcrumbs, freshly cracked pepper, chopped parsley, grated parmesan, and the juice of a lemon. Enjoy!