Herb and romano hot wings

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Herb and romano hot wings

Herb and romano hot wings

My mom grew up an hour west of Buffalo, and we actually lived there for a few years when I was little. One thing I never miss when I’m there is the opportunity to grab a few hot wings at a dive bar or three—their flavor is so different there than it is anywhere else. These wings are a lot easier to make and much better for you. But they pack a similar amount of heat, and the cheesy herb seasoning makes them an awesome game-time decision.
Ingredients

– MAKES ABOUT 20 WINGS.
– ½ cup (115 g) unsalted butter.
– 2 cloves garlic, minced.
– ½ cup (90 g) grated Parmesan cheese.
– 1 tsp (2 g) cracked black pepper.
– Pinch of salt.
– Pinch of cayenne pepper.
– ¼ cup (10 g) chopped fresh rosemary 2 lb (910 g) chicken wings.

Instructions

Step 1: Preheat the oven to 450°F (232°C). Melt the butter in a large frying pan over medium-high heat. Throw the garlic in and let that beautiful smell fill your whole place. (It’s too bad no one is coming over right about now because he’d swear you were the best chef he knows!) Cook, stirring the garlic with a wooden spoon for 1 or 2 minutes, and turn off the heat.
Step 2: In a zipper-top plastic bag, mix the remaining ingredients, except for the wings. Pour your garlic butter into another zipper-top plastic bag, and add the wings, tossing them in the butter. Now put the butter-coated wings into the bag with the cheese and seasonings, and shake them around a bunch, like a Shake ‘n Bake commercial.
Step 3: With clean hands, take the wings out of the bag and put them on a baking sheet. Put the baking sheet in the oven (after washing your hands again, man, come on!) and bake for 40 minutes. Check on them every 10 minutes after they’ve been in for a while, just to make sure they aren’t burning, but let them get crispy. An instant-read thermometer would help here (it should register 165°F [74°C]) but if they’re crispy on the outside, they’ll be juicy inside.

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