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Pre heat the oven to 425°F.
Pat the cut wings with a paper towel, removing as much moisture as possible. Toss with oil, chicken bouillon, Montreal chicken seasoning, dried parsley, pepper, paprika and salt.
Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes, or until wings are crisp.
While wings are cooking, make the sauce. Melt butter in a pan over medium heat along with garlic. Cook till garlic starts sizzling, stirring it to make sure it doesn’t burn. Once it starts sizzling, add in parsley and pinches of red chili flakes.
Add baked chicken wings into the sauce and give it a good toss so they’re coated with garlic butter all over. Take off the heat and stir in freshly grated parmesan.