Chicken Wings with Parmesan and Black Pepper

How to prepare chicken wings with parmesan and black pepper

1. Season the wings with salt and chili flakes to taste. Arrange them in the oven tray lined with parchment paper, spaced apart from each other.
2. Roast at 200°C for 30 minutes. In the last few minutes, if they're not nicely browned, turn on the broiler (top heat), but watch them during this time so they don't burn - just brown slightly. In the last 10 minutes of cooking, I switch to the extra-browning program and get the same effect. This program is slightly gentler than the broiler.
3. When the wings are done, prepare the sauce. In a wide pan (25-30cm), melt the butter and add the oil. Add the sage leaves and then grind plenty of black pepper (add to taste here, but I like it to be a lot).
4. After the fat in the pan starts to sizzle, add the crushed garlic, stir and let it infuse with flavors for 1 minute.
6. Add the wings and toss with two spoons to coat with the flavored butter. At this point, I grind more black pepper (it never seems like enough to me) and grate a tiny bit of lemon zest (2-3 passes over a micro-grater). Toss again well.
7. Transfer the contents of the pan to a large dish (can be a serving platter). Add the parmesan and toss gently with two spoons so it melts.
8. They're good right away, but they're also good reheated (in the oven or microwave).

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