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https://www.youtube.com/embed/R7nsT3B6ZVg
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Pat the wings completely dry using paper towels. In a large bowl, season the wings with baking powder, salt, garlic powder, black pepper, and paprika, coating evenly on both sides. Place on a wire rack over a baking sheet and allow to sit in the fridge for at least 1 hour, but preferably overnight.
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When ready to cook, position a rack in the upper third of the oven and preheat to 450ºF. Line a baking sheet with foil, then place a wire rack on top of the baking sheet. Spray the wire rack with cooking spray to keep the wings from sticking to it.
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Place the wings on the wire rack and bake for 28-38 minutes, depending on the size of the wings, flipping them after the first 18 minutes until they’re golden and cooked through.
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While the wings are cooking, add the butter, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Chili Garlic Sauce and parsley into a sauce pan. Cook over low heat until butter is melted. Keep warm until wings are done.
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Transfer the wings to a large bowl, drizzle with the garlic butter and toss to coat all the wings evenly. Sprinkle with parmesan and continue to toss until evenly coated. Plate and serve warm. Enjoy!