These versatile chicken wings, make a scrumptious appetizer, snack or supper. Whatever the occasion, be sure to top with easy-to-love Prairie Sunset® Cheese.
- 1/2 cup all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper, or to taste
- Pinch of salt and pepper
- 1 teaspoon dried parsley flakes
- 4 pounds chicken wing drumsticks and wingettes
- 2 cups prepared barbecue sauce
- 2 cups shredded Roth® Prairie Sunset® Cheese
- Green onion slices, for garnish, optional
- Heat oven to 450°F.
- Sift flour, baking powder, garlic powder, cayenne, salt and pepper into a small bowl. Stir in parsley flakes. Line baking sheet(s) with a rim with parchment paper or foil. Place sheet(s) next to flour mixture. Dip chicken pieces, one by one, into flour mixture, shaking off excess but coating well. Place on baking sheet(s).
- Bake 15 minutes on center oven rack; turn wings over. Bake an additional 15 minutes, or until chicken is cooked through and is a light golden-brown color. Remove from oven and place oven rack in top position. Turn oven to broil. Generously coat wings with barbecue sauce and top with Prairie Sunset® shreds.
- Broil wings 3-5 minutes, or until cheese is melted and bubbling. Watch wings closely; they burn easily. Remove from oven. Top with green onion slices, if using. Serve immediately.