Appetizers Recipe

Prep and dry

Pat the wings dry with paper towels. Tuck wing tips under or remove if preferred. Place wings in a large bowl.

Coat with baking powder and seasoning

Add baking powder, kosher salt, and black pepper to the wings. Toss thoroughly so each wing is lightly coated — the baking powder helps achieve crispness in the oven.

Refrigerate briefly (optional)

For extra-crisp skin, place the coated wings uncovered on a rack-lined tray and refrigerate for 30–60 minutes. This step dries the skin further.

Bake

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. Brush lightly with olive oil. Bake for 20 minutes, then flip and bake another 15–20 minutes until skin is deep golden and internal temperature reaches 165°F (74°C).

Make garlic-parmesan sauce

While wings bake, melt butter in a small skillet over medium-low heat. Add minced garlic and cook 30–60 seconds until fragrant (do not brown). Remove from heat, stir in grated Parmesan, chopped parsley, and lemon juice.

Toss and finish

When wings are done, transfer to a large bowl and pour the garlic-parmesan sauce over them. Toss gently to coat. Taste and adjust salt if needed. Serve immediately with lemon wedges and extra parsley.

Prepare vegetables

Thinly slice the green and red cabbage and shred or julienne the carrot. Place in a medium mixing bowl.

Make dressing

In a small bowl combine mayonnaise, Dijon mustard, honey, apple cider vinegar, hot sauce, salt, and black pepper. Whisk until smooth and emulsified.

Toss and chill

Pour the dressing over the cabbage and carrot. Toss thoroughly to coat. Let slaw sit 10–15 minutes in the fridge to meld flavors before serving. Taste and adjust seasoning or honey/hot sauce to preference.

Plate 3–4 wings per person atop a small bed of spicy honey mustard slaw or serve the slaw on the side. Garnish with lemon wedges and extra chopped parsley. Serve immediately while wings are hot and crispy.