INGREDIENTS:

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Chicken Wings flats and drums separated

SEASONING INGREDIENTS:

2 Tbsp Cayenne

2 Tbsp Paprika

1 Tbsp Onion powder

2 Tbsp Garlic powder

1 Tbsp Oregano

Fresh cracked pepper

Salt

1 Can Diced Tomato, drained

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PARM DIP INGREDIENTS:

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Mayonnaise

Parmesan

White Vinegar

Salt

Black Pepper

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GREMOLATA INGREDIENTS:

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Frying Oil

Black Pepper

Panko Breadcrumbs

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1. In a large bowl, mix together all the seasonings.

2. Add chicken flats and drums to a large mixing bowl and cover with seasoning. Toss until wings are fully coated.

3. Once the wings are fully coated, add in the diced tomatoes and toss until fully incorporated.

4. Add seasoned wings to a sheet pan and cover with more seasoning. Mix together. Drizzle with olive oil, add more seasoning, mix together one last time, and spread out evenly.

5. Preheat oven to the highest setting. Add chicken wings to the oven. Remove and flip once the wings begin to crisp. Add back and roast until crispy on both sides.

6. For the dip, add mayo to a medium bowl followed by a splash of white vinegar, a pinch of garlic powder, fresh cracked pepper, salt, zest, and juice of a lemon, and mix them together. Add freshly grated parmesan reggiano and mix it together. Top with more freshly grated parmesan reggiano and fresh cracked pepper

7. Fry panko bread crumbs in hot cooking oil until golden brown. Add to a paper towel once golden brown to cool.

8. Pour off some of the excess juice from the roasted chicken. Add chicken to a bowl and toss until fully incorporated.

9. Add chicken wings to a platter and top with toasted breadcrumbs, freshly cracked pepper, chopped parsley, grated parmesan, and the juice of a lemon.