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Make sauce - Add butter, minced garlic, lemon zest, lemon juice, 4 tablespoon Parigmiano-Reggiano, and ½ tablespoon parsley in a saucepan. Warm on low heat until the butter and cheese is melted and the garlic is fragrant. Stir until combined then remove from heat. Toss cooked wings in the sauce until coated and sprinkle the remaining 2 tablespoons of Parmigiano-Reggiano or parmesan and ½ tablespoon of chopped parsley on top. Transfer to a clean serving platter and serve immediately. This recipe yields enough for 1½ lbs chicken wings. You can also use this recipe to drizzle on top of chicken, fish, mashed potatoes, veggies, and more.
Make dipping sauce - Add butter, minced garlic, lemon zest, lemon juice, Parigmiano-Reggiano, and parsley to a saucepan. Warm on low heat until the butter and cheese is melted and the garlic is fragrant. Stir until combined then remove from heat. In a mixing bowl, whisk together sour cream with the garlic butter sauce. You can also use greek yogurt or mayonnaise. Add a pinch of kosher or sea salt to taste. Whisk vigorously until the sauce comes together and transfer to a serving bowl or ramekin and top with chopped parsley for garnish. Serve with wings, crudité, chicken tenders, and more.