These versatile chicken wings make a scrumptious appetizer, snack, or yes—even supper! Top them with lots of easy-to-love Prairie Sunset® cheese. Can't find it? Gouda makes a great substitution.
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper (depending on your spice preference)
- 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® or Gouda cheese
- Green onion slices, for garnish (optional)
Method
- Heat oven to 450 degrees F.
- Sift flour, baking powder, garlic powder, cayenne, salt, and pepper into a small bowl. Stir in parsley flakes. Line rimmed baking sheet with parchment paper or foil. Dip chicken pieces, one at a time, into flour mixture, shaking off excess. Place on baking sheet.
- Bake 15 minutes on the center oven rack. Turn wings over, and bake an additional 15 minutes, or until chicken is cooked through (internal temperature should reach 165 degrees F). Remove from oven, and place oven rack in top position. Heat oven to broil. Generously coat wings with barbecue sauce, and top with shredded cheese.
- Broil wings for 3 to 5 minutes, or until cheese is melted and bubbling. Watch wings closely—they burn easily! Remove from oven, and top with green onion slices. Serve immediately.