This is a sports bar favorite: crispy skinned wings dripping in buttery garlicky parmesan goodness. Rucker Farms provided the wings at the Warrenton farmers market. A few herbs and spices and you can eat good while watching your favorite team. I hope you like it.

Wings:
2 pounds chicken wing sections, tips removed
1 quart buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Sauce to toss:
1 stick butter
4 cloves garlic, minced
1 teaspoon black pepper
1 tablespoon parsley flakes
1/4 cup parmesan cheese

In a large bowl add wings and cover in buttermilk. Let soak for 30 minutes.

Heat oven to 400.

Place chicken on a rack on a broiler sheet.

Mix salt, pepper, garlic powder, onion powder, cayenne, and paprika.

Rinse wings and pat dry with paper towel.

Sprinkle both sides of wings with spice mix.

Place in oven for 45-50 minutes.

When wings are crispy, remove from oven.

Melt butter in pan; add garlic, parsley, pepper, and parmesan cheese.

Toss wings in butter and serve.