Cheesey Vampire Wings

OK, so I am a huge fan of chicken wings, and an even bigger fan of bold flavors. This recipe definitely hits that criteria! This is my Go-To chicken wing recipe and so far I haven't met anyone who didn't love it!!! There are any number of tweaks you can do to this recipe to make it your own, but stick to the recipe and you're assured a great snack, or meal if you down as many of these bad boys as I do in one sitting! A really great dipping sauce choice is a mixture of blue cheese and dijon mustard, or ranch, garlic and dijon mustard all mixed together. 

ingredients:

1 teaspoon dried oregano
1 packet powdered ranch salad dressing (divided into 2 halves)
4 Tablespoons dried minced onion (divided into 2 halves) 1/2 teaspoon ground cumin
1 teaspoon pink salt
2 pounds chicken wings
3 tablespoons or melted Kerrygold butter
2 tablespoons minced fresh basil
4 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/8 teaspoon seasoning salt

directions:

- Preheat oven to 425F. 

- In a small bowl, mix together the oregano, 1/2 packet of Ranch Dressing powder, 1/2 of the dry minced onion, cumin and salt. 

- Lay the chicken wings on a baking sheet.

- Season the chicken wings very well and thoroughly , massaging the chicken with this mixture to really get it into the chicken.

- Bake the chicken wings for 30 minutes, or until the chicken reaches an internal temperature of 165F. 

- While the chicken is baking, mix together the butter, fresh basil, garlic, remaining minced onion, remaining powdered ranch, parmesan cheese and seasoning salt. It should be a paste-like consistency. 

- When the chicken is thoroughly cooked, toss the wings with the garlic/cheese/olive oil (or butter) sauce, thoroughly coating each piece of chicken with the topping. 

- Let sit for 5 minutes to give the flavors time to soak into the chicken. 

- Serve with the dipping sauce of your choice.