INGREDIENTS:

• 1 ½ pounds trimmed chicken wings
• 2 tablespoons Roman Holiday seasoning
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons sea salt
• Olive oil, as needed

Finishing baste:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon Roman Holiday seasoning
• Finely grated zest of 1 lemon
• Juice of 1 lemon

Garnishes:

• 2 ½ tablespoons minced fresh parsley
• 2 tablespoons freshly grated Parmesan cheese
• 1 cup favorite store-bought marinara sauce, warmed

INSTRUCTIONS:

1. Pat the wings dry with paper towels. Arrange on a sheet pan and cover loosely with plastic wrap, leaving the edges untucked so air can circulate. Refrigerate for 2 to 24 hours.
2. When ready to cook, preheat the oven to 250 F. Line a sheet pan with heavy-duty foil and spray with nonstick cooking spray.
3. In a shallow dish, mix together the flour, Roman Holiday seasoning, baking powder, and sea salt. Brush the wings lightly with olive oil, then toss in the flour mixture until evenly coated. Arrange on the prepared pan.
4. Bake for 30 minutes. Remove from the oven, flip the wings with tongs, and raise the oven temperature to 425 F.
5. Return the wings to the oven and bake until golden and crisp, 30 to 40 minutes more. Meanwhile, prepare the finishing baste by mixing the melted butter, Roman Holiday seasoning, lemon zest, and lemon juice. Brush the wings with the baste as soon as they come out of the oven.
6. Arrange the wings on a serving platter and garnish with parsley and Parmesan. Serve hot with warm marinara sauce alongside.

Serves 4 to 6 as an appetizer