Silicon Valley SNUG

1. Use a baking sheet with a baking rack. Line it with foil.ev

2. Place the wings in a large bowl and wash them well. Pour off all the water.

3. Pat the wings dry with a paper towel. Season the chicken with garlic powder, garlic salt, Old Bay, Montreal Steak Seasoning, and Paprika, and toss to ensure every piece is seasoned.

4. Then carefully sprinkle enough baking powder to coat the chicken pieces lightly. You may or may not use all of the baking powder; if you don’t, that’s ok.

5. Place the wings onto the baking rack in a single layer. Don’t stack. Then drizzle with 2 tablespoons of olive oil. Make sure each piece of chicken gets some oil. Use more oil if needed.

6. Bake until golden and crispy, about 50 to 60 minutes, or until done. Larger pieces of chicken may take longer.

7. Heat a saucepan on medium heat While the chicken is baking. When it gets hot, add the remainder of the olive oil, onions, bell pepper, apple cider vinegar, and chicken bouillon. Then sauté for 1 to 2 minutes or until vegetables are soft. Set aside.

8. Make the butter garlic sauce.

Buttery Garlic Sauce (you can make the sauce in the microwave or on the stovetop)

1. Place the butter, garlic powder, garlic, and parsley into a saucepan and melt over low heat on the stovetop. Mix gently until almost melted, then remove from heat. The butter should be creamy. Or put ingredients in a bowl and microwave for 1 minute or less, so don't over melt.

2. When the chicken is done, transfer the baked wings into a large bowl, then pour the buttery garlic sauce on them. Toss until the wings are completely coated in the sauce.

3. Generously sprinkle desired about of Parmesan Cheese over the top and gently toss.

4. Plate the chicken in a serving dish, and sprinkle more Parmesan Cheese on top. Use a large spoon to scatter the onion and bell pepper mixture across the top of the chicken. Serve with desired dipping sauce (optional). Enjoy!!