Season Chicken Wings:

• Add the chicken wings to a large mixing bowl. Season with salt, black pepper, paprika, red pepper flakes and olive oil. Mix thoroughly to coat all the wings.
  4 1/4 - 5 pounds chicken wingettes, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 2 teaspoons smoked paprika, 1 teaspoon red pepper flakes, 1 - 2 tablespoons extra virgin olive oil

Preheat oven 375F Degrees :

Roast Chicken Wings:

• Add the chicken wings in a single layer on a sheet pan lined with parchment paper.
• Roast the wings for 25 minutes. Remove the wings, and use a kitchen thong to flip them over. Return the sheet pan to the oven and continue roasting for 20 to 25 minutes until the wings are golden and cooked through.

Meantime Make the Butter Mixture:

• In a small saucepan, add garlic, parsley, butter and olive oil. Cook on medium low heat until the butter is melted and the garlic is fragrant. Remove from the heat and set aside
  2 teaspoons freshly grated garlic, 1/4 cup finely minced parsley, 8 ounces butter, 1/4 cup extra virgin olive oil

Toss the Cooked Wings with butter mixture and cheese.

• Transfer the hot cooked wings into a clean mixing bowl. Toss the wings with the butter mixture. Add in the cheese and toss. Serve and enjoy warm.
  1/4 to 1/2 cup freshly grated Parmesan cheese