Ingredients
2 lbs chicken wings, separated into drumettes (mini-drumsticks) and flats
4 teaspoons Sabatino Tartufi Truffle + Smoked Sea Salt, separated
2 teaspoons ground black pepper
2 tablespoons canola or vegetable oil
1/2 stick (2oz) unsalted butter
4 teaspoons Sabatino Tartufi Truffle + Smoked Sea Salt, separated
2 teaspoons ground black pepper
2 tablespoons canola or vegetable oil
1/2 stick (2oz) unsalted butter
Method
- Preheat oven to 425oF.
- Rinse the wings and pat dry with paper towels.
- Toss in a large bowl with 1 tablespoon oil, 2 teaspoons Truffle + Smoked Sea Salt, and black pepper. Turn to coat evenly.
- Lightly coat a large sheet tray or baking pan with remaining tablespoon of oil, arrange wings in a single layer and roast for about 25 minutes on one side until golden brown and wings release from tray.
- Meanwhile, melt butter in a small saucepan over low heat. Stir or whisk until butter is melted. Remove from heat and allow to cool slightly.
- Remove wings from oven, flip each one and return to oven to roast for another 10 minutes or until wings are evenly browned on second side.
- Once wings are complete, allow to cool for 2-3 minutes before adding to a large bowl. Slowly drizzle melted butter over wings and toss to coat evenly.
- Sprinkle remaining 2 teaspoons Truffle + Smoked Sea Salt over wings and toss to coat evenly. Garnish with chopped parsley. Serve and enjoy.
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