Ailes de Poulet à l'Ail et Parmesan

These are the wings that convert people who say they don't like wings. Buttery, garlicky, with a snow-dusted coat of freshly grated Parmesan that sticks to the crispy skin — garlic parmesan wings are comfort food in finger-food form. The technique is straightforward: bake the wings until crispy, then toss in a garlic butter sauce and hit them with a blizzard of real Parmigiano-Reggiano. Not the green can — the real block that you grate on a Microplane from the deli at Loblaws or Costco. The garlic goes into the butter raw and cooks gently in the residual heat, so it's pungent without being bitter. These wings are best eaten immediately while the butter is still glistening and the Parmesan is just starting to melt into the hot skin.