Garlic parmesan wings with an all-purpose creamy sauce

Preheat the oven to 425 and set a cooling rack on a baking sheet. Break whole wings into tip, flat and drumstick if not bought separated.

Season the wings with chicken bouillon powder, all-purpose chicken seasoning, paprika, parsley and garlic, then a little oil, and mix to coat.

Arrange skin side down on the rack.

Roast about 30 to 40 minutes depending on the oven, flipping halfway; here 15 minutes, flipped, then 20 more.

Chop parsley and garlic and set aside.

Dipping sauce: mix equal parts mayo and sour cream with a little whole grain mustard, a clove of garlic, a little salt and a light squeeze of lemon.

Melt butter in a small skillet and cook the chopped garlic until fragrant and lightly golden, not browned.

Grate the parmesan from a smaller hunk.

Toss the wings with the garlic butter, the parm and the parsley; finish with a little hot pepper flake and serve with the sauce.