Baked Truffle + Smoked Sea Salt Wings
The combination of the smokiness from the Truffle + Smoked Sea Salt and the hit of spice from fresh black pepper create a memorable chicken wing experience you will want to create over and over again.
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
Preheat oven to 425F.
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.