Instructions

• Preheat oven to 425°F (220°C). Arrange 2 1/2 pounds chicken wings in a single layer on a baking sheet.
• In a small bowl, stir together 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1/2 teaspoon ground cumin, and 1 teaspoon kosher or sea salt (or 1/2 teaspoon table salt). Evenly sprinkle this mixture over the wings and rub to coat.
• Bake the wings for 20–25 minutes, turning once halfway through, until cooked through and golden (internal temperature 165°F/74°C).
• While the wings bake, make the garlic-Parmesan sauce: in a medium bowl combine 3 tablespoons melted butter or olive oil, 2 tablespoons minced fresh basil, 2 garlic cloves finely minced (use a garlic press), 1/4 cup grated parmesan cheese, and 1/2 teaspoon seasoning salt (like Lawry's). Stir until blended.
• In a separate small bowl, mix 1 cup blue cheese dressing with 1–2 teaspoons Dijon mustard (or to taste) to make the dipping sauce.
• When the wings are cooked, transfer them to a large bowl, pour the garlic-Parmesan sauce over the wings, and toss until evenly coated.
• Serve the coated wings immediately with the blue cheese–Dijon dipping sauce.