Chicken wings:
24 chicken wings – pointy bits removed and wings cut in half
250 g butter, melted
1 cup Parmesan cheese, grated
1 tsp dried oregano
1 tsp dried chilli flakes
2 tsp paprika
2 tsp dried parsley
1 tsp salt
1 tsp pepper

Blue cheese dipping sauce:
50 g blue cheese
50 g cream cheese
200 ml buttermilk
1 handful parsley
1 small bunch chives, roughly chopped
Salt and pepper

Blue cheese dip: Combine all ingredients and puree with a stick blender or food processor.
Chicken wings: Preheat the oven to 180ºC. In a bowl, mix the Parmesan cheese, oregano, chilli, paprika, parsley, salt and pepper. Dip each leg in melted butter, then into the seasoning mixture and lay in a foiled tray ready for the oven. Roast the wings until dark and crispy (roughly 40 minutes) and serve hot with dipping sauce.

Makes 4 servings of 6 wings each; count each serving as 3 proteins and 2 fats (based on a 2 Tbsp serving of dip).

Recipe courtesy of the Real Meal Revolution –