Pre heat oven to 350F. Cut the wings at the joint to separate flaps and drums. You can discard the wing tips or save them for later use (such as making chicken stock). Line a baking pan with parchment paper or aluminum foil.
In a mixing bowl, coat chicken wings with melted unsalted butter evenly. By dong so, it’s saving time rather than dipping each wing into butter.
Combine freshly grated cheese, bread crumbs with seasoning in another mixing bowl. Dredge chicken wings into this mixture. Press gently to adhere the mixture onto the wings.
Arrange the wings on baking pan at least 2 in apart. Bake in the oven until the skin turned golden brown and the juice runs clear, approximately 20 to 25 minutes. Remember to rotate the pan half way of the process for evenly cooking.
When the wings done baking, garnish with chopped parsley and extra grated parmesan (if desired). Serve hot immediately.