Start by butchering the wings and separating the drum from the flat. Keep the wing tips aside for stocks and soups.

Season the wings generously with salt and lay them out on a plate or write rack and keep them overnight in the fridge to dry out. This will help the skin get crispier.

You can skip this overnight drying part but it certainly helps and also ensures a well seasoned wing.

Now place the wings in a baking tray on a wire rack and bake in a pre-heated oven at 220C/450F for 25-30 minutes till the wings are cooked and golden brown.

To make the sauce melt the butter in a pan and add in the garlic and sautee till the garlic is just starting to brown.

Then add in the cheese and heavy cream, lower the heat and give everything a good mix till you get a nice rich, thick and creamy sauce.

Finish with the fresh parsley and season with salt and pepper as desired.

Now add the wings into a bowl and pour the sauce over and give everything a good mix.

Then garnish with the spring onion greens/chives.

You can also pop them in the oven to bake a 2nd time for a crispy cheese chicken wing. But otherwise just dig in.