Lipton Onion Soup Mix Wings

Step 1: Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Step 2: Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.

Step 3: Prepare 2 pounds chicken wings.

Step 4: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip; discard or freeze the wing tips for stock.

Step 5: Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections (20 to 24 pieces total).

Step 6: Pat the wings dry with paper towels and place in a large bowl.

Step 7: Add 1 (1-ounce) envelope onion soup mix and 1 tablespoon olive oil.

Step 8: Toss with your hands until the chicken is evenly coated.

Step 9: Place on the wire rack in a single layer, spacing them evenly apart.

Step 10: Roast until the wings are cooked through and the skin is crispy, 40 to 45 minutes.

Step 11: Meanwhile, pick the leaves from 1/2 cup fresh parsley and finely chop until you have 2 tablespoons.

Step 12: A few minutes before the wings are ready, melt 2 tablespoons butter.

Step 13: Set aside to cool slightly.

Step 14: Transfer the wings into a large, clean bowl.

Step 15: Add the butter and the parsley, and toss until coated.