Combine all ingredients in an airtight container. Shake well to combine.

Adjust seasonings to your liking.

Should be a bit salty and spicy to counteract the sweetness from the nuts.

Looking at the chicken wing, you will see it has three parts: the wing tip, drumette (side with the large thick bone) and the wingette, the side with two smaller bones. While the wingettes can be frenched as well, it takes a bit more skill to remove the second bone so we will only be focusing on the drumette.

Remove the wing tip.

Place the wing on a cutting board, and use a knife to cut through the joint between the drumette and the wingette, fully separating them. If the knife doesn’t go through cleanly, wiggle it a little to find the place where the joints will seperate.

Then, gripping the exposed bone at the end of the drumette, use a knife to gently push all the meat to the opposite end by scraping it off the bone.

You will now have a length of bone that is exposed, topped by a knob of meat on the bottom.

Pulse nuts and salt together in the food processor. Keep the nuts coarse because we still want to have texture

Dip frenched chicken into one cup garlic-parsley dip

Dip into sugared almonds, and coat completely.

Place on a cookie sheet lined with Gefen Parchment Paper.

Bake uncovered on 375 degrees Fahrenheit until nuts are golden brown and meat is cooked through (about 30 minutes).

Serve with remaining garlic-parsley sauce.