Cut each chicken wing into three parts -- wing, drumette and tip. Discard all of the tips or pop into a bag and freeze to add to your pot for bone broth.
Preheat the oven to 375 F and line a large sheet pan (half sheet pan) with foil or parchment paper. DO NOT use waxed paper.
Mix 2 tablespoons of the seasoning blend with the Parmesan cheese in a medium shallow bowl.
Put mayonnaise into a large plastic zip bag, add chicken wing pieces and seal. Manipulate the chicken wings through the bag with your hands, to evenly coat each piece. Alternately, place the mayo in a large bowl and toss the chicken with your hands to coat.
With a fork, stab a wing and put it onto the seasoned Parmesan cheese. Using your hand and fork, coat the chicken wing. Place the chicken wing on the lined sheet pan. Repeat.
Bake for 40 minutes or until golden brown and cooked completely through.
If using foil, remove the chicken wings from the pan immediately or the cheese will stick to the foil.
Recipe serves 4 people with approximately 5 wings per person. Each serving is 1.96 net carbs.
Cheese sticks when it caramelizes. Remove the wings immediately from the pan so they don't stick so badly.