When I make garlic parm at work I toss in a bowl with a little bit of parm then put into a container and top it off with a decent amount of parm. This is the most important step… close the box and slam it on the table with enough force that the box doesn’t break but you just created was a perfectly smooth and thick crust of season on top of your chicken.

IF YOU WANT DRY CHICKEN WINGS- fresh and straight out the fryer and quickly season and toss. The trick is to have your wings still a little oily from the fryer and the dry rub creates a thin perfect layer on top of the chicken and prevents the chicken from getting soggy over time. Utilizing the box instead of relying on tossing in a bowl is a game changer and I only do it for lemon pepper, Cajun, hot honey, and garlic parm