Preheat the oven. Meanwhile, wash the chicken wings (make sure they have been out of the refrigerator for at least 30 minutes so they are not too cold).

Once washed, cut them with a sharp knife as shown in the image. (You can also remove the thinner part if you prefer, but I decided to keep it.)

Let them rest and dry if they are still wet.

Add Parmesan cheese, Himalayan pink salt, and ground black pepper to the bag, mix well, and coat the wings. Then, arrange them on a baking sheet lined with aluminum foil.

Place them in the preheated oven and bake for 15 to 20 minutes at 390°F (200°C). Then, remove the baking sheet, flip the wings to cook the other side, and bake for another 10 to 15 minutes, increasing the temperature to the maximum.

Prepare a plate with half an avocado (seasoned with Parmesan cheese and garlic salt with paprika, as a side), and a mix of lettuce with mozzarella cheese as a bed for the wings.