Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour in the heavy cream and bring the mixture to a gentle simmer.
Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.
Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.
Coat the Wings:
Once the wings are done, transfer them to a large bowl.
Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.
Serve:
Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

Enjoy !