If wings are frozen, thaw, rinse, and pat dry with paper towels; place in a large bowl.
Preheat the oven to 425°F (218°C) and line a baking sheet with foil or parchment for easy cleanup.
Add dried oregano, dried rosemary, ground cumin, and 1/2 teaspoon salt to the wings; toss well so each wing is evenly coated.
Arrange the seasoned wings in a single layer on the prepared baking sheet, leaving space between pieces for even browning.
Bake the wings for 25–30 minutes, or until golden brown and cooked through.
While the wings bake, combine olive oil, chopped basil, minced garlic, grated Parmesan, and 1/2 teaspoon Lawry's seasoned salt in a small bowl; stir to form the garlic-Parmesan mixture.
In a separate small bowl, whisk together the blue cheese dressing and Dijon mustard until smooth; set aside as a dipping sauce.
When wings are done, transfer them to a large bowl and toss with the garlic-Parmesan mixture until evenly coated.
Serve the hot Parmesan garlic wings immediately with the blue cheese Dijon dressing for dipping.
