It’s a Wing Wednesday! Wednesdays were made for wings. I suggest you get your wings at R&R Quality Meats & Seafood. The drums and flats are split and they are huge!
Air-Fried Garlic Parmesan Chicken Wings
For the wings:
3 pounds chicken wings, drums & flats split, tips removed
Kosher salt & fresh-ground pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh-grated Parmesan cheese
Parmesan Garlic Butter Sauce:
1 stick salted butter1 tablespoon garlic powder
2 teaspoons onion powder Red pepper flakes, to taste
Fresh-ground pepper, to taste
2 tablespoons fresh parsley, chopped
¼ cup fresh-grated Parmesan cheese
Remove the chicken wings from the refrigerator and pat dry. Place onto a wire rack. Let rest for 30 minutes. Preheat your air-fryer at 390 degrees. Whisk together the salt, pepper, paprika, garlic powder, onion powder and 2 tablespoons of Parmesan, mix in a bowl. Add the chicken wings to the seasoning mix and toss to coat each wing. Place the seasoned wings on a flat layer in the preheated air-fryer basket. Cook the garlic wings, in batches for 20 minutes, flipping the wings with tongs half way through cooking.
Make the Garlic Parmesan Wing Sauce:
In a small saucepan over medium heat, melt the stick of butter, and mix in garlic powder, onion powder, red pepper flakes, black pepper, and parsley. Stir together for a minute until butter is fully melted, then add the grated Parmesan cheese. Once the chicken wings are finished cooking, toss them in a clean, large mixing bowl with the wing sauce. Serve hot.