Garlic Parmesan Wings (Print Version)
# Ingredients:
→ Chicken Wings
01 -
4 lbs of chicken wings (drumettes, flats, or any party-cut style)
02 -
2 tbsp ranch seasoning (dry mix)
03 -
2 tbsp cajun seasoning or Goya's Sazon Culantro y Achiote
04 -
2 tbsp cornstarch
05 -
1 tsp baking powder
→ Garlic Parmesan Sauce
06 -
6 tbsp butter (salted)
07 -
Minced garlic from 8 cloves
08 -
1-2 tsp hot sauce of choice
09 -
1 tsp crushed red pepper flakes
10 -
½ cup parmesan (grated)
11 -
¼ cup minced parsley (fresh)
# Instructions:
01 -
Let wings soak in equal parts of water and vinegar for about 1-2 hours in the fridge. Remove, wash under running water, and trim any extra bits or feathers you don't want.
02 -
Make sure the wings are fully dry for crispiness. Coat each piece well with ranch and cajun seasonings—add some salt and pepper if needed.
03 -
Stir together the baking powder and cornstarch in a bowl. Dust the mixture over the wings, tossing to coat every piece evenly.
04 -
Start the air fryer on broil at high heat for 4 minutes. Switch to 400°F on air fry mode and cook for 12-15 minutes, flipping the wings halfway through.
05 -
While the wings cook, grab a big bowl and make the garlic parmesan mix. Microwave butter until slightly melted with minced garlic, then stir in the rest to create a soft paste.
06 -
Toss your crispy, hot wings straight from the fryer into the bowl of garlic butter sauce. Use tongs or shake the bowl around to coat all of them. Serve immediately and enjoy!
# Notes:
01 -
You can skip soaking if you're short on time.
02 -
Drying wings well makes them crisp up better.
03 -
Leftovers reheat best in the air fryer—use foil for easy cleanup.