Garlic Butter Wings (Print Version)
# Ingredients:
→ Chicken Wings
01 -
4 lbs of chicken wings (flats, drumettes, party pack, etc.)
02 -
2 tbsp of Cajun seasoning (or Sazon Goya with Culantro y Achiote)
03 -
2 tbsp of dry ranch mix
04 -
1 tsp of baking powder
05 -
2 tbsp of cornstarch
→ Garlic Parmesan Sauce
06 -
8 garlic cloves, finely chopped
07 -
6 tbsp of salted butter
08 -
1 to 2 tsp of your favorite hot sauce
09 -
½ cup of grated parmesan cheese
10 -
1 tsp of crushed red pepper flakes
11 -
¼ cup of minced fresh parsley
# Instructions:
01 -
Give the wings a good soak in a mixture of equal parts vinegar and water for an hour or two (in the fridge). Rinse them well and snip off extra feathers or parts you don’t want.
02 -
Make sure the wings are super dry for a super crispy texture. Coat them generously on all sides with Cajun seasoning and ranch mix. Add salt or pepper if it feels like the mix needs it.
03 -
In a bowl, combine the baking powder with cornstarch. Sprinkle this over the chicken wings and toss them to make sure every piece is covered evenly.
04 -
Start with the broil setting on high in your air fryer for 4 minutes. Then air fry at 400°F for 12 to 15 minutes, flipping the wings halfway through cooking.
05 -
While the wings are getting crispy, get the garlic parmesan sauce ready. In a big bowl, melt the butter with the garlic in the microwave (don’t let it fully melt, just soften it). Mix in the other ingredients until it comes together as a paste.
06 -
Toss the fresh-out-of-the-fryer wings immediately in the bowl with the butter sauce. Use a pair of tongs or shake the bowl to evenly coat every piece. Eat right away!
# Notes:
01 -
Skip the cleaning step if you're pressed for time.
02 -
The wings being super dry is key to them turning out crispy.
03 -
Leftovers can be reheated in the air fryer. Use foil underneath to make it less messy.