Garlic Parmesan Chicken (Print Version)
# Ingredients:
→ Chicken Wings
01 -
4 lbs of wings (party pack with flats and drumettes)
02 -
2 tbsp ranch seasoning (dry)
03 -
2 tbsp cajun or Goya’s Sazon Culantro y Achiote
04 -
1 tsp baking powder
05 -
2 tbsp cornstarch
→ Garlic Parmesan Sauce
06 -
6 tbsp of salted butter
07 -
Minced garlic (about 8 cloves)
08 -
1-2 tsp hot sauce
09 -
½ c grated parmesan cheese
10 -
Fresh parsley chopped finely (¼ cup)
11 -
1 tsp crushed red pepper flakes
# Instructions:
01 -
Soak your chicken in a mix of water and vinegar (equal amounts) for 1-2 hours in the fridge. Give them a good rinse and trim off anything unwanted like feathers.
02 -
Dry wings really well so they crisp better. Coat them generously with cajun and ranch seasonings. Add any extra salt or pepper only if needed.
03 -
In a bowl, stir together baking powder and cornstarch. Sprinkle over wings and toss until every piece is evenly covered.
04 -
Turn your air fryer to broil on high for 4 minutes. Then switch to 400°F, air frying for 12-15 minutes. Flip wings halfway through cooking.
05 -
While the chicken is cooking, soften butter in the microwave along with garlic. Stir in parsley, parmesan, hot sauce, and red pepper flakes until it forms a flavorful paste.
06 -
Take wings straight out of the fryer while hot, dropping them into the sauce bowl. Toss around gently with tongs or shake the bowl until they’re coated. Eat right away.
# Notes:
01 -
Skip cleaning step if pressed for time.
02 -
Making wings completely dry is key for crisp results.
03 -
Leftovers? Heat them up in an air fryer using foil for easy cleanup.