Print

Crispy Parmesan Garlic Wings

Ingredients

Breading:

  • ¾ cup protein breading mix**
  • 1 ½ tsp baking powder
  • 1 ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp Tony Chachere’s Creole seasoning
  • ¾ cup finely grated parmesan cheese
  • 24 chicken wing sections

Sauce:

  • 1 stick (½ cup) salted butter melted
  • ½ cup finely chopped fresh parsley
  • 3 cloves of garlic, crushed or minced
  • ½ cup finely grated parmesan cheese
  • 2 tsp smoked paprika

Instructions

  1. In a medium bowl, combine all of the breading ingredients.
  2. Toss the chicken wings in the breading mixture and place in your airfryer in a single layer.

  3. If using the Dreo Chefmaker, choose the “Chicken Wing” setting. If using a regular airfryer cook at 400 for 16-20 minutes, flipping halfway through or until the chicken wings are cooked through and crispy.

  4. While the wings are cooking mix all of the sauce ingredients together in a large bowl.

  5. Toss the finished wings in the sauce and serve immediately.

Recipe Notes

**If you don’t have the protein breading mixed up already you can use 45g pork rind crumbs, 7g gelatin powder and 30g egg white powder in its place.