Garlic Parmesan Wings

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  1 lbs Chicken Wingettes Or Drumettes
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  0.5 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp 1 teaspoon dried parsley
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  0.3 tsp Red pepper flakes
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Unsalted Butter
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Lemon
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  Parsley, Fresh

Instructions

1. 1Pat 1 pound of chicken wings dry with paper towels. In a large bowl, combine the garlic powder (½ tsp), onion powder, dried parsley, kosher salt (1 tsp), black pepper, and crushed red pepper flakes. Add the olive oil and toss the wings until evenly coated in the spice mixture.
2. 2Preheat your air fryer to 400°F for 3 minutes. Arrange the wings in a single layer in the basket, working in batches if needed to avoid crowding.
3. 3Air fry at 400°F for 20–25 minutes, flipping halfway through, until the skin is deep golden brown and crispy and the internal temperature reaches 165°F.
4. 4While the wings finish cooking, melt the unsalted butter in a small saucepan over low heat, 2–3 minutes. Stir in the garlic powder (¼ tsp) and kosher salt (¼ tsp) and cook for 30 seconds. Remove from heat and stir in the finely grated Parmesan cheese until smooth and combined.
5. 5Transfer the hot wings to a large bowl and pour the garlic Parmesan sauce over them. Toss until all wings are evenly and generously coated.
6. 6Divide the wings evenly into meal-prep containers. Garnish each with additional grated Parmesan and chopped fresh parsley. Tuck a lemon wedge into each container for serving.