Ingredients:
2 pounds chicken wings, cut into drumettes and wingettes
2 tablespoons salted butter, melted (for wings)
2 teaspoons sea salt
2 teaspoons dried parsley
1½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon ground white pepper (or black pepper)
Garlic Parmesan Coating:
6 tablespoons salted butter, melted
1 tablespoon minced garlic
½ cup grated Parmesan cheese
Garnish (Optional):
Chopped parsley
Directions:
Baked Wings:
Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper and place a rack on
top. Spray the rack with non-stick spray. Set aside.
Pat the wings dry with a paper towel and place in a large bowl. Drizzle with 2 tablespoons of melted
butter and toss to coat.
In a small bowl, mix sea salt, dried parsley, garlic powder, onion powder, dried basil, and white (or black)
pepper. Sprinkle seasoning over the wings and rub gently on both sides.
Arrange the wings in a single layer on the prepared rack and bake for 40-50 minutes, flipping halfway
through, until the internal temperature reaches 165°F.
While baking, prepare the coating by mixing 6 tablespoons of melted butter with minced garlic. Toss the
baked wings in this mixture, then sprinkle with grated Parmesan cheese. Return to the oven until the
Parmesan is lightly browned.
Air Fryer Wings:
Preheat the air fryer to 400°F.
Prepare the wings with butter and seasoning as above.
Air fry in an even layer, being careful not to overcrowd, for 8-10 minutes on one side. Flip and continue
for another 7-9 minutes until they reach 165°F. Repeat in batches if necessary.
After air frying, toss with the garlic butter mixture, sprinkle with Parmesan, and return to the air fryer for
2-3 minutes until the cheese is lightly browned.
Serve with ranch dressing and a sprinkle of freshly chopped parsley for garnish.
Prep Time: 10 minutes | Cooking Time: 50 minutes (Baked) or 20 minutes (Air Fryer) | Total Time: 60
minutes (Baked) or 30 minutes (Air Fryer)
Kcal: 310 kcal per serving | Servings: 4