Chicken Parm Wings

Chicken Parm Wings gets straight to the point: crispy wings with the saucy, cheesy personality of chicken parm. Put it out when people are coming over and let the table do the rest. It is exactly the kind of thing I want on a game-day spread. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. If you need a chicken recipe with more personality than the usual weeknight fallback, Chicken Parm Wings belongs in the rotation. That Italian-American spirit is a big part of why I keep coming back to dishes like this. It is familiar without being boring, generous without being fussy, and it feels right at home next to a loaf of bread, a bottle of wine and a table that is probably a little too crowded.

Appetizers

Chicken Parmesan Wings

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Chicken Parmesan Wings is the kind of appetizer that disappears fast—big flavor, shareable, and made for going back for one more.

Prep 10 minutes mins

Cook 50 minutes mins

Total 1 hour hr

Makes 2

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Ingredients  

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• ▢ 2 lbs chicken wings
• ▢ 1.5 tbsp baking powder
• ▢ 1/2 tbsp corn starch
• ▢ 1 tbsp dried oregano
• ▢ 1 tbsp dried basil
• ▢ 1/2 tbsp garlic powder
• ▢ 2 tsp salt
• ▢ Your favorite Pomodoro Sauce
• ▢ Parmigiano Reggiano
• ▢ Fresh basil
• ▢ Olive oil

Instructions 

Cook Mode

• Completely dry your wings and add them to a a large bowl. Drizzle with olive oil and season with the baking powder, corn starch, dried basil, dried oregano, salt, and copious amounts of freshly grated parm.
• Mix until the wings are fully coated.
• Transfer to the basket of an air fryer, and air fry at 385° for 16-20 minutes or until golden brown and crispy. Alternatively you can add the wings to a sheet tray with a wire rack and bake at 450° for 30 minutes, then flip, and bake for another 20-30 minutes.
• Once the wings are done, add them to a large bowl. Top with fresh pomodoro sauce (as much as you’d like), a drizzle of olive oil, and freshly grated parm. Toss until fully coated.
• Plate the wings, and top with more pomodoro sauce. Garnish with torn basil and a copious amounts of freshly grated parm. Enjoy!