Directions:
STEP 1
For the aioli
Roast the garlic by preheating the air fryer to 425 F. Cut the tops off of the heads of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Tightly wrap the garlic in aluminum foil and place it in for 45 minutes until the garlic can be easily pierced with a fork and let cool to room temperature. Gently press at the bottom of each garlic clove to remove from the skin.
STEP 2
In the bowl of a food processor add the roasted garlic and the rest of the ingredients and pulse until smooth and creamy.
STEP 1
For the chicken wings
If you need to thaw your chicken wings. Heat air fryer to 300 F and cook wings for 10 minutes.
STEP 2
Season chicken wings with salt and pepper. Toss with half of the aioli, panko and grated Parmigiano Reggiano cheese. Place wings in the basket of your air fryer and cook at 380 F for 25 minutes, flipping wings halfway through.
STEP 3
Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize .
STEP 4
Either toss the wings with the remaining aioli or use it as a dip and sprinkle some shredded Parmigiano Reggiano cheese on top.
MAIN COURSE
Italian-Style Air Fryer Chicken Wings
-
55m
PREP
-
40m
COOK
-
600
CALORIES
-
1
SERVINGS
Description:
Chicken wings are by far the most popular snack consumed during the Big Game. Last year’s estimate was a mind-boggling 1.42 billion chicken wings, according to the National Chicken Council. However, with all the deep-frying, the buttery sauces and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. This is why, both Larry and Chef Michele suggest using an air fryer and Parmigiano Reggiano cheese.
To prove how delicious and nutritious chicken wings can be, Chef Michele went into his kitchen and made a batch with his favorite cheese. Try this recipe for the Big Game, and enjoy a healthier snack during game time.
Ingredients:
6 chicken wings
2 tablespoon panko
1/3 cup shaved Parmigiano Reggiano cheese *Chef Hint
Aioli
1 head of garlic
1 teaspoon dry garlic powder
2 teaspoon olive oil
teaspoon kosher salt
teaspoon black pepper
1 cup mayonnaise
cup grated Parmigiano Reggiano cheese *Chef Hint
Hint:
Buy your favorite fresh or frozen bone-in skin-on wings, just place into the air fryer basket, no need for oil, no need to thaw. It’s ok if the chicken overlaps a bit since they will shrink in size as they cook.
Depending on the size of your air fryer you may need to cook the wings in batches. To keep them warm heat your oven to 200 F and place the cooked wings inside.
For this recipe use Parmigiano Reggiano cheese aged 24 months for the best consistency and flavor.
MAIN COURSE
Italian-Style Air Fryer Chicken Wings
-
55m
PREP
-
40m
COOK
-
600
CALORIES
-
1
SERVINGS
Description:
Chicken wings are by far the most popular snack consumed during the Big Game. Last year’s estimate was a mind-boggling 1.42 billion chicken wings, according to the National Chicken Council. However, with all the deep-frying, the buttery sauces and the blue cheese on the side, classic buffalo wings are a healthy-eating disaster. This is why, both Larry and Chef Michele suggest using an air fryer and Parmigiano Reggiano cheese.
To prove how delicious and nutritious chicken wings can be, Chef Michele went into his kitchen and made a batch with his favorite cheese. Try this recipe for the Big Game, and enjoy a healthier snack during game time.
Directions:
STEP 1
For the aioli
Roast the garlic by preheating the air fryer to 425 F. Cut the tops off of the heads of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Tightly wrap the garlic in aluminum foil and place it in for 45 minutes until the garlic can be easily pierced with a fork and let cool to room temperature. Gently press at the bottom of each garlic clove to remove from the skin.
STEP 2
In the bowl of a food processor add the roasted garlic and the rest of the ingredients and pulse until smooth and creamy.
STEP 1
For the chicken wings
If you need to thaw your chicken wings. Heat air fryer to 300 F and cook wings for 10 minutes.
STEP 2
Season chicken wings with salt and pepper. Toss with half of the aioli, panko and grated Parmigiano Reggiano cheese. Place wings in the basket of your air fryer and cook at 380 F for 25 minutes, flipping wings halfway through.
STEP 3
Remove wings from air fryer and place in a bowl. coat them with another handful of Parmigiano Reggiano cheese. Turn the air fryer up to 400 F and cook for 5 minutes more to caramelize .
STEP 4
Either toss the wings with the remaining aioli or use it as a dip and sprinkle some shredded Parmigiano Reggiano cheese on top.
Ingredients:
6 chicken wings
2 tablespoon panko
1/3 cup shaved Parmigiano Reggiano cheese *Chef Hint
Aioli
1 head of garlic
1 teaspoon dry garlic powder
2 teaspoon olive oil
teaspoon kosher salt
teaspoon black pepper
1 cup mayonnaise
cup grated Parmigiano Reggiano cheese *Chef Hint
Hint:
Buy your favorite fresh or frozen bone-in skin-on wings, just place into the air fryer basket, no need for oil, no need to thaw. It’s ok if the chicken overlaps a bit since they will shrink in size as they cook.
Depending on the size of your air fryer you may need to cook the wings in batches. To keep them warm heat your oven to 200 F and place the cooked wings inside.
For this recipe use Parmigiano Reggiano cheese aged 24 months for the best consistency and flavor.
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