Ingredients:
20–25 chicken wings (drumettes and flats)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika (optional, for color)
1 tbsp butter
Alfredo Sauce:
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
1. Prep and Bake/Fry the Wings:
Option A: Oven-Baked
Preheat oven to 400°F (200°C).
Pat wings dry with paper towels.
Toss wings in olive oil, salt, pepper, garlic powder, and paprika.
Arrange on a baking sheet lined with foil and a wire rack.
Bake for 40–45 minutes, flipping halfway, until crispy and golden.
Option B: Air Fryer
Air fry at 400°F (200°C) for 25–30 minutes, shaking halfway through.
Option C: Deep Fry
Heat oil to 350°F (175°C).
Fry wings in batches for 8–10 minutes, or until golden and fully cooked.
2. Make the Alfredo Sauce:
In a saucepan, melt 2 tbsp butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant (not browned).
Pour in heavy cream, stir, and bring to a gentle simmer.
Stir in Parmesan cheese gradually, whisking constantly until melted and smooth.
Season with a pinch of salt and pepper to taste.
3. Combine Wings and Sauce:
Melt 1 tbsp butter in a large skillet or pan.
Add the cooked wings and toss to warm through.
Pour Alfredo sauce over the wings and toss gently to coat.
4. Serve:
Plate the wings and spoon extra Alfredo sauce over the top.
Garnish with chopped fresh parsley and a sprinkle of extra Parmesan if desired.
Serve hot!
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