Crispy Wings Tossed in Creamy Alfredo (Print version)

Oven-crisped chicken wings tossed in a creamy garlic Parmesan Alfredo sauce and finished with parsley and lemon.

# Ingredients:

For the wings

01 - 3 lb (1.4 kg) chicken wingettes and drumettes, patted very dry
02 - 1 1/2 tablespoons aluminum-free baking powder
03 - 1 1/2 teaspoons kosher salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon avocado oil or olive oil

For the creamy Alfredo

09 - 3 tablespoons unsalted butter
10 - 4 garlic cloves, finely minced
11 - 1 cup (240 ml) heavy cream
12 - 3/4 cup (75 g) finely grated Parmesan cheese, plus more for serving
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes, optional
15 - 1 tablespoon chopped fresh parsley
16 - 1 teaspoon fresh lemon juice

# Instructions:

01 - Preheat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack.
02 - Pat the wings very dry. Toss them with baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and oil until evenly coated.
03 - Arrange the wings in a single layer on the rack. Bake for 25 minutes, turn the wings, then bake 20-25 minutes more until deeply golden and the thickest pieces reach 165°F.
04 - While the wings finish, melt the butter in a saucepan over medium-low heat. Add the garlic and cook for 30-45 seconds until fragrant but not browned.
05 - Whisk in the heavy cream and simmer gently for 3-4 minutes. Lower the heat, whisk in the Parmesan, black pepper, and red pepper flakes if using, and stir until smooth.
06 - Transfer the hot wings to a large bowl. Add enough Alfredo sauce to coat lightly and toss with tongs. Finish with parsley, lemon juice, and extra Parmesan. Serve immediately.

# Good to know:

01 - Serve right after tossing so the wings stay crisp.
02 - For extra color, broil the baked wings for 1-2 minutes before adding sauce.
03 - Nutrition is an estimate per serving.

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