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In a large metal bowl, combine the patted dry chicken wings with the cornstarch and all-purpose seasoning blend. Mix thoroughly by hand until all wings are evenly coated.

Arrange the seasoned wings in a single layer on a wire rack placed over a baking sheet. Transfer the rack with the wings to the refrigerator, uncovered, and allow them to dry out overnight (or for at least 8 hours). This step is crucial for extra crispy wings.

The next day, prepare the Red Pepper Chimichurri Sauce. In a food processor or blender, combine the fresh cilantro, roasted red peppers, garlic cloves, red pepper flakes, red wine vinegar, and olive oil. Pulse the mixture a few times until it forms a chunky but blended sauce. Do not over-process; a little texture is desirable.

Preheat your air fryer to 400°F. Drizzle the dried chicken wings with 1 tablespoon of olive oil and toss gently to coat.

Place the seasoned and oiled wings into the air fryer basket in a single layer, ensuring not to overcrowd. Cook in batches if necessary. Air fry for 10 minutes.

After 10 minutes, open the air fryer, and using tongs, flip each wing. Continue to air fry for another 10-15 minutes, or until the wings are golden brown, extra crispy, and cooked through.

Transfer the hot, air-fried wings to a clean mixing bowl. Add a generous amount of the prepared Red Pepper Chimichurri Sauce and 1/4 cup of grated Parmesan cheese. Toss the wings thoroughly to ensure they are fully coated with both the chimichurri sauce and the Parmesan cheese.

Serve the Red Pepper Chimichurri Wings immediately, with extra grated Parmesan cheese on the side if desired.

In a large metal bowl, combine the patted dry chicken wings with the cornstarch and all-purpose seasoning blend. Mix thoroughly by hand until all wings are evenly coated.

Arrange the seasoned wings in a single layer on a wire rack placed over a baking sheet. Transfer the rack with the wings to the refrigerator, uncovered, and allow them to dry out overnight (or for at least 8 hours). This step is crucial for extra crispy wings.

The next day, prepare the Red Pepper Chimichurri Sauce. In a food processor or blender, combine the fresh cilantro, roasted red peppers, garlic cloves, red pepper flakes, red wine vinegar, and olive oil. Pulse the mixture a few times until it forms a chunky but blended sauce. Do not over-process; a little texture is desirable.

Preheat your air fryer to 400°F. Drizzle the dried chicken wings with 1 tablespoon of olive oil and toss gently to coat.

Place the seasoned and oiled wings into the air fryer basket in a single layer, ensuring not to overcrowd. Cook in batches if necessary. Air fry for 10 minutes.

After 10 minutes, open the air fryer, and using tongs, flip each wing. Continue to air fry for another 10-15 minutes, or until the wings are golden brown, extra crispy, and cooked through.

Transfer the hot, air-fried wings to a clean mixing bowl. Add a generous amount of the prepared Red Pepper Chimichurri Sauce and 1/4 cup of grated Parmesan cheese. Toss the wings thoroughly to ensure they are fully coated with both the chimichurri sauce and the Parmesan cheese.

Serve the Red Pepper Chimichurri Wings immediately, with extra grated Parmesan cheese on the side if desired.
