Step 1: Prepare the Chicken Wings
Preheat Oven (if baking):
Preheat your oven to 400°F (200°C). If using an air fryer, skip this step.
Season Wings:
Pat the chicken wings dry with paper towels. Place them in a large bowl and toss with olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
Bake or Air Fry:
Oven Baking: Arrange the wings in a single layer on a wire rack placed over a baking sheet. Bake for 35-40 minutes, turning once halfway through, until the wings are crispy and golden brown.
Air Fryer: Arrange the wings in a single layer in the air fryer basket. Cook at 380°F (193°C) for 25-30 minutes, shaking the basket halfway through, until the wings are crispy and cooked through.
Step 2: Make the Alfredo Sauce
Cook Garlic:
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Add Cream:
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and cook for 3-4 minutes, stirring occasionally, until the cream is slightly reduced.
Add Cheese and Seasonings:
Gradually stir in the grated Parmesan cheese until melted and smooth. Add the dried Italian seasoning, salt, and black pepper. Continue to cook, stirring occasionally, until the sauce is creamy and well combined.
Step 3: Toss the Wings
Coat Wings with Sauce:
Once the wings are cooked and crispy, transfer them to a large bowl. Pour the Alfredo sauce over the wings and toss gently until they are well coated with the sauce.
Serve:
Transfer the sauced wings to a serving platter. Garnish with extra Parmesan cheese or chopped fresh parsley, if desired.
Tips for Perfect Alfredo Chicken Wings
Crispiness: Ensure the wings are dry before seasoning and cooking for maximum crispiness.
Alfredo Sauce: If the Alfredo sauce becomes too thick, you can thin it out with a little more heavy cream or milk.
Consistency: For a thicker Alfredo sauce, use more Parmesan cheese. For a thinner sauce, add more cream.
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
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