Why recepie famous for?
"These wings start out in an Instant Pot®, and are completed in the oven. This allows the chicken to cook and the skin to get crispy. The Instant Pot® step is optional, but it will take longer otherwise."
Ingredients
3 pounds chicken wings, separated into drumettes and wingettes1 teaspoon garlic salt
1 teaspoon onion granules
1/4 teaspoon ground black pepper
1 pinch paprika
1/2 cup waterGarlic Base
:2 tablespoons melted butter
1 tablespoon olive oil3
tablespoons minced garlicParmesan Base:
1/4 cup shredded Parmesan cheese
Instructions
Place chicken in a large mixing bowl and toss with garlic salt, onion granules, pepper, and paprika.Pour water in the bottom of a multi-functional pressure cooker (such as an Instant Pot(R)). Place a trivet in the bottom of the pot and add chicken wings. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, preheat the oven to 525 degrees F (270 degrees C). Line a baking sheet with parchment paper.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer wings to a large bowl.
Mix together melted butter, olive oil, and garlic in a bowl; pour over cooked wings. Toss to combine. Place wings, skin side down, on the prepared baking sheet.
Bake in the preheated oven for 8 minutes. Turn on the oven's broiler and broil for an additional 2 to 3 minutes. Remove wings from oven. Toss hot wings with Parmesan cheese and parsley.
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