Directions
To dry brine chicken wings:
1. Remove chicken wings from packaging and pat dry with paper towels.
2. Toss in a large bowl with kosher salt and 2 Tbsp. Black Truffle Parmesan Seasoning.
3. Set chicken wings on a rack over a sheet tray to dry brine. Leave at room temperature for one hour. (To make ahead: set in the fridge and return to room temperature for one hour before cooking.)
To cook on gas grill:
1. Preheat gas grill to low.
2. Place wings on the grill, skin side down, directly over the low flame.
3. Cook for about 8 minutes before rotating (not flipping), to evenly brown the skin.
4. Cook for another 8-10 minutes, until the skin is golden brown and crispy.
5. Check the wings periodically for browning. Flip the wings and cook for another 5 minutes on the other side.
To cook in air fryer:
1. Preheat air fryer to 400°.
2. Air fry for 8 minutes per side until golden brown and crispy.
To cook in oven:
1. Preheat oven to 450°.
2. Keep the wings on the rack over the sheet tray and bake for 15 minutes.
3. Flip wings and cook an additional 10-15 minutes, until golden brown and crispy.
To serve:
Toss with the remaining 1 Tbsp. Black Truffle Parmesan Seasoning, grated parmesan cheese, and parsley.
