NUTRITION

SERVINGS

INGREDIENTS

2.5 whole chicken wings

0.5 medium russet potato

0.25 tbsp olive oil

1 tbsp grated parmesan cheese

1 tbsp non-fat plain greek yogurt

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Peel the russet potato and cut into 1-inch cubes, then place in a pot of salted water and boil for 12-15 minutes until fork-tender.

• 2

  While the potatoes boil, pat the chicken wings completely dry with paper towels to ensure a crispy skin.

• 3

  In a bowl, toss the wings with 0.5 tbsp of olive oil, 0.5 tsp of garlic powder, sea salt, and black pepper.

• 4

  Place the wings in the air fryer basket in a single layer and cook at 400°F for 18-20 minutes, flipping halfway through, until golden and crisp.

• 5

  Drain the potatoes and return them to the pot; add the Greek yogurt and the remaining 0.5 tbsp of olive oil, then mash until completely smooth and creamy.

• 6

  In a clean bowl, whisk together the grated parmesan, the remaining 0.5 tsp of garlic powder, and finely chopped fresh parsley.

• 7

  Remove the hot wings from the air fryer and immediately toss them in the garlic-parmesan mixture until evenly coated.

• 8

  Spread the creamy mash onto a plate and top with the crispy garlic-parmesan wings.