Shareables Recipe

Prep wings

Pat the wings thoroughly dry with paper towels. Removing surface moisture is essential for crispiness.

Season and coat

In a large bowl, toss the wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly coated.

Air-fry or oven-bake

For oven: Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and arrange wings in a single layer. Bake 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For air fryer: Arrange in a single layer (work in batches), cook at 400°F (200°C) for 20–25 minutes, shaking once, until crisp and cooked through.

Make garlic-parmesan sauce

While wings cook, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a small skillet over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Remove from heat, stir in 1 tablespoon grated Parmesan, 1 tablespoon chopped parsley, and 1 teaspoon lemon juice. Adjust salt and pepper to taste.

Toss wings in sauce

When wings are done, immediately transfer them to a large bowl, pour the garlic-parmesan sauce over, and toss gently to coat. Serve hot on a platter.

Prepare vegetables

Thinly slice the green and red cabbage and shred or julienne the carrot. Place in a mixing bowl and toss to combine.

Make dressing

In a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.

Dress the slaw

Pour the dressing over the cabbage-carrot mix and toss until everything is evenly coated. Let sit at least 10 minutes (or up to 30 minutes refrigerated) for flavors to meld. Taste and adjust seasoning before serving.

Prep potatoes

Preheat oven to 425°F (220°C) if not already heated for wings. Cut russet potatoes into even wedges (about 8 wedges per potato). Pat dry to remove surface moisture.

Season wedges

In a bowl, toss potato wedges with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Bake or air-fry

Spread wedges in a single layer on a parchment-lined or oiled baking sheet (don’t overcrowd). Bake at 425°F (220°C) for 25–30 minutes, flipping once halfway, until golden-brown and crisp. Alternatively cook in an air fryer at 400°F (200°C) for 18–22 minutes, shaking halfway.

Combine dip ingredients

In a small bowl, stir together 1/2 cup Greek yogurt, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon chopped fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Chill until ready to serve.

Arrange the hot garlic-parmesan wings on a large shareable platter with the crispy potato wedges alongside. Place the herbed yogurt dip in a small bowl and the spicy honey mustard slaw in another bowl. Garnish wings with an extra sprinkle of grated Parmesan and chopped parsley if desired. Serve immediately so wings and wedges remain crisp; offer lemon wedges on the side.