We teamed up with Blackbird to turn their perfectly crispy plant-based wings into the ultimate garlic parm experience. Tossed in a rich, buttery sauce infused with fresh garlic, parsley, and a generous coating of Panacheeza, these wings deliver everything you love about classic garlic parmesan—bold, savory, and indulgent—without the dairy. Crispy on the outside, juicy on the inside, and finished with an extra hit of Panacheeza right before serving, this collab proves that plant-based comfort food can still go all-in on flavor.
Ingredients
1 package Blackbird Wings (12 oz)
½ cup butter
⅓ cup Panacheeza, plus more for garnish
2 tablespoons chopped fresh or dried parsley
4 cloves garlic, pressed
Directions (Air Fryer or Oven):
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Preheat your air fryer to 400°F (200°C) or your oven to 425°F (220°C).
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Cook the wings from frozen for about 6 minutes in a preheated air fryer, flipping halfway through, or on a prepared baking sheet in the oven for 10 minutes, until golden brown and crispy.
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Melt butter in a saucepan over medium heat, adding Panacheeza, garlic and parsley until combined and bring to a simmer.
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Remove wings from the air fryer and toss in the Panacheeza butter mixture.
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Put wings back in the air fryer or oven again for 4-5 minutes or until the wings are crisp at the edges.
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Remove wings from cooking and toss again in the remaining sauce right before serving.
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Sprinkle with more Panacheeza, serve hot and enjoy!
