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Naked Air Fryer Wings with Celery Root Parsnip Mash & Green Bean Vinaigrette

Yields1 Serving

Chicken Wings are still my favorite air fryer meal, celery root and parsnips have uprooted (sorry I couldn't help it) mash potatoes as our favorite mash, and green beans sometimes just need a little extra love.

Chicken Wings
 2 lbs Chicken Wings
 Salt & Pepper
Celery Root & Parsnip Mash
 1 Large Celery Root - Peeled & Diced
 2 Parsnips - Peeled & Diced
 ½ cup Full Fat Yogurt
 2 tbsp Butter
 Salt & Pepper to Taste
Green Beans & Vinaigrette
 1 lb Fresh or Frozen Green Beans - If Fresh - Blanch in Boiling Water for 3 Minutes & Put in Ice Bath Prior to Class
 2 tsp Vinegar - I'm Using Apple Cider Vinegar, But Use What You Have
 1 tbsp Large Shallot - Minced or Red, White or Yellow Onion Minced - You Need About 1 TBSP
 2 tsp Dijon Mustard
 1 tsp Thyme - Fresh If You Have It or Tarragon or Dried Herbs
 Generous Pinch of Salt
 ¼ cup EVOO
 Fat Pinch of Red Pepper Flakes
 ¼ cup Toasted Sliced Almonds
 ¼ cup Grated Pecorino Romano or Parmigiano-Reggiano
 ½ Lemon Juiced
 2 Cloves Garlic - Minced
 Freshly Ground Pepper to Taste

This is not your typical Easter dinner, but then again, this isn't a typical Easter.

We're going to get a large pot of water boiling for our celery root & parsnip mash.

Peel and dice the celery root and parsnips - and then add them to the boiling water. Salt the water with a couple of tbsp of salt.


We're making naked wings. Just salt and pepper. If you want to smother yours in some type of sauce, knock yourself out.

Dry the wings with a paper towel and season them with salt and pepper.

Put them on your air fryer rack and set the temp to 375 and the timer for 10 minutes. If you don't have an air fryer, put the wings on a wire rack in a sheet pan and put them in a 425 degree oven and set a timer for 10 minutes.

When the 10 minutes are up turn the wings over and set a timer for 7 minutes and start checking them for doneness.


Prep the ingredients for the green beans and place it in a small mixing bowl.

Dice the garlic and shallots or onion and take the thyme or tarragon off the stem.

Grate the parm or the pecorino and set aside.

Toast the almonds and set aside.


When the celery root and parsnips are fork tender, drain them through a colander and put them back in the pot.

Add the yogurt and the butter and blend with the immersion blender to your desired consistency.

Season to taste with salt and pepper.


Add the marinade to a skillet and heat on medium high heat. When you start to smell the garlic and onions or shallots add the green beans and heat until warmed through.

Add the toasted almonds and top with the cheese.

Salt and Pepper to taste.

Enjoy and Stay Safe!