For the Rub:

Mix together all ingredients, set aside

For the Caramelized Onions & Garlic:

Slice one in half, then working from pole to pole, slice about 1/3rd of an inch thick. Add to pan with a tablespoon of oil and 1/4 cup of water. Cover and bring to a good simmer, and leave them for about five to seven minutes. You can quickly check them as they steam.

When the water is evaporated and the onions are starting to brown, add in the peeled garlic cloves, then add a good pinch of plain old granulated sugar and keep stirring over medium-low heat.

If the onions stick or are in danger of burning, add a little more water and continue to cook, stirring now and then, until onions and garlic are softened and browned, about another 8 to 10 minutes. Set aside. Use half and reserve half for another use. Freeze that half if desired.

For the Dressing:

Add all ingredients to a jar and shake well, set aside.

The Wings:

Drain wings in a colander, then pat dry. Liberally coat with the spice mixture on both sides. If time and space are available, lay on a rack over a sheet pan, cover loosely, and set in refrigerator for at least three hours and up to overnight. The longer the better.

Add topreheated air fryer set to grill, 390 degrees F. working batches if needed. Drizzle with a tablespoon of oil per batch. Cook for a total of 24 minutes, turning halfway through. Be sure to double check your manufacturer’s instructions for wings as far as temperature and timing.

When done, add to a bowl and drizzle with a tablespoon or two of the dressing, while tossing. Place on parchment on a plate or platter, top with 1/2 of the Caramelized Onions & Garlic, Parmesan, and Green Onions.