Description
Crisp chicken wings cooked in the air fryer and finished with a warm garlic butter, Parmesan, and parsley coating.
Ingredients
Scale
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, finely grated or minced
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving (optional)
Instructions
- Dry the wings: Pat the wings very dry with paper towels. Removing surface moisture helps the skin crisp instead of steam.
- Season: Mix the baking powder, salt, garlic powder, smoked paprika, and black pepper. Toss the wings until every piece has a thin, even coating.
- Preheat and arrange: Preheat the air fryer to 400°F (204°C) for 3 minutes. Arrange the wings in a single layer with space for air to circulate; cook in batches if needed.
- Air fry: Cook for 10 minutes, turn the wings, then cook for 10 to 12 minutes more until deeply golden and the thickest part reaches at least 165°F (74°C) on a food thermometer. Appliance size and wing size can change the timing.
- Make the coating: While the wings finish, stir the melted butter and garlic together. Let the mixture stand for 2 minutes, then stir in the Parmesan and parsley.
- Finish and serve: Transfer the hot wings to a clean bowl, toss with the garlic Parmesan mixture, and serve immediately with lemon wedges if desired.
Notes
Air fryers vary. Treat the stated cooking time as a guide and use a food thermometer; poultry must reach at least 165°F (74°C). Do not use baking soda in place of baking powder.