Air Fryer Garlic Parmesan Wings
Why this recipe works
- Crisp skin without deep-frying: Drying the wings and coating them with baking powder helps the skin brown and crisp in the air fryer.
- Garlic-Parmesan flavour: Warm butter carries the garlic, while Parmesan adds savoury depth and a salty umami finish.
- Simple finishing step: The sauce is made while the wings cook, then tossed through at the end so the coating stays glossy.
Get the most out of this recipe
Texture tips
- Dry the wings well: Pat the wings thoroughly dry before seasoning; surface moisture slows browning and softens the skin.
- Avoid steaming in the basket: Keep the wings in a single layer and cook in batches if needed so the hot air can circulate properly.
- Turn halfway: Turning the wings partway through cooking helps them crisp evenly without drying out one side.
Ingredient notes
- Choose aluminium-free baking powder: Aluminium-free baking powder is less likely to leave a metallic aftertaste on crisped chicken skin.
- Use finely grated Parmesan: Finely grated Parmesan melts more readily into the garlic butter and coats the wings more evenly.
- Adjust for salty cheese: Parmesan varies in saltiness, so season lightly at first and adjust after the wings are tossed.
Serving ideas
- Add a dip: Serve with ranch, blue cheese dip or a lemony mayonnaise to balance the rich garlic butter.
- Keep sides crisp and fresh: Celery sticks, carrot sticks, slaw or fries all work well with the savoury Parmesan coating.
- Finish just before serving: A little extra Parmesan and parsley added at the end keeps the wings looking fresh and appetising.
Make-ahead tips
- Best served immediately: These wings are at their best just after tossing, while the skin is crisp and the butter coating is glossy.
- Prep the coating ingredients: Grate the Parmesan and prepare the garlic ahead, then pat and season the wings close to cooking for the best texture.
- Reheat in the air fryer: Reheat leftovers in an air fryer at 190°C (375°F) until piping hot, then refresh with a little melted butter if needed.
Equipment you'll need
Ingredients
Instructions
- Pat the wings very dry with kitchen paper. Put them in a bowl and add the baking powder, fine sea salt and black pepper. Toss until evenly coated.
- Heat the air fryer to 200°C (390°F) for 3 minutes. Arrange the wings in a single layer, cooking in batches if needed. Air-fry for 20 minutes, turning halfway, until deeply golden and crisp.
- While the wings cook, melt the unsalted butter in a small saucepan over low heat. Finely grate or crush the garlic into the butter and warm for 1 minute, then take off the heat. Stir in the parmesan and dried parsley.
- Tip the hot wings into a bowl and pour over the garlic butter mixture. Toss until the wings are glossy and well coated. Serve immediately while hot.
Recipe notes
Tips
- Dry wings crisp up faster, so take an extra minute to blot them well before seasoning.
- If your parmesan is very salty, reduce the fine sea salt slightly and season to taste after tossing.
- If serving to vulnerable groups, ensure the wings are cooked through and piping hot before coating and serving.
Substitutions
- Replace parmesan with pecorino-romano-cheese for a sharper, saltier finish.
- Replace dried parsley with fresh-curly-parsley for a brighter herb note.
Storage
- Refrigerate up to 2 days
- Cool, cover and refrigerate. Reheat in an air fryer at 190°C (375°F) for 6 to 8 minutes until piping hot; toss with a little extra melted unsalted butter if needed to refresh the coating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (12min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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