Garlic Parmesan Chicken Wings Recipe

A square, overhead shot of a pile of Garlic Parmesan Chicken Wings on a black rectangular baking tray. In the bottom right corner of the image, you can see a dark grey napkin tucked beneath the tray. This is all set on a dark grey background.

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5 from 1 vote

These crispy chicken wings cook in the air fryer in 35 minutes. The perfect party food!

Prep Time5

Cook Time35

Total Time40

Course: Appetizer, Party Food

Cuisine: American

Keyword: air fryer cooking

Servings: wings

Author Nicky Corbishley

Ingredients

The Crispy Chicken Wings

1 kg (2.2lb) chicken wings
1 level tbsp aluminium-free baking powder*
½ tsp table salt
½ tsp pepper

The Garlic parmesan Butter

90 g (3.1oz )unsalted butter
3 cloves garlic (minced)
50 g 1/2 cup) parmesan (finely grated)
1 tsp dried parsley (or substitue
¼ tsp table salt (optional - leave out if you don't like it too salty - or add later after tasting)
¼ tsp pepper

Instructions

Make the crispy chicken wings

Cut each wing at the joint so you have a mini wing and a drumette.
1 kg (2.2lb) chicken wings
Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.
1 level tbsp aluminium-free baking powder*, ½ tsp table salt, ½ tsp pepper
Add to air fryer, cook for 30-35 minutes at 210C/410F, shaking the basket every 10 minutes. NOTE: This method is using the air fryer, see the notes for the instructions for baking the wings in the oven

Make the garlic parmesan butter

In the last 5 minutes of the wings cooking make the garlic parmesan coating. Place the butter and garlic in a small saucepan and heat over a low-medium heat until the butter melts. Then continue to gently cook for 2 minutes stirring occasionally, to lightly sauté the garlic.
90 g (3.1oz )unsalted butter, 3 cloves garlic
Remove the pan from the heat and add in the parmesan, parsley, salt and pepper and stir everything together until fully combined.
50 g 1/2 cup) parmesan, 1 tsp dried parsley, 1/4 tsp table salt, 1/4 tsp pepper
Place the wings in a bowl and pour over the garlic parmesan butter, toss together and then use a pastry brush to make sure all the wings are coated evenly. Then serve.

Notes

*Baking Powder

Use aluminium-free baking powder for this recipe if you can. Baking powder that contains aluminium (sodium aluminium sulfate or E521) can cause a metallic taste to certain people who are sensitive to it.

Also be sure to use baking powder, NOT baking soda (bicarbonate of soda)
I usually use 2 tbsp for the oven-baked chicken wings recipe but the air fryer gets things crispier, so you can use less.

Can I make wings ahead?

I prefer these wings fresh out of the air fryer, but you can make the wings ahead.

Cook, then cool, cover and refrigerate for up to a day. Reheat them in the air fryer for about 5-6 minutes at 200C/400F until they're crisp again, then add the garlic parmesan topping.

Can I bake the wings in the oven instead of the air fryer?

Yes!

Add an extra tablespoon of baking powder when tossing the wings in the coating (the oven doesn't get them quite as crispy as the air fryer, so this ensures extra crispness). Then cook as follows:

Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.
Place the coated wings in a single layer on the rack, skin side up. It's fine for them to be touching.
Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220C/425F (fan) and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy.
Toss in the garlic-parmesan coating.

Nutritional information is approximate, per chicken wing

Nutrition

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