Air-Fried Garlic Parmesan Chicken Wings

 

2 ½ pounds chicken wings, drums & flats

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon aluminum-free baking powder (see note)

1 tablespoon freshly-grated parmesan cheese

 

Parmesan Garlic Butter Sauce

1 stick salted butter

1 tablespoon garlic powder

2 teaspoon onion powder

Red pepper flakes, to taste

¼ teaspoon finely ground black pepper

2 tablespoons finely chopped fresh parsley

¼ cup freshly-grated parmesan cheese

 

Remove the chicken wing parts from the refrigerator and pat dry, placing onto a wire rack. Let rest for 30 minutes or continue with recipe, using baking powder.

Preheat your air fryer to 390 degrees.

Whisk together the kosher salt, black pepper, paprika, garlic powder, onion powder, parmesan cheese, and baking powder if using, in a medium mixing bowl.

Add the chicken wing segments to the seasoning mix and toss to coat each wing generously.

Place the seasoned wings on a flat layer in the preheated air fryer basket.

Cook the garlic-parm wings for 20 minutes, flipping the wings carefully with tongs at the 10-minute mark.

 

Make the Garlic Parmesan Wing Sauce

In a small saucepan over medium heat, melt the stick (8 tbsp) of salted butter, and mix in garlic powder, onion powder, red pepper flakes, black pepper, and parsley.

Stir together for a minute until butter is fully melted, then add the grated parmesan cheese.

Once the chicken wings are finished cooking, toss them in a clean large mixing bowl (stainless steel is best) with the wing sauce.

Serve hot.

Note:

The drier the wing, the better.

For best results, dry the wings overnight. But if you don’t have time for that, adding a small amount (½ tsp) of aluminum-free baking powder to the seasoning mix is a great way to make the skin extra crispy. Baking powder somehow creates a chemical reaction that turns the skin crispy.