Air fryer recipe · Starters
Garlic Parmesan Wings
Crispy wings tumbled in buttery garlic and sharp parmesan for a savory, cheesy finish.
- 27 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 410kcal
- 25.6 gprotein
- 2.3 gcarbs
- 32.8 gfat
- 0.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings700 g
- Baking powder1 tbsp
- Butter3 tbsp
- Garlic5 cloves
- Parmesan1/2 cup
- Parsley2 tbsp
Method
Dry and dust
Pat the wings thoroughly dry and toss with baking powder and salt. This dries the skin so it crisps into a crackly shell rather than steaming soft.
Arrange with space
Lay the wings in a single layer so hot air reaches every surface. Crowding the basket traps moisture and leaves you with flabby, pale skin.
Infuse the garlic butter
Gently warm the butter with finely minced garlic until fragrant but not browned. Low heat keeps the garlic sweet and mellow instead of bitter and burnt.
Add the cheese
Stir most of the grated parmesan and the chopped parsley into the garlic butter to make a loose, savory coating. Save a little cheese to sprinkle on at the end for extra bite.
Air-fry then toss
Air-fry the wings at 200C for 20 minutes, shaking twice, until deeply golden and crisp. Toss the hot wings in the garlic-parmesan butter and finish with the reserved cheese and parsley. The chicken is done when it is opaque all the way through with no pink at the centre.
