📝 About This Recipe
Experience the ultimate pub-style indulgence right in your own kitchen with these ultra-crispy, air-fried chicken wings. Tossed in a luxurious emulsion of melted butter, roasted garlic, and nutty aged Parmesan, these wings deliver a sophisticated flavor profile that balances savory richness with a zesty herb finish. By using the air fryer, we achieve a shatteringly crisp skin without the heavy grease of deep-frying, making these a standout appetizer for game days or elegant social gatherings.
🥗 Ingredients
The Wings
- 2 pounds Chicken Wings (split into flats and drumettes, patted very dry)
- 1 tablespoon Baking Powder (aluminum-free; helps create a crispy skin)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder (for the base seasoning)
Garlic Parmesan Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4-5 cloves Fresh Garlic (very finely minced)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Red Pepper Flakes (optional, for a tiny hint of heat)
- 1 teaspoon Lemon Juice (to brighten the flavors)
For Garnish
- 1 tablespoon Additional Parmesan (shaved or grated)
- 1 teaspoon Fresh Chives (thinly sliced)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is the single most important step for achieving maximum crispiness.
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2
In a large mixing bowl, whisk together the baking powder, kosher salt, black pepper, and garlic powder until well combined.
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3
Add the wings to the bowl and toss vigorously until every wing is evenly coated in a light dusting of the seasoning mixture.
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4
Preheat your air fryer to 380°F (190°C) for about 5 minutes to ensure a hot cooking environment from the start.
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5
Arrange the wings in the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary to allow for proper air circulation.
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6
Air fry at 380°F for 20 minutes, shaking the basket or flipping the wings with tongs every 7-8 minutes to ensure even browning.
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7
Increase the temperature to 400°F (200°C) for the final 5-8 minutes. This 'blast' of heat renders the remaining fat and turns the skin golden brown and crunchy.
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8
While the wings are finishing, melt the butter in a small saucepan over low heat.
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9
Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant and softened, but be careful not to brown or burn the garlic.
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10
Remove the garlic butter from the heat and stir in the lemon juice, red pepper flakes, and half of the chopped parsley.
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11
Transfer the hot, crispy wings into a clean, large heat-proof bowl.
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12
Pour the warm garlic butter over the wings and toss well. Immediately sprinkle in the grated Parmesan cheese and the remaining parsley, tossing again until the cheese begins to melt slightly and coat the wings.
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13
Transfer the wings to a serving platter, garnish with extra Parmesan and fresh chives, and serve immediately while piping hot.
💡 Chef's Tips
Always use baking powder, not baking soda; the former reacts with the chicken skin to create tiny bubbles that increase surface area for crunch. For the best flavor, grate your Parmesan fresh from a wedge rather than using the pre-shaken canned variety. If you have time, let the seasoned wings rest uncovered in the fridge for 30 minutes before air frying to further dry out the skin. Avoid using oil on the wings before air frying; the natural fat in the chicken skin is sufficient for crisping. If the sauce seems too thick, add a teaspoon of warm water to help emulsify the cheese and butter into a silky coating.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Caesar dressing or a traditional Gorgonzola dip. Pair with crisp celery sticks and chilled cucumber slices to cut through the richness. Accompany with a cold, hoppy IPA or a crisp sparkling mineral water with lime. For a full meal, serve alongside a bright arugula salad with a lemon vinaigrette. Provide plenty of wet napkins—these wings are deliciously messy!