AIR FRYER GARLIC PARMESAN WINGS
These brown butter confit garlic and parmesan wings will be the star of your next game or fight night.
Servings Prep Time
1doz wings 15mins
Cook Time
20mins
Servings Prep Time
1doz wings 15mins
Cook Time
20mins
Ingredients
Garlic Parmesan Dredge
For the Wings
Instructions
For the Garlic Parmesan Dredge
  1. In a small sauce pan or fry pan, add butter and garlic. Turn stove to medium heat. Once butter has melted and garlic begins to crackle, give it a good stir and turn heat down to low. At this stage, you can leave it alone for about 10 mins. Observe for increasing browning.
  2. Depending on the pan and the heat source, it may take up to 15-20 mins for the garlic and butter solids to brown. You want the garlic to reach a light golden blonde/brown and it smells slightly toasty. Turn the heat off and remove the pan from the heat source.
  3. Add the spices and stir gently. Add half or 1/4 c of the parmesan, stir and set aside. The dredge should resemble a rich buttery paste. The other half of the parmesan will be reserved for sprinkling on top during the toss.
For the Wings
  1. In a large bowl, add the chicken wings and baking powder, toss to coat thoroughly. Preheat the air fryer or oven at 400f degrees for 20 mins. Lightly spray the inner rack with a small amount of oil to keep the wings from sticking.
  2. Add the chicken wings to the air fryer once it makes that lovely beeping noise that it’s ready. Place the wings in a monolayer, touching tips is fine, just make sure they’re not stacked on top of one another. Close the basket and wait for the magic to happen. For oven baking, lay the wings on a baker’s rack or lined baking tray with parchment. Transfer into the oven.
  3. Midway through the air frying, give the basket a good shake or for conventional oven baking, individually flip the wings over. Continue cooking until the cycle has ended and the timer goes off. For the oven bakers, turn on the broiler for the last 5 mins of cooking to get an extra hit of crunch on the skin.
  4. Immediately transfer the wings to a large bowl. Add the garlic parmesan dredge and begin tossing, sprinkling a little of additional parmesan dust.
  5. Serve them with a little extra parm on top and any extra garlic butter for you die hard lovers.