Garlic Parmesan Crispy Air Wings (Printable Version)
# What You'll Need:
→ For the wings
01 -
1 kg chicken wings, drumettes and flats separated, cleaned and trimmed
02 -
2 tablespoons cornstarch
03 -
1 tablespoon baking powder
04 -
1 tablespoon ranch seasoning powder
05 -
1 teaspoon Cajun seasoning
06 -
0.5 teaspoon kosher salt, or to taste
07 -
0.25 teaspoon freshly ground black pepper
→ For the garlic parmesan butter sauce
08 -
85 grams unsalted butter, melted (6 tablespoons)
09 -
8 cloves garlic, finely minced
10 -
50 grams grated Parmesan cheese
11 -
1 tablespoon hot sauce
12 -
2 tablespoons fresh parsley, finely chopped
# Step-by-Step Directions:
01 -
Soak chicken wings in a mixture of vinegar and water for 1 to 2 hours. Trim excess fat, feathers, and any undesirable parts, then pat dry thoroughly with paper towels.
02 -
Combine ranch seasoning, Cajun seasoning, salt, and black pepper. Season wings liberally on all sides. In a separate bowl, mix cornstarch with baking powder, then toss wings until evenly coated.
03 -
Arrange wings in a single layer in the air fryer basket. Broil on high for 4 minutes, then switch to air fry setting at 200°C for 12 to 15 minutes until golden brown and crisp, turning once halfway through.
04 -
While wings cook, melt butter in a large bowl. Stir in minced garlic, grated Parmesan, hot sauce, and chopped parsley until well combined.
05 -
Transfer hot wings from air fryer directly into the bowl with the garlic parmesan butter sauce. Toss thoroughly to coat each wing. Serve immediately for best texture.
# Helpful Notes:
01 -
For extra crispy wings, ensure all moisture is removed from the surface of the chicken before seasoning and air frying.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the air fryer at 190°C for 3 minutes per side.
03 -
Freeze cooled wings in a single layer before transferring to a sealed bag; thaw overnight in the refrigerator prior to reheating.