Make restaurant-quality, sauce-free crispy chicken wings coated in a savory garlic parmesan crust. This recipe delivers maximum crunch without deep frying, perfect for your next casual gathering.
Author:emilyharrison
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Appetizer
Method:Air Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken wings, separated into flats and drumettes
1 tablespoon baking powder (aluminum-free for best results)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken wings completely dry using paper towels. This step is key for crispy baked wings.
In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated. The baking powder helps achieve that restaurant-quality crunch.
Arrange the wings in a single layer in your air fryer basket or on a wire rack set over a baking sheet if baking in the oven. Do not overcrowd the pan.
Air Fry at 380°F (195°C) for 20 minutes, then increase the temperature to 400°F (200°C) and cook for another 5 to 10 minutes, or until golden brown and fully cooked. If baking, cook at 425°F (220°C) for 40 to 45 minutes, flipping halfway through.
While the wings finish cooking, prepare the coating. In a small bowl, mix the melted butter, minced garlic, and grated Parmesan cheese.
Place the hot, crispy wings into a large bowl. Drizzle the garlic parmesan mixture over the wings and toss gently to coat.
Sprinkle with fresh parsley before serving immediately as mess free party food.
Notes
For the crispiest skin, ensure your wings are very dry before seasoning.
If you prefer a saucier wing, toss the cooked wings in a light glaze after applying the parmesan coating.
This method works well for easy appetizer recipes when preparing a large batch in the oven.