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golden air-fried chicken wing flats and drumettes with fine pale Parmesan flecks and tiny cooked garlic pieces clinging to the crisp skin on an ordinary plate, with no green garnish or dipping sauce
Melissa Hart

Air Fryer Garlic Parmesan Wings

Cook the wings plain first, then brush them with gently warmed garlic oil and add Parmesan while their surfaces are hot enough to hold it. The garlic should smell sweet, not look dark brown. A burned clove makes the whole bowl bitter, and the cheese only needs a brief return to the basket to settle against the skin. Keep the Parmesan layer light so some crisp golden skin remains visible between the pale cheese flecks.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 garlic cloves very finely minced
  • 1/2 cup finely grated Parmesan

Method
 

  1. Preheat a 6-quart air fryer to 380°F for 3 minutes. Pat wings dry and toss with neutral oil, salt and pepper.
  2. Cook half the wings in one uncrowded layer for 12 minutes, turn and cook for 10 to 13 minutes more until golden and at least 165°F. Transfer to a rack and repeat.
  3. Meanwhile, warm olive oil and garlic over low heat for 1 to 2 minutes until fragrant without browning. Remove from heat.
  4. Brush cooked wings with garlic oil and scatter Parmesan evenly over them. Return to the air fryer in two batches for 1 minute each at 380°F to set the cheese.
  5. Rest the final batch for 2 minutes and serve as 4 appetizer portions.