Go Back
chicken wing flats and drumettes with a rough golden Parmesan-panko crust and tiny green dried-herb flecks on an ordinary plate, with no wet ranch dressing or dipping cup
Melissa Hart

Parmesan Ranch Wings

A Parmesan-panko crust gives these ranch wings a different texture from a fine dry-rub finish. Press the crumbs onto a thin mayonnaise coating so they stay attached as the wings turn. The herbs and cheese season the crust itself. Keep the pieces apart and turn gently once the first side has set. Dragging the crumb layer against a crowded basket can pull it away before the chicken underneath has finished cooking.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tbsp mayonnaise
  • 1/2 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan
  • 1 tbsp cultured buttermilk powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp neutral oil

Method
 

  1. Preheat a 6-quart air fryer to 370°F for 3 minutes. Pat wings dry and coat thinly with mayonnaise.
  2. Mix panko, Parmesan, buttermilk powder, dill, parsley, garlic powder, onion powder, salt and pepper. Press the mixture over the wings and dab with oil until the raised crumbs are moistened.
  3. Arrange half the wings in one layer with gaps. Cook for 12 minutes, turn carefully and cook for 12 to 15 minutes more until the crumb crust is golden and the meat reaches at least 165°F.
  4. Transfer to a rack and repeat with remaining wings. Lower heat to 350°F if the cheese coating browns before the meat is ready.
  5. Rest the final batch for 3 minutes and serve as 4 appetizer portions.