Ingredients:
- 2 lb (900 g) chicken wings (about 24 wings), split at the joint, tips removed
- 1 tablespoon (15 ml) olive oil
- ½ cup (50 g) finely grated Parmesan cheese
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon (4 g) aluminum-free baking powder
- 1 teaspoon (3 g) garlic powder
- ½ teaspoon (1.5 g) smoked paprika
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon (0.5 g) black pepper
- 3 tablespoons (43 g) unsalted butter
- 3 cloves garlic (9 g), minced
- 2 tablespoons (8 g) chopped fresh parsley
- ¼ teaspoon (0.5 g) red pepper flakes
- ¼ cup (25 g) finely grated Parmesan cheese
Instructions:
- Pat the wings completely dry with paper towels. Split each wing at the joint into a drumette and a flat. Save the tips for stock.
- Optional: arrange the wings on a wire rack over a plate and refrigerate uncovered for 30 minutes, until the skin looks dry and matte.
- Place the wings in a large bowl, drizzle with the olive oil, and toss until every piece is lightly shiny.
- In a small bowl, stir together the parmesan, flour, baking powder, garlic powder, smoked paprika, kosher salt, and black pepper. Sprinkle over the wings and toss until evenly dusted with no dry patches.
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Arrange the wings in a single layer in the basket without letting them touch. Cook in batches if they don't fit in one layer.
- Air fry for 12 minutes, then flip each wing with tongs. Cook for another 10 to 13 minutes, until the skin is deep golden, crackles when pressed, and an instant-read thermometer inserted at the thickest part reads 165°F (74°C).
- While the wings cook, melt the butter in a small saucepan over low heat. Add the garlic and cook for 30 to 60 seconds, until it smells sweet and nutty. Remove from the heat before it browns.
- Place the hot wings in a large bowl. Pour over the garlic butter, then add the parsley, red pepper flakes, and ¼ cup (25 g) parmesan. Toss gently with tongs until every wing is coated. Serve right away.