Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter, melted
  • 1/2 cup fresh Parmesan cheese, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp lemon zest (yellow part only)

Instructions:

  1. Pat the chicken wings with paper towels until completely dry. In a large bowl, toss the wings with baking powder, salt, pepper, and garlic powder until evenly coated.
  2. Arrange the wings in a single layer in the air fryer basket. Cook at 300°F (150°C) for 12 minutes to render the subcutaneous fat.
  3. Increase the temperature to 400°F (200°C) and cook for another 12–15 minutes. Shake the basket every 5 minutes until the wings are deep mahogany and crispy.
  4. In a large bowl, whisk the melted butter, minced garlic, and lemon zest. Let sit for 2 minutes to allow the heat to mellow the garlic, then stir in the parsley.
  5. Add the crispy wings to the bowl with the garlic butter. Add the grated Parmesan cheese and toss vigorously until every wing is coated.