Nicky's Kitchen SanctuaryGarlic Parmesan Chicken Wings Recipe
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Ingredients
Serves 40- 1 tsp dried parsley ((or substitue )
- 1/4 tsp pepper
- ½ tsp pepper
- 3 cloves garlic ((minced))
- 1 kg (2.2lb) chicken wings
- 50 g 1/2 cup) parmesan ((finely grated))
- 1 level tbsp aluminium-free baking powder*
- 1/4 tsp table salt ((optional - leave out if you don't like it too salty - or add later after tasting))
- ½ tsp table salt
- 90 g (3.1oz )unsalted butter
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Steps
- Step 1
Cut each wing at the joint so you have a mini wing and a drumette.
- Step 2
Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.
- Step 3
Add to air fryer, cook for 30-35 minutes at 210C/410F, shaking the basket every 10 minutes. NOTE: This method is using the air fryer, see the notes for the instructions for baking the wings in the oven
- Step 4
In the last 5 minutes of the wings cooking make the garlic parmesan coating. Place the butter and garlic in a small saucepan and heat over a low-medium heat until the butter melts. Then continue to gently cook for 2 minutes stirring occasionally, to lightly sauté the garlic.
- Step 5
Remove the pan from the heat and add in the parmesan, parsley, salt and pepper and stir everything together until fully combined.
- Step 6
Place the wings in a bowl and pour over the garlic parmesan butter, toss together and then use a pastry brush to make sure all the wings are coated evenly. Then serve.
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Cut each wing at the joint so you have a mini wing and a drumette.
Source: Nicky's Kitchen Sanctuary
