Anti Inflammatory Air Fryer Garlic Parmesan Wings
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp olive oil
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the garlic butter sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 5 cloves garlic, finely minced
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
For finishing
- ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the olive oil, baking powder, garlic powder, salt, and black pepper until evenly coated.
- 2
Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece. Air fry at 400°F (205°C) for 12 minutes, then flip with tongs and cook for another 10–13 minutes, until the skin is deep golden and crisp and the wings reach an internal temperature of 165°F (74°C) at the thickest part.
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