Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/4 cup unsalted butter
  • 4 cloves garlic, finely minced
  • 1/2 cup Parmigiano-Reggiano, finely shredded
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken wings with paper towels until they are bone-dry to the touch to ensure maximum crispiness.
  2. In a large stainless steel bowl, toss the wings with baking powder, sea salt, black pepper, and smoked paprika until evenly coated.
  3. Arrange the wings in a single layer in the air fryer basket, ensuring there is space between them for air circulation.
  4. Air fry at 400°F (200°C) for 15 minutes, then flip and cook for another 10 minutes until the skin is mahogany-colored and crispy.
  5. While wings cook, melt the butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
  6. Place the hot, crispy wings into a clean large bowl. Pour the garlic butter over them and toss to coat.
  7. Immediately add the shredded Parmigiano-Reggiano, parsley, and red pepper flakes. Toss again so the cheese adheres to the warm butter glaze.