The most important thing about Parmesan Garlic Chicken Wings in 30 seconds
- Preparation time: 25 minutes
- Difficulty: Simply
- The special: Baking powder in the rub makes the skin as crispy as if the wings were fried – without a deep fryer.
- Perfect for: Game day, film evening, finger food party, spontaneous visit
Parmesan Garlic Chicken Wings are crispy chicken wings from the air fryer that are tossed in a garlic-parmesan butter after cooking and then cooked briefly. This causes the garlic-Parmesan butter to caramelize slightly and stick to the wing instead of to the bottom of the bowl. This second pass is exactly the move that most recipes forget.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
When the cartilage question comes up with chicken wings
Chicken wings For me, it’s love at first bite. Whether it’s buffalo, sweet chili or classic with ranch on the side – I’m there. How is it actually for you? Do you belong to the faction of cartilage chewers or do you prefer to just eat the meat? Even if I am fundamentally in favor of the complete recycling of the animal, that’s where it ends for me. I just can’t do it and I feel a little disgusted when I see it in others.
Our Parmesan Garlic Chicken Wings were created when David and Stephi from Biggernok’s BBQ visited. I actually wanted to make a regular garlic butter to go with it. Then I had to get my own Knofi butter from them Spice stall think – if this doesn’t fit perfectly, then lightning should hit me at…
Spoiler: She fit so well! We were all thrilled. But if you like it Asian, also take a look at our Chicken Wings – Korean Fried Chicken and the Hot Wings Gold Juice Style. For anyone who wants to delve even deeper into the world of wings: The best chicken wings from the hot air fryer are our all-rounder recipe.
The most important ingredients for our Parmesan Garlic Chicken Wings
- Chicken wings – We’re relying on the Beef Bandits’ chicken wings here! These are of incredibly good quality and are already separated at the joint, which is simply perfect.
- baking powder – The real star in the rub. It changes the pH of the chicken skin so that it stays in the air fryer properly nice and crispy almost like it’s fried. Important: Baking powder, not pure baking soda, otherwise it tastes metallic.
- Knofi butter – My spice mix from the Spicebude, which combines garlic, parsley and a little love. If you don’t have them: garlic powder, paprika, a little onion powder, salt and pepper will also work in a pinch.
- Parmesan – Fresh grate is mandatory. The pre-grated one from the bag doesn’t melt properly in the butter because it has starch added to it. Matured for at least 24 months, then it has the necessary depth.
- butter – Unsalted and good quality. She is not a background player here, but rather the main carrier of the taste.
- olive oil – Very thin as an adhesion promoter for the rub. You can also use a neutral oil, it doesn’t really make any difference in taste afterwards.
Tip on the side: If you have parsley for serving, it looks prettier and tastes fresher. It is not mandatory. Want more wing ideas? Try our other chicken wing recipes, one tastes better than the other.
This way your Parmesan Garlic Chicken Wings are guaranteed to be a success
The decisive success factor lies in two small steps: pat dry thoroughly and after the first round again briefly in the air fryer.
Of course, you don’t have to use a hot air fryer; you can prepare your chicken wings on the grill or in the oven. However, we find that a Airfryer perfect for chicken wings is because it’s really right here from the outside nice and crispy will be while they are from juicy inside remain.
Wings that you throw into the air fryer straight from the packaging will not become crispy. Point. Pat them really dry with paper towels, both sides. If you have time, put it in Place uncovered in the refrigerator for an hourwhich dries out the skin even more. Baking powder is a must in the rub – it’s not a baking trick from the internet, but rather food chemistry. This makes the skin more alkaline, the protein contracts differently and gets this typical crunch structure.
Don’t pack the basket too full. The Wings need air all around, otherwise they will steam instead of cooking. Better two passes than a muddy result. And now the move that makes our recipe different than most: After tossing in the Parmesan butter, the wings are left to rest for another three minutes back into the air fryer. This sets the butter, allows the garlic to fully develop its flavor, and nothing drips onto the plate when served. That’s exactly what makes the difference to wings, which seem soggy after five minutes.
📖 Recipe
Parmesan Garlic Chicken Wings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
🥕 Ingredients for the recipe
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Prepare wings: Cut the chicken wings at the joint and, if you like, cut each wing twice with a sharp knife. Chop the parsley, grate the Parmesan.
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Pat dry: Pat the wings very thoroughly dry with kitchen paper – on both sides. This is the most important step for crispy skin.
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Seasoning: Mix baking powder with 3 teaspoons of Knofi butter. Mix the wings with the olive oil, then pour the rub evenly over them and massage in well.
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First round: Arrange the wings in the Airfryer basket (do not stack them) and cook at 200°C for 17 minutes. Shake or turn twice.
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Make butter mixture: Melt butter in a small saucepan or in the microwave. Stir in 1 teaspoon of Knofi butter and the grated Parmesan.
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Sway: Add the finished wings to the butter mixture and toss well until each wing is coated.
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Final: Return the wings to the Airfryer and cook for another 3 minutes at 200°C. Sprinkle with chopped parsley and serve immediately.
Alternative without Knofi butter: 2 teaspoons garlic powder, 1 teaspoon paprika powder, ½ teaspoon onion powder, salt, pepper for the rub. For the butter mixture: 1 pressed garlic clove and a pinch of salt. Preparation steps
Calories: 1077kcal | Carbohydrates: 8G | Protein: 63G | Fat: 88G | Sugar: 1G
Frequently asked questions about Parmesan Garlic Chicken Wings answered briefly
Pat dry, add baking soda to the rub and don’t pack it too full. These are the three levers. Cook at 200 °C, turn once – done.
Baking soda changes the pH of the skin, causing it to crack and become extra crispy during cooking. You only need a teaspoon per kilo of wings, anything more tastes unpleasant.
At 200°C for about 17 minutes, plus three minutes after tossing in the sauce. Larger wings will take a minute or two longer.
Classic with: ranch or blue cheese dressing. If you like it milder, use a yogurt-garlic dip. Cola or a light beer, more game day is not possible.
Yes, you can season the wings with rub in the morning and let them sit in the fridge. Only warm the Parmesan butter shortly before serving, otherwise it will become grainy.
Would you like to cook again?
If you try these Parmesan Garlic Chicken Wings, we’d love to see a photo on Instagram – feel free to tag us @gernekochen. The Wings have become regulars at every game day here at home, and the reactions are always the same: empty plates, lick fingers, demand refills. If you’re still looking for side dishes, our Chili Cheese Fries are the perfect sidekick. Give it a try and tell me if you’re Team Cartilage Chewer or not.
Lose and taste good.
Benni is not just the organizational person in the background. He has an overview of everything, writes the emails and takes care of the technical stuff.
He also supports and advises small manufacturers, start-ups, well-known manufacturers and global players on social media and blogger relations.
He is not only the boss at the stove, but especially at our grills. The fact that he is also professionally involved in the BBQ sector benefits him. He is best known for his meatballs, steaks and super creamy scrambled eggs. He then leaves the sweet things to Theres.
You rarely see him on social media; he is the famous off-screen voice who leaves an impression with appropriate comments.
