Air Fryer Garlic-Parmesan Wings
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 239
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 18
- Cholesterol
- 102
- Sodium
- 243
- Total: 55 min
- Active: 30 min
Ingredients
Chicken Wings:
2 pounds chicken wings, separated into drumettes and flats
Kosher salt and freshly ground black pepper
4 ounces Parmigiano-Reggiano, cut into small cubes
1 tablespoon chopped fresh rosemary leaves
4 large cloves garlic, roughly chopped
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
Sauce:
1/4 cup grated Parmigiano-Reggiano
1/4 cup heavy whipping cream
1/4 cup crème fraîche
1 tablespoon chopped chives
1/4 teaspoon sweet paprika
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a 6-quart air fryer- For the chicken wings: Toss the wings with the 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl and set aside.
- Place the cubed cheese in a food processor and pulse 6 to 8 times until the cubes break up into smaller pieces, then process until the cheese resembles coarse sand, about 30 seconds. Transfer the cheese to a large bowl and reserve 2 to 3 tablespoons in a small bowl for sprinkling on the cooked wings if desired.
- Place the rosemary and garlic in the food processor and process until the garlic is finely chopped. Transfer to the large bowl with the cheese. Whisk in the flour, cornstarch, paprika, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place half of the seasoned flour on a rimmed baking sheet. Set the wings on top and pour the remaining seasoned flour over the wings. Press the wings firmly into the seasoned flour until they are completely coated.
- Preheat a 6-quart air fryer to 390 degrees F for 3 minutes. Working in batches, lay the wings in the air fryer in a single layer so they are not touching. Cook, flipping after about 7 minutes, until the wings start to brown and become crispy, 15 minutes total. Transfer the wings to a platter and sprinkle with the reserved 2 to 3 tablespoons of cheese.
- Meanwhile, make the sauce.
- For the sauce: Combine the cheese and cream in a small saucepan over medium heat. Cook, stirring frequently, until the cheese melts into the cream, 3 to 4 minutes. Stir in the crème fraîche and cook until warmed through, 1 to 2 minutes. Transfer to a small bowl and stir in the chives, paprika, cayenne, 1/4 teaspoon salt and 1/8 to 1/4 teaspoon black pepper.
- Serve the wings with the sauce on the side for dipping.