Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon olive oil (optional, for extra crisp)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter, melted
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon baking powder (the secret for extra crunch)
Instructions
- Pat the chicken wings completely dry with paper towels. Removing moisture is the most important step for achieving maximum crispiness. In a large bowl, toss the wings with olive oil, salt, pepper, garlic powder, and baking powder. Ensure every wing is evenly coated with the dry rub. Let them sit for five minutes while you preheat your air fryer to 400°F (200°C).
- Place the seasoned wings in the air fryer basket in a single layer. Do not overcrowd the basket; air needs to circulate around each piece to make it golden. Cook at 400°F for 20 minutes. Halfway through the cooking time, around the 10-minute mark, shake the basket or use tongs to flip the wings. This ensures they brown evenly on all sides.
- While the wings finish cooking, whisk together the melted butter, minced fresh garlic, and chopped parsley in a clean large bowl. Once the wings are done and internal temperature reaches 165°F, immediately transfer them into the bowl with the garlic butter. Toss vigorously until every wing is coated in the fragrant garlic mixture. Serve immediately while hot and crackling.
- Cook Time: 30 minutes