Garlic Parmesan Chicken Wings
Chicken Wings are one of my absolute favorite things that I can eat any time, even when I am not hungry! I pretty much love it with all kinds of sauce as long as it’s not super spicy. However, my number one flavor choice is this Air fried or Baked Garlic Parmesan Chicken Wings. It’s so crispy, so flavorsome, and a must for trying if you enjoy the flavor of garlic.
How to make the Air Fried/Baked chicken wings?
Air frying Chicken Wings is so effortless and guilt free. And it turns perfectly crispy. If you decide to bake the wings, then definitely make sure to layer the wings on a cookie wire rack instead of the cookie sheet. The wire rack will allow cooking the chicken wings evenly, without turning soggy in the bottom.
How to make the sauce for the Garlic Parmesan Chicken Wings
We both love the flavor of raw garlic and so, I didn’t mind it for the sauce. If you are not too fond of raw garlic, cook the minced garlic in butter for a while at low heat. Or use Garlic Confit. Roasted garlic adds a ton load of flavors. I like to add a little of the roasted garlic from the garlic confit and a few fresh cloves of garlic. For the best, flavor of Parmesan, I would highly recommend to use freshly grated Parmesan cheese. Please avoid using the boxed grated Parmesan cheese. The SAUCE is prepared by mixing the garlic with room temperature butter and along with Parmesan cheese and other flavoring spices or herbs.
Don’t melt the butter for the sauce
There was a time when I used to melt the butter with garlic Parmesan, flavoring spices and then toss the baked chicken wings in that sauce. I used to always feel that the buttery sauce would just slide off the wings instead of coating it all around. With time, I learned that keeping the butter mixture at room temperature helps to coat the hot chicken wings all around. Hence, had to update this old post with this new technique. As you add the hot chicken wings to the room temperature butter mixture, it starts to melt just a little. The sauce coats all over the chicken wings evenly. It forms a good thick layer of garlic and Parmesan.
AIR FRIED or BAKED?
I used to always bake chicken wings by layering the wings on a cookie wire rack. But then I started using Air Fryer! And I felt that even though my Air fryer cooks in small batches, it cooks much faster and gives that perfect crispy texture.
